Spinach, Mushroom and Ricotta

Lasagna
Vegetarian comfort dinner at its finest!
Cals 964 · Prot 51 · Carbs 79 · Fat 50
Vegetarian
Family-Friendly
Try Hello Chef Now
60 min
photo
Vegetarian comfort dinner at its finest!
Cals 964 · Prot 51 · Carbs 79 · Fat 50
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Lasagna and vegetables
Lasagna sheets
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
30 Grams
White sauce
Salted butter
30 Grams
Plain flour
15 Grams
Whole milk
400 ML
Salt
0.5 Tsp
Grated mozzarella
100 Grams
Ricotta
250 Grams
To serve
Fresh basil
15 Grams

Tips for fussy eaters

Reserve a few cherry tomatoes as a fresh bite to the side.

Pro tip

If the top starts to brown too quickly, cover the dish lightly with a piece of foil.

Before you start

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

Instructions

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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.
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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.
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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.
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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.
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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.
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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.

Tips for fussy eaters

Reserve a few cherry tomatoes as a fresh bite to the side.

Pro tip

If the top starts to brown too quickly, cover the dish lightly with a piece of foil.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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