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A vegetarian spinach and mushroom lasagna has been on my mind for ages now. Yes, I knew the lasagna had to have spinach and mushroom in it and be vegetarian since TH enjoys lasagna too so I can’t be selfish with it. One of the major reasons for postponing the making of said lasagna is the fact that ricotta cheese is awfully hard to find in Singapore. It’s available in select supermarkets across the island but mostly the ones near the city. Since I do all my cooking for the blog over weekends and usually grocery shopping happens on a Friday evening, this was hard. I bought milk thinking I’ll make ricotta cheese at home but that didn’t end up happening either.
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But, I made it happen one weekend. I made TH trudge along with me all the way to the Cold Storage in Great World City Mall and I bought a tub of ricotta. I had all other ingredients for my spinach mushroom lasagna so, yay! Of course, you can skip the mushrooms if you don’t like them, make a mixed vegetable lasagna withzucchini, eggplant, capsicum, etc. The choices and creative flexibility for a lasagna is quite endless.
Now, the thing with making a lasagna is, you do need a bunch of ingredients. But it’s more assembly and baking than actually cooking so it’s not as time-consuming as you’d think. Being Indian and primarily cooking Indian food, I found it amazing that I could pull some ingredients together, layer then in a baking tray, stick the tray in the oven, and chill by the TV while my dinner got cooked. Try it, it’s amazing!
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The leftover lasagna freezes well (if you don’t want to eat it two days in a row – otherwise just refrigerate and re-heat the next day) and you can pull it out on one of those days you don’t feel like cooking. Win!
This Golden Onion Mushroom Quiche is another great and easy recipe you can try.
VEGETARIAN SPINACH MUSHROOM LASAGNA RECIPE
Preparation time: 30 minutes
Cooking time: 40 minutes
Serves 4-6
Ingredients:
- 6 lasagna sheets
- 1 bunch of spinach
- 12 button mushrooms
- 3-4 cloves of garlic, chopped
- 3/4 cup of ricotta cheese
- 3/4 cup of grated mozarella + cheddar (or use pizza cheese)
- 1.5 cups of canned tomato sauce (use pizza or pasta sauce for a different flavour)
- 1 of onion, sliced
- 1 tsp of dried herbs like basil, chives, oregano, or a mix
- 2 tsp of olive oil
How to Make Mushroom Spinach Lasagna:
1. Cook the lasagna sheets according to the packet instructions and set aside.
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2. Heat the oil and add the sliced onion and garlic.
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Saute until soft and then add the mushrooms…
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… and spinach
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Add some salt and cook until the water given out by the vegetables is absorbed and they are cooked. Set aside.
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3. Mix the dried herbs and some salt with the ricotta.
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4. Take our your baking tray – you can use metal or glass but I recommend glass. I used my pyrex rectangular baking/storage tray which also has a lid for easy storing later. Add a few drops of oil in the tray and spread evenly. Spread about 1/4 cup tomato sauce at the bottom evenly.
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5. Lay two cooked lasagna sheets over the sauce. You may need more or less depending on the size of your lasagna sheets and your tray. It’s okay if they overlap a bit but no gaps please.
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6. Spread half the ricotta cheese mixture over this evenly
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7. Top it off with the cooked mushroom spinach mixture.
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8. Lay more lasagana sheets over this. You can add the tomato sauce over the lasagne sheets this time and proceed with the rest of the layers.
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9. I did a total of 2 layers, ending with the lasagne sheets. So I spread the remaining tomato sauce over this and added the mozzarella cheddar mixture on top. Thrown in some dried herbs and pepper over this too.
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10. Cover the tray with aluminium foil and bake in a 180C / 350F oven for 30 mins. Then, remove the foil and bake for a further 10 mins. The cheese on top will bubble up nicely and the edges will start to curl away slightly from the tray. Remove and let cool down a bit before you slice it. Serve hot.
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