Spinach And Garlic 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

• 250G Fresh Pasta Co Fresh Egg Lasagne Sheets
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Sussex Wholefoods Organic Dried Basil
• - Cooks & Co Sliced Mushrooms
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 395G D'Aucy Chopped Spinach
• 250G Le Veneziane Gluten Free Lasagne Sheets
• - Parmesan Shavings
• - Tata Salt
• - Natco Ground Nutmeg
• 100G Heera Black Pepper Whole 100g

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 basil, and 1 tsp. 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 1 lb ricotta cheese, 4 eggs, the sautéed vegetables, 1 cup chopped fresh spinach, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground nutmeg, 1/2 cup grated Parmesan cheese, and 1/2 cup shredded mozzarella 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 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.