Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(26 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    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

    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

    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

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (31)

lizzibeff's picture
2

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!

kwray2002's picture
5

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.

nafarros's picture
1

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.

darkchocchick1's picture
5

Whoops! Return button stuck!

darkchocchick1's picture
5

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!

darkchocchick1's picture
5

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!

darkchocchick1's picture
5

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!

rgsxf18's picture
5

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

gooseberrycrumble's picture
5

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.

w1lmington's picture

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

sophwar's picture
4

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.! :-)

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…