Ricotta adds creaminess to the lasagne while also boosting the protein. Leafy greens and mushrooms make this lasagne a nutrient powerhouse.
- Place porcini mushrooms in a heatproof bowl. Add water and soak for 10 minutes. Drain, reserving the soaking liquid. Finely chop mushrooms.
- Meanwhile, place the spinach in a microwave-safe bowl and microwave for 2 minutes or until just wilted. Quarter the flat mushrooms and process in a food processor until coarse and mince-like in consistency.
- Heat a large deep frying pan over high heat. Add half of the oil and the Swiss brown mushrooms. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl. Add remaining oil, onion and garlic to pan. Cook, stirring, for 4 minutes or until soft. Add the flat mushroom mixture and porcini mushrooms. Cook, stirring, for 5 minutes or until tender. Add reserved porcini liquid, passata and oregano. Reduce heat to medium. Simmer for 5 minutes. Stir through Swiss brown mushrooms.
- Process the ricotta, eggs and half of the parmesan in a food processor until smooth.
- Preheat oven to 180C/160C fan forced. Lightly grease a 2L (8-cup capacity) baking dish. Spoon one-third of the mushroom mixture into the dish. Top with one-third of the spinach, followed by one-third of the pasta, breaking to fit, and one-quarter of ricotta mixture. Repeat layers twice. Brush final lasagne layer with water. Top with remaining ricotta mixture. Top with remaining parmesan. Bake for 45 minutes until golden. Meanwhile, place the spinach in a microwave-safe bowl and microwave for 2 minutes or until just wilted. Quarter the flat mushrooms and process in a food processor until coarse and mince-like in consistency.
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