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Spinach, Ricotta and Mushroom Lasagne

Mushroom ricotta lasagne
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Recipe by: Australian Mushrooms
australianmushrooms.com.au
Average: 4.6 (21 votes)
410 Collected
Difficulty
Easy
Category
Cuisine
Prep:  30 minutes
Cook:  1 hour 45 minutes
Serves:  4

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Spinach, Ricotta and Mushroom Lasagne
Ingredients:
Mushroom Bolognese
Ricotta Topping
Lasagne
Method:
Mushroom Bolognese
  1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute
  2. Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes
  3. Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste
Ricotta Topping
  1. In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste
Lasagne
  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre oven proof dish
  2. Spread 1/2 cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, 1/4 cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets
  3. Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely
  4. Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad

Reviews for Spinach, Ricotta and Mushroom Lasagne

4.57143
Average: 4.6 (21 votes)