Mushroom & Spinach Lasagne

Make it tonight.

1. Prep

   Heat oven to 200°C conventional (180°C fan). Use a deep 20 × 30 cm baking dish. Thaw spinach according to its packet, then squeeze very dry in a clean towel.

2. Brown the vegetables

   Heat olive oil in a large deep skillet over medium-high heat. Cook onion 3 minutes. Add mushrooms and cook 8–10 minutes, stirring, until their liquid evaporates and they begin to brown. Add garlic and cook 1 minute.

3. Simmer the sauce

   Add passata, 200 ml water, oregano, ½ tsp salt and ¼ tsp pepper. Simmer uncovered for 8 minutes, stirring. Keep the sauce loose enough to hydrate the oven-ready pasta.

4. Mix the filling

   Mix squeezed spinach with ricotta, grated hard cheese, remaining ¼ tsp salt and ¼ tsp pepper. Break up spinach clumps until evenly combined.

5. Layer

   Spread one quarter of the mushroom sauce in the dish. Add 3 pasta sheets, breaking to fit without heavy overlap, half the spinach filling, one quarter of the sauce and 50 g mozzarella. Repeat with 3 sheets, remaining filling, one quarter sauce and 50 g mozzarella. Top with the final 3 sheets, remaining sauce and 100 g mozzarella. Cover every pasta edge with sauce.

6. Bake and rest

   Cover the dish tightly with foil, tenting it above the cheese. Bake 30 minutes. Uncover and bake 15–20 minutes more until golden, bubbling and the pasta is tender when pierced with a knife. If still firm, cover and bake 5–10 minutes longer. Rest 10 minutes before slicing into 6 portions.

Make it yours.