Quick Mushroom & Spinach Lasagne Recipe

Introduction

This quick mushroom and spinach lasagne is a delicious, lighter take on a classic favorite. Packed with fresh vegetables and creamy soft cheese, it’s perfect for a satisfying weeknight meal that comes together in no time.

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, crushed
• 250g pack mushrooms, sliced
• 1 tsp thyme leaves, chopped
• 200g bag spinach
• 300g tub light soft cheese
• 4 tbsp grated parmesan (or vegetarian alternative)
• 6 fresh lasagne sheets

Instructions

1. Step 1: Heat the oven to 200C/180C fan/gas 6. Warm the olive oil in a large frying pan over medium heat, then add the crushed garlic and cook for 1 minute until fragrant.
2. Step 2: Add the sliced mushrooms and chopped thyme to the pan and cook for about 3 minutes until the mushrooms start to soften.
3. Step 3: Stir in the spinach and cook just until wilted by the pan’s heat, then remove the pan from the heat.
4. Step 4: Mix in the light soft cheese, 1 tablespoon of the grated parmesan, and season with salt and pepper to taste.
5. Step 5: Spread a quarter of the spinach mixture on the bottom of a medium-sized baking dish. Layer 2 fresh lasagne sheets on top, then repeat layering spinach mix and pasta sheets until all sheets are used.
6. Step 6: Finish with the remaining spinach mixture on top and sprinkle over the rest of the parmesan cheese.
7. Step 7: Bake in the preheated oven for 35 minutes until the top is golden and the pasta is tender. Let it cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the spinach mixture before layering.
• Use vegetarian parmesan if you prefer a meat-free option.
• Swap spinach for kale or Swiss chard if you want a different leafy green.
• Serve with a fresh green salad for a balanced meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180C (350F) until warmed through to maintain the lasagne’s texture and flavor. Avoid microwaving if possible to keep the layers intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Thaw and drain it well to remove excess moisture before adding it to the mushroom mixture to prevent the lasagne from becoming watery.

Do I need to pre-cook the lasagne sheets?

No, fresh lasagne sheets do not require pre-cooking. They will cook perfectly during the baking time, absorbing flavors from the filling.

Quick Mushroom & Spinach Lasagne Recipe

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★★★★★

4.9 from 50 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This quick mushroom and spinach lasagne is a delicious, lighter twist on the classic Italian dish, packed with fresh mushrooms, vibrant spinach, and creamy soft cheese, all layered between tender fresh lasagne sheets. Ready in under an hour, it’s a perfect weeknight meal that’s both comforting and nutritious.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the Oven: Preheat your oven to 200°C (180°C fan) or gas mark 6 to ensure it’s hot and ready for baking the lasagne.
2. Sauté the Aromatics 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. Cook for 3 minutes until the mushrooms start to soften and release their juices.
3. Wilt the Spinach: Add the 200g bag of spinach to the pan and stir continuously for a couple of minutes until the heat from the pan wilts the spinach leaves evenly. Remove the pan from the heat.
4. Combine with Cheese and Season: Stir in the tub of light soft cheese, 1 tablespoon of the grated Parmesan, and season with salt and pepper to taste. Mix this creamy spinach and mushroom filling thoroughly.
5. Layer the Lasagne: In a medium-sized baking dish, spread a quarter of the spinach mixture evenly on the bottom. Place 2 fresh lasagne sheets over the filling. Repeat this layering two more times with the remaining spinach mixture and pasta sheets, finishing with the final quarter of the spinach mixture on top.
6. Add Final Cheese Topping: Sprinkle the remaining 3 tablespoons of grated Parmesan evenly over the top layer of spinach mixture for a golden crust.
7. Bake the Lasagne: Place the baking dish in the preheated oven and bake for 35 minutes until the top is golden brown and the pasta sheets are tender and cooked through.
8. Serve: Let the lasagne rest for a few minutes after baking, then cut into portions and serve warm.

Notes

• For a vegetarian option, ensure you use vegetarian Parmesan or a suitable cheese alternative.
• If you prefer a richer texture, full-fat soft cheese can be used instead of light.
• Fresh lasagne sheets don’t require pre-cooking, but if using dried sheets, soak them briefly or boil to soften before layering.
• Adding a pinch of nutmeg to the spinach mixture enhances the flavor.
• To make it vegan, substitute the soft cheese and Parmesan with vegan cheese alternatives.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: mushroom lasagne, spinach lasagne, quick vegetarian dinner, easy Italian recipe, healthy lasagne, baked pasta recipe