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Ricotta Spinach & Mushroom Lasagna Bake

Baked Lasagna with Ricotta cheese, mushrooms and spinach

SoooDlish
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Prep Time 30 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 People

Equipment

  • 1 25 cm Casserole Dish
  • 1 30 x 30 cm Aluminium foil

Ingredients
  

  • 250 g Lasagna Sheets
  • 1 cup ricotta cheese
  • 1.5 cups fresh spinach
  • 1 cups sliced mushrooms
  • 2 cups Mozzarella cheese
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cracked red chilli
  • 1 can crushed tomatoes

Instructions
 

  • Boil lasagna sheets for 10 minutes until soft but still firm. Drain and set aside.
  • Marinate sliced mushrooms in olive oil, salt, and pepper. Pan-grill them until golden and aromatic.
  • In your baking dish, start layering:
    A layer of lasagna sheets, grilled mushrooms, fresh spinach, and dollops of ricotta cheese, a generous spoonful of chopped tomatoes, sprinkle with salt, pepper, and a touch of cracked chili (if using)
    Repeat for two more layers.
  • Cover the dish with foil and bake at 180°C (356°F) for 40 minutes.
  • Remove from oven, uncover, and top with mozzarella cheese.Bake again for 5–8 minutes on fan grill mode until the cheese melts and turns golden brown.
  • Serve hot with a fresh leafy side salad or a drizzle of balsamic glaze.