Spinach, Mushroom and Ricotta

Name: Spinach, Mushroom and Ricotta Lasagna
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 6 Piece of Lasagna sheets; 250 Grams of Mushroom; 400 Grams of Spinach; 1 Piece of White onion; 2 Piece of Garlic cloves; 250 Grams of Cherry tomatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Parmesan; 30 Grams of Butter; 15 Grams of Plain flour; 400 ML of Whole milk; 1 Tsp of Salt; 100 Grams of Grated mozzarella; 250 Grams of Ricotta; 15 Grams of Fresh basil

Lasagna

Vegetarian comfort dinner at its finest!

153 Reviews

Cals 997 · Prot 55 · Carbs 78 · Fat 52

Vegetarian

Family Friendly

60 min

Vegetarian comfort dinner at its finest!

153 Reviews

Cals 997 · Prot 55 · Carbs 78 · Fat 52

Vegetarian

Family Friendly

Ingredients

Lasagna and vegetables

Lasagna sheets 5*9*10*11*

6 Piece

Mushroom

250 Grams

Spinach

400 Grams

White onion

0.5 Piece

Garlic cloves

2 Piece

Cherry tomatoes

250 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Parmesan 4*

30 Grams

White sauce

Butter 4*

30 Grams

Plain flour 10*11*

15 Grams

Whole milk 4*

400 ML

Salt

0.5 Tsp

Grated mozzarella 4*

100 Grams

Ricotta 4*

250 Grams

To serve

Fresh basil

15 Grams

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4157 / 997
Fats (g)	52.4
of which saturated (g)	33.4
Carbohydrates (g)	78
of which sugars (g)	23.7
Fibers (g)	8.6
Proteins (g)	54.9
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Clean the mushrooms with kitchen paper or cloth (don't wash). Slice the mushrooms. Rinse, dry and finely chop the spinach leaves, discarding the hard stems. Peel and chop the onion and garlic. Halve the cherry tomatoes.

2 Fry vegetables

Heat a large pan with a drizzle of olive oil. Once hot, add the mushrooms and onion and fry with a generous pinch of salt for 5-7 min. Add the garlic, spinach and cherry tomatoes, and fry for 5 min further until the spinach is wilted. Season generously with black pepper. Set aside.

3 Start cheese sauce

Melt the butter in a non-stick pan or soup pot over a medium heat. Add the flour and cook for 1-2 min, whisking, until a sandy paste has formed. Don't brown the flour. Once the paste has formed, slowly add the milk, whisking constantly. Bring to a simmer and cook, stirring, for 3 min until the sauce has thickened.

4 Finish cheese sauce

Take the sauce off the heat and season it with a pinch of salt. Add the grated mozzarella and stir until it has melted into the sauce. Finally fold in the ricotta.

5 Layer

Spoon 1/3 of the vegetable mix into a square or rectangular baking dish. Arrange 1/3 of the lasagna sheets on top, followed with 1/3 of the cheese sauce. Make two more layers using the remainder of the vegetable mix, lasagna sheets and cheese sauce.

6 Bake

Grate the Parmesan directly over the final layer of cheese sauce. Bake the lasagna for 30-35 min (see pro tip). Let the lasagna rest for 5-10 min before serving. Garnish with the fresh basil leaves.

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