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Mushroom, ricotta and spinach lasagne
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Elevate lasagne with savory mushrooms, creamy ricotta, and nutritious spinach.
Ingredients:
  • 100g bacon, coarsely chopped
  • 550g mixed mushrooms
  • 200g baby spinach leaves
  • 500g low-fat ricotta
  • 2 Free Range Eggs, lightly whisked
  • 8 fresh lasagne sheets
  • 82.50 ml parmesan, finely grated
  • Crusty bread, to serve
  • 60g butter
  • 80g plain flour
  • 600ml milk
  • 120g cheddar cheese
Instructions:
  • Preheat your oven to 180C. In a large frying pan over medium heat, sauté bacon and mushrooms until browned and any liquid has evaporated, about 5-7 minutes. Add garlic and cook for another minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from heat.
  • In a food processor, blend ricotta and eggs until velvety smooth. Don't forget to season to taste.
  • First, melt the butter in a saucepan over medium heat until it's bubbling with flavor. Sprinkle in the flour and stir continuously for 2 mins to create a smooth paste. Take it off the heat momentarily. Slowly pour in the milk while whisking vigorously until it's all blended in smoothly. Bring the saucepan back to a gentle heat and keep stirring for 6-8 mins, letting it thicken to creamy perfection. Remove from heat and generously mix in the cheddar cheese until it melts beautifully into the sauce. Season to taste for a fantastic finish.
  • Evenly coat the bottom of a 12-cup (3L), 20 x 30cm baking dish with 1 cup (250ml) of cheese sauce. Layer 2 sheets of fresh lasagne on top, cutting to fit as needed. Add one-third of the mushroom mixture, one-third of the ricotta mixture, and 2 more lasagne sheets. Repeat layering with the remaining mushroom mixture, ricotta mixture, and lasagne sheets. Finish by spreading the remaining cheese sauce over the lasagne sheets. Sprinkle with parmesan and bake for 40 minutes or until golden and fully cooked. Serve alongside a fresh salad and bread.

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