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Portobello Lasagne

20 Minute Portobello Lasagne. A nice twist of an Italian fave making this veggie dish delish!

Serves: 2 Time: 20 minutes



  • 4 large portobello mushrooms

  • 1 tablespoon olive oil

  • 240mls passata sauce

  • 350g ricotta

  • Pinch of salt

  • 1 egg

  • 350g spinach, chopped

  • Half a bunch of fresh basil, chopped

  • 110g shredded mozzarella

  • Salad to serve


  1. Heat oven to 200°C and line a baking sheet with paper.

  2. Remove the stem and scoop out the gills of the mushrooms. Wash gently and allow to dry. Brush the tops and inside of the mushrooms with a little olive oil.

  3. Spoon the passata sauce evenly into each mushroom. Then, in a separate bowl, mix together the ricotta, salt, egg, spinach and basil and then evenly spoon the mixture into the mushrooms.

  4. Top each mushroom with a quarter each of the shredded mozzarella.

  5. Bake for 20 minutes, or until mushrooms are cooked through and serve with a yummy side salad.

  6. You can freeze and make these in advance (cook thoroughly for 50 minutes from frozen).


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