Spinach And Mushroom Lasagne Recipe

About this recipe

A hearty and flavorful vegetarian lasagne featuring layers of spinach, mushrooms, and creamy cheeses, perfect for a satisfying dinner.

Ingredients

• 500 g Pastazara Lasagne Gialle
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 Pack Button Mushroom (Anabe)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 200 g Old Hill Parmesan Cheese
• 16 g Orika Oregano
• 250 g Spinach - Chopped
• 1 kg Akar Powder Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Cook 1/2 lb lasagne noodles in boiling water until al dente, then drain and transfer to a pot of cold water to prevent sticking.
2. 2. Heat 2 tbsp olive oil in a 10-inch frypan over medium heat. Add 1 cup chopped onion, 4 minced garlic cloves, 1 tsp dried oregano, and 1 tsp dried oregano. Sauté until the onions are translucent and fragrant.
3. 3. Add 2 cups sliced mushrooms to the pan and cook until tender, about 5-7 minutes. Remove from heat and let cool slightly.
4. 4. In a large mixing bowl, combine 2 lb ricotta cheese, 8 oz ricotta cheese, the sautéed vegetables, 1 cup chopped fresh spinach, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground nutmeg, and 1/2 cup grated Parmesan cheese. Mix well until evenly incorporated.
5. 5. Preheat your oven to 375°F (190°C). In a baking dish, layer the lasagne noodles and the cheese-vegetable mixture, starting with a layer of noodles and ending with the mixture. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
6. 6. Bake the lasagne in the preheated oven for 30-35 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving.