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Spinach, Ricotta & Mushroom Lasagne

Yields4 ServingsPrep Time30 minsCook Time1 hr 45 minsTotal Time2 hrs 15 mins

Mushroom Bolognese
 2 tablespoons olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 2 tablespoons tomato paste
 400g pork mince
 400g button mushrooms, sliced
 2 teaspoons thyme leaves
 800g can chopped tomatoes
Ricotta Topping
 1¼ cups grated tasty cheese
 100g baby spinach leaves
 500g ricotta (used Perfect Italiano brand)
 1 egg
 ½ cup finely grated parmesan
 4 fresh lasagne sheets
 100g baby spinach leaves
Mushroom Bolognese

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute.


Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes.


Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.

Ricotta topping

In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste.


Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre ovenproof dish.


Spread ½ cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, ¼ cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets.


Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely.


Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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