Spinach and Mushroom Lasagna

     The spinach layer in this recipe is inspired by one of Guam's traditional Chamorro dishes, taro leaves cooked with onions, garlic, fresh grated turmeric and chili peppers. When the mixture is cooked, coconut milk and lemon juice are stirred in. This is a delicious tropical variation on creamed spinach. Now a days instead of taro leaves you will often find this traditional dish cooked with spinach. I use the coconut cream instead of the milk in this recipe to create a creamy spinach layer without it being watery. Each layer of flavors subtly compliment each other in this lasagna dish.

Spinach & Mushroom Lasagna

vegan, vegetarian, dairy free, gluten free optional

Serves 4

You can easily double this recipe for a 9 x 13 baking dish to serve 8.
printable recipe

For gluten free, use Jovial Brown Rice lasagna noodles. Tinkyada is another brand that has a brown rice lasagna noodle. Both do not require pre-boiling. You will need to use a 9 x 13 dish with these noodles. This recipe will make two layers of filling. Double the recipe if you want a 4 layer lasagna.

Ingredients:

Mushroom layer-

1 T. safflower oil

1 cup chopped onion

6 oz. portabella mushrooms (or crimini), rough chopped small 

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

Spinach layer-

½ T. safflower oil

½ cup carrot, small diced

10 oz. frozen chopped spinach, thawed and water pressed out

½ tsp. tumeric

¼ cup coconut cream (top portion of canned coconut milk before stirred)

Juice from ½ lemon

Other ingredients-

10 sheets Barilla Oven-Ready Lasagne sheets

½ - ¾ cup marinara sauce

6 oz. Follow Your Heart Vegan mozzarella cheese, very thinly sliced

Directions:

Preheat oven to 375°

1. Mushroom layer- On medium heat, add 1 T. oil to a large skillet. When the oil is hot add the onion, sauté for 4-5 minutes until the onion is translucent and mushrooms tender. Add the garlic, oregano, basil, and thyme. Stir for 1-2 minutes, remove from heat and transfer to a bowl. Set aside.

2. Spinach layer- using the same skillet, add the ½ T. safflower oil. Sauté the carrots for a few minutes until tender. Stir in the spinach, turmeric, coconut cream, and lemon juice. Turn off heat, transfer to a bowl, set aside.

3. Assemble layers- Use a 9” x 7 ½ or 8” baking dish.

Place a layer of marinara sauce on the bottom, then lay 2 lasagna sheets on top.

Spoon a layer of spinach on top of the lasagna sheets.

Lay thin sliced of the mozzarella cheese on top of the spinach.

Place two sheets of lasagna noodles on top, then spoon on the mushroom mix.

Spoon some marinara sauce on top of the mushrooms.

Repeat one more layer of spinach and mushrooms. You should end up with four layers, alternating spinach and mushrooms. End with two lasagna noodles on top. Spoon a generous amount of marinara sauce on top of the noodles and thin slices of cheese.

4. Cover with parchment paper and then aluminum foil. Bake for 30 minutes, remove aluminum foil and parchment paper during last 5 minutes. Let rest for 15 minutes before cutting.

     Dish covered with parchment paper prevents aluminum foil from reacting to the tomato sauce.

The acid from the tomato sauce will cause the foil to erode. When aluminum foil comes in contact with foods that are highly salted or acidic, small pinholes are created. The foil actually dissolves and turns into aluminum salts. Aluminum salts, like sodium aluminum phosphates are found in many processed foods. It is added to processed foods as a preservative and as a leavening agent. Although, the scientific evidence says these small trace amounts found in food are harmless and can be eaten safely, I personally choose to leave it out of my foods.