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Recipes > Main Meals > Mushroom and Spinach Lasagne >>
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Mushroom and Spinach Lasagne
1 bunch spinach or silver-beet
3 onions
1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons nutmeg
250g ricotta cheese
250g skim milk
fresh ground black pepper
1 tin chopped tomatoes
1 teaspoon oregano
1 tablespoon tomato paste (no salt)
1 pkt Mountain Bread
1 tablespoon parmesan cheese
200g button mushrooms
Trim white woody stalks from spinach and discard. Rinse leaves thoroughly
Place wet spinach in a large saucepan with chopped mushrooms, cover and cook on high for five minutes or until barely tender. Drain lightly squeeze and set aside.
Saute garlic and onion in oil until transparent, stir through spinach and mushroom mixture with nutmeg.
Beat together cheeses, milk and pepper
Combine tomato pieces, oregano and tomato paste.
To assemble, line a lightly oiled casserole dish with on slice of Mountain Bread. Layer with one third of the tomato, one third of spinach and one third of cheese. Top with bread and repeat twice, finishing with a layer of bread. Sprinkle with parmesan cheese and bake at 180°C for 30-40 minutes.
Serve with garden salad.
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