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Easy superfood lasagne
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulgent meat-free lasagna with kale, spinach, mushrooms, and creamy ricotta sauce for a comforting, hearty twist on the classic dish.
Ingredients:
  • 600g fresh ricotta
  • 250ml (1 cup) milk
  • 18.20 gm extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 200g punnet sliced swiss brown mushrooms
  • 150g packet powergreens salad mix (kale leaf and spinach)
  • 200g packet superleaf salad mix (kale, spinach, chard, carrot, beetroot and cabbage)
  • 200g (2 cups) pizza cheese blend
  • 8-9 dried lasagne sheets
  • 400g bottle napoletana pasta sauce
  • Store-bought basil pesto, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Lightly grease a 20 x 30cm baking dish. Combine ricotta, milk, and eggs, then season to taste. Set aside.
  • In a large, deep frying pan over medium-high heat, heat the oil until shimmering. Add the garlic and cook, stirring, for 1 minute until fragrant. Toss in the mushrooms and cook for 2 minutes until softened. Stir in both salad mixes and cook for 5 minutes until wilted. Remove from heat and set aside.
  • 1. Spread a thin layer of pasta sauce on the bottom of the dish. Layer lasagne sheets, half of the ricotta mixture, one-third of the cheese, and half of the mushroom mixture. Top with one-third of the tomato sauce. 2. Repeat the layers with lasagne sheets, the remaining ricotta, half of the remaining cheese, the rest of the mushroom mixture, and half of the remaining pasta sauce. 3. Finish with a final layer of lasagne sheets, remaining pasta sauce, pour 80ml (1/3 cup) water over, and sprinkle with the remaining cheese.
  • Bake until golden, then allow to rest for 10 minutes. Serve with a drizzle of pesto.

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