Name: Spinach, ricotta and mushroom lasagne
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 400 gram can diced tomatoes; 250 gram button mushrooms, sliced; 2 bunches english spinach, trimmed, chopped coarsely; 500 gram fresh ricotta; 3/4 cup milk; 2 eggs, lightly beaten; 4 fresh lasagne sheets; 1/2 cup grated parmesan cheese; salad to serve

Spinach, ricotta and mushroom lasagne

Skip to Recipe

Serves 4

Prep

10M

Cook

50M

Total

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

400 gram can diced tomatoes

250 gram button mushrooms, sliced

2 bunches english spinach, trimmed, chopped coarsely

500 gram fresh ricotta

3/4 cup milk

2 eggs, lightly beaten

4 fresh lasagne sheets

1/2 cup grated parmesan cheese

salad to serve

Method

1.Preheat oven to 200°C. Lightly grease an 8-cup ovenproof baking dish.

2.In a large saucepan, heat half the oil on high. Sauté onion and garlic for 2-3 minutes until tender. Stir in tomato. Remove from pan. Set aside.

3.Wipe out pan. Heat remaining oil in pan on high. Sauté mushrooms for 2-3 minutes, until tender. Add spinach. Cook, stirring, for 1-2 minutes until spinach just wilts. Season to taste.

4.In a large bowl, combine ricotta, milk and eggs. Season.

5.Spoon 1/3 tomato mixture into prepared dish. Cover with 2 lasagne sheets, cutting to fit. Spoon over 1/3 tomato mixture, 1/2 mushroom mixture and 1/2 ricotta mixture.

6.Repeat layers, finishing with ricotta mixture. Sprinkle with parmesan. Bake 35-40 minutes, until tender and golden. Serve with salad.

Freeze any remaining lasagne sheets for another use. You can slice the sheets into tagliatelle or fettuccine-shaped pasta and serve with a sauce.
Note

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