Winter Mushroom Lasagna

Deep, rich, flavors that lend themselves to wintery fare. Just add a salad and dinner is done!

Winter Mushroom Lasagna
Serves 6

1 pound low-carb lasagna noodles
2 pounds mixed mushrooms, chopped
3 cups chard or spinach, chopped
1 cup walnuts or pine nuts
2 cups sun-dried tomatoes, reconstituted and diced
2 cups onions, diced
4 cloves garlic, diced
1 tablespoon balsamic vinegar
4 ounces pesto
1/2 cup Cabernet
2 cups grass-fed ricotta cheese
Oat or soy milk, as needed
Salt and pepper
1 jar pasta sauce
If desired: 2-3 cups grass-fed mozzarella, shredded

Bring a large pot of water to a boil. Cook lasagne noodles according to box directions, drain, rinse, and hold.

Preheat oven to 350 degrees.

Cook mushrooms in 1/4 cup vegetable or mushroom stock. Add greens, nuts, tomatoes, onions, garlic, balsamic vinegar, pesto, and more stock, if needed. Cook until greens are limp and have reduced in volume. Add wine, ricotta, and nut milk (if needed) to create a thick sauce. Spread a bit of the bottled pasta sauce in the bottom of a lasagne pan, alternate layers of mushroom sauce and lasagna noodles. Sprinkle mozzarella on each layer of mushroom sauce.

Bake, covered with aluminum foil, for 30 minutes. Uncover and allow to brown, 2-3 minutes.

Heat the rest of the bottled pasta sauce, and pour a bit onto each plate or pasta bowl. Place a square of lasagne on top.