Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

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(15 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

An easy vegetarian supper that's cheap to make too

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
301
protein
16g
carbs
25g
fat
16g
saturates
8g
fibre
3g
sugar
4g
salt
1.15g

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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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.

Recipe from Good Food magazine, September 2011

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Comments

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

35dunn'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.

lizzibeff's picture
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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
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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
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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
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Whoops! Return button stuck!

darkchocchick1's picture
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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
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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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