We said this Christmas we are not enriching hoteliers for meals we can make at home. In Little Italy this is 2k a plate and it doesn’t even have mushrooms.
RECIPE
Ingredients:
For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves
- 1 cup grated Parmesan cheese
- 1 tsp dried basil
- Salt and pepper, to taste
For the Lasagna:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp dried oregano
- Salt and pepper, to taste
- 8-10 lasagna noodles
- 1 cup shredded mozzarella cheese (for topping)
Instructions:
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions.
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.
Add minced garlic and cook for 1 minute.
Add sliced mushrooms and cook until they release their moisture and start to brown.
Add fresh spinach leaves and cook until wilted.
Stir in Parmesan cheese, dried basil, salt, and pepper.
In a bowl, combine ricotta cheese, egg, dried oregano, salt, and pepper. Mix well.
Spread a layer of the mushroom sauce in the bottom of a 9x13-inch baking dish.
Arrange 4 lasagna noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles.
Sprinkle with half of the shredded mozzarella cheese.
Repeat the layers, starting with the mushroom sauce, noodles, ricotta mixture, and mozzarella cheese.
Top with the remaining mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
