This vegetarian lasagna is tasty and fairly straightforward to prepare. Frozen spinach may be used instead of fresh if need be.
250g ‘instant’ lasagna sheets
1 tablespoon olive oil
1 clove garlic, finely chopped
1 onion, chopped
800g fresh or canned tomatoes, chopped
1/2 cup vegetable stock
1 tablespoon chopped fresh oregano
250g ricotta cheese
1 tablespoon fresh basil, chopped
1/2 teaspoon nutmeg
salt and freshly ground black pepper
250g bag fresh baby spinach leaves
300g button mushrooms, sliced
200g mozzarella cheese, grated
Preheat oven to 180 C. Heat oil in a frying pan, add onion and fry for several minutes then add garlic. Saute for a further 5 minutes. Add chopped tomatoes, vegetable stock and oregano. Bring to the boil, then reduce heat and simmer for about 15 minutes.
Put ricotta in a bowl with the basil and nutmeg. Season generously with salt and pepper and mix.
Put the spinach in a pot with a lid then wilt the leaves in 2 tablespoons of boiling water. Remove from heat and drain.
Oil a large, shallow baking dish. Place a single layer of lasagna sheets over the base of the dish. Spread half of the ricotta mix over the sheets then make another layer on top with the spinach. Add another layer of lasagna sheets on top and spoon on some tomato sauce. Spread the remaining ricotta mixture on top, then add another layer with the sliced mushrooms. Finish with another layer of pasta sheets and then cover the top with the remaining tomato sauce. Bake for 30 minutes.
Remove from oven and sprinkle with the grated mozzarella. Return to oven and bake for a further 15 minutes or until the top is browned and pasta is cooked.
Serve with a green salad.