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Spinach And Mushroom Lasagne

Made in advance and put in the oven before the guests arrive, this is the perfect dish for entertaining. You can relax and enjoy the company while supper sees to itself.

Image of Spinach And Mushroom Lasagne

Butter, for greasing
225g/8oz fresh lasagne
˝ quantity Cheese Sauce
50g/2oz freshly grated Parmesan cheese

For The Filling:

30ml/2tbsp olive oil
2 cloves of garlic, crushed
1 onion, chopped
225g/8oz mushrooms, sliced
675g/1˝lb frozen spinach, thawed and well drained
Good pinch of freshly grated nutmeg
450g/1lb full-fat soft cheese
Salt and freshly ground black pepper


Serves: 6


Make the filling first. Heat the olive oil in a large frying pan and sauté the garlic and onion for about 3 minutes. Add the mush­rooms and continue to cook for about 5 minutes, stirring occasionally. Add the spinach and nutmeg and cook for about 5 minutes, then stir in the soft cheese and season with salt and freshly ground black pepper. Cook for 3-4 minutes, until the cheese has melted and blended with the spinach mixture. Preheat the oven to 200°C/ 400°F/Gas Mark 6.

To assemble the lasagne, butter a lasagne dish and place a layer of lasagne on the bottom. Spoon some of the spinach mixture evenly over it, then add another layer of lasagne. Continue layering the pasta and spinach mixture alternately until both are used up, then pour the Cheese Sauce evenly over the top.

Sprinkle the Parmesan cheese over the lasagne and bake for about 40 minutes, until golden and bubbling.

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