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Mushroom, spinach and blue cheese lasagne recipe

Mushroom, spinach and blue cheese lasagne recipe

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This easy cheesy lasagne is layered with a rich tomato, mushroom and spinach sauce and dotted with ricotta then topped with blue cheese for an indulgent dinner party main. See method

  • Serves 6
  • 20 mins to prepare and 1 hr to cook
  • 329 calories / serving
  • Vegetarian

Ingredients

  • olive oil, for frying
  • 1 onion, finely sliced​
  • 485g pack chestnut mushrooms, thickly sliced
  • 250g flat mushrooms, thickly sliced
  • 180g pack cooked chestnuts, roughly chopped
  • 3 garlic cloves, crushed​
  • 680g jar passata
  • 1 tsp sugar
  • 3 rosemary sprigs
  • 400g washed spinach
  • 500g ricotta cheese
  • ½ tsp ground nutmeg
  • 8 fresh lasagne sheets
  • 150g medium-firm blue cheese
  • green salad, to serve

Each serving contains

  • Energy

    1380kj
    329kcal     16%

  • Fat

    15g 22%

  • Saturates

    8g 40%

  • Sugars

    8g 9%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 31.6g Protein 15.6g Fibre 5g

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Heat a large frying pan or wok over a medium heat and add a generous drizzle of olive oil. Add the onion and fry for 3-4 mins until slightly softened, then turn up the heat and add the chestnut mushrooms. Fry, stirring once or twice, for 4-5 mins until browned, then tip everything on to a plate. 
  2. Add a little more oil to the pan, then fry the flat mushrooms and chestnuts for another 3-4 mins, until browned all over. Stir through the garlic, cook for 2 mins, then add the browned chestnut mushrooms and onions, passata, sugar and rosemary. Half-fill the passata bottle with water and pour that in too, then bring everything to a simmer and cook for 20 mins, until rich and thickened. 
  3. Stir in the spinach in batches, then season well. Stir together the ricotta and nutmeg in a bowl and season. 
  4. Spread a third of the mushroom mixture over the bottom of a 2-litre gratin dish. Top with a layer of lasagne sheets, cutting to fit if necessary. Spoon over teaspoons of the ricotta mixture (you only need to spread it out over the top layer). Repeat until everything is used up (you should get three layers), then crumble over the blue cheese, making sure the top layer of lasagne is completely covered by ricotta and blue cheese. 
  5. Bake for 30-40 mins until deep golden and the sauce is bubbling. Leave to stand for 10 mins, then serve with a green salad.

See more Vegetarian recipes

Get ahead Assemble but don’t cook the lasagne, cool then cover and chill for up to 2 days. Bake from chilled for 1 hour, covering with foil for the first 20 minutes

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