Caramelised onion, spinach and mushroom lasagna

Caramelised onion, spinach and mushroom lasagna

 

olive oil 3 tbsp
onions 2 large, halved and sliced
butter a knob, plus extra for the dish
balsamic vinegar 1 tbsp
chestnut mushrooms 400g, sliced
garlic 1 clove, crushed
spinach 200g, chopped
ricotta 500g
lemon 1, zested and juiced
vegetable stock 200ml
fresh lasagne sheets 12
parmesan (or veggie alternative) 50g, finely grated
green salad to serve
• Heat 2 tbsp of olive oil in a large non-stick frying pan. Gently fry the onions with a generous pinch of salt for 25 minutes or until really soft and starting to colour. Add a knob of butter and the balsamic vinegar, stir for a time then scoops out into a large bowl.
• Wipe the pan then add another tbsp of oil and the mushrooms. Cook on a high heat, stirring until they’ve released all their liquid, softened and the liquid has evaporated. Stir in the garlic and cook for a minute. Add the
spinach and cook until wilted. Heat the oven to 190C/fan 170C/gas 5.
• Beat the ricotta with the lemon juice and zest, vegetable stock and lots of seasoning.
• Pour just-boiled water into a baking dish, ready to soften the lasagne sheets. Put a thin layer of the mushroom and spinach mixture in a buttered baking dish. Cover with quite a lasagne sheets to cover (briefly dipeach sheet into the hot water before layering – this will keep the lasagne juicy).
• Spread over a third of the ricotta then half of the remaining mushroom and spinach mixture. Cover again with lasagne sheets.
Reform with a different third of ricotta and the left mushroom and spinach mix. Add a final layer of lasagne sheets and the last of the ricotta. Sprinkle over the parmesan then bake for 35-40 minutes or until golden.
Serve with a green salad, if you like.

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