Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

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(30 ratings)

Prep: 10 mins Cook: 35 mins


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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  • 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



    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



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

  • 6 fresh lasagne sheets


  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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3rd Jan, 2014
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!
30th Sep, 2013
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.
20th Sep, 2013
Great idea, quantities needs some tweaking as other comments suggest but really tasty non the less.
5th May, 2013
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
2nd Apr, 2013
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.
18th Sep, 2012
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.
17th Sep, 2012
so easy, so tasty, so healthy, so cheap!!
12th Sep, 2012
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.
17th Jul, 2012
I thought I would use Besciamelle sauce instead of cheese as it seems more appropriate then a sweet ish philadelphia. I will try ...
2nd May, 2012
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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