Quick mushroom & spinach lasagne

Quick mushroom & spinach lasagne

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(44 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
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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.

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Comments, questions and tips

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fabfran
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 ...
nettiboo1982
2nd May, 2012
5.05
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
10th Mar, 2012
4.05
Really lovely but agree that quantities need adjustment. Used 300g spinach, 5oog mushrooms and 4oog soft cheese. This then easily served four people. Delicious.
dunn1822
13th Oct, 2011
This was so easy and delicious also doubled ingredients - used ricotta - did as side for dinner party and everyone loved it
lizharvey5
12th Oct, 2011
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
2nd Oct, 2011
2.05
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
29th Sep, 2011
5.05
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
18th Sep, 2011
1.05
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
7th Sep, 2011
5.05
Whoops! Return button stuck!
darkchocchick1
7th Sep, 2011
5.05
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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