Mushroom and spinach lasagne
500 g, mixed varieties, sliced
2 clove(s), crushed
2 tsp, Italian variety
Vegetable stock cube
1 individual, to make 350ml vegetable stock
Baby spinach leaves
Reduced-fat ricotta cheese
1⅓ cup(s), (320g)
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Dry lasagne sheet
108 g, (6 x 18g instant lasagne sheets)
1 x 3 second spray(s)
- Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms, in 2 batches, for about 5 minutes each batch, stirring often, until golden. Return all the mushrooms to the pan, then stir in garlic, 1½ teaspoons Italian herbs and flour. Cook, stirring, for 1-2 minutes.
- Stir in stock and bring to the boil. Gently boil for 2 minutes, stirring, until thick. Add spinach leaves in batches, stirring until just wilted before adding another batch. Season with salt and pepper and remove from the heat.
- Preheat the oven to 190°C. Place ricotta, ⅓ cup cheddar cheese and nutmeg in a bowl. Season with salt and pepper and mix to combine.
- To assemble lasagne, spread half the mushroom and spinach mixture over the base of 2L (8-cup) capacity rectangular baking dish. Top with 3 lasagne sheets. Spread with half the ricotta mixture. Repeat layers with remaining mushroom mixture and lasagne sheets. Stir 2 tablespoons water into remaining ricotta mixture, then spread mixture over top of lasagne. Scatter with remaining cheddar cheese and Italian herbs. Cover with foil and bake for 20 minutes. Remove foil and bake for a further 25 minutes, or until the pasta is tender and top is golden.