Spinach and Mushroom Lasagna

Original Recipe from Dairy FREE for Baby
Veggie Forward Lasagna

Ingredients

  • 1 tbsp olive oil
  • 500 grams chopped champanion(button-I bet Oyster would be really good here too) mushrooms 1
  • 250 grams spinach, chopped roughly
  • 9~ lasagna noodles
  • 1/2 kg ground beef/ground pork 
  • 1 small yellow onion
  •  jar of pasta sauce 2
  • Dairy Free Ricotta Substitute3

Notes

  1. We have been using champignon (white button) mushrooms. But any ‘meaty’ mushroom of choice would work well. I am looking forward to trying this with Oyster mushrooms.
  2. Need to update the amount of pasta sauce. Also for dairy free look for hidden milk in the sauce ingredients.
  3. We have most recently tried
    • 200 grams Dairy free quark- texture was close to correct but the flavor was lacking.
  4. This recipe needs more added herbs/spices. To be updated on further cooking.

Instructions

  1. Preheat oven to 350/177o F/C. Cook noodles as recommended.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until lightly browned.
  3. Stir in spinach and cook for until the spinach is lightly wilted. Set the veggie mixture aside in a bowl.
  4. Add your ground beef and red onions to the skillet. Brown the ground beef, around 5-7 minutes. If needed, drain any excess fat from the skillet (this will depend on the fat percentage of the meat used).
  5. Set aside 1/3 cup pasta sauce, and then dump the remaining sauce into the skillet with the meat. Cook for 2 minutes, then remove from heat.
  6. In a 9×5 inch baking dish, spread the 1/3 cup pasta sauce on the bottom. Add your first three lasagna noodles. Layer first with 1/2 the fauxcotta, 1/2 the spinach/mushrooms, and 1/3 meat sauce. Add your next layer of lasagna noodles and repeat. Then add the final layer and top with the remaining meat sauce.
  7. Bake for 30 minutes at 350/177o F/C. Rest before serving.