A very delicious vegetarian lasagne recipe which is fabulously easy to make. Using frozen spinach and shop-bought sauce saves time, and you don't have to pre-boil the lasagne sheets, either!
226 people made this
280g frozen chopped spinach
500g ricotta cheese
800g shop-bought white sauce
120ml skimmed milk
225g lasagne sheets
225g grated carrots
225g mushrooms, sliced
60g grated mozzarella cheese
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Coat a large baking dish with cooking spray.
Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg well, and add it to the spinach and ricotta. Stir well to blend.
Combine white sauce with milk in a medium bowl. Mix well.
Spread about 8 tablespoons of white sauce mixture evenly in the bottom of the dish. Place 3 uncooked lasagne sheets over the sauce. Spread half of the spinach mixture over the lasagne sheets. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more lasagne sheets over the vegetable mixture. Pour 350ml of sauce over the lasagne sheets. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more lasagne sheets over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminium foil with cooking spray. Cover the dish tightly with aluminium foil, coated side down.
Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.