Name: Spinach and Mushroom Macaroni Lasagna recipe by Vanitha Bhat at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For the marinara sauce:; 4 large tomatoes; 1 medium onion; 2 green chilies/jalapenos; 2 large cloves of garlic; 200 gm mushrooms, washed and chopped; 1 medium capsicum/bell pepper, chopped; 1 carton tomato puree (1 cup); ½ tsp dried oregano; ½ tsp Italian seasoning; Salt to taste; Pinch sugar; 2 tbsp olive oil or any cooking oil; For the cottage cheese filling:; 200 gm paneer (Indian cottage cheese)/Cottage cheese/Ricotta cheese (about 1 to 1 ½ cups); 2 bunches spinach; ¼ cup Parmesan cheese (grated or powdered); Crushed red chili flakes; Black pepper powder; ¼ tsp salt (some varieties of cottage cheese have salt, so add accordingly); Rest of the ingredients:; 2 cups macaroni; 2 cups shredded mozzarella cheese; Cilantro, shredded spinach leaves or fresh basil leaves for garnishing

Ingredients Serving: 4

For the marinara sauce:
4 large tomatoes
1 medium onion
2 green chilies/jalapenos
2 large cloves of garlic
200 gm mushrooms, washed and chopped
1 medium capsicum/bell pepper, chopped
1 carton tomato puree (1 cup)
½ tsp dried oregano
½ tsp Italian seasoning
Salt to taste
Pinch sugar
2 tbsp olive oil or any cooking oil
For the cottage cheese filling:
200 gm paneer (Indian cottage cheese)/Cottage cheese/Ricotta cheese (about 1 to 1 ½ cups)
2 bunches spinach
¼ cup Parmesan cheese (grated or powdered)
Crushed red chili flakes
Black pepper powder
¼ tsp salt (some varieties of cottage cheese have salt, so add accordingly)
Rest of the ingredients:
2 cups macaroni
2 cups shredded mozzarella cheese
Cilantro, shredded spinach leaves or fresh basil leaves for garnishing

Instructions

To make the marinara sauce: Blend the tomatoes, onions, green chilies and garlic cloves to a fine puree.
Heat a large deep saucepan and add oil. Once the oil is hot, add the chopped mushrooms and bell peppers; saute on high for about 2 to 3 minutes.
Add the tomato-onion puree along with canned tomato puree (or from the carton), dried oregano, Italian seasoning, salt and pinch sugar.
Mix well and bring to a boil. Once it comes to a boil, lower heat and simmer on medium low until thick; about 15 to 20 minutes. Keep aside.
To prepare the macaroni: Boil macaroni according to package instructions, drain, rinse under running cold water to stop further cooking, drain well and keep aside.
To make the cottage cheese filling: Wash spinach in plenty of water, drain and blanch in boiling water for 2 minutes; remove and drain completely. Squeeze the blanched spinach well to remove as much moisture as possible; finely chop.
Crumble paneer and transfer to a bowl.
Add the chopped spinach, crushed black pepper along with ¼ cup Parmesan cheese. Mix well and keep aside.
To assemble the mushroom and spinach macaroni lasagna: Preheat oven to 200 C or 400 F. Gather the elements for the lasagna around a deep 8 or 9-inch baking pan or dish.
Spread a thin layer of marinara sauce on the bottom of the dish. Sprinkle some of the macaroni on top of the sauce, distributing evenly.
Top this with some of the cottage cheese-spinach mixture. Sprinkle grated mozzarella cheese over this.
Repeat layers until the final top most layer of macaroni, sauce and finally mozzarella cheese.
Cover the dish with foil or any glass cover and bake in preheated oven for 35 to 40 minutes until the mixture is bubbly, cheese has melted and is lightly brown.
Remove lid, sprinkle with more mozzarella cheese (optional) and bake uncovered for 5 to 10 minutes until melted. Remove from oven and keep aside for 5 minutes before serving.
Serve with more marinara sauce on the side along with a fresh salad or any crusty bread. Enjoy!

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