Sara Salame

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Lasagna with Spinach and Mushrooms

50 mins
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A delicious and nutritious meal for any occasion, try this recipe for spinach and mushroom lasagna, the whole family will love it.
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4 portions
  • 250 grams pasta for lasagna
  • 1/2 cups parmesan cheese, grated
  • 1 egg
  • 450 grams ricotta cheese
  • 300 grams spinach, washed and disinfected
  • 1 tablespoon salt
  • 1/2 tablespoons black pepper
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 300 grams mushroom, cut into slices
  • 2 cups tomato sauce, for the sauce


Pre-heat the oven to 200 degrees Celsius.
Mix the slices of mushrooms with the olive oil, chopped garlic , salt and pepper. Bake for 15 minutes or until tender.
In a large pot with salted water, boil the spinach for 1 minute and remove from the water. Chop the spinach.
While preparing another large pot with salt water and bring to a boil. When it is boiling, cook the pasta for the lasagna according to the instructions of the pasta box. Strain the pasta.
In a deep bowl, mix ricotta cheese, yolk, spinach, Parmesan cheese and season with salt and pepper.
In a pyrex rectangular container of approx. 25 x 20 cm put the tomato sauce.
Place the pasta for lasagna on a clean surface. On each strip put 1 tablespoon of the ricotta filling and 2 tablespoons of mushrooms and roll. Repeat with all the lasagna strips.
Place the rolls on the tomato sauce. Cover the container with aluminum foil and bake for 20 minutes. Remove from the oven and serve.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Patricia Jimenez
30/12/2018 15:59:24
Super facil

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