Spinach, ricotta and mushroom lasagne

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
250g button mushrooms, sliced
2 bunches english spinach, trimmed, chopped coarsely
500g fresh ricotta
¾ cup milk
2 eggs, lightly beaten
4 fresh lasagne sheets
½ cup grated parmesan cheese
salad to serve


1. Preheat oven to hot, 200°C. Lightly grease an 8-cup ovenproof baking dish.

2. In a large saucepan, heat half the oil on high. Sauté onion and garlic for 2-3 minutes until tender. Stir in tomato. Remove from pan. Set aside.

3. Wipe out pan. Heat remaining oil in pan on high. Sauté mushrooms for 2-3 minutes, until tender. Add spinach. Cook, stirring, for 1-2 minutes until spinach just wilts. Season to taste.

4. In a large bowl, combine ricotta, milk and eggs. Season.

5. Spoon 1/3 tomato mixture into prepared dish. Cover with 2 lasagne sheets, cutting to fit. Spoon over 1/3 tomato mixture, ½ mushroom mixture and ½ ricotta mixture.

6. Repeat layers, finishing with ricotta mixture. Sprinkle with parmesan. Bake 35-40 minutes, until tender and golden. Serve with salad.