Spinach Mushroom Lasagna
Serves 4 to 6
- 3 1/2 cups marinara sauce
- 12 3x6 lasagna sheets
- 3 1/2 cups provolone cheese
- 4 cups fresh sliced mushrooms
- 1 small bag of fresh spinach leafs
- In a 10" casserole dish, you place 1 cup marinara sauce, spread out in bottom of dish
then line 4 lasagna sheets over the sauce, then again another cup marinara sauce
spread over lasagna sheets.
- Then layer provolone cheese, then 1 cup sliced mushrooms and some of the fresh
spinach leaf all spread out and layered, then repeat this sequence 2 more times.
- You will have a nice hearty Lasagna, which you can premake with these five ingredients
the night before or that morning.
- Refrigerate and then, that evening preheat your oven 300 and bake for 45 minutes covered in foil.
About Chef Don Dial:
Don Dial grew up with Italian cooking in his blood. His mother was a typical Italian mom, always cooking or baking something from scratch, and both his grandfather and uncle ran successful Italian restaurants in San Francisco spanning over five decades.
As a young boy, Don would spend many hours helping his mother by rolling dough into little pillow shapes to make fresh Gnocchi pasta, picking fresh blackberries for blackberry pie, or canning peaches, pears and apples for winter.
By the age of 18, Don was ready to put this valuable experience to use and entered the restaurant business as a line cook for a very popular Italian restaurant in North Beach, quickly advancing to Night Manager. By this time, Don knew that some day he would own his own Italian restaurant in San Francisco.
Rocco's Cafe is named after Don's grandfather, Rocco Coscarelli, who ran Rocco's Fine Food Restaurant for more than 20 years; the key ingredients were quality, quantity, and personality.
1131 Folsom Street
San Francisco, CA 94103