Tag Archives: lasagna

Artichoke, Mushroom & Spinach Lasagna

Recently I checked out a book from my local library Arizona Best Recipes published by Arizona Highways with recipes from some of the places they identified as the state’s “best restaurants” over the years. The book has beautiful photography by Paul Markow. I was delighted to see so many recipes from places all over the state and think it would be fun to try and go to all the restaurants featured in the book. Last weekend I decided to try the lasagna recipe from Cafe Roka in Bisbee.

The dish was very rich with the parmesan cheese bechamel sauce.  I highly recommend checking out the book to get the recipe and if you want to try some of the best dishes Arizona has to offer.

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Spinach Mushroom & Zucchini Lasagna

1Spinach Mushroom & Zucchini Lasagna

  • 1 package oven ready lasagna pasta
  • 1 – 24 oz jar tomato sauce
  • 1 – 32 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 zucchini squashes sliced
  • 1 – 8oz container baby bella mushrooms sliced
  • 1 – 10 oz jar sun dried tomatoes
  • 1 – 10 oz box frozen chopped spinach
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Thaw out the spinach and drain out all the water. Saute the mushrooms and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.

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