Spinach and Mushroom Lasagna

lasagna ingredients

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Being half Sicilian, I grew up eating a lot of pasta. A LOT of pasta. Spaghetti, penne with Italian sausage, lasagna, all with red sauce, at least once a week. As an adult, I rebelled against red sauce, until I started making my own (but that’s a whole ‘nother post).

I became a much bigger fan of garlic and olive oil (preferably over penne with broccoli), Alfredo, primavera, vodka sauce–anything except marinara. So when I found a recipe that loosely resembled this one, I jumped on it. Of course, I have to tweak, and change, and do things my way, so after some trial and error, I came up with this creamy lasagna that my family LOVES.

Now, I know the package says no-boil lasagna noodles. I know this. I also know that if I parboil them, they still maintain their integrity, so they’re easier to set in layers, but it also cuts the baking time in half. It’s entirely up to you whether or not you want to boil them, parboil them, or just lay them in the pan straight out of the box. Just adjust your baking time accordingly.

lasagna step 1

Start by pouring enough Alfredo sauce into the bottom of a 13×9 to just cover it, then lay down your first layer of noodles and cover with another thin layer of sauce.

onions and mushrooms

Saute a small onion and a package of sliced mushrooms in a little olive oil until lightly browned. Season with salt and pepper, then spread over the noodles and sauce. Lay down another layer of noodles and sauce.

Squeeze as much water as you can out of a 20 oz bag of spinach and combine it with garlic salt and pepper to taste. Spread this mixture over the noodles and sauce, then top with two cups of shredded mozzarella, pepperjack, or a combination of whatever cheeses that you like. Build the final layer with another layer of noodles and sauce, and the last two cups of shredded cheese.

final before oven

It should look something like this when you’re finished building it, and before it goes in the oven. Bake at 350 degrees for 30-40 minutes, or until the cheese is melted and the noodles are tender.

lasagna slice 2

Serve with a simple green salad and garlic bread for a hearty comfort-food dinner.

What You’ll Need:

One package of lasagna noodles–you’ll use about 12 noodles

Two jars of Alfredo sauce

20 oz package of frozen spinach

small package of mushrooms, sliced

one small onion

salt, pepper, and garlic salt to taste

4 cups of shredded mozzarella, or other cheese

Olive oil to saute vegetables


What’s your favorite pasta and sauce combination? Let us know in the comment section below!





Vegetarian Pasta e Fagioli


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If you’ve been following the blog for a while, you know that I was a vegetarian for over four years due to an allergy to meat. While I am now able to eat poultry and seafood, I don’t think I’ll ever be able to eat red meat again. This recipe is a go-to for me when I want a big pot of comforting soup, and it’s super versatile! Want to use ground beef, ground turkey, or Trader Joe’s Beefless Beef? Go ahead! Want to use a different type of pasta? I’ve used shells, elbows, bowties, and others. Want to add more vegetables? I’ve added sauteed bell peppers, and mushrooms, but you can add whatever you want.

pasta e fagioli ingredients

Start by chopping one medium onion and sauteeing it in a large pot in a few tablespoons of olive oil. When the onion is soft and translucent, add two 14.5 ounce cans of diced tomatoes, one 15.5 ounce can of cannellini beans, 32 ounces of vegetable stock, one tablespoon of Italian Seasoning, eight cups of water, salt and pepper to taste, and one cup of TVP (textured vegetable protein). Seriously–just dump it all in the pot and bring to a boil, then let simmer for 20 minutes.

I usually buy my TVP from Bob’s Red Mill, but I found a great deal on it at The Cheese Shop in Stuart’s Draft, VA. It’s a soy protein and soy flour product that works as a meat substitute in any recipe where you would use ground beef.  It has a similar texture, but almost no flavor, so you’ll want to season it before using in other kinds of recipes. In the soup though, you don’t need to season it separately.

pasta e fagioli pot

After 20 minutes, add 2-3 cups of dry pasta (I used elbow noodles this time). Simmer another 20ish minutes until the pasta is cooked.

pasta e fagioli bowl

Serve with rolls, garlic bread, or saltines. This recipe makes a HUGE pot of soup, so you’ll have leftovers for days. After the first night, the pasta soaks up a lot of the broth, so you can either add more broth, or enjoy the leftovers as they are.

What’s your favorite go-to winter warmer?