This lasagna is slap-your-momma good! I like to serve it this way for a couple of reasons. The first being that I think it's gorgeous, and the second that, it's just me and the hubs so we don't need that much. As much as I love my cooking, I don't want to eat lasagna for 2 weeks.
This particular lasagna is meat-free. It's nestled in a creamy garlic bechamel sauce, and the filling is ricotta cheese and sauteed spinach, mushrooms, and arugula. The marina sauce is home made (it cooked for 14 hours so it's delicious . The only thing that may make this better (if it's even possible) is some shaved pecorino cheese or a balsamic reduction.
To make this decadent dish you will need:
lasagna noodles
flour
butter
milk
crushed tomatoes
mushrooms
basil
oregano
balsamic vinegar
sugar
grated carrot
onion
celery
ricotta cheese
spinach
arugula
garlic
Bring salted water to a boil and add noodles. Cook till al dente drain and rinse. Saute mushrooms, spinach, and arugula in oil (I prefer bacon fat for more flavor, but olive oil works just as well). I like to make my marinara sauce in a crockpot. Combine crushed tomatoes, balsamic vinegar, carrots, celery, onion, basil, oregano and sugar. Cook for a minimum of 4 hours. Mix vegetables with ricotta. In a sauce pan add butter and flour. Cook till golden brown, then slowly add milk. Stir until smooth, and add chopped garlic. Place this sauce on the bottom of serving dish. Add a piece of lasagna noodle, then ricotta mixture, then sauce. Repeat and enjoy!
Ashley
