Mushroom + spinach lasagne


15g dried porcini mushrooms

125ml (1/2 cup) boiling water

200g spinach leaves, stalks removed, washed

500g flat mushrooms (or Vitamin D mushrooms)

2 tbs olive oil

200g Swiss brown mushrooms, sliced

1 brown onion, finely diced

2 garlic cloves, finely chopped

375ml (1 1/2 cups) passata

1 tbs fresh oregano leaves

400g (2 cups) fresh 
reduced-fat ricotta

2 eggs

40g (1/2 cup) finely grated parmesan

250g fresh lasagne sheets

  • Serves 8


Place porcini mushrooms in a heatproof bowl. 
Add water and soak for 10 minutes. Drain, reserving the soaking liquid. Finely chop mushrooms.

Meanwhile, place the spinach in a microwave-safe bowl and microwave for 2 minutes or until just wilted. Quarter the flat mushrooms and process in a food processor until coarse and mince-like in consistency.

Heat a large deep frying pan over high heat. Add 
half of the oil and the Swiss brown mushrooms. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl. Add remaining oil, onion and garlic to pan. Cook, stirring, for 4 minutes or until 
soft. Add the flat mushroom mixture and porcini mushrooms. Cook, stirring, for 5 minutes or until tender. Add reserved porcini liquid, passata and oregano. Reduce heat to medium. Simmer for 5 minutes. Stir through Swiss brown mushrooms.

Process the ricotta, eggs and half of the parmesan in a food processor until smooth.

Preheat oven to 180°C/160°C fan forced. 
Lightly grease a 2L (8-cup capacity) baking 
dish. Spoon one-third of the mushroom mixture 
into the dish. Top with one-third of the spinach, followed by one-third of the pasta, breaking to fit, and one-quarter of ricotta mixture. Repeat layers twice. Brush final lasagne layer with water. Top 
with remaining ricotta mixture. Top with remaining parmesan. Bake for 45 minutes until golden.

[This recipe comes from Louise's 'Naughty and Nice' column with Colin Fassnidge in magazine. You can also access the recipe here].