Mushrooms Recipe

Spinach, Ricotta & Mushroom Lasagne

Spinach, Ricotta & Mushroom Lasagne

May 31, 2016

Spinach, Ricotta & Mushroom Lasagne 0 5 0

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  • Prep 30 mins
  • Cook 1 hr 45 mins
  • 30 mins

    1 hr 45 mins

    2 hrs 15 mins

  • Serve Serves 4
Spinach, Ricotta & Mushroom Lasagne


Mushroom Bolognese

2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tablespoons tomato paste

400g pork mince

400g button mushrooms, sliced

2 teaspoons thyme leaves

800g can chopped tomatoes

Ricotta Topping

1¼ cups grated tasty cheese

100g baby spinach leaves

500g ricotta (used Perfect Italiano brand)

1 egg

½ cup finely grated parmesan


4 fresh lasagne sheets

100g baby spinach leaves


Mushroom Bolognese

1Heat 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.

2Add 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.

3Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.

Ricotta topping

1In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste.


1Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre ovenproof dish.

2Spread ½ cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, ¼ cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets.

3Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely.

4Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad.