Fresh Spinach and Sun-Dried Tomato Lasagna Best Dishes

Tuesday, October 9, 2018

Fresh Spinach and Sun-Dried Tomato Lasagna

"This lasagna makes use of sparkling spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a simply particular lasagna. Sourdough or French bread would be a great accompaniment."

Ingredients :

1 (sixteen ounce) package lasagna noodles
1 1/2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
three/four pound mushrooms, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 (28 ounce) can diced tomatoes with juice
2 solar-dried tomatoes, chopped
1 teaspoon dried thyme
salt to flavor
ground black pepper to taste
1/3 cup all-cause flour
three cups heavy whipping cream
1/4 teaspoon ground nutmeg
1 pinch salt
8 cups spinach, rinsed
1 cup grated Parmesan cheese

Instructions :

Prep :	Cook : 8M	Ready in :

Cook lasagna in boiling salted water in a large pot till al dente. Drain.
Meanwhile, heat one 1/2 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook dinner till onions have softened. Add mushrooms and garlic and retain to cook till the mushrooms have released their liquid, 2 or 3 minutes. Add wine and prepare dinner until maximum of the liquid has evaporated. Stir in chopped tomatoes(consist of liquid), solar-dried tomatoes, and thyme. Bring to a simmer, then lessen warmness to low and simmer till thick. Season with salt and pepper.
To make the white sauce, warmness final oil in a heavy pan over low heat. Add flour, whisk constantly till the flour starts to show a mild brown. Remove pan from warmth and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set apart.
To collect, unfold half cup of the mushroom sauce in the backside of a casserole dish, upload one layer of noodles, then any other half cup of mushroom sauce. Arrange a single layer of the sparkling spinach leaves over the sauce and drizzle them with 1/three cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 instances.
In a preheated 375 degree F (190 stages C) oven bake for 40 mins. Let stand for 10 to fifteen minutes. Serve heat.

Notes :

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