Spinach and mushrooms are recommended eating for healthy bones. So this budget dish certainly has a lot going for it!
- 1 packet fresh lasagne sheets (can use dry sheets)
- 500g brown mushrooms
- 500g spinach
- 1 400g tin chopped tomatoes
- 1 clove garlic peeled and chopped
- 1 small onion, chopped
- olive oil
For the sauce
- 500g natural yoghurt
- 500g feta cheese
- 1 sprig rosemary and thyme
For the topping
- 200g feta cheese
Heat oven to 200°C. Add a drizzle of olive oil to a large pan, set it to medium heat, add chopped onion and cook until translucent. Then add garlic and fry for a short while only (if garlic burns, it gets bitter).
While the onion is cooking, cut the mushrooms into small pieces, add to the onions and garlic and cook until they are nearly soft.
Thoroughly wash the spinach and shred into large pieces, cover pan with lid and let spinach wilt and remove from stove.
Drain the tomatoes (you can use the juice in soups or stews) and add to the mushroom and spinach. If you like a stronger tomato flavour, add a tablespoon of tomato paste.
Place 500g feta cheese and yoghurt into a food processor with the herbs and blend until smooth.
Construct the lasagne in an oven-proof dish starting with a layer of vegetable mix, then a lasagne sheet and finally the feta mix. Repeat as necessary, finishing with the feta mix. Sprinkle the extra 200g of feta cheese on top.
Bake in oven for about 30 minutes or until the top is nice and golden.
You can also substitute the lasagne vegetables with grilled eggplant slices, grilled zucchini, roasted capsicum or pumpkin.
Serve with a green salad.
Do you prefer meat or vegetarian lasagne? What’s you go-to recipe? Why not share your favourite in the comments section below.
Also read: Crispy Potato Cakes