Spinach and Three Cheese Lasagne

Spinach and Three Cheese Lasagne


460 people made this

This is a hearty vegetarian lasagne with spinach and three cheeses - ricotta, Romano and mozzarella.

Robbie Rice

Serves: 12 

  • 20 sheets lasagne
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups grated mozzarella cheese
  • 3 cups tomato pasta sauce
  • 1 cup grated Parmesan cheese

Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

  1. Preheat oven to 180 degrees C.
  2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
  3. In a frypan over medium-high heat, cook mushrooms, onions and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagne sheets in bottom of a 20x30cm baking dish. Spread one third of the cheese/spinach mixture over pasta. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminium foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

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