Mushroom Lasagne

Name: Mushroom Lasagne
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 400 g button mushrooms; 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; 65 g salad mix

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!

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

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.

Enjoy!

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

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