Spinach + Portobello Mushroom Lasagna

Ingredients: Basil-Ricotta filling, Mozzarella and Parmesan cheeses, spinach, Portobello mushrooms, basil, marinara sauce, lasagna pasta

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I was never a fan of lasagnas that went overboard with Ricotta in between the layers, so I always make sure to just barely spread it on and just add more food filling.  The basil-Ricotta filling was super easy: just throw a handful of fresh basil and Ricotta into a food processor and you're ready.

Frozen spinach is always the best for lasagnas - simple, easy, and ready to use.  I rarely ever buy frozen food, but frozen vegetables are a definite exception. They are already cooked and blanched and make your life a lot easier when you want to whip something up quickly and simply.  Just make sure the frozen spinach you use in a lasagna is drained. 

To get that yummy, crispy top layer, make sure you cover your lasagna with foil for the majority of the cooking time, then remove the foil and increase the heat (to BROIL or 550F) for the last 20 mins.

** TIP: You really really want to make sure your frozen spinach is dry by first draining it through a colander (after it's defrosted, of course) and then spreading it out in a single layer on a bunch of paper towels and patting it thoroughly.  

Recipe adapted from Bon Appétit magazine [February 2000].