Mushroom and spinach lasagne

Layers of mushrooms, spinach and creamy sauce make a substantial meat-free lasagne.

This recipe makes 6 servings and takes about 25 minutes to prepare plus 45 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large frying pan, 20 by 30 cm baking dish, saucepan, foil. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: lasagne sheets: 250 g (9 oz); chestnut mushrooms, sliced: 500 g (1 lb 2 oz); baby spinach: 200 g (7 oz); onion, diced: 150 g (5 oz); garlic, crushed: 9 g (3 cloves); olive oil: 15 ml (1 tbsp); béchamel sauce: 700 ml (3 cups); mozzarella, grated: 200 g (7 oz); ground nutmeg: 1 g (¼ tsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• lasagne sheets — 250 g / 9 oz
• chestnut mushrooms, sliced — 500 g / 1 lb 2 oz
• baby spinach — 200 g / 7 oz
• onion, diced — 150 g / 5 oz
• garlic, crushed — 9 g / 3 cloves
• olive oil — 15 ml / 1 tbsp
• béchamel sauce — 700 ml / 3 cups
• mozzarella, grated — 200 g / 7 oz
• ground nutmeg — 1 g / ¼ tsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Heat the oven to 190°C/375°F. Cook onion in olive oil for 5 minutes, then add garlic and chestnut mushrooms; fry until browned and dry.

Step 2

Fold baby spinach into the mushrooms until wilted, then stir in ground nutmeg.

Step 3

Spread a little béchamel sauce in the baking dish. Layer lasagne sheets, mushroom mixture and béchamel sauce, repeating until used and finishing with béchamel sauce.

Step 4

Scatter mozzarella over the top and bake, covered with foil, for 25 minutes. Uncover and bake for 15 to 20 minutes until browned and a knife slips easily through the sheets.

Step 5

Rest for 10 minutes before cutting; the filling should be bubbling at the edges.

Cooking and safety check

Bake until the centre is piping hot and the pasta sheets are tender. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use gluten-free lasagne sheets for a gluten-free dish. Use a dairy-free béchamel and mozzarella alternative for a milk-free version. Swap baby spinach for chopped kale, cooking it with the mushrooms until tender.

• Use gluten-free lasagne sheets for a gluten-free dish.
• Use a dairy-free béchamel and mozzarella alternative for a milk-free version.
• Swap baby spinach for chopped kale, cooking it with the mushrooms until tender.

Allergen notes

This recipe contains or may contain milk, gluten. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• If the top browns too quickly, return the foil for the final baking time.
• Watery mushrooms make loose layers, so cook off their moisture first.
• Resting allows the slices to hold together.

Leftovers and storage

Refrigerate cooled portions for up to three days. Reheat covered at 180°C/350°F until the centre is steaming hot.

Serving ideas

These sides and finishes suit mushroom and spinach lasagne without changing the recipe itself.

• Garlic green beans
• Tomato salad
• Shaved fennel salad

Frequently asked questions

Can I assemble it ahead?

Yes; cover and chill for one day, then add 10 minutes to the covered bake.

Do I need to precook the sheets?

No, provided they are regular oven-ready lasagne sheets and fully covered by sauce.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.