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Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

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A star rating of 4.3 out of 5.53 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy vegetarian supper that's cheap to make too

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal301
fat16g
saturates8g
carbs25g
sugars4g
fibre3g
protein16g
low insalt1.15g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.53 ratings
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