Andy’s Mushroom and Spinach Lasagne

2ND YEAR MPHIL HISTORY STUDENT, ANDY, SHARES A FAVOURITE RECIPE…

Are you a fan of Italian food? Thinking of something healthy and a bit light, with no meat? Or vegetarian? Try a mushroom spinach Lasagne! Pour yourself some Pinot Grigio wine and some nice garlic bread and enjoy!

 

Mushroom Spinach Lasagne

Ingredients:

Lasagne noodles

A box of fresh mushrooms, sliced.

2-3 packages of frozen spinach

Package of mozzarella cheese-Shredded.

Bin of Ricotta cheese (1 pint will suffice)

1 tea spoon of salt

1 tbsp. of Black Pepper

1-3 Dash of Italian Spice.

1-3 jars of Alfredo Sauce

 

Directions:

Spray a good size casserole dish with non-stick spray and set aside.

Pre-heat oven to 350 F.

Cook noodles until done and strain in a colander. Set aside.

Take spinach and place it in a 2-quart pot with some water and proceed to boil. Add spices, salt and pepper to the spinach. Cook until done, strain all the water out and set aside.

Slice mushrooms up and set them aside.

When making the lasagne you want to layer the ingredients. How you want to make the layers is really up to you. The way I layered it was: noodle, sauce, mushrooms, cheese, spinach, Ricotta cheese, noodle and sauce again; and repeat until you have 3-4 layers. Once you have your layers in your casserole dish you want to use the left-over sauce and cover the lasagne with it. And top with cheese.

Cook in the oven covered with tin foil or a top for about 20 minutes, then uncover until dish is bubbling and cheese is all melted.

 

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