Life Eat & Drink Mushroom and spinach lasagne recipe

Mushroom and spinach lasagne recipe
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15g dried porcini mushrooms
200g spinach leaves, stalks removed
500g field mushrooms, quartered
2 tablespoons olive oil
200g swiss brown mushrooms, sliced
1 onion, finely diced
2 garlic cloves, diced or crushed
1 tablespoon oregano leaves
375ml tomato passata
460g ricotta cheese
2 eggs
60g parmesan cheese, grated
250g fresh lasagne sheets


Preheat the oven to 180ºC. Lightly grease a 2 litre capacity baking dish.
Soak the porcini mushrooms in 125 ml boiling water for 10 minutes. Strain and reserve the soaking liquid. Chop the mushrooms and set aside.
Place the spinach in a microwave-proof bowl and microwave for 2 minutes, or until the leaves have just wilted. Drain and set aside.
Place the field mushrooms into a food processor and blend to a coarse paste. Set aside.
Heat half of the oil in a large deep frying pan. Add the Swiss brown mushrooms and sauté for 5 minutes, or until golden. Remove and set aside.
Add the remaining oil, onion and garlic to the pan and cook over medium heat for 5 minutes, or until the onion has softened. Add the field mushroom paste and the chopped porcini mushrooms and cook for 5 minutes, stirring until tender. Add the oregano, tomato passata and the reserved porcini soaking liquid and continue to simmer for 5 minutes. Finally, stir through the reserved Swiss brown mushrooms. Remove from the heat and set aside.
To assemble the lasagne, place the ricotta, eggs and half of the parmesan in a food processor and process until well combined and smooth.
Place one-third of the mushroom mixture in the bottom of the baking dish to make an even layer. Layer one-third of the spinach leaves on top, followed by one-third of the lasagne sheets, then one-quarter of the ricotta mixture. Repeat a further two times brushing the final lasagne sheets with some water and using all of the remaining ricotta mixture. Top with the remaining parmesan.
Bake the lasagne for 45 minutes, or until golden on top and cooked through. Cut into portions and serve immediately.

This recipe appears courtesy of

Recipe from Something for Everyone by Louise Fulton Keats.


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