Quick mushroom & spinach lasagne

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• soph

  23 August 2011

  soph rated and commented on this recipe

  

  This is a really tasty and straightforward lasagne - I'd definitely make it again but I found that the quantities do need adjusting. I made it as per instructions and used the right size dish but after two layers of the spinach and mushroom mixture there was none left so I had to make a second batch. I would suggest either stick to the instructions but use a smaller dish and half the lasagne sheets (probably would serve two) or make double the spinach/mushroom/soft cheese mix and follow everything else the same. I'd be interested to know how anyone else got on with it.! :-)

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• pshopper

  24 August 2011

  pshopper commented on this recipe

  Thanks Soph, I will make this for the weekend and post my findings.

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• Delia, I 'ain't!

  26 August 2011

  Delia, I 'ain't! rated and commented on this recipe

  

  Thanks, Soph, for your advice. I made this recipe last night but doubled the quantities as you recommended. It would not have been sufficient to feed four otherwise. Tasted lovely though - very creamy. As someone who watches carbohydrate intake, I cannot understand how this only has 25g of carbs, but enjoyed it nonetheless.

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• Sue

  06 September 2011

  Sue rated and commented on this recipe

  

  Agree with previous recomendations - you need to up the quantity but is is a quick easy and tasty meal.

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• darkchocchic

  07 September 2011

  darkchocchic rated and commented on this recipe

  

  Have made this 3 times now! Everyone loves it. My husband and I are dieting so have stuck to the recipe except for the addition of a few extra mushrooms and another handful of spinach. Served with plenty of salad I think it does make sufficient - no seconds though!

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• darkchocchic

  07 September 2011

  darkchocchic commented on this recipe

  Have made this 3 times now! Everyone loves it. My husband and I are dieting so have stuck to the recipe except for the addition of a few extra mushrooms and another handful of spinach. Served with plenty of salad I think it does make sufficient - no seconds though!

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• darkchocchic

  07 September 2011

  darkchocchic commented on this recipe

  Have made this 3 times now! Everyone loves it. My husband and I are dieting so have stuck to the recipe except for the addition of a few extra mushrooms and another handful of spinach. Served with plenty of salad I think it does make sufficient - no seconds though!

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• darkchocchic

  07 September 2011

  darkchocchic commented on this recipe

  Whoops! Return button stuck!

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• loveating

  18 September 2011

  loveating rated and commented on this recipe

  

  On reading all the above comments, I must have done something very wrong, as mine turned out to be utterly revolting - it was like eating glue and got stuck on the roof of my mouth! Even my dogs turned up their noses at it.

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• Elle

  29 September 2011

  Elle rated and commented on this recipe

  

  Really satisfying and delicious vegetarian recipe. Made double the filling (including double the soft cheese), otherwise wouldn't have served four. There weren't enough pasta layers so I finished with a layer of pasta and then, blended a can of chopped tomatoes, squirt of tomato puree, oregano and basil and poured that over the top layer of pasta - then sprinkled with parmesan. I felt it was a bit too cream cheesey and would probably just use one pack of cream cheese and make it go futher with some milk when doubling the filling, rather than doubling the cream cheese. I let it sit for 5 minutes before serving and my pieces lifted out perfectly and stayed that way on the plate. Everyone raved over it.

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• lizzibeff

  02 October 2011

  lizzibeff rated and commented on this recipe

  

  I didn't enjoy this. The filling was too sour and I should have chopped the spinach up as the stringiness of it meant it got lodged in my throat. Obviously the fresh pasta is a necessity too as I used dry lasagne sheets and the whole thing ended up very gluey. I won't be making it again!

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• LLLovesFood

  12 October 2011

  LLLovesFood commented on this recipe

  My husband and I absolutely love this recipe. I've made this 3 times already and I don't normally repeat meals. I also double the mushrooms, garlic and spinach but leave the cheese as per the recipe and find it perfect. I've tried it with herbed cheese too and it's great. I served it to my Mum and Dad last night and they loved it so much I'm printing the recipe out for them to take home with them.

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• PD2

  13 October 2011

  PD2 commented on this recipe

  This was so easy and delicious also doubled ingredients - used ricotta - did as side for dinner party and everyone loved it

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• Charlotte C Williams

  14 February 2012

  Charlotte C Williams rated this recipe

  

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• DawnC

  10 March 2012

  DawnC rated and commented on this recipe

  

  Really lovely but agree that quantities need adjustment. Used 300g spinach, 5oog mushrooms and 4oog soft cheese. This then easily served four people. Delicious.

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• nettiboo1982

  02 May 2012

  nettiboo1982 rated and commented on this recipe

  

  hello made my own version of this i fried off a bit of red onion and garlic then added spinach and chestnut and forest mushrooms flour and milk some squeezy stock herbs and cheese so basically a Béchamel sauce then i did like a normal lasagne then topped with cheddar and a sea salted wholegrain snack crushed up to make a cheesy crunchy lid was really lovely. i like to take a basic recipe and put my own twist on it :-)

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• fabfran

  17 July 2012

  fabfran commented on this recipe

  I thought I would use Besciamelle sauce instead of cheese as it seems more appropriate then a sweet ish philadelphia. I will try ...

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• recipe book

  12 September 2012

  recipe book commented on this recipe

  Haven't tried this yet but I have a similar yummy recipe - it involves layering the lasagne sheets with wilted spinach, sauteed mushroom/onion/red pepper. and cubes of butternut squash roasted with some chilli flakes. Also, if you make the sauce with 1/2 white sauce and 1/2 garlic and herb soft cheese, it is very, very tasty. I use skimmed milk and light soft cheese so the fat content is negligible.

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• Blondiewonder

  17 September 2012

  Blondiewonder rated and commented on this recipe

  

  so easy, so tasty, so healthy, so cheap!!

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• justine

  18 September 2012

  justine rated and commented on this recipe

  

  Well, either I got it all wrong or it's just not to my taste but it wasn't great. Certainly edible, certainly easy, but not that amazing. I won't be trying again, it was disapointing.

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Ingredients

• 1 tbsp olive oil
• 1 garlic clove , crushed
• 250g pack mushrooms , sliced
• 1 tsp thyme leaves , chopped
• 200g bag spinach
• 300g tub light soft cheese
• 4 tbsp grated Parmesan (or vegetarian alternative)
• 6 fresh lasagne sheets

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 garlic clove , crushed
• 250g pack mushrooms , sliced
• 1 tsp thyme leaves , chopped
• 200g bag spinach
• 300g tub light soft cheese
• 4 tbsp grated Parmesan (or vegetarian alternative)
• 6 fresh lasagne sheets

Per serving

301 kcalories, protein 16.0g, carbohydrate 25.0g, fat 16.0 g, saturated fat 8.0g, fibre 3.0g, sugar 4.0g, salt 1.15 g

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