Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 cherrytomatoes.
2 Fry vegetables
Heat a large pan with a drizzle of oliveoil. Once hot, add the mushrooms and onion and fry with a generous pinch of salt for 5-7 min. Add the garlic, spinach and cherrytomatoes, and fry for 5 min further until the spinach is wilted. Season generously with blackpepper. 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 gratedmozzarella and stir until it has melted into the sauce. Finally fold in the ricotta.
Spoon 1/3 of the vegetable mix into a square or rectangular baking dish. Arrange 1/3 of the lasagnasheets 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.
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 freshbasil leaves.