Forget the heavy, greasy lasagna you had when you were young. This lasagna is light, with strong flavors and a creamy smoothness that melts in your mouth. Use these two sauces:
Make them ahead of time so the dish goes together easily.
I use spinach in this dish but almost any greens can be used, such as tender kale or Swiss chard. I have tried this dish with traditional lasagna noodles and with the “no-cook” noodles which are thinner than the traditional ones. Either works but the no-cook noodles make an even lighter lasagna. This recipe makes 6 to 8 servings. If you don’t use all of it, the remainder can be frozen for up to 30 days.
This is great served with a green salad and some crusty bread with Fig and Olive Tapenade. A zinfandel or cabernet sauvignon would be a nice addition.
- 12 oz. lasagna noodles, approximately 12 – 14 noodles
- 1 lb. frozen chopped spinach (6 cups of fresh spinach, chopped)
- 1 lb. cremini mushrooms
- ½ cup white wine or mushroom broth or vegetable broth
- 2 cups of Cauliflower Cream Sauce
- 2 cups of Romesco Sauce
- 1 tbsp. olive oil if using fresh spinach
Heat the oven to 350 degrees.
Defrost the spinach and drain as much water as you can from the spinach. Spread on a couple of paper towels. If using fresh spinach, wash carefully in several changes of water, drain and heat in a non-stick pan until it is wilted.
Remove the mushroom stems and discard or save for making stock. Rinse and dry the mushrooms. Depending on the size of the mushrooms, lay them stem side down and cut into either quarters or sixths. Cook in a non-stick pan until the mushrooms give up their water. If the mushrooms start to stick, spoon a little wine or broth in the pan to keep them from sticking.
Put one-half cup of the cream sauce in the bottom of a 9×13 inch oven-proof baking dish and spread it around until the entire bottom is covered.
- Layer in one-third of the noodles on top of the cream sauce.
- Spoon one-third of the remaining cream sauce over the noodles.
- Add one-third of the spinach and the mushrooms over the cream sauce.
- Spoon one-third of the romesco sauce over the spinach and mushrooms.
Repeat twice more.
Cover the dish with aluminum foil and bake for 30 minutes. Take the dish from the oven and remove the foil covering. Return the dish to the oven and bake for an additional 15 minutes. Remove the dish from the oven and let it stand for 10 minutes before serving.