Fresh Spinach and Sun-Dried Tomato Lasagna Recipe

Looking for an easy Fresh Spinach and Sun-Dried Tomato Lasagna recipe? Learn how to make Fresh Spinach and Sun-Dried Tomato Lasagna using healthy ingredients.


Submitted by no0ne1330

Makes 8 servings



Fresh spinach and sun-dried tomato lasagna

Recipe Ingredients for Fresh Spinach and Sun-Dried Tomato Lasagna

16 ounce lasagna noodles
1 1/2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
3/4 pound mushrooms, chopped
2 cloves garlic, minced
1/2 cup dry white wine
28 ounce diced tomatoes with juice
2 sun-dried tomatoes, chopped
1 teaspoon dried thyme
1 salt to taste
1 ground black pepper to taste
1/3 cup all-purpose flour
3 cups heavy whipping cream
1/4 teaspoon ground nutmeg
1 pinch salt
8 cups spinach, rinsed
1 cup grated Parmesan cheese

Recipe Directions for Fresh Spinach and Sun-Dried Tomato Lasagna

  1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.

  2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat.

  3. Add the chopped onion, celery, and carrots, stir and cook until onions have softened.

  4. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes.

  5. Add wine and cook until most of the liquid has evaporated.

  6. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme.

  7. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.

  8. To make the white sauce, heat remaining oil in a heavy pan over low heat.

  9. Add flour, whisk constantly until the flour begins to turn a light brown.

  10. Remove pan from heat and whisk in cream.

  11. Season with nutmeg and a pinch of salt.

  12. Remove from heat and set aside.

  13. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce.

  14. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce.

  15. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.

  16. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

Categories

Cheese, Pasta, Main Dish

Nutrition Facts
Serving Size 363.7g
Amount Per Serving
Calories
474
Calories from Fat
219
% Daily Value*
Total Fat
24.3g
37%
Saturated Fat
12.9g
65%
Trans Fat
0.0g
Cholesterol
92mg
31%
Sodium
288mg
12%
Potassium
735mg
21%
Total Carbohydrates
47.3g
16%
Dietary Fiber
3.3g
13%
Sugars
5.5g
Protein
16.5g
Vitamin A 118% Vitamin C 47%
Calcium 22% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement