VEGETARIAN SPINACH AND MUSHROOM LASAGNA
This vegetarian lasagna recipe is made with meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses. It feeds a crowd and will satisfy both vegetarian and meat-eaters!
Provided by Elise Bauer
Categories Dinner Casserole Comfort Food
Time 2h15m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven and prep the pan: Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
- Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.
Nutrition Facts : Calories 473 kcal, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 7 g, Protein 30 g, SaturatedFat 10 g, Sodium 1022 mg, Sugar 13 g, Fat 23 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
CREAMY SPINACH AND MUSHROOM LASAGNA
This is sure to become a family favorite. Best of all, it's freezer-friendly and can also be made ahead of time!
Provided by Chungah Rhee
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS
We love this spinach and mushroom lasagna. This keeps incredibly well - it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we've fallen in love with the ease and final texture of the noodles.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h10m
Yield Makes 8 Servings
Number Of Ingredients 13
Steps:
- Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
- Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
- Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
- In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
- Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
- Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
- Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
- Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 396, Protein 24 g, Carbohydrate 42 g, Fiber 5 g, Sugar 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 80 mg
SPINACH AND MUSHROOM LASAGNA
This fully loaded vegetarian lasagna has two generous layers of sautéed mushrooms and spinach between creamy ricotta, tomato sauce and noodles and is great for a crowd. Grated fontina cheese is mixed with mild mozzarella for a little sharpness and nuttiness that highlights the mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
- Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
- Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
- To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
- Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
- Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.
SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
WILD MUSHROOM AND SPINACH LASAGNA
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
- In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
- Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
- Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
- In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.
BEEF, SPINACH AND MUSHROOM LASAGNA
Make and share this Beef, Spinach and Mushroom Lasagna recipe from Food.com.
Provided by petlover
Categories Meat
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
- While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
- Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
- Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
- Allow to cool for about 10 minutes before slicing.
MUSHROOM LASAGNA
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH
Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!
Provided by JANINEGOODWIN
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
- Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
- Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
- Combine Alfredo sauce and milk in a medium bowl. Mix well.
- Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
- Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g
CREAMY SPINACH MUSHROOM LASAGNA
This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!
Provided by Julesong
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
- Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
- Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
- Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
- Pour the half-and-half into the bottom of the baking pan.
- Lay 4 cooked noodles in a single layer in the pan.
- Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
- Repeat the process twice, ending with the sauce.
- Sprinkle with grated Parmesan (if using).
- Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
- Remove from oven and let sit 15 minutes before serving.
- Makes 8 to 10 servings.
QUICK MUSHROOM & SPINACH LASAGNE
An easy vegetarian supper that's cheap to make too
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium
LASAGNA WITH MUSHROOMS AND SPINACH
Cheesy, saucy and layered with fresh mushrooms and spinach, this is the lasagna that's going to make you famous for your lasagna!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Cook noodles as directed on package, omitting salt.
- Meanwhile, melt 2 Tbsp. butter in large skillet on medium-high heat. Add onions and garlic; cook and stir 1 min. Add mushrooms; cook 5 min., stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until wilted. Remove from heat.
- Melt remaining butter in medium saucepan on medium heat. Stir in flour. Gradually add milk, stirring constantly; cook and stir 3 to 5 min. or until thickened. Remove from heat. Stir in Parmesan.
- Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles, half the spinach mixture and 1 cup sauce; repeat layers. Top with mozzarella; cover.
- Bake 40 min. or until hot and bubbly, uncovering for the last 10 min. Let stand about 10 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 6 g, Protein 17 g
LASAGNA WITH SPINACH AND WILD MUSHROOMS
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn't such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
- Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
- Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
- Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 8 grams, TransFat 0 grams
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- In a large frying pan, heat the extra-virgin olive oil over medium high heat. Add the onion and cook for 5 minutes, until it is soft and beginning to brown. Add the garlic and cook for 30 seconds. Add the chopped mushrooms and cook, stirring occasionally, for 10 minutes, until the mushrooms are soft and browned. Add the spinach and cook until it wilts, about 1 minute. Add the marinara sauce, balsamic vinegar and season generously with sea salt and freshly ground pepper.
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