Spinach Mushroom Lasagna

Spinach Mushroom Lasagna

Lasagna can be made in many ways, and this one hit the spot on all levels without adding meat. I created this dish in early spring while the weather still had a bit of chill in the air and the garden was starting to flourish. Our patty pan squashes were coming on left and right, and so were some of the herbs. Our pantry and refrigerator had all the other ingredients, so there was no reason to run to the store.

Patty pans are just another version of summer squash. It can be used in the same method as the most popular zucchini squash. We love these saucer-shaped veggies and cook with them in just about any way possible.

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  • ¼ Loose cup of basil chopped into a chiffonade, plus 12 whole leaves to place on top of lasagna before baking
  • 1 Teaspoon fresh oregano finely chopped
  • 2 Thinly sliced garlic cloves
  • Small bunch of chives
  • 1 Bag 12 oz frozen spinach
  • Few teaspoons of olive oil
  • Salt and pepper
  • 1 Medium yellow onion, chopped
  • 1 Small squash thinly sliced - we used patty pans
  • 5 Medium cremini mushrooms roughly chopped
  • 15 oz Container ricotta
  • 8 oz Cottage cheese
  • 1-2 Packets of no-cook lasagna sheets
  • 2, 14 oz Cans chopped tomatoes (or fresh tomatoes roughly chopped)
  • 24 oz Jar prepared sauce (or make your own)
  • 8 oz Packet Parmesan with mozzarella

Preparation - 30 minutes Cook time - 45 to 60 minutes Serving - 8 to 10

  1. Set oven temperature to 350 degrees
  2. Place the frozen spinach into a heated skillet with two tablespoons of olive oil. Once starting to traw, add your chopped garlic. Salt and pepper to taste. Set aside.
  3. Sautee your patty pan squash in the same skillet with the mushrooms, onion, basil, and oregano.
  4. Make your cheese filling by first chopping chives into 1/4" pieces. Place the cut-up chives into a mixing bowl with the ricotta and cottage cheese. Mix with your desired amount of salt and pepper, then set aside.
  5. First layer One: In a 9 x 12 inch Pyrex pan, place a layer of the uncooked pasta in the bottom of the dish. Overlap the pasta slightly. Then delicately spoon the 1/3 rd of the diced tomatoes and add the patty pan and mushroom mixture evenly.
  6. Second layer: Place the pasta sheets into the dish the same way you did in layer one. Evenly spread the ricotta cheese mixture, covering the pasta completely. If you do not do this, the pasta will be tough, and the edges will not be capable of absorbing the moisture. Spoon in 1/2 of your spinach mixture, covering the cheese mixture evenly.
  7. Third layer: Add another layer of the pasta sheets. Spoon in 1/2 of what you have left of the diced tomatoes and the remainder of the spinach mixture.
  8. Fourth layer: This will be your final layer of the pasta sheets. Over the sheets, you will add the remainder of the diced tomatoes and pasta sauce, carefully covering the sheets completely. Top delicately with parmesan/mozzarella blend. To finish the lasagna, randomly place the whole basil leaves over the shredded cheese.
  9. Bake for approx 45 - 60 minutes. Keep an eye on the baking process towards the end and remove it once the cheese edges are golden brown. Allow to cool a bit before serving. Enjoy!