Ingredients
Units
Scale
- 1 lb. of lasagna noodles
- Romano or Parmesan cheese for grating
For the Filling:
- 1 lb. of ricotta cheese
- 2 cups of fresh baby spinach
- 3 cloves of garlic - grated
- 1/8 - 1/4 tsp. of fresh grated nutmeg
- 2 eggs
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1 cup of grated Romano cheese or Parmesan cheese
- 1 cup of shredded Jarlsberg cheese
- 4.5 oz. can of crab meat - thoroughly drained
- Zest of 1/2 fresh lemon
For the Fresh Tomato and Mushroom Sauce:
- 1 quart of button mushrooms - sliced
- 1 sweet onion - sliced thin
- 3 - 4 garlic cloves - chopped
- 2 pints of grape tomatoes
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
- 1 tsp. sugar
- 1/2 cup of wine
- 3 tbs. olive oil
- Fresh grated Romano cheese or Parmesan cheese
Instructions
For the Filling:
- Place the ricotta cheese in a large bowl.
- Add all of the ingredients for the filling and stir to incorporate.
- Place in the refrigerator until the lasagna noodles and the sauce is prepared.
For the Fresh Tomato and Mushroom Sauce:
- Heat a large cast iron frying pan and place the sliced onions in the pan to gently char, remove and set aside.
- Place the tomatoes in the dry pan; sprinkle them with the salt and let them gently char.
- Add the mushrooms and let char a bit with the tomatoes.
- Add the onions back to the pan and drizzle with the olive oil.
- Add the seasonings and the sugar and the wine and cook over a gentle heat for 30 – 35 minutes.
- Taste for seasonings.
Assembly:
- Preheat the Oven 350 degrees F.
- Cook the lasagna as directed.
- Gently lay out the cooked lasagna noodle and spoon the filling along the noodle.
- Gently roll up the noodle and place in the baking pan.
- Fill the pan with the noodle and place the sauce on top.
- Top the sauce with more grated Jarlsberg and grated Romano cheese.
- Bake for 25 - 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
