Ingredients
- 8 lasagna sheets (pasta)
- 1 cup mushrooms (preferably portabella)
- ½ onion
- 2 cups baby spinach leaves
- 1-1/2 cups Ricotta cheese
- ½ cup Mozzarella cheese
- ½ cup Parmesan and Romano cheese (mixed already)
- 1 package Kraft 5 Cheese blend
- 4 cloves garlic
- 2 large tomatoes, or 1 large tomato and 8 grape tomatoes (they are sweet)
- ¼ tsp sugar
- ¼ tsp vinegar
- 4 tbsp olive oil
- ½ tsp Pink Himalayan salt
- ½ tsp Freakin Rican Adobo
- ¼ tsp black pepper
- 1 egg
Directions
- Preheat oven to 350 degrees.
- Remove the core of the tomato. Cut into 4 pieces and then again into 4 more pieces.
- Place into a chopper. Chop up the onion into very small pieces. Set aside.
- Put olive oil into a small pan. Heat on a low flame. Put onions in the pan. Then carefully chop up garlic with a knife and then add to the pan.
- Chop tomatoes in the chopper and add to pan. Stir all the ingredients and keep stirring occasionally.
- In a large pan, boil some water and put in 5 lasagna sheets (pasta). Let cook.
- Then add 3 dashes of Himalayan salt to the tomatoes, garlic and onion pan.
- Add Adobo and stir.
- Add 2 pinches of black pepper. Stir and then taste. Add 2 pinches of sugar, stir and cook to reduce.
- When it has almost reduced enough, add about 3 drops of vinegar. Stir around and turn off flame.
- Chop up the mushrooms into very small pieces. Set aside.
- When pasta is done, remove sheets and set aside. Drain the water from the pan and dry it well.
- Put 1-1/2 tbsp of olive oil into the pan over a low flame.
- Dice up 2 more cloves of garlic and add them to the pan.
- Add the mushrooms. Use a wooden spoon to stir. Put in the spinach and raise the flame up to a little less than medium.
- Stir around. Add 2 pinches of Himalayan salt and stir it around for a few more minutes.
- In a bowl put in the ricotta cheese and add a dash or 2 of Adobo (about ¼ tsp).
- Add two pinches of Himalayan salt. Stir and blend well.
- Then add 2 dashes of black pepper and ¼ cup Parmesan cheese. Stir well.
- Now stir in the spinach and mushrooms, then turn off flame.
- To the cheese mixture, add an egg and mix well. Stir in the 5 cheeses with the other cheeses.
- Now add the spinach and mushroom to cheeses and mix well.
- Coat the bottom of your casseroles (the small ones) with tomato sauce.
- Place a pasta sheet on top of that, then spoon the cheese mixture onto the pasta sheet, covering the whole sheet. Put another pasta sheet on top. Then again layer the tomato sauce, cheese mixture and another pasta sheet.
- Add mozzarella cheese on top. Bake casseroles for about 20 minutes if using the small casseroles. When done, the mozzarella will be bubbling and golden brown on top!
Enjoy!
our chefs
