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Vegetarian Mushroom and Spinach Lasagna
Vegetarian Mushroom and Spinach Lasagna

Vegetarian Mushroom and Spinach Lasagna
A hearty and nutritious lasagna packed with mushrooms, spinach, and ricotta cheese.
Vegetarian Mushroom and Spinach Lasagna

To provide a balanced meal with sufficient carbohydrates and protein to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 300
    g
     lasagna sheets
  • 400
    g
     mushroom
  • 200
    g
     spinach
  • 250
    g
     ricotta cheese
  • 200
    g
     mozzarella cheese
  • 50
    g
     parmesan cheese
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     tomato sauce
  • 10
    g
     basil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 60 minutes
Vegetarian Mushroom and Spinach Lasagna
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the mushrooms and chop the onion and garlic.
  3. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
  4. Add mushrooms and cook until soft. Stir in spinach until wilted.
  5. In a baking dish, spread a layer of tomato sauce. Place lasagna sheets on top.
  6. Layer with mushroom-spinach mixture, ricotta cheese, and more tomato sauce.
  7. Repeat layers until ingredients are used up, finishing with lasagna sheets and tomato sauce.
  8. Top with mozzarella and parmesan cheese.
  9. Bake for 30-35 minutes until golden brown.
  10. Garnish with fresh basil before serving.
Nutrition Per Serving 1600 g Per 100g
Energy 2500 kcal 156 kcal
Protein 120 g 7.5 g
Fibre 15 g 0.9 g
Salt 5 g 0.3 g
Sugar 20 g 1.3 g
Carbohydrates 300 g 18.8 g
Fat 100 g 6.3 g
  • 300
    g
     lasagna sheets
  • 400
    g
     mushroom
  • 200
    g
     spinach
  • 250
    g
     ricotta cheese
  • 200
    g
     mozzarella cheese
  • 50
    g
     parmesan cheese
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     tomato sauce
  • 10
    g
     basil
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Slice the mushrooms and chop the onion and garlic.

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.

Add mushrooms and cook until soft. Stir in spinach until wilted.

In a baking dish, spread a layer of tomato sauce. Place lasagna sheets on top.

Layer with mushroom-spinach mixture, ricotta cheese, and more tomato sauce.

Repeat layers until ingredients are used up, finishing with lasagna sheets and tomato sauce.

Top with mozzarella and parmesan cheese.

Bake for 30-35 minutes until golden brown.

Garnish with fresh basil before serving.

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