Three cheese spinach lasagne

    (575)
    1 hour 50 min

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


    2 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (575)

    Reviews in English (400)

    by
    515

    Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about using a whole onion, but it really provided extra flavor and texture. Also, I omitted the parmesan (which appears in the directions but not in the ingredient list) and just sprinkled extra romano on the last layer. I wasn't sure where I was supposed to end up with the layering process, so after the romano, I topped it off with a layer of noodles, my last bit of sauce, and a good sprinkling of mozzarella cheese. For the sake of evennness throughout, next time I will alter the layering portions to 2c filling (three inside layers), 3/4c cheese (three inside layers plus top), and just over 3/4c sauce (three inside layers plus top). Thanks Robbie for the recipe!!!  -  04 Aug 2004  (Review from Allrecipes US | Canada)

    by
    390

    I made this for a dinner party, and it was a hit! I did make a few changes, though. I substituted 1 14-oz can chopped artichoke hearts (non-marinated) for the mushrooms. Also, I did not pre-cook the noodles, but instead just ran them under hot water before layering them and added about 1/3 cup water to the cheese mixture. They turned out perfectly. I was also very generous with the tomato sauce. I will probably add more spinach next time. There were no kids at the party, so I'm not sure about the kid-friendly rating...but my husband, who hates all vegetables, ate two helpings!  -  19 Mar 2002  (Review from Allrecipes US | Canada)

    by
    340

    This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layering one more time. Then I placed the top layer of noodles, I put the remaining mozzarella and parmesan on top of the noodles and then topped it with the remaining sauce. I found it took longer than 1 hour to cook. This recipe turned out great. I am not so sure I would have liked it as well with the amount of spinach and mushrooms called for. This received excellent reviews from everyone who tried. it.  -  12 Feb 2010  (Review from Allrecipes US | Canada)

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