Did you know that lasagna is possibly the oldest form of pasta? The first recorded history of someone eating it was in 1282! This month we’ve got a delicious and (relatively) easy dish for you. The “meat” of this dish is portabello mushrooms. Portabellos, while tasty requires a little extra work to prepare; we have a skill drill to show you how!

VEGETARIAN LASAGNA

Serves 8

Ingredients:

• 1 lb fresh baby spinach

• 2 small zucchini, thinly sliced lengthwise

• 2 large portobello mushroom caps, sliced

• 1 small eggplant, peeled and sliced lengthwise

• Classic Marinara, store bought or homemade

• 1 package oven ready dried lasagne

• ½ cup grated Parmigiano-Reggiano

• 8 oz fresh mozzarella, thinly sliced

Cheese Filling

• 2 (15-oz) containers whole-milk ricotta

• 4 large eggs, lightly beaten

• ½ cup Pecorino Romano, grated

• ¼ cup Italian parsley, chopped
  

Instructions:

1. Preheat oven to 375°F with rack in middle.   Generously oil a large lasagna pan.

2. Sauté baby spinach in a small amount of olive oil and a crushed garlic clove. Set aside to cool then squeeze out excess moisture.

3. Spread out zucchini and eggplant slices on sheet pans and lightly salt. Set aside for 30 minutes then squeeze or press out excess moisture.

4. Whisk together ricotta, eggs, Pecorino Romano, parsley, kosher salt, and pepper to taste. Set aside.

5. Soak dried lasagna noodles in a bowl of very warm water until pliable but not softened.  Place on a kitchen towel or several layers of paper towels. Spread 1 cup marinara in baking pan and sprinkle with 1 tbsp Parmigiano. Cover with 3 noodles, leaving space in between. Spread half of ricotta mixture on top, followed by a layer of spinach, eggplant, zucchini, and mushrooms then 1 cup marinara, and top with 1 tbsp Parmigiano and 3 noodles; repeat entire process.  Finish with marinara.  Top with mozzarella and more grated Parmigiano.

6. Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove cover and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.