Are you looking for the perfect comfort meal for dinner? Why not make a delicious lasagna? This dish is so classic and for good reason! Everyone loves it. Before you start looking for a great recipe, let us stop you – we’ve found the best lasagna recipe. You and your family will no doubt love this lasagna!
What You’ll Need:
For the sauce:
- 1 1/2 pounds of cremini mushrooms, roughly chopped
- 1/2 pound shiitake mushrooms, roughly chopped
- 1 generous cup of chopped onions
- 1/4 cup extra virgin olive oil plus more so the pasta doesn’t stick
- 4 chopped garlic cloves (about 4 teaspoons)
- 1 can (5 or 6 ounces) of tomato paste
- 2 cups of tomato sauce
- 1 can (28 oz) of shredded tomatoes
- 1 cup of water
- 1 tablespoon of dried thyme
1/2 teaspoon red pepper flakes
- 1 tablespoon of sugar
For the lasagna:
- 2 cans (10 ounces) of frozen chopped spinach, thawed and wrung out on a clean cloth with excess moisture
- 1 pound lasagna noodles (15 to 20 noodles)
- 1 container (15 or 16 ounces) of cottage cheese
- 1/4 cup fresh basil, chopped
- 1/4 pound pecorino (or parmesan), grated (about 1 cup)
- 1 pound of grated mozzarella (about 4 cups)
1. First, brown the mushrooms in a large pan (6-8 liters) over high or medium heat. Turn it over with a wooden spoon occasionally. You could hear her scream, okay. Sprinkle the mushrooms with salt. They’ll sizzle before they start to leak water. As soon as they start to release water, add the chopped onions. Cook until the mushrooms stop releasing moisture and the water boils. This can take about 5 minutes.
2. For the sauce, put the mushrooms and onions in a saucepan and add the olive oil. Stir until the mushrooms are covered. Fry the mushrooms and onions for about a minute before adding the garlic. Let simmer for another minute. Add tomato paste and let it cook for another minute. Keep 1 cup of tomato sauce separately, it will go to the bottom of the pan. Add the remaining cup of tomato sauce with the mushrooms to the saucepan. Add the large can of chopped tomatoes and a cup of water.
3. Add the thyme, sugar, and chilli flakes. If you are using dried basil instead of fresh basil, add that too. Leave the mixture to a boil and then reduce the heat a little. Let simmer for about 20 minutes.
4. When the sauce is boiling, add salt to the boiling water of the pasta and add the dry lasagna to the boiling water. Stir gently, making sure that the noodles do not stick to each other. Set a timer of 8 minutes or the time indicated on the packaging to cook the pasta. When you’re done, drain the pasta in a colander and rinse under cold water. When you rinse them off, use your fingers to gently separate them.
5. Prepare large cookies or baking pans by sprinkling a tablespoon of olive oil on them. Place the lasagna on the sheets, carefully cover with the same olive oil and spread over them. This prevents them from snapping into place.
6. Now let’s move on to the meeting. Turn off the sauce and preheat the oven to 350F. Spread that reserved cup of tomato sauce on the bottom of a large saucepan (about 10 × 15 inches). Place the lasagna on top of the tomato sauce, slightly overlapping. Sprinkle half of the ricotta over the pasta and half of the defrosted, drained and pressed spinach over the ricotta. Sprinkle half of the mozzarella on top of the spinach and only a quarter of the pecorino. Pour 1/3 of the mushroom sauce over the mozzarella. Scatter half of the fresh basil over the sauce.
7. Repeat these steps to create the layers. Tagliatelle, ricotta, spinach, mozzarella, pecorino cheese and mushroom sauce. The last layer consists of the pasta over the sauce, the rest of the sauce over the tagliatelle and sprinkled with pecorino or parmesan.
8. Cover the pan with aluminum foil and bake. Smear a little olive oil on the foil to prevent it from sticking. Bake for 25 minutes at 350 ° C, then remove the foil and bake uncovered for another 25 minutes. After the lasagna is cooked, take it out of the oven and let it sit for 10 minutes before slicing and serving.