This is a really satisfying healthy lasagna recipe. It’s loaded with vegetables to help you get your 5 serves a day – but it doesn’t compromise on flavour. Best bit? It’s much easier than other lasagna recipes.
400g/14oz frozen or fresh spinach. If frozen, thaw and break up if needed.
1/2 cup milk
100g/3.5oz mozzarella cheese
70g/2.5oz parmesan cheese
1.Preheat the oven to 170c (340f).
2.Combine mushrooms, two tins of tomatoes, garlic and oregano in a small bowl.
3.In another bowl, combine ricotta, spinach, half the mozzarella, salt and milk. If the spinach was frozen into a block, thaw and squeeze to make sure you get rid of the water. If just frozen (like seen in video), no need to thaw or chop
4.Oil the casserole dish/pan. Pour the last tin of tomatoes into the base of the dish, spreading it out evenly.
5.Build your layers: Layer 1: Add a layer of the pasta sheets (about 2-3), pressing down gently. Layer 2: Add 1/3 of the tomato/mushroom mix, spread evenly to edge. Layer 3: Add 1/3 of the ricotta/spinach mix, spread evenly to edge. Layer 4: Sprinkle with a little mozzarella. Repeat layers 1-4 until you have finished (approx. three layers, ideally ending with mozzarella).
6.Sprinkle evenly with parmesan and place in the oven. Cook for 25 minutes covered with aluminum foil. Remove foil and cook for a further 25 minutes till golden brown. Serve with fresh basil (optional).