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18Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. cremini mushrooms (roughly chopped)
- 1/2 lb. shiitake mushrooms (roughly chopped I used white button mushrooms)
- 1 onions (generous cup of chopped)
- 1/4 cup olive oil (plus more for keeping the noodles from sticking to each other, if needed)
- 4 cloves garlic (chopped, about 4 teaspoons)
- 6 oz. tomato paste
- 2 cups tomato sauce
- 28 oz. crushed tomatoes (I recommend Muir Glen brand with added basil)
- 1 cup water
- 1 Tbsp. dried thyme
- 1/2 tsp. red pepper flakes
- 1 Tbsp. sugar
- 20 oz. frozen chopped spinach (thawed, squeezed in clean towel of excess moisture)
- 1 lb. lasagna noodles (16 to 20 noodles I used the no-boil noodles)
- 16 oz. ricotta cheese (container of)
- 1/4 cup fresh basil (chopped, I used dried basil)
- 1/4 lb. pecorino cheese (grated, about 1 cup I used the Parmesan cheese)
- 1 lb. shredded mozzarella cheese (about 4 cups)
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Reviews(4)
Rachel James 6 years ago
The absolute BEST lasagna I’ve ever made!!! And NO MEAT! I had guests over and they loved it!