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Healthy Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Diet: Vegetarian
Ingredients
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- 1 tsp oil to grease the dish
- 250 g mushrooms (e.g. button, cup, brown), sliced
- 1.20 kg crushed or diced tomatoes
- 1 tbsp dried oregano
- 4 cloves garlic, crushed
- 1 tsp salt
- 250 g no boil pasta sheets
- 700 g ricotta cheese
- 400 g frozen or fresh spinach. If frozen, thaw and break up if needed.
- 1/2 cup milk
- 100 g mozzarella cheese
- 70 g parmesan cheese
Instructions
- Preheat the oven to 170c (340f).
- Combine mushrooms, two tins of tomatoes, garlic and oregano in a small bowl.
- In another bowl, combine ricotta, spinach, half the mozzarella, salt and milk. If the spinach was frozen into a block, thaw and squeeze to make sure you get rid of the water. If just frozen (like seen in video), no need to thaw or chop
- Oil the casserole dish/pan. Pour the last tin of tomatoes into the base of the dish, spreading it out evenly.
- Build your layers: Layer 1: Add a layer of the pasta sheets (about 2-3), pressing down gently. Layer 2: Add 1/3 of the tomato/mushroom mix, spread evenly to edge. Layer 3: Add 1/3 of the ricotta/spinach mix, spread evenly to edge. Layer 4: Sprinkle with a little mozzarella. Repeat layers 1-4 until you have finished (approx. three layers, ideally ending with mozzarella).
- Sprinkle evenly with parmesan and place in the oven. Cook for 25 minutes covered with aluminum foil. Remove foil and cook for a further 25 minutes till golden brown. Serve with fresh basil (optional).
Notes
This is a really satisfying healthy lasagna recipe. It’s loaded with vegetables to help you get your 5 serves a day – but it doesn’t compromise on flavour. Best bit? It’s much easier than other lasagna recipes.
- Prep Time: 15 mins
- Cook Time: 50 mins
