Mixed Mushroom & Spinach Lasagna

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This is a little complicated but well worth it. Make it when you have got people to impress or when you are lonely. Real talk: this lasagna is better than friends.

Makes enough for 6 to 8 people at once or yourself for a week and half.

 BASIL PESTO

  • 1/3 cup slivered or sliced almonds
  • 11/4 cups packed torn basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon grated lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 2 to 3 cloves garlic, chopped


 Mushroom Spinach Filling
  • 16 ounces button or cremini mushrooms
  • 1 teaspoon olive oil
  • 6 cups spinach
  • Salt
  • 1 pound lasagna noodles
  • Double batch of house Marinara
  • Double batch of Tofu Ricotta
  • Sliced tomatoes - optional
INSTRUCTIONS

 1- Put all the ingredients for the pesto in a food processor and blend until smooth-ish. 
No food processor? chill out. Just put the almonds in a plastic bag and smash them up with a rolling pin or a can until they are tiny, and chop the rest of that up super small, too.
Mix it with a fork until it looks like a paste. Set it aside.

 2- To make the filling, remove any tough mushroom stems and slice up the mushrooms into pieces no larger than a nickel. Heat the oil in a large saute pan over medium heat. Add the mushrooms and saute for about 2 minutes. Fold in the spinach, add a small pinch of salt, and continue cooking until the all the spinach is wilted, about 3 more minutes. Turn off the heat and stir in 2 tablespoons of the pesto. Taste and add more if you like. You know how you do.

 3- Heat your oven to 375F. Grab an 8*10 -inch dish.

 4- Cook the noodles according to the package directions. Ladle about 1 cup of the marinara sauce into the bottom of the baking dish and lay down enough noodles to cover the bottom with just a bit of overlap. Spread about one-third of the ricotta down, followed by one-third of the mushroom filling, and then pour another cup of the sauce over top. Spread a spoonful or two of the pesto over all of that and then do another layer of noodles. Cover the noodles with the remaining sauce. If you want to look extra fancy, add sliced tomato rounds on top.

 5- Cover that whole heavy with foil and throw it in the oven for about 30 minutes. Gently take off the foil after that and bake it until the edges of the noodles start to look a little golden, another 25 to 30 minutes. Let it sit for 10 to 15 minutes before going to town. Top with some remaining pesto and serve.

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