Lasagna with spinach and mushroom stew

Lasagna with spinach and mushroom stew – a detailed recipe cooking. Photo of the dish: АннаWilliams Time: 4 hours. Difficulty: medium In recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For lasagna:

• 100 gr. Parmesan cheese, grate
• 700 gr. mozzarella cheese, grate
• 250 gr Eishago cheese, grate
• 900 gr. ricotta cheese
• 2 large eggs, beat lightly
• 450 gr frozen spinach, thaw and squeeze
• 1/4 tsp grated fresh nutmeg
• 350 gr dried lasagna

For stews:

• 30 gr dried porcini mushrooms
• 2 tbsp. l olive oil
• 1 medium onion chopped
• 1 large carrot, chop finely
• 1 stalk of celery, finely chopped
• 4 cloves of garlic, chop
• 2 tbsp. l tomato paste
• 2 caps of portobello mushrooms, chopped
• 700 gr. shiitake mushrooms chopped
• Coarse salt and freshly ground pepper
• 2 cans (800 gr. Each) canned small-fruited varieties of tomatoes (such as: San Marzano or Cherry), knead hands
• 3 bay leaves
• 1/4 Art. chopped fresh parsley

Recipes with similar ingredients: lasagna paste, portobello mushrooms, shiitake mushrooms, porcini mushrooms, Parmesan cheese, mozzarella cheese, cheese asyago, ricotta cheese, nutmeg, tomato paste, cherry tomatoes, pepper-shaped tomatoes, garlic, onions, celery, carrots, bay leaf, spinach, parsley

Recipe preparation:

1. Cook mushroom stew: soak ceps in 1 a glass of hot water until soft, for about 15 minutes. Mushrooms, chop, leave the liquid.
2. Meanwhile, heat over medium heat in a thick-bottomed pan olive oil. Add onions, carrots and celery, cook until softening, 5 minutes. Stir in the garlic and tomato paste, fry, stirring for another 2 minutes. Add portabello and shiitake mushrooms, 1 a teaspoon of salt and 1/2 tsp. pepper, fry, stirring, another 5 minutes.
3. Add porcini mushrooms and fry for 2 minutes. Pour mushroom broth bring to a boil and continue cooking, about 3 minutes. Add tomatoes with brine, 2 cups of water and bay leaves, bring to a boil, stirring occasionally. Reduce the temperature add parsley and 1 teaspoon of salt, simmer over low heat, stirring occasionally, until thick, about 1 hour 30 minutes. Remove bay leaves.
4. Prepare the lasagna filling: mix in large bowl of parmesan, mozzarella and eishago cheeses, set aside 1.5 cups cheese mixture in a separate bowl. Add ricotta to the first bowl, eggs, spinach, nutmeg and 1/2 tsp. salt, mix.
5. Turn on the oven and heat to 190 ° C. In a saucepan, bring to boiling salted water. Place the lasagna and cook as much how much is indicated on the package. Drain and rinse with lasagna under cold water.
6. Distribute 1 cup of mushroom stew in a baking dish. Put a layer of lasagna, then half the spinach mixture, on top – 2 glasses of stew. Continue to lay out layers in the same sequence, completing the last layer of lasagna. From above sprinkle with cheese and cover with foil. Put in the oven and cook for 50 minutes. Then remove the foil and bake until golden color, about 25 more minutes.