Since people have started asking me for recipes to what I make, I’m going to start occasionally putting them up here. I’ll start with the white lasagna from last night.
What You Need
- Lasagna noodles
- 3 packages frozen chopped spinach, thawed
- 1 medium white onion, chopped
- 2-3 cloves of garlic, chopped
- 2 cans of artichokes hearts, chopped
- 1 tub of white button mushrooms (you can use portabello if you want an earthier taste), chopped
- 1lb of ricotta cheese
- 1lb of shredded mozzarella
- 1 jar of alfredo sauce
- 2 eggs
- Salt, pepper (I also add some red pepper flakes to give it a kick.
- Lasagna pan
- 1 gallon pot
- Big mixing bowl
- Large skillet
- Aluminum foil
Start your water boiling for the noodles. This will probably take you longer than anything else. Keep in mind that you don’t want your noodles completely cooked, err on the tough side. They are going to be baking in the lasagna, surrounded by boiling lasagna juices for a good 40-50 minutes. Any toughness left in them will cook out during that time.
While your water is warming up, mix together the ricotta, half the mozzarella, the alfredo sauce, and the two eggs in a giant bowl. Mix in your salt and pepper at this point, plus any other spices you want. A warning – don’t use a bowl that is just big enough for what you’re putting into it now. All of the vegetables are going into this, and the mixture is going to at least triple in volume, so you’ll want something much bigger.
Warm up a large skillet on the range and put some olive oil in it. After a minute throw in the onion and the garlic. Keep them moving so none of it burns. Once the onion has gone soft on you, add the artichokes and the mushrooms. Stir this for a few more minutes until the mushrooms are cooked. Toss this and the thawed spinach into the cheese mixture. Stir it all up until it looks like the best damn spinach dip you’ve ever seen.
Put down a layer of the mixture, then cover that in noodles. Repeat until you fill up the whole pan, leaving just enough room for one last layer of the mixture. Cover that final layer with the rest of the mozzarella. Cover the whole thing in aluminum foil.
Place it in an oven heated to 400 degrees. Let it cook for 30 minutes. After that, take the aluminum foil off and let it cook until the top is golden brown and the liquid on the top is 90% gone. The center should still be a little gooey when you take it out, but that’s fine.
Take it out of the oven and let it sit for about 15 minutes. Or, if you’re just making this for yourself, throw it in the fridge and eat it the next day. It is much better once the cheeses have had a chance to re-solidify.
Oh, this makes a lot of lasagna. You might need one big lasagna pan and another smaller one to hold it all.