Spinach, Ricotta And Mushroom Lasagna - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 can 15 oz) diced tomatoes
8 oz button mushrooms, sliced
8 oz baby spinach
1 tub (15 oz) ricotta cheese
3/4 cup milk
2 None eggs, lightly beaten
4 sheets fresh lasagne pasta
1/2 cup grated Parmesan cheese
None None Salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 2-quart baking dish.
Heat 1/2 the oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until tender. Stir in tomatoes. Remove from pan. Set aside.
Wipe pan clean. Heat remaining oil in pan on high heat. Saute mushrooms for 2-3 mins, until tender. Add spinach. Cook, stirring, for 1-2 mins, until spinach is just wilted. Season to taste.
Combine ricotta, milk and eggs in a large bowl. Season.
Spoon 1/3 of the tomato mixture into prepared dish. Cover with 2 lasagne sheets, cutting to fit. Layer with 1/3 of the tomato mixture, 1/2 the mushroom mixture and 1/2 the ricotta mixture. Repeat layers, finishing with ricotta mixture. Sprinkle with Parmesan cheese.
Bake for 35-40 mins, until tender and golden. Serve with salad.