Three cheese spinach lasagne

Three cheese spinach lasagne


1 person made this

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

Robbie Rice

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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