Sun-Dried Tomato Lasagne

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    Sun-Dried Tomato Lasagne

    Sun-Dried Tomato Lasagne

    (59)
    1hour10min


    59 people made this

    A great vegetarian lasagne recipe with fresh spinach, roma tomatoes, sun-dried tomatoes and a white sauce. Sourdough or French bread would be a great accompaniment.

    Ingredients
    Serves: 8 

    • 500g lasagne pasta
    • 1 1/2 tablespoons olive oil
    • 1 onion, chopped
    • 1 carrot, finely chopped
    • 1 stalk celery, finely chopped
    • 375g mushrooms, chopped
    • 2 cloves garlic, minced
    • 1/2 cup (125ml) dry white wine
    • 800g tinned diced tomatoes with juice
    • 2 sun-dried tomatoes, chopped
    • 1 teaspoon dried thyme
    • salt to taste
    • ground black pepper to taste
    • 1/3 cup plain flour
    • 3 cups thickened cream
    • 1/4 teaspoon ground nutmeg
    • 1 pinch salt
    • 8 cups spinach, rinsed
    • 1 cup grated Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Cook lasagne in boiling salted water in a large pot until al dente. Drain.
    2. Meanwhile heat one half tablespoon of olive oil in a casserole dish over medium heat. Add the chopped onion, celery and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes (include liquid), sun-dried tomatoes and thyme. Bring to a simmer then reduce heat to low and simmer until thick. Season with salt and pepper.
    3. To make the white sauce heat remaining oil in a heavy pan over low heat. Add flour and whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
    4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of pasta, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the pasta. Repeat 5 times.
    5. In a preheated 190 degrees C oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.
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    Reviews and Ratings
    Global Ratings:
    (59)

    Reviews in English (59)

    by
    52

    As a personal chef, this is a client favorite. And I've gotten some clients on diets approval by replacing half the flour w/ whole wheat flour & replacing the heavy cream w/ part half & half and part skim milk. I also used whole wheat lasagna noodles for special clients.  -  19 Oct 2000  (Review from Allrecipes USA and Canada)

    by
    38

    I brought this to a big party and it was a big hit! One suggestion: Let the cream mixture thicken a bit before removing it from the heat. Otherwise, it's very runny.  -  22 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    35

    THIS IS ONE OF THE BEST LASAGNAS I HAVE EVER MADE. I USED MILK INSTEAD OF CREAN THOUGH. I ALSO ADDED ROMANO CHEESE. VERY ADDICTIVE. THANKS, M. STOCK  -  16 Aug 2000  (Review from Allrecipes USA and Canada)

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