Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Found the adaped recipe zaar version in the paper, had it for my birthday and it was absolutely fab.

Ingredients Nutrition

Directions

  1. Bring a large pot of water to boil. Cook lasagna noodles in boiling water until just tender; drain and rinse under cold water and then set aside to drain on a clean kitchen towel.
  2. Meanwile, heat two tablespoons olive oil in skillet; add red pepper flakesand onion, saute until translucent. Add bell pepper, garlic and mushrooms to skillet and cook until mushrooms begin to brown.
  3. Make the white sauce: In a saucepan melt butter over meduim heat. Add two tablespoons olive oil and sprinkle over the surface. Stir to form a paste and cook about two minutes. Slowly add in milk and cook sauce, stirring constantly, until thickened. Remove from heat and add Parmesan, basil, salt and pepper to taste.
  4. Preheat oven to 350 degrees. Lightly oil in a deep 10x13-inch baking pan. Spread a thin layer of marinara sauce in the bottom of the prepared pan; follow with a layer of noodles. Top the noodles with one third of the ricotta cheese and half a cup on the mozzarella; then layer the mushroom mixture and one third of the spinach leaves. Drizzle evenly with one-third of the white sauce and half a cup of the remaining marinara.
  5. Repeat layers twice more, ending with a layer of noodles topped with the last of the marinara. Cover and bake 45 minutes or until hot and bubbly. Remove from oven and sprinkle with remaining half cup of mozzarella cheese. Return to oven and bake an additional 10-15 minutes, uncovered, until cheese has melted and lasagna is nicely browned. Let stand 10 minutes before serving.

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