Mushroom Lasagne

Layer mushroom sauce and fresh lasagne sheets, and you'll quickly have a creamy vegetarian lasagne. Feel free to cook extra and freeze - perfect for your lunch box!

Ingredients
4 servings
400 g Button mushrooms | |
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400 ml Pasta sauce | |
2 tbsp Butter | |
130 g Spinach | |
1 Garlic clove | |
250 g Lasagne sheets | |
75 g Grated Arla® LactoFREE Cheddar | |
Tsp Salt | |
1 pinch Black pepper |
For Serving
65 g Salad mix |
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Instructions
Step 1
Step 2
Step 3
Step 4
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