Mushroom spinach lasagna

Mushroom, spinach and ricotta is a lovely creamy combo and this lasagne is absolutely delicious . Our home favorite too. 

Ingredients

1 tbsp butter

1 medium sized onion ( finely chopped)

1 ts grated garlic

1 cup sliced mushrooms

1- 2 cups chopped spinach

6 - 8 tbs storebought bolognese 

1/2 cup ricotta cheese

1 cup choice of grated cheese ( mozzarella/ Parmesan/ cheddar)

Enough lasagne sheets ( I used oven ready San Remo sheets which doesn't require precooking)

For homemade bolognese 

4 - 6 tomatoes - boiled, skin peeled off and blended into a purée

2 - 3 tbs tomato paste

Salt, sugar, pepper and mixed herbs to taste

Preparation

MUSHROOM SPINACH SAUCE

Melt butter in a saucepan. Fry onion and garlic until soft. Add mushrooms and spinach. Add sufficient salt. Toss and cook until spinach wilts completely and mushrooms leave out some of their water ( around 3 - 5 minutes). 

Then add the storebought bolognese. Mix well, add water if needed and simmer for around 10 min.

If trying with homemade sauce, add tomato paste, pureed tomatoes to the mushroom spinach mixture. Mix in sugar, salt, pepper and herbs to taste. Add water and simmer, uncovered for 20 min. 

ASSEMBLING LASAGNE

You can use big sized baking dish or use individual small sized pie pans as I did.  Grease them lightly with oil spray

Layer the bottom of the pan with the prepared sauce. Then layer them with lasagne sheets. Cover them with the sauce again. Spread ricotta cheese over the sauce and sprinkle few grated cheese over them. 

For a perfect lasagne, make sure that the sheets are completely covered with the sauce. It is important to retain a high level of moisture. 

Make a second layer as above again. Create as many layers that the baking dish can accomodate leaving a little space above for expansion. 

COOKING LASAGNE

Preheat oven to 200 c. Cover the layered baking dish with foil and cook for 30 - 35 min. Remove foil. Reduce heat to 150 c and cook for a further 10 min or until cooked through ( test if cooked by pricking with a fork). Let it stand for 5 - 10 min before serving.