| Level: | Easy |
| Total: | 4 hr |
| Prep: | 30 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 4 hr |
| Prep: | 30 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 ounces dried lasagna noodles
- 1 ounce dried porcini mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 portobello mushroom caps, chopped
- 1 1/2 pounds shiitake mushrooms, stems removed, chopped
- Kosher salt and freshly ground pepper
- 2 28-ounce cans whole San Marzano tomatoes, crushed by hand
- 3 bay leaves
- 1/4 cup chopped fresh parsley
- 3 ounces parmesan cheese, grated
- 1 1/2 pounds part-skim mozzarella cheese, shredded
- 8 ounces asiago cheese, shredded
- 2 pounds ricotta cheese
- 2 large eggs, lightly beaten
- 1 pound frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
- Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
- Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
- Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
- Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
- Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 910 |
| Total Fat | 49 g |
| Saturated Fat | 27 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 9 g |
| Sugar | 12 g |
| Protein | 55 g |
| Cholesterol | 204 mg |
| Sodium | 1582 mg |
| Serving Size | 1 of 8 servings |
| Calories | 910 |
| Total Fat | 49 g |
| Saturated Fat | 27 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 9 g |
| Sugar | 12 g |
| Protein | 55 g |
| Cholesterol | 204 mg |
| Sodium | 1582 mg |
Reviews
This was ok. I added a teaspoon of dried oregano, 1 1/2 teaspoon total fine sea salt and 1/2 teaspoon red pepper flakes. I also nixed the expensive mushrooms, used one lb baby portobello instead and added 2 small diced zuchinni and a diced red pepper.
A-mazing!
So much better than a meat lasagna- still super rich – the mushroom umami with the spinach lends such a depth of flavor but somehow it feels so much lighter. It takes some time but most of it is just cooking/baking time and it’s so worth the effort.
So much better than a meat lasagna- still super rich – the mushroom umami with the spinach lends such a depth of flavor but somehow it feels so much lighter. It takes some time but most of it is just cooking/baking time and it’s so worth the effort.
Awesome! A new staple for us!
Best lasagna I’ve ever had! Even the meat eaters loved it. Spent a pretty penny on the mushrooms but it was for Christmas and so worth it. Thank you for the excellent recipe!!
This is a labor of love meal, but I found it to be worth the time as it was delicious! I upped all the Ragu ingredients because I wanted extra sauce and didn’t want to use it sparingly on the lasagna. 2 ounces dried porcini in 1 1/2 C of water1 Large onion and half of a small one2 Carrots2 Celery6 garlicCan of tomato paste3 Portobello Caps – largeAlmost 2 Lbs of Shitake3 28-ounce San MarzanoFor those who say it was terribly bland, I have to remind you that you need season as you go and to your taste. I used a lasagna pan that was 9 x 13 and everything fit fine, so not sure why I read a review that said hers didn’t although I didn’t use all the ricotta mixture because I felt it was a little too much. I doubt that would have made much of a difference though.To use up the rest of the sauce and ricotta, I pounded out two chicken breasts, rolled them up with the ricotta, lightly sauted in a cast iron skillet for a minute or two, and cooked in 375 degree oven for 20 minutes covered. Uncovered, topped with a lot of the mushroom ragu and cooked until done. 20 more minutes or so. Can top with fresh mozzarella and basil. Delish!
Considering how costly this dish was, I’m pretty disappointed. I followed the recipe to the T, and the mushroom ragu was terribly bland! I was very surprised. Also, make sure you have a very deep dish pan for your lasagna – my pan could only hold have of the ragu and spinach filling. Plus, with a 9 x 13 pan, I only needed 6 lasagna noodles to make 2 layers of lasagna. I will try this recipe again but with more seasoning and cheaper mushrooms – the shitake didn’t add any flavor.
This review is just for the mushroom ragu, as I “veganized” the rest of the lasagna recipe. Overall the sauce was very hearty and flavorful and worked great in the lasagna. My picky-eater and newly-vegan husband declared it was the best lasagna he has ever eaten. I think this will have to be a special occasion ragu because the ingredients are expensive and it is time consuming to prepare. My local grocer sells the shiitake mushrooms at $10 a pound and the dried porcini at $5 an ounce, and whole San Marzano tomatoes are the most expensive canned tomatoes.
Absolutely delicious! It took about 4 hours to make, but I’m so glad I stayed with it. I used fresh spinach instead of frozen and left out the nutmeg. I never knew lasagna could taste so good without meat! Very yummy.
This lasagna was amazing!!! I didn’t end up using the dried porcini mushrooms because I couldn’t find them. I added cremini mushrooms. It turned out fantastic. It was definitely a ton of work to make, but it was well worth it. My boyfriend and my family loved it.
Very good I used dry mushrooms because I had all those fancy mushrooms in one big container soaked them then blended the sauce in blender.. My son who hates mushrooms had seconds!!