Three cheese spinach lasagne

    1 hour 50 min

    Fresh spinach, mushrooms and plenty of ricotta, Pecorino and mozzarella cheese make this a cheesy dinner dish!

    1 person made this

    Serves: 12 

    • 20 lasagne sheets
    • 2 tablespoons olive oil
    • 70g fresh mushrooms
    • 165g chopped onion
    • 1 tablespoon minced garlic
    • 60g fresh spinach
    • 750g ricotta cheese
    • 80g grated Pecorino cheese
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil leaves
    • 1/2 teaspoon ground black pepper
    • 1 egg
    • 350g grated mozzarella cheese
    • 700ml tomato passata
    • 80g grated Parmesan cheese

    Prep:35min  ›  Cook:1hr  ›  Extra time:15min cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    3. In a frying pan over medium-high heat, cook mushrooms, onions and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
    4. Combine 750g ricotta cheese, 80g of Pecorino cheese, cooked spinach, salt, oregano, basil, pepper and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagne sheets in bottom of a large baking dish. Spread one third of the cheese/spinach mixture over lasagne sheets. Sprinkle some of the grated mozzarella and Parmesan cheese on top. Spread 1/3 of the passata over cheese. Repeat layering 2 times.
    5. Cover dish with foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

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