Spinach, Mushroom, and Pesto Lasagna

I'm already being slow at posting new recipes.  Uh oh!  But to my credit, it was quite the hectic week.  My fellow East Coasters will understand--Bethesda is not used to earthquakes and hurricanes.


Anyway, I made this lasagna (found on Pinterest and adapted from The Other Side of 50) last week.  I cut the fat by using less oil and cheese and didn't feel deprived at all.  Next time, though, I may use less ricotta and more Parmesan.  Everything is better with more Parmesan.  You can't go wrong with its sharp, nutty flavor!


By the way, Pinterest is my latest obsession.  It's like a digital bulletin board that you can use to bookmark ideas for home decor, recipes, fashion, etc.  I can't get enough of it!

Spinach, Mushroom, and Pesto Lasagna
Makes 8 servings

9 no-cook lasagna noodles
10 oz chopped frozen spinach, thawed and squeezed dry
1 ¾ cups fat-free ricotta cheese
1 egg
½ tsp garlic powder
Salt and pepper
1 Tbsp olive oil
1 Tbsp butter
2 cups onion, diced
1 red bell pepper, seeded and diced
Dash of crushed red pepper flakes
8 oz button mushrooms, coarsely chopped
2 cloves garlic, minced
4 Tbsp all-purpose flour
2 ½ cups fat-free skim milk
½ cup basil pesto (I used Whole Foods brand, but feel free to make your own if you're feeling more ambitious!)
1 ¼ cup part-skim mozzarella (I used slices, but shredded works too)
¼ cup freshly grated Parmigiano-Reggiano

1. Preheat oven to 350˚F.  Spray a casserole dish with cooking spray.
2. In a medium-sized mixing bowl, combine the spinach, ricotta cheese, garlic powder, and egg.  Season with salt and pepper and set aside.
3. In a large skillet, heat olive oil and butter over medium heat.  Add the onions and bell pepper, season with salt, pepper, and crushed red pepper flakes, and sauté until onions are translucent (6 to 7 minutes).  Add the mushrooms and continue to sauté until mushrooms lose their moisture (another 5 to 7 minutes).  Add the garlic and sauté for another 1 to 2 minutes.  Sprinkle the flour over the vegetables and stir to combine.  Continue cooking and stirring over medium heat for 2 minutes.  Add the milk and bring to a boil, then reduce heat and simmer until sauce has thickened a bit.  Remove from heat and stir in ½ cup minus 2 Tbsp pesto.  Taste and season with salt and pepper as needed.
4. Spoon the remaining 2 Tbsp of pesto into the prepared baking dish and spread into a thin layer.  Lay 3 noodles on top of the pesto.  Top with 1/3 of the basil cream sauce and spread to cover noodles.  Spread 1/3 of the ricotta mixture on top of the sauce, and then top ricotta with 1/3 of the mozzarella.  Repeat layers two more times, and finish with Parmesan cheese.
5. Cover tightly with aluminum foil.  Bake for 25 minutes, and then uncover and bake for 25 minutes more, until bubbly and browned.  Let sit 10 to 15 minutes before serving.