Mushroom Lasagne

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!

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Ingredients

Button mushrooms
400 g
Pasta sauce
400 ml
Butter
2 tbsp
Spinach
130 g
Garlic clove
1
Lasagne sheets
250 g
Grated Arla® LactoFREE Cheddar
75 g
Salt
tsp
Black pepper
1 pinch

For Serving

Salad mix
65 g

Instructions

Step 1

  • Heat the oven to 200 °.

Step 2

  • Slice the mushrooms. Fry them in butter in a frying pan. Add spinach. Add in the garlic and season with salt and pepper.

Step 3

  • Layer the mushroom sauce with lasagne sheets and cheese in a greased oven-safe dish, about 20 x 25 cm. Top with 3 cheese.

Step 4

  • Cook in the middle of the oven for about 25 minutes - until it has got a good colour. Serve with salad.

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See more
https://www.arlafoods.co.uk/recipes/mushroom-lasagne/