1 Sauté the mushrooms: Place mushrooms in a big (6 to eight quart) sauté pan on excessive or medium excessive warmth. Stir them with a picket spoon or shake the pan on occasion. You could hear them squeak.
Sprinkle salt over the mushrooms. The mushrooms will sizzle after which begin to launch water. (Observe that you’re not including fats at this level to the pan; this technique of cooking mushrooms in their very own moisture is named “dry sautéing.)
As soon as the mushrooms begin to launch water into the pan, stir within the chopped onions. Prepare dinner till the mushrooms are now not releasing moisture and the mushroom water has boiled away, about 5 minutes extra.
2 Make the sauce: Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for a few minute. Add the garlic and prepare dinner for an additional minute.
Stir within the tomato paste, prepare dinner for a minute longer. Reserve 1 cup of the tomato sauce (it would go within the backside of the casserole dish), and put the remaining cup of tomato sauce into the pot with the mushrooms. Add the massive can of crushed tomatoes and one cup of water.
Stir within the thyme, sugar, and purple pepper flakes. (If you’re utilizing dried basil as an alternative of contemporary, add it now.) Deliver to a simmer, then decrease the warmth and simmer on a low simmer, for 20 minutes.
three Boil and drain the lasagna noodles: As soon as the sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water. (The water needs to be at a vigorous, rolling boil.) Stir gently, ensuring that the noodles are usually not sticking to one another. Set the timer for eight minutes, or nonetheless lengthy is indicated on the bundle of the noodles. Prepare dinner uncovered on a excessive boil.
When the noodles are prepared (al dente, cooked via however nonetheless agency to the chew), drain the noodles in a colander, and rinse them to chill them with chilly water. As you rinse them, gently separate them along with your fingers so they do not stick to one another.
Put together a pair giant cookie sheets or baking sheets by spreading a tablespoon of olive oil over the baking sheets.
Place the lasagna noodles on the sheets, gently coating them with a little bit of that olive oil, and spreading them out. This may assist preserve them from sticking to one another when you end the sauce and put together the layered casserole.
four Assemble the lasagna: Flip off the warmth on the stovetop for the sauce. Preheat the oven to 350°F.
Unfold the one cup of reserved tomato sauce over the underside of a giant (ideally 10×15-inch) casserole dish. (In case your casserole dish is smaller, chances are you’ll want so as to add one other layer as you undergo this step.)
Place a layer of lasagna noodles down over the tomato sauce, barely overlapping. (For our 10×15-inch dish, we finally match three layers of 6 noodles every, with 2 additional noodles on which to nosh.)
Sprinkle half of the ricotta cheese over the noodles, and half of the defrosted, drained, and squeezed out spinach over the ricotta.
Sprinkle half of the mozzarella cheese over the spinach, and only a quarter of the pecorino cheese.
Then spoon 1/three of your mushroom sauce over the mozzarella. Sprinkle half of the contemporary basil over the sauce.
5 Repeat layers: Repeat the layering course of. Place a second layer of noodles over the sauce. Unfold the remaining ricotta, spinach, and mozzarella over the noodles. Sprinkle one other quarter of the pecorino together with the mozzarella. Prime with one other third of the mushroom sauce and the remaining contemporary basil.
Layer your closing layer of lasagna noodles over the sauce. Unfold the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.
6 Cowl with foil and bake: Pull out a sheet of aluminum foil giant sufficient to cowl the casserole dish. Unfold somewhat olive oil over the within of the piece of foil (the aspect that may have contact with the lasagna). Place the foil over the casserole dish and crimp the sides.
Bake at 350°F for 25 minutes, then take away the foil and bake uncovered for a further 25 minutes.
Take the lasagna out of the oven when finished and let it relaxation 10 minutes earlier than reducing to serve. As soon as made, the lasagna will final per week within the fridge.