Spinach and feta wholegrain lasagna with portobello mushrooms


A busy week of end of term chaos, Lovebox festival and a wedding party have meant that I haven’t been cooking much, thus not blogging! However, this evening I’ve been back in the kitchen in great need of a hearty but healthy home cooked meal!

I came across the spelt wholegrain lasagna sheets in an organic food shop on Broadway Market. I generally prefer to use wholegrain pasta so I was delighted to stumble upon these sheets. It means I can make a delicious lasagna whilst also upping my fibre intake.

Now this is not a dish that I had made before. I told my boyfriend that I would cook him a lasagna but wanted to make one with a twist. When buying the feta, check the packet carefully as not all feta is suitable for vegetarians! Here’s what I did:

1 tbs olive oil
1 onion
2 garlic cloves
2tsp dried oregano
2tbs tomato purée
1 can of chopped tomatoes
1 tbs red wine
1tsp sugar

250g baby spinach, chopped
800ml boiling water
200g feta, crumbled
200g mozzarella ball; grate half and slice the remainder
1 egg, beaten
Pinch of black pepper

2 good quality portobello mushrooms, sliced
6 wholegrain spelt lasagna sheets, available from good organic/health food shops

1) Pre-heat the oven to 180c. For the tomato sauce, heat the oil in a pan. Add onion, garlic and oregano and sizzle on a medium heat until lightly golden.
2) Stir in the purée and tomatoes and reduce the heat.
3) Add the red wine, stir and add the sugar. Once you’re happy with the flavour, set aside.
4) For the mixture, put the spinach in a large sieve and pour over the hot water. As the spinach shrinks, allow to drain.
5) Place the feta and grated mozzarella in a mixing bowl and add the spinach. Stir in the egg and season with black pepper.
6) Take a 30x20cm oven-proof dish and pour half of the tomato sauce onto the bottom then place 3 lasagna sheets on top.
7) Spread half of the cheese mix on top then add half of the mushrooms.
8) Repeat steps 6 and 7, sprinkle with black pepper, cover with foil and bake in the oven for 25 minutes.
9) Remove foil and arrange the sliced mozzarella on top.
10) Put the dish back in the oven for a further 20 minutes or until golden and bubbling.
11) Leave to stand for 15 minutes and serve.

Now this sounds lengthy and complicated but it was actually really easy.

What you serve this with is down to personal taste but I chose some watercress with a dash of balsamic vinegar. Vegetarian heaven that even my meat eating boyfriend approved of! What’s more, there’s 4 more portions left for later on in the week..or at least there was until we had seconds!



One thought on “Spinach and feta wholegrain lasagna with portobello mushrooms

  1. Pingback: Sun-dried tomato, goats cheese and spinach cannelloni | Veggie Me Happy

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