Vegetarian lasagna with spinach, mushrooms, and ricotta

Based on 5 ratings

Helena Riess

Community Member

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
250 g lasagna noodles
400 g spinach
150 g button mushrooms
250 g ricotta cheese
250 g mozzarella cheese
50 g Parmesan cheese
600 g tomato purée (passata)
1 tbsp tomato paste
½ lemon
onion
1 clove garlic
2 tbsp flour
3 tbsp butter
300 ml milk
salt
pepper
oregano
ground nutmeg
oil

Utensils

  • 2 pots
  • frying pan
  • whisk
  • baking dish
  • Step 1/8

    • 400 g spinach
    • pot

    If you use frozen spinach, steam it over some boiling water (for example by placing a large sieve on the pot). If using fresh spinach, sauté it in a pan with a little oil. Then drain to remove excess liquid.

  • Step 2/8

    • 150 g button mushrooms
    • 250 g mozzarella cheese

    Slice the mushrooms and mozzarella cheese. Feel free to vary the amount of mushrooms used or even omit them.

  • Step 3/8

    • 1 tbsp tomato paste
    • ½ lemon
    • onion
    • 1 clove garlic
    • oil
    • frying pan

    For the tomato sauce, finely chop onion and garlic, and sauté them in a little oil. Once the onion turns translucent, add tomato paste. Squeeze the lemon into the pan.

  • Step 4/8

    • 600 g tomato purée (passata)
    • salt
    • pepper
    • oregano

    Add tomato purée to the pan and stir. Season to taste with salt, pepper and oregano. Then set aside.

  • Step 5/8

    • 250 g ricotta cheese

    For the ricotta and spinach filling, combine ricotta cheese with the drained spinach and season with salt and pepper.

  • Step 6/8

    • 2 tbsp flour
    • 3 tbsp butter
    • 300 ml milk
    • ground nutmeg
    • whisk
    • pot

    For the béchamel sauce, melt the butter in a small saucepan, then add the flour, stirring constantly. Slowly pour in the milk while you whisk to prevent clumps. Season the béchamel with salt, pepper and nutmeg. A small tip: If clumps do form, you can blend them up with an immersion blender.

  • Step 7/8

    Feel free to change up the order of the layers in the next step. However, it is important that bottom and top of the lasagna noodles are in contact with the tomato sauce, so they can absorb enough moisture and get cooked in the oven. If you don't have enough tomato sauce, it's better to be on the safe side and open another pack of tomato purée to add in.

  • Step 8/8

    • 250 g lasagna noodles
    • 50 g Parmesan cheese
    • baking dish

    Preheat the oven to 200°C/390°F. Grease the baking dish with a little oil, then assemble the lasagna as follows: Béchamel, tomato sauce, lasagna noodles, tomato sauce, ricotta and spinach filling, mushrooms. Then repeat the same order once more, this time adding all the remaining mushrooms. Finish with béchamel, tomato sauce, lasagne noodles, tomato sauce, some grated Parmesan cheese, sliced mozzarella, and some more Parmesan cheese. Bake in the oven for approx. 30 min. Enjoy!

More delicious ideas for you