Calling all lasagna lovers! This recipe offers a delightful twist on the traditional tomato and white sauce versions. Packed with a winning combination of earthy mushrooms, creamy ricotta, and vibrant spinach, this dish is not only bursting with flavor but also surprisingly quick to prepare.
This recipe is perfect for busy weeknights when you crave comfort food without the fuss. In just under an hour, you can be enjoying a satisfying and light lasagna that serves 4-6 people.
Preparation Time: 35 minutes
Cooking Time: 55 minutes
Ingredients:
- 2 bunches of fresh spinach
- 2 tablespoons extra virgin olive oil, with additional oil for greasing
- 2 cloves garlic, crushed
- 400g portobello mushrooms, wiped clean and finely chopped
- 1 tablespoon finely chopped fresh oregano
- 2 cups (400g) firm, fresh low-fat ricotta cheese
- 2 eggs, lightly beaten
- ½ teaspoon ground nutmeg
- 200g fresh instant lasagna sheets, cut lengthwise into strips to fit your baking dish
- Fresh rocket leaves (arugula), for serving
Method:
Prep the Greens: Wash the spinach thoroughly and remove the leaves from the stems. Finely chop the leaves and set them aside in a bowl.
Sauté the Mushrooms and Spinach: Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the crushed garlic and chopped mushrooms to the pan. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms soften. Once softened, add the chopped spinach and cook for an additional 3-4 minutes, or until the spinach wilts.
Drain and Season the Vegetables: Place a colander over a saucepan and transfer the vegetable mixture to it. Press down gently on the vegetables to remove as much excess liquid as possible. Transfer the drained vegetables to a separate bowl.
Reduce the Cooking Liquid (Optional): For a thicker ricotta mixture, return the strained liquid remaining in the saucepan to medium heat. Simmer for 3-4 minutes, or until the liquid reduces significantly. Then, add this reduced liquid to the bowl with the drained vegetables and allow everything to cool slightly.
Combine the Creamy Ricotta Filling: Stir in the chopped oregano, ricotta cheese, beaten eggs, and ground nutmeg to the cooled vegetable mixture. Season generously with freshly ground black pepper to taste.
Preheat and Prep the Baking Dish: Preheat your oven to 180°C (160°C fan-forced). Lightly brush a 28 cm x 18 cm baking dish with olive oil to coat the base and sides.
Layer the Lasagna: Begin assembling your lasagna by arranging enough lasagna strips to cover the bottom of the baking dish. You may need to cut and patch some strips to create a complete layer.
Spread and Repeat: Spread one-third of the ricotta mixture over the first layer of pasta. Top this layer with another layer of lasagna strips. Repeat this layering process twice more, ending with a final layer of the ricotta mixture.
Bake and Serve: Cover the assembled lasagna with aluminum foil and bake for 20 minutes in the preheated oven. After 20 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the lasagna is firm to the touch. Allow the lasagna to cool slightly before serving. Garnish with fresh rocket leaves for a touch of peppery flavor.
Enjoy this lighter and flavorful twist on the classic lasagna recipe!
