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18 ingredients, 6 steps, cooking Spinach Lasagna with Sun-Dried Tomato Sauce

How are you all, at this time you get make recipe Spinach Lasagna with Sun-Dried Tomato Sauce with 18 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Spinach Lasagna with Sun-Dried Tomato Sauce.

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Ingredients for Spinach Lasagna with Sun-Dried Tomato Sauce

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

If all main ingredients Spinach Lasagna with Sun-Dried Tomato Sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

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Step by Step Cooking Spinach Lasagna with Sun-Dried Tomato Sauce

1. Preheat the oven to 375°F brqq
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. brqq
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. brqq
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. brqq
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. brqq
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. brqq
7. Finish and Enjoy.

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