Description
This quick mushroom and spinach lasagne is a delicious and easy-to-make vegetarian dish featuring layers of sautéed mushrooms, fresh spinach, creamy light soft cheese, and Parmesan, baked to golden perfection with tender fresh lasagne sheets. Perfect for a nutritious weeknight dinner.
Ingredients
Scale
Vegetables and herbs
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 250g pack mushrooms, sliced
- 1 tsp thyme leaves, chopped
- 200g bag spinach
Dairy
- 300g tub light soft cheese
- 4 tbsp grated Parmesan (or vegetarian alternative)
Pasta
- 6 fresh lasagne sheets
Instructions
- Preheat the oven: Heat the oven to 200°C (180°C fan/gas mark 6) to prepare it for baking the lasagne later.
- Sauté garlic and mushrooms: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and cook for 1 minute until fragrant. Then add the sliced mushrooms and chopped thyme leaves, cooking for about 3 minutes until the mushrooms start to soften.
- Wilt the spinach: Add the bag of spinach to the mushrooms and stir continuously until the heat of the pan wilts the spinach leaves. Remove the pan from the heat.
- Mix cheese and seasoning: Stir in the light soft cheese and 1 tablespoon of the grated Parmesan into the spinach and mushroom mixture. Season to taste with salt and pepper as desired.
- Assemble the lasagne: Spread a quarter of the spinach mixture on the bottom of a medium-sized ovenproof baking dish. Lay 2 fresh lasagne sheets on top. Repeat these layers two more times until all pasta sheets and spinach mixture are used, finishing with the last quarter of the spinach mixture on top.
- Add final topping: Sprinkle the remaining 3 tablespoons of grated Parmesan evenly over the top layer of spinach mixture.
- Bake the lasagne: Place the assembled lasagne in the preheated oven and bake for 35 minutes, or until the top is golden brown and the pasta sheets are tender.
Notes
- You can substitute Parmesan with a vegetarian alternative if preferred.
- Use fresh lasagne sheets for a quicker cooking time compared to dried pasta sheets.
- For a richer flavor, add a pinch of nutmeg to the spinach mixture.
- Ensure to season the mixture well, especially if using a vegetarian Parmesan alternative, which can be less salty.
- Leftovers can be refrigerated and reheated within 2 days for best taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: mushroom lasagne, spinach lasagne, vegetarian lasagne, quick dinner, Italian pasta bake
