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Recipe details

Fresh Ruffled Lasagne Sandwich with Tomato, Mushrooms, Spinach, and Parmesan

EN RU

Two fresh ruffled lasagne sheets enclose reduced garlicky tomato, browned mushrooms, wilted spinach, and Parmesan, then are finished in a skillet for crisp edges and a melted-cheese filling. A dinner idea with ingredients and cooking steps in one place.

≈ 95 kcal/100 g · ≈ 277 kcal/serving

35 minMediumItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick
ripe tomato, diced120 g
Parmesan, finely grated25 g
button mushrooms, thinly sliced75 g
baby spinach50 g
olive oil15 ml
garlic, minced5 g
salt2 g
black pepper, ground0.5 g
water for cooking the fresh lasagne400 ml

Cookware and utensils

large pot
colander
large nonstick skillet
small saucepan
tongs
spatula

Directions

01
Bring the measured water to a boil in the pot and add half of the salt.
Products
water for cooking the fresh lasagne — 400 ml; salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
02
Cook the two fresh lasagne sheets separately in the boiling water until flexible but firm, about 2 minutes per sheet.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick
Action
cook
Time
4 min
Temperature
boiling water
03
Transfer each cooked sheet to the colander, drain it, and lay it flat without stacking the sheets.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick
Action
drain and separate
Time
2 min
Temperature
room temperature
04
Heat half of the olive oil in the skillet, add the mushrooms, and cook them until their released moisture has evaporated and their edges brown.
Products
olive oil — 15 ml; button mushrooms, thinly sliced — 75 g
Action
brown
Time
6 min
Temperature
medium-high heat
05
Add the spinach and cook it until wilted
Products
baby spinach — 50 g
Action
wilt
Time
1 min
Temperature
medium heat
06
transfer the mushroom-spinach mixture to a plate
Products
baby spinach — 50 g
Action
wilt
Time
1 min
Temperature
medium heat
07
Warm the remaining oil in the saucepan, add the garlic, and cook it briefly without browning.
Products
olive oil — 15 ml; garlic, minced — 5 g
Action
warm
Time
1 min
Temperature
low heat
08
Add the tomato, pepper, and remaining salt to the saucepan and simmer until the tomato becomes a thick spread
Products
ripe tomato, diced — 120 g; black pepper, ground — 0.5 g; salt — 2 g
Action
reduce
Time
3 min
Temperature
gentle simmer
09
Add the tomato, pepper, and remaining salt to the saucepan and simmer until the tomato becomes a thick spread
Products
ripe tomato, diced — 120 g; black pepper, ground — 0.5 g; salt — 2 g
Action
reduce
Time
3 min
Temperature
gentle simmer
10
Place one drained lasagne sheet in the clean skillet and spread the tomato mixture over its center.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick; ripe tomato, diced — 120 g
Action
layer
Time
1 min
Temperature
medium-low heat
11
Add the mushroom-spinach mixture and half of the Parmesan, keeping the filling away from the sheet edges.
Products
button mushrooms, thinly sliced — 75 g; baby spinach — 50 g; Parmesan, finely grated — 25 g
Action
fill
Time
1 min
Temperature
medium-low heat
12
Cover the filling with the second lasagne sheet and scatter the remaining Parmesan over the top.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick; Parmesan, finely grated — 25 g
Action
cover
Time
1 min
Temperature
medium-low heat
13
Cook the sandwich until the bottom is lightly crisp and the Parmesan melts
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick; Parmesan, finely grated — 25 g
Action
pan-fry
Time
3 min
Temperature
medium-low heat
14
turn it carefully with the spatula and brown the second side
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick; Parmesan, finely grated — 25 g
Action
pan-fry
Time
3 min
Temperature
medium-low heat
15
Rest the sandwich for 2 minutes
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick
Action
rest
Time
1 min
Temperature
warm
16
cut it in half and serve
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, two sheets approximately 5 x 3.5 in (13 x 9 cm) each — 90 g · 2 sheets, each approximately 5 x 3.5 in (13 x 9 cm), about 1.5 mm thick
Action
rest
Time
1 min
Temperature
warm

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