Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

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(49 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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Christopher Menon's picture
Christopher Menon
3rd Jul, 2019
Surprisingly simple & very easy - tastes excellent too. Make sure you don't overcook it & let it dry out - a little extra soft cream cheese helps to ensure this. Extra veg would also be good, because it was quite flat.
9th Sep, 2018
Lovely, but as others say, double the veg. :0))
3rd Jul, 2017
I doubled up on sauce ingredients as advised by previous posters and the result was very tasty and almost a keeper, except that the sauce was waaay too runny. Had to pour most of it off into my dog's dinner bowl! Next time I'm going to pre-wilt the spinach and squeeze out all the water beforehand.
25th Apr, 2017
Excellent quick, healthy meal. I followed the recipe exactly except for the fresh lasagne, which I couldn't get hold of locally. The dried, non-pre-cook lasagne sheets worked beautifully (and were probably much cheaper).
23rd Jan, 2017
Really enjoyed this. I added some creme fraiche to the light cream cheese as I had some to use up, and added peas and leeks to up the veg content. I had plenty for the layers. Will definitely make again
20th May, 2016
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.
30th Jan, 2016
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.
20th Nov, 2015
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!
28th May, 2015
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
12th Mar, 2015
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.


19th Feb, 2020
Is this freezeable?
CassieBest's picture
23rd Feb, 2020
Hi gnomes1982, We haven't tested freezing this recipe, but can't see a reason why it wouldn't freeze well. Freeze before baking, then defrost in the fridge and bake as per the recipe. All the best, Cassie (Senior Food Editor, BBC Good Food)
13th Nov, 2014
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
6th Feb, 2017
I've done this, made yesterday and cooked today and tasted fine and exactly like when I make and cook it the same day
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