Mushroom & Spinach Lasagne

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Mushroom(700 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Vegetable Broth(200 ml)
• Dried Oregano(2 tsp)
• Thyme(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Ricotta(500 g)
• Spinach(300 g)
• Parmesan(100 g)
• Nutmeg(½ tsp)
• Eggs(1)
• Lasagna Sheets(250 g)
• Mozzarella(250 g)
• Butter(10 g)optional

Method

1. 1

   Heat the oven to 190°C. Finely chop {Onion}, mince {Garlic}, and roughly chop {Mushroom}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium-high heat. Cook {Onion} for 5 minutes until softened, then add {Garlic} and {Mushroom}. Cook for 10 minutes, stirring often, until the mushrooms release their moisture and turn golden in places. Stir in {Tomato paste}, {Oregano}, {Thyme}, {Salt}, and {Black pepper} for 1 minute.

   ~16 min

3. 3

   Pour in {Canned tomatoes} and {Vegetable Stock}. Simmer for 15 minutes until thick and spoonable, not watery.

   ~15 min

4. 4

   Meanwhile, wilt {Spinach} in a large pan or microwave, then squeeze out as much moisture as possible and chop. Mix with {Ricotta}, half the {Parmesan}, {Nutmeg}, and {Eggs} until creamy.

   ~10 min

5. 5

   Lightly grease a baking dish with {Butter}. Spread a thin layer of mushroom sauce in the dish, then layer {Lasagne Sheets}, ricotta spinach filling, and more sauce. Repeat until everything is used, finishing with sauce on top. Scatter over {Mozzarella} and the remaining {Parmesan}.

   ~10 min

6. 6

   Bake for 35 minutes until bubbling and golden on top. Rest for 10 minutes before slicing and serving.

   ~45 min