Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

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(24 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
An easy vegetarian supper that's cheap to make too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal301
  • fat16g
  • saturates8g
  • carbs25g
  • sugars4g
  • fibre3g
  • protein16g
  • salt1.15g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 250g pack mushrooms, sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tsp thyme leaves, chopped
  • 200g bag spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 300g tub light soft cheese
  • 4 tbsp grated Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 6 fresh lasagne sheets

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.

  2. Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

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Comments, questions and tips

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Comments (31)

comedinewithdk's picture
3.75

Quick, easy yet wonderful recipe! Spinach quantities certainly need doubling. I added a deeseeded chilli and grated nutmeg to the filling for extra flavour. Also topped with finely sliced tomatoes, basil leaves and mozzarella.

lucy58468lu's picture
5

I made this recipe for my meat eating family and we all loved it. I will definitely make it again! As the other comments suggested, I doubled the quantities and I found that doing this made 6 portions (which was great because there are four of us) but we did serve it with salad so probably, on its own, doubling the quantities would have made four portions.

annalysutton's picture

Yummy! I fried some onions and carrot first just to increase the filling and the doubled the garlic! I also added some soft goats cheese with the cream cheese which worked really nicely and made it more creamy and saucy. Will definitely be doing this again!

thompson52's picture
3.75

I stuck to the recipe exactly. I used fresh lasagne which I never have before. One sheet fitted my lasagne dish perfectly but I only managed two sheets with the amount of mushroom/spinach mix. I didn't find the mixture had too much liquid. I took the pan off the heat and let the spinach wilt in the residual heat. My tub of cheese (herby/chive variety and light) was slightly less than 300g but was plenty, perhaps too much. The finished dish was generous for two people but perhaps not quite enough for three. It was delicious.

kasiakoczwara's picture
5

Seems like the key is not to let the moisture get away - it will form great, creamy sauce with the cheese...
Superb meal, really quick to put together.

IzaMichel's picture
3.75

This recipe makes lovely food but needs so much changing and this makes it not "quick" anymore. Firstly spinach need wilting in advanced so you can drain it properly as it's most water and the sos would be very watery. Than you need to fry mushrooms off to get rid of the water (I've added a shallot to a garlic). After that I've thrown spinach in and fried it a little more to combine well and get rid of any moisture left. At the end I've added herby soft cheese and parmesan. I've tripled quantities (except of soft cheese which I used a tub and a half ) as we are family of 5 and used dried lasagne sheets. Everyone loved it !
It will also taste great with tagliatelle.

sophietreacher's picture

Disappointing! I read the comments so knew I had to double the quantities of the spinach/mushroom mixture, which I did, but there still wasn't very much filling. I can't even imagine how meagre it would have been had I stuck to the original quantities! There was also way too much liquid. I guess a lot of water came from the mushrooms and spinach and so the sauce was very watery rather than creamy. Such a shame as the spinach/mushroom/cheese filling did taste nice, there just wasn't much of it and each portion, once plated up, sat in a sorry puddle!

dubchick's picture

I made this a couple of weeks ago and there wasn't nearly enough filling, I only made one layer so you can imagine how measly the lasagne looked. However I'm making it again today and doubling the ingredients as suggested so hopefully there will be more to enjoy. That aside it tastes delicious!

Landgirl81's picture

Just had this for lunch and it was absolutely delicious. I can see why people thought there wasn't enough filling, thankfully I'd already decided to add chestnuts and was using quite a small dish so I didn't have a problem. If I wasn't making it for vegetarians, I would be tempted to add some crispy bacon too. A great recipe experiment with.

alijanescott's picture

Great idea, quantities needs some tweaking as other comments suggest but really tasty non the less.

sarahj_'s picture
3

Little bit disappointed. After reading the comments I used extra spinach and mushroom so I wouldn't run out but still did! Also, after baking the cheese was almost non-existent, had to make a cheese sauce the next day and insert it into each of the layers which made it remarkably better! I would advise making a cheese sauce either in addition to the mushroom and spinach or together, because it definitely wasn't cheesy enough for my taste the first time round!

andrewsd's picture

I agree with the comments made. This quantities given for this recipe need to be doubled. I thought my choice of baking dish was reasonable for four persons, but I was disappointed the filling quantity was not enough and the success of the dish was compromised as a result.

ducrouxjustine's picture
2

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.

blondiewonder's picture
5

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

efkassell's picture

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.

fabfran's picture

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

nettiboo1982's picture
5

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 :-)

dawncopland's picture
4

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

dunn1822's picture

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

lizharvey5's picture

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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Questions (1)

flopsy's picture

Could i assemble this one day, cool and keep in the fridge ready to pop in the oven the next day? ......any disasters ahead? Thanks xx

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