Spinach, Artichoke and Portobello Mushroom Lasagna
Rainy days, and dreary cold weather really take it out of a person, especially when you cannot hole up in the house with good books and a warm blanket. For those of us who are forced to be out and about in these depressing conditions need a nice comforting meal to come home to at the end of the day. Savory ingredients, in a warm nourishing dish are sure to brighten up the spirits of the weary and warm up the cold. Where lasagna actually originated could probably be debated forever, but why it came to be is obvious: there was a need for the ultimate in decadent comfort-food goodness! I’ve had lasagna prepared in a number of different ways and it’s always delicious, it’s always unique, and it’s always quite satisfying. I’m quite glad to be able to say that this lasagna (my first real stab at lasagna) meets all those qualifications. It’s light but still very decadent and satisfying. Using the right type and a reserved quantity of cheese left more room for other fantastic layers like fresh baby spinach leaves and lots of Portobello mushrooms, and my chunky homemade Roasted Roma Tomato Marinara (next recipe down).
- 2 Tbsp. Butter
- 5-6 Large marinated artichoke hearts, coarsely chopped, canning water reserved
- 1 Large Portobello cap sliced very thin
- 2 Tbsp. roasted garlic paste
- 1/2 C. red onion, finely chopped
- 1/2 C. scallion or green onion, finely chopped
- Fresh Spinach
- Lasagna noodles, cooked al dente
- Feta and Parmesan cheeses
- Fire Roasted Roma Tomato Marinara
Olive oil, salt and pepper
Do this with it:
- Sauté onions, scallions, and artichoke hearts in butter and 1 tsp olive oil until tender and slightly reduced.
- Stir in canning water from the artichoke hearts, simmer uncovered 5-10 minutes.
- Remove from heat and pour over Portobello slices.
- In a well-oiled 9X9 baking dish put down a layer of noodles.
- Spread marinara over noodles, sprinkle with cheeses, and add another layer of noodles.
- Spread Mushrooms and artichoke hearts evenly across second layer of noodles.
- Sprinkle with cheeses, cover in spinach.
- Cover with last layer of noodles and spread marinara over the top, sprinkle with cheeses, salt and pepper.
- Cover in plastic wrap and refrigerate several hours, overnight preferably.
- Bake covered at 375° F for 25 minutes, and uncovered for an additional 10 minutes.
- Let stand 5 minutes before serving.
- I think I boiled the noodles too long, they ended up being a little tough. Come to think of it, I had massive pasta drama to begin with. Lasagna noodles really are a pain in the ass.
- Refrigerate leftovers up to two days, wrap individual portions in foodservice film to freeze.