Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna

Preparing mushroom and spinach stuffing

1. First rinse and chop the spinach leaves. Also rinse the button mushrooms and slice or chop them.You will need 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.
2. Then heat 1 tablespoon butter and 1 tablespoon olive oil in a saucepan or frying pan.
3. Add finely chopped onions and finely chopped garlic. On medium-low to medium heat, stir and sauté for about 2 to 3 minutes or till the onions turn translucent.
4. Add the chopped mushrooms. Stir and mix again. Sauté mushrooms on a medium-low to medium heat.
5. While sauteing first the mushrooms will release water.
6. Continue to stir & saute till the water dries up and the mushrooms get slight golden from the edges.
7. Then add the chopped spinach. Saute till the spinach softens and wilts.
8. Add fresh cream, chopped basil leaves, dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required.
9. At this point, you can use herbs and seasonings of your choice. You can also use dried basil instead of fresh basil.
10. Mix very well and switch off the heat. Keep the creamy mushroom spinach stuffing aside.

Cooking lasagna

1. Now boil enough water in a pan or pot. 
2. When the water comes to a vigorous boil, add the lasagna sheets and cook them till they are al dente - meaning cooked but still they have a bite to them. This will take about 7 to 8 minutes on high heat.
3. Drain all of the water and place them separately without touching each other on a tray. You can spread some olive oil on them.

Assembling and baking vegetarian lasagna

1. Before assembling, preheat oven at 180 degrees Celsius/350 degrees Fahrenheit for 10 minutes.
2. In a baking pan or casserole, spread 1 to 2 tablespoons of tomato puree. You can also use your preferred tomato sauce or tomato ketchup.
3. If using tomato ketchup the lasagna will have a sweet taste, which goes well with kids.
4. To make the tomato puree, blanch one medium to large tomato in hot water for 10 to 15 minutes. Peel and then puree it in a blender or mixer.
5. Now spread one lasagna sheet. Depending on the type and size of the pan, you will have to slice or cut the sheets to accommodate them in the pan.
6. Spread ¼ portion of the mushroom spinach sauce filling evenly.
7. Sprinkle with 2 to 3 tablespoons of grated or shredded mozzarella cheese or as needed.
8. Place another sheet of lasagna. Spread 1 to 2 tablespoons of tomato puree/sauce/ketchup on it
9. Then top with ¼ portion of the spinach mushroom filling. Then add 1 to 2 to 3 tablespoons of the grated cheese or as required.
10. Repeat again with the same layers as above till you come to the last layer. Just spread the tomato puree on the last layer and finish off with the remaining grated cheese.
11. Bake spinach mushroom lasagna in a preheated oven for 180 degrees C/356 degrees F for 15 to 20 minutes or till the cheese melts or gets golden.
12. Allow to rest for 15 to 20 minutes and then serve Vegetarian Lasagna hot or warm.