This simple mushroom, ricotta and spinach lasagne recipe is a game-changer for dinner. Super delicious and cooked to golden perfection, you've got yourself a family winner.
Serves66
Cook time1 hr 5 mins1 hour 5 minutes
Prep time20 mins20 minutes
Ingredients
1 tbs olive oil
100g bacon, coarsely chopped
550g mixed mushrooms
2 garlic cloves, crushed
200g baby spinach leaves
500g low-fat ricotta
2 Coles Australian Free Range Eggs, lightly whisked
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Method
Step 1
Preheat oven to 180°C. Heat oil in a large frying pan over medium heat. Add bacon and mushrooms and cook, stirring, for 5-7 mins or until browned and any liquid has evaporated. Add garlic and cook for 1 min. Add spinach and cook, stirring, for 3 mins or until wilted. Remove from heat.
Step 2
Meanwhile, place ricotta and eggs in a food processor and process until smooth. Season.
Step 3
To make the cheese sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins. Remove from heat. Gradually whisk in the milk until smooth. Return saucepan to a low heat and cook, stirring, for 6-8 mins or until mixture has thickened. Remove from heat. Stir in cheddar. Season.
Step 4
Spread 1 cup (250ml) of the cheese sauce on the base of a 12-cup (3L), 20 x 30cm baking dish. Top with 2 sheets of fresh lasagne, cutting to fit. Top with one-third of mushroom mixture, one-third of ricotta mixture and 2 lasagne sheets. Repeat with remaining mushroom mixture, ricotta mixture, and lasagne sheets. Top the lasagne sheets with the remaining cheese sauce. Sprinkle with parmesan and bake for 40 mins or until golden and cooked through. Serve with salad and bread.
2 Coles Australian Free Range Eggs, lightly whisked
8 fresh lasagne sheets
1/3 cup finely grated parmesan
Green salad, to serve
Crusty bread, to serve
Cheese sauce
60g butter
1/3 cup (80g) plain flour
600ml milk
1 cup (120g) coarsely grated cheddar
Description
This simple mushroom, ricotta and spinach lasagne recipe is a game-changer for dinner. Super delicious and cooked to golden perfection, you've got yourself a family winner.
Method
Step 1
Preheat oven to 180°C. Heat oil in a large frying pan over medium heat. Add bacon and mushrooms and cook, stirring, for 5-7 mins or until browned and any liquid has evaporated. Add garlic and cook for 1 min. Add spinach and cook, stirring, for 3 mins or until wilted. Remove from heat.
Step 2
Meanwhile, place ricotta and eggs in a food processor and process until smooth. Season.
Step 3
To make the cheese sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins. Remove from heat. Gradually whisk in the milk until smooth. Return saucepan to a low heat and cook, stirring, for 6-8 mins or until mixture has thickened. Remove from heat. Stir in cheddar. Season.
Step 4
Spread 1 cup (250ml) of the cheese sauce on the base of a 12-cup (3L), 20 x 30cm baking dish. Top with 2 sheets of fresh lasagne, cutting to fit. Top with one-third of mushroom mixture, one-third of ricotta mixture and 2 lasagne sheets. Repeat with remaining mushroom mixture, ricotta mixture, and lasagne sheets. Top the lasagne sheets with the remaining cheese sauce. Sprinkle with parmesan and bake for 40 mins or until golden and cooked through. Serve with salad and bread.
