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Mushroom and spinach lasagne
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Prep Time:
Cook Time:
100 minutes
Total Time:
100 minutes
Creamy ricotta enhances protein in lasagna with nutrient-rich greens and mushrooms for a powerhouse dish.
Ingredients:
  • 15g dried porcini mushrooms
  • 125ml (1/2 cup) boiling water
  • 200g spinach leaves, stalks removed, washed
  • 500g flat mushrooms (or Vitamin D mushrooms)
  • 36.40 gm olive oil
  • 200g Swiss brown mushrooms, sliced
  • 1 brown onion, finely diced
  • 2 garlic cloves, finely chopped
  • 375ml (1 1/2 cups) Mutti Tomato Passata
  • 20.00 ml fresh oregano leaves
  • 400g (2 cups) fresh reduced-fat ricotta
  • 40g (1/2 cup) finely grated parmesan or vegetarian hard cheese
  • 250g fresh lasagne sheets
Instructions:
  • In a heatproof bowl, place the porcini mushrooms and cover them with water. Let them soak for 10 minutes. Drain the mushrooms, but make sure to save the flavorful soaking liquid. Finely chop the soaked mushrooms.
  • Microwave the spinach in a microwave-safe bowl for 2 minutes until just wilted. Then, quarter the flat mushrooms and pulse in a food processor until coarse and minced.
  • Begin by heating a large deep frying pan over high heat. Add in half of the oil along with the Swiss brown mushrooms. Sauté and stir occasionally for 5 minutes until the mushrooms turn golden brown. Transfer this mixture to a bowl. Then, incorporate the remaining oil, onion, and garlic into the pan. Sauté and stir for 4 minutes until the ingredients become soft. Next, introduce the flat mushroom mixture and porcini mushrooms to the pan. Cook and stir for another 5 minutes until tender. Pour in the reserved porcini liquid, passata, and oregano. Lower the heat to medium and let it simmer for 5 minutes. Finally, mix in the cooked Swiss brown mushrooms and you're all set.
  • Blend the ricotta, eggs, and half of the parmesan in a food processor until creamy.
  • - Preheat your oven to 180C/160C fan forced and lightly grease a 2L (8-cup capacity) baking dish. - Spoon one-third of the mushroom mixture into the dish, followed by one-third of the spinach, one-third of the pasta (breaking if needed), and one-quarter of the ricotta mixture. - Repeat the layers twice. - Brush the final lasagne layer with water, then top with the remaining ricotta mixture and Parmesan. - Bake for 45 minutes until golden.

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