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.
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: Preheat your oven to 200°C (180°C fan) or gas mark 6 to ensure it’s hot and ready for baking the lasagne.
- 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.
- 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.
- 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.
- 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.
- Add Final Cheese Topping: Sprinkle the remaining 3 tablespoons of grated Parmesan evenly over the top layer of spinach mixture for a golden crust.
- 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.
- 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
