Mushroom Lasagne

15 Ingredients

Number of servings

1 clove garlic, crushed
250grams frozen spinach, thawed and drained
125grams fresh mushrooms, sliced
1 onion, chopped
1 cup fresh creamy carbonara sauce
375grams large portobello mushrooms
1/2teaspoons ground nutmeg
1/2 cup parmesan, grated
50grams prosciutto, chopped
250grams ricotta
2tablespoons olive oil
6 sheet fresh lasagne
1 egg
1teaspoons thyme leaves
540grams pasta sauce

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 180°C. Grease a 22x30cm dish.

Step 2 of 4

Heat oil in a frying pan. Add onion, garlic and prosciutto and cook for 3 minutes. Transfer to a bowl and add remaining oil. Increase heat to high. Cook mushrooms, in batches, until golden. Transfer to bowl with onion and add thyme and 1/2 cup of sauce. Season.

Step 3 of 4

In a separate bowl, combine spinach, ricotta, egg, parmesan and nutmeg. Mix well with a fork. Stir in 1 cup of carbonara sauce. Season.

Step 4 of 4

Spread 1/2 cup of remaining pasta sauce over base. Warm lasagne sheets following packet instructions. Lay 2 sheets over base. Spoon mushroom evenly over. Top with 2 lasagne sheets. Spoon spinach over. Top with 2 lasagne sheets. Spoon over remaining pasta sauce. Finish with remaining carbonara sauce. Sprinkle parmesan over top. Bake for 30 minutes until golden. Rest for 10 minutes. Serve.