Mushroom lasagna with ricotta
This ricotta lasagna is nice and light and quick to prepare. You can also make this mushroom lasagna with béchamel sauce, but that makes it a bit richer. Plus, this recipe is even easier to make and a bit healthier. You do need to season the ricotta well, otherwise it will be bland.
Ingredients · Servings 4
- 6 fresh lasagna sheets (from the refrigerator)
- 500 g mixed mushrooms (shiitake, chestnut mushrooms, oyster mushrooms)
- 400 g spinach
- 1 ui
- 2 cloves of garlic
- 500 gr ricotta
- 100 ml cooking cream
- 40 g Parmesan
- Sprig of fresh thyme
- Salt and pepper
- Olive oil
Method · 40 min
- Preheat the oven to 180 degrees (fan-assisted) or 200 degrees (electric).
- Peel and chop the onion and finely chop the garlic. Sauté this in some olive oil.
- Clean the mushrooms and cut them into pieces. Add them to the onions and sauté until browned on all sides. Then, add the spinach little by little and cook it along with the other ingredients. Remove any excess moisture. Season generously with salt, pepper, and the fresh thyme leaves.
- Mix the ricotta with the cream and add 30 g of grated Parmesan cheese. Season to taste with salt and pepper.
- Take an oven dish and spread a layer of the mushroom and spinach mixture over the bottom. Spread some of the ricotta over that. Place a sheet of lasagna on top. Continue like this until everything is used up, finishing with a layer of ricotta. Garnish the lasagna with the remaining Parmesan cheese.
- Bake the mushroom lasagna in the preheated oven for 25–30 minutes.
P.S. Are you having a dinner party? Then it is also nice to serve it as open lasagna. And for a quick weekday meal, you can make this pasta with mushrooms.
