Hosting dinner parties is one of my favorite things to do. My housemate Lucy and I decided to throw a midweek, impromptu dinner party, and what better to make than a quick and easy lasagna! We decided on a vegetarian, spinach and mushroom lasagna with lots of garlic and cheese, which is healthy, filling, and delicious all at the same time!
We decided to prep the lasagna the night before, so we could just pop it in the oven and have dinner ready in a snap.
1 box lasagna noodles
(I used no-boil)
3 cups tomato sauce (I used puttanesca)
2 cups sliced mushrooms (I used cremini)
1 package defrosted and drained frozen spinach
1 cup part-skim ricotta
½ tsp garlic powder
fresh mozzarella cheese (about 1/4 pound)
2 tbsp grated parmesan cheese
Salt and pepper
- I used no boil lasagna noodles to save time, but if you don’t have those, place lasagna noodles in a large bowl and pour boiling water over the top. Allow to stand for about five minutes.
- Mix the ricotta, egg, pinch of salt, pepper, and garlic powder.
- Layer sauce, pasta, ricotta cheese, spinach and mushrooms (reserve some mushrooms for the top). You should be able to get three layers depending on the size of the dish.
- Top with fresh mozzarella, mushrooms and grated parmesan. Bake at 350 covered with tin foil for at least an hour. I like to slightly brown the top and set the oven to broil for the last 2 minutes with it uncovered.
We started with bruschetta (cut up a baguette, toasted in the oven, and topped with chopped up tomatoes, basil, and olive oil), and an arugula salad with mediterranean feta, craisins, sliced almonds and a balsamic vinaigrette.
Everyone loved the food, and had a great time!