Main Dish
Three-Cheese Lasagna with Spinach and Mushrooms
Geyser Peak Winery
2306 Magnolia Drive
Healdsburg, CA 95448
www.geyserpeakwinery.com
- RECIPE YEAR: 2017
- RECIPE BY: KR CATERING
- YIELD: Serves 10
- PAIRS WELL WITH: Thermopoli
Filled with spinach, cremini mushrooms and three kinds of cheese, this vegetarian lasagna is hearty and satisfying, especially when paired with Geyser Peak Thermopoli, our red wine blend.
Ingredients:
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 package (10 ounces) frozen spinach, thawed
- 10 ounces cremini mushrooms, chopped
- Salt and freshly ground black pepper, to taste
- 2 cups ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 pound mozzarella cheese, shredded
- 1 lemon, zested
- 1/8 teaspoon cayenne pepper
- 1 egg, lightly beaten
- 4 cups tomato sauce
- 2 boxes no-bake lasagna sheets
Directions:
Preheat the oven to 350°F. In a large saucepan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until it begins to brown. Add the spinach and mushrooms, season with salt and black pepper, and cook, stirring occasionally, until the spinach and mushrooms dry out and the garlic is fragrant, about 3 minutes. If not totally evaporated, drain off the excess liquid and let the spinach mixture cool. In a large bowl, stir together the ricotta, Parmesan, 2 cups of the mozzarella, lemon zest, cayenne and the cooled spinach mixture. Season to taste with salt and black pepper. Stir in the egg. Cover the bottom of a 9-by-13-inch baking dish with a thin layer of tomato sauce. Cover with a layer of noodles placed side by side, but not overlapping. Top with one-fourth of the cheese mixture and about 1/2 cup of the tomato sauce. Season lightly with salt and black pepper. Repeat to make 2 more layers. Cover with the remaining noodles and dollop the remaining cheese mixture on top. Drizzle with the remaining tomato sauce, then sprinkle the remaining 2 cups mozzarella on top. Cover the dish with aluminum foil and bake until the lasagna is hot and bubbly and a knife will cut through the center, 40 to 45 minutes. Uncover and cook until lightly browned on top, about 10 minutes more. Let the lasagna stand for 10 minutes before serving.
