Recipe: Spinach lasagna with sun-dried tomato sauce

Apr 20, 2008 - SERVES 8 Ingredients 2 tablespoons plus 2 teaspoons olive oil 1 1/2 tablespoons all-purpose (plain) flour 2 garlic cloves, minced 1 cup plain soy milk (soya milk) 1 cup vegetable stock 2 green (spring) onions, including tender green tops, sliced 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped 10 ounces fresh cremini or shiitake mushrooms, sliced 1 shallot, minced tablespoon chopped fresh flat-leaf (Italian) parsley 1/4 teaspoon salt 6 cups baby spinach leaves, chopped 2 cups fat-free ricotta cheese 3/4 cup grated Parmesan cheese 1 egg white 12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches 1 tablespoon chopped fresh basil Directions 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. - 1 Comment