Spinach, Ricotta And Mushroom Lasagna Recipe

Name: Spinach, Ricotta And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1 can 15 oz) diced tomatoes; 8 oz button mushrooms, sliced; 8 oz baby spinach; 1 tub (15 oz) ricotta cheese; 3/4 cup milk; 2 None eggs, lightly beaten; 4 sheets fresh lasagne pasta; 1/2 cup grated Parmesan cheese; None None Salad, to serve

Servings: persons

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 can 15 oz) diced tomatoes
8 oz button mushrooms, sliced
8 oz baby spinach
1 tub (15 oz) ricotta cheese
3/4 cup milk
2 None eggs, lightly beaten
4 sheets fresh lasagne pasta
1/2 cup grated Parmesan cheese
None None Salad, to serve

1
Preheat the oven to 400u00b0F. Lightly grease a 2-quart baking dish.
2
Heat 1/2 the oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until tender. Stir in tomatoes. Remove from pan. Set aside.
3
Wipe pan clean. Heat remaining oil in pan on high heat. Saute mushrooms for 2-3 mins, until tender. Add spinach. Cook, stirring, for 1-2 mins, until spinach is just wilted. Season to taste.
4
Combine ricotta, milk and eggs in a large bowl. Season.
5
Spoon 1/3 of the tomato mixture into prepared dish. Cover with 2 lasagne sheets, cutting to fit. Layer with 1/3 of the tomato mixture, 1/2 the mushroom mixture and 1/2 the ricotta mixture. Repeat layers, finishing with ricotta mixture. Sprinkle with Parmesan cheese.
6
Bake for 35-40 mins, until tender and golden. Serve with salad.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None onion, finely chopped, 2 cloves garlic, crushed, 1 can 15 oz) diced tomatoes, and more.

Yes, Spinach, Ricotta And Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach, Ricotta And Mushroom Lasagna

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