Wow, it’s been more than a year since I don’t post single recipe or review. I am the worst procrastinator ever in the world. There is always an excuse – I am tired, I have too much work, I have a new job, I have to do errands, I want to do so many things and can’t focus on a single one. The excuses are infinite :)I’ve said to myself a million times that I will be more consistent posting recipes and every time it comes to the same. I get back on track all excited and after a while, I stop.
This time I’ll be honest with myself. I don’t know how many times I will be able to post. For me once a week would be ideal – but let’s be real; juggling between a full-time job, working on other small projects and trying to start working out again it’s hard but not impossible. Let’s see how frequent I will be this time lol – it’s all about building a routine!
Now, coming back to the recipe – Lasagna for me equals ground beef. Lately, when I eat too much meat consecutively my stomach does not feel that good. I guess the Israeli vegetarian – vegan effect is hitting me!
I don’t think I will ever become vegan nor vegetarian but my meat intake is less than before. Israeli food (mainly in Tel Aviv); you can find a lot of vegetable based dishes. If you are either vegan or vegetarian – it’s so easy to find amazing and delicious restaurants here! 8% of Israelis consider themselves vegetarian and 5% as vegan.
I hope you enjoy this recipe and let’s all eat less meat in our diets to make a better world!
- 3 packages of 12/8 ounces of crimini mushrooms
- tomato paste (I do mine home made)
- 4 garlic cloves
- 2 fresh basil leaves
- ricotta cheese
- 1 egg
- 300 grams of shredded mozzarella
- parmesan cheese
- frozen spinach
- lasagna noodles
- olive oil
Chop mushrooms in thick cuts; dice garlic and set aside. In a large pot pour olive oil, toss in the garlic and basil leaves – cook until the edges of the garlic are burning and toss in mushrooms – season with salt and pepper. While cooking the mushrooms you will notice that a lot of water will be coming out of them. When mushrooms are cooked, take out the water and set aside.
Defrost the spinach and dry them in a towel paper; I also squeezed them to drain the water out. Let it dry while preparing the rest of the ingredients.
Pour in the pot the tomato paste and cook thoroughly for around 25 minutes, let the mushrooms soak in all the flavors from the sauce (yummy!). Leave it very low fire and stir occasionally. Quickly in a small bowl whisk one egg with ricotta cheese and season with salt and pepper.
Now it is time to assemble the layers! I do it in this order: mushroom sauce, ricotta mixture, spinach, shredded mozzarella, parmesan cheese and a lasagna noodle. I did this until I reached the top of my pyrex and got 4 layers. My last layer I top it with a lot of mozzarella and parmesan (yes, I am a cheese lover).
Place into oven for 45 minutes in 130C covered in aluminum foil, when there are 5 minutes remaining; take the cover off and set the oven in broil mode. You will get the cheese a bit burnt (I love the crispy edges). Take out from the oven and let it rest for around 5 minutes, cut into slices and serve!