Ed, who can commonly be referred to as my husband, and I decided to go pescetarian for Lent. Well actually I suggested that he should go pescetarian for Lent as I am not Catholic, though as a loving wife I would support his sacrifice 100%. This suggestion was not made completely selflessly as I have been wanting to try more vegetarian recipes. I now not only have an excuse to cook all vegetarian but Ed is actually on board. I don’t mean to say that he ever really complains about what I cook but he does like his meat and I sometimes feel a little guilty when I stray a little too far from meat and potatoes or, in his case, rice. Lent started last Wednesday and since then we’ve had salmon, scallops (at which I failed miserably), frozen cheese pizza, vegetarian Chipotle, and the sides at a dinner centered around ham. Not very exciting so far. Today I had 16oz of ricotta cheese in the fridge that had to get used so I started looking for a vegetarian lasagna to make. I was thinking a red sauce but Ed was thinking white and it just so happened that I had just finished looking at a blog update for Spinach Lasagna. Using that as a jumping off point the idea for a Mushroom, Brocolli, and Spinach Lasagna was born. It turned out mighty tasty if I do say so myself but it turns out that I don’t really have to as Ed and Gabriel, my 1 1/2yr old son, will very willingly tell you for me. Ed did however say that he might of left the tomatoes off but I really liked them. You decide.
Mushroom, Broccoli, and Spinach Lasagna by Me
1 package no boil lasagna noodles
16 oz mushrooms
1 10 oz package frozen broccoli pieces -thawed
1 10oz package of frozen spinach – thawed
16oz ricotta cheese
12oz mozzarella cheese
1/2 cup shredded parmesan cheese
1 1/2 tbsp olive oil
1tbsp minced garlic
1tsp + 1tsp thyme
1tsp rosemary
1 egg
1 14.5oz can diced tomatoes
salt and pepper to taste
1 recipe of Béchamel sauce – recipe below
preheat oven to 400 degrees
In a large saute pan heat olive oil and add mushrooms, garlic, 1 tsp thyme, and salt and pepper to taste. Saute untill mushrooms have lost all their moisture and have started to brown. When done mix in the broccoli and béchemal sauce. Combine well and set aside.
Meanwhile, in a medium sized bowl, mix together the ricotta cheese, parmesan cheese, egg, spinach, thyme, rosemary, and salt and pepper to taste.
In a 9×13 baking dish put a small amount of the béchemal mixture on the bottom, then place 3 lasagna noodles side by side making sure that they don’t touch, cover with half the ricotta mixture, next layer a little less than half the béchemal mixture, spread half the can of tomatoes over, and finish off with 4oz of the mozzarella cheese. Repeat one more time starting with the noodles. When finished with this place 3 more noodles on top, cover with the remaining béchamel mixture, make sure to cover the noodles, and the remaining mozzarella.
Cover with aluminum foil and bake for 50 mins. Remove the foil and continue baking for 10 mins or until cheese is starting to brown.
ENJOY!!!!
Béchamel Sauce
source: Giada De Laurentiis, Everyday Pasta, page 225
5 tbsp butter
1/2 cup all-purpose flour
4 cups warm whole milk
1/2 tsp salt
1/4 tsp freshly ground white pepper
pinch of freshly grated nutmeg – I omitted this
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the béchamel sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg.
