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
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.