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Spinach Lasagna with Sun-Dried Tomato Sauce
Spinach Lasagna with Sun-Dried Tomato Sauce

Before you jump to Spinach Lasagna with Sun-Dried Tomato Sauce recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, mainly in the kitchen.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not really that hard. A lot of it really is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to spinach lasagna with sun-dried tomato sauce recipe. You can cook spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Spinach Lasagna with Sun-Dried Tomato Sauce:
  1. Take olive oil
  2. Get olive oil
  3. Get all-purpose flour
  4. Use garlic, minced
  5. You need plain soy milk
  6. Take vegetable stock or chicken stock
  7. Provide Green onions, including tender green tops, sliced
  8. Get dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped
  9. Use fresh mushrooms sliced
  10. Prepare shallot, minced
  11. Use chopped fresh parsley
  12. Use salt
  13. Provide baby spinach leaves, chopped
  14. Get nonfat ricotta cheese
  15. Prepare fat free parmesan cheese
  16. Provide egg white
  17. Use no boil spinach lasagne sheets, about 7 by 3 1/2 inches
  18. Take chopped basil for garnish
Instructions to make Spinach Lasagna with Sun-Dried Tomato Sauce:
  1. Preheat the oven to 375°F
  2. In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside.
  3. In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.
  4. In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.
  5. In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside.
  6. Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

This Sun Dried Tomato Pasta features spaghetti layered with sun dried tomatoes, spinach, fresh basil, Parmesan, and buttery pine nuts! For this sun dried tomato pasta recipe, I used Barilla spaghetti as it's my go-to brand of pasta. It's always such a reliable product, and it turns out perfectly. Spinach and Ricotta Lasagne with Tomato Sauce - Wholesome Cook. Today we're going to look one of the classics.

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