Livwell Wild Mushroom & Spinach Alfredo Lasagna

Livwell Wild Mushroom & Spinach Alfredo Lasagna

A creamy,dreamy lasagna of your dreams.

 

**9x13 pan to feed 8-12 people

 

Ingredients:

  • 2-3 jars of LIVWELL Alfredo sauce
  • Fresh Pasta sheets- enough for 4 layers
  • Pan spray
  • 2 tablespoons of Olive oil
  • 3 mushrooms of choice (i.e crimini, portabella, shitake, button, etc..)- sliced
  • 18 oz. container of fresh spinach
  • 2 each shallot- minced
  • 3 cloves of garlic minced
  • 1 tablespoon thyme chopped
  • 2 tablespoon parsley chopped
  • 2 tablespoon basil chopped
  • 16 oz. container of whole milk ricotta
  • 1 head of garlic- roasted*
  • 5 oz. container of grated parmesan cheese
  • 2- 8 oz. package of shredded mozzarella cheese combined
  • 1 each large egg
  • 1 teaspoon onion powder
  •  salt and pepper to taste

Directions:

  • Preheat the oven to 350. Lightly spray the baking dish, put aside. Mix all chopped herbs in a bowl.
  • In a medium/large saute pan heat oil and add mushrooms. Saute until golden then add shallot, garlic and 1/2 of mixed herbs. Season to taste with salt and pepper. Remove everything when shallot and garlic are soft. Add spinach to the pan and wilt by adding 1 tablespoon of water. Season to taste with salt and pepper. When wilted, remove from the pan. When cooled, squeeze as much moisture out of spinach as you can.  In a bowl combine ricotta, roasted garlic cloves, 1/2 of grated parmesan, onion powder, salt and pepper, egg and other half of herb mixture. 
  • Cover the bottom of the baking dish with a layer of sauce. Place pasta sheet on top, take 1/3 of the cheese mixture, spread over pasta. Cover with 1/3 of mushroom and spinach. Top with 1/4 mozzarella cheese and a sprinkle of sauce. Repeat until you have 3 complete layers. Top with the last pasta sheet. Cover completely with sauce, mozzarella cheese and the rest of the parmesan. Cover loosely with parchment paper and foil. Bake for approx. 40-45 mins. Remove cover and place back in the oven until golden brown and bubbling, for approx. 8-10 mins. Let sit for approx.15-18 mins to set before cutting. 
  • *To roast garlic- Slice through the top of the garlic head to expose cloves. Drizzle with olive oil, place in a foil packet and bake at 400 for approx. 40-45 mins until the head is soft. Let cool before squeezing. 
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