[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Mushroom and spinach lasagne

Mushroom and spinach lasagne

Total Time
1 hr 20 min
15 min
1 hr 5 min
The classic lasagne is a family staple in many homes. For a veggie-lovers version that’s perfect for meat-free Mondays, mushrooms ramp up the flavour and add ‘meatiness’ to this hearty dish.



500 g, mixed varieties, sliced


2 clove(s), crushed

Dried herbs

2 tsp, Italian variety

Plain flour

2 tsp

Vegetable stock cube

1 individual, to make 350ml vegetable stock

Baby spinach

280 g

Reduced-fat ricotta cheese

1 cup(s), (320g)

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Ground nutmeg

¼ tsp

Dry lasagne sheet

108 g, (6 x 18g instant lasagne sheets)

Oil spray

1 x 3 second spray(s)


  1. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms, in 2 batches, for about 5 minutes each batch, stirring often, until golden. Return all the mushrooms to the pan, then stir in garlic, 1½ teaspoons Italian herbs and flour. Cook, stirring, for 1-2 minutes.
  2. Stir in stock and bring to the boil. Gently boil for 2 minutes, stirring, until thick. Add spinach leaves in batches, stirring until just wilted before adding another batch. Season with salt and pepper and remove from the heat.
  3. Preheat the oven to 190°C. Place ricotta, ⅓ cup cheddar cheese and nutmeg in a bowl. Season with salt and pepper and mix to combine.
  4. To assemble lasagne, spread half the mushroom and spinach mixture over the base of 2L (8-cup) capacity rectangular baking dish. Top with 3 lasagne sheets. Spread with half the ricotta mixture. Repeat layers with remaining mushroom mixture and lasagne sheets. Stir 2 tablespoons water into remaining ricotta mixture, then spread mixture over top of lasagne. Scatter with remaining cheddar cheese and Italian herbs. Cover with foil and bake for 20 minutes. Remove foil and bake for a further 25 minutes, or until the pasta is tender and top is golden.


TIP: For a rich mushroom flavour, use a combination of Swiss brown and flat or portobello mushrooms.