Easiest Way to Prepare Quick Spinach Lasagna with Sun-Dried Tomato Sauce

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach lasagna with sun-dried tomato sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Spinach Lasagna with Sun-Dried Tomato Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Spinach Lasagna with Sun-Dried Tomato Sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spinach Lasagna with Sun-Dried Tomato Sauce:

1. Prepare olive oil
2. Prepare olive oil
3. Make ready all-purpose flour
4. Take garlic, minced
5. Make ready plain soy milk
6. Take vegetable stock or chicken stock
7. Take Green onions, including tender green tops, sliced
8. Take dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped
9. Prepare fresh mushrooms sliced
10. Make ready shallot, minced
11. Prepare chopped fresh parsley
12. Make ready salt
13. Take baby spinach leaves, chopped
14. Make ready nonfat ricotta cheese
15. Get fat free parmesan cheese
16. Get egg white
17. Make ready no boil spinach lasagne sheets, about 7 by 3 1/2 inches
18. Make ready chopped basil for garnish

Instructions to make Spinach Lasagna with Sun-Dried Tomato Sauce:

1. Preheat the oven to 375°F
2. In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside.
3. In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.
4. In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.
5. In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside.
6. Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

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