I have done lasagna a couple of times so far, trying different recipes and combinations which promised to the lasagna, the perfect one. This one is the first one without meat. It is good, cheesy and garlicky.
Ruxandra: I hope you will enjoy it as much as we did.
For a baking dish of 15/ 30 cm
160-200 g lasagna sheets (about 3-4 per layer)
For the tomato sauce:
400 g peeled whole tomatoes
350-400 g tomato puree
3-4 garlic cloves
oregano, salt, pepper
a pinch of sugar
1 medium onion
15-20 g of butter
Melt the butter in a pan and add the chopped onion and garlic and cook for a few minutes, until tender. Add the tomatoes and puree and the seasonings and let it simmer on low for a few minutes.
For the spinach fillling
500 g mushrooms
700-800 g spinach (cooked)
250 g cream cheese (I used a mix of skim and full fat)
200-300 g mozarella
50 g Parmesan
3-4 cloves of garlic
salt and peper
Cook the mushrooms with a little butter. When done, add the already cooked spinach and the chopped garlic. Season with salt and pepper.
When it cools a bit, add the cream cheese and Parmesan.
Butter the baking dish. Spread a few spoons of filling and some sauce and top them with the first layer of lasagna sheets. Spread some more filling and sauce and generously sprinkle mozzarella above. Continue with the rest of the sheets, filling and sauce. For the top reserve a few spoons of filling and sauce which you top with mozarella. Bake covered at first for 30 minutes at 180 degrees. Uncover the dish and let it cook until you can easily insert a knife down to the bottom.
After removing it from the oven sprinkle some more parmesan on top. Serve warm. It is also good reheated on the next day.