• Serves 6
  • 20 mins prep
  • 65 mins cook

Mushroom and spinach lasagne

Put a vegetarian twist on the traditional lasagne recipe by using hearty mushrooms and sauteed spinach in place of mince. Finish it off with a rich bechamel sauce and melted, oozy cheese, and you'll be converted.


Mushroom and spinach lasagne

  • 60 g butter
  • 1/4 cup plain flour
  • 2 1/2 cups milk
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 300 g portabello mushrooms, quartered, sliced
  • 200 g cup mushrooms, sliced
  • 1/4 tsp cinnamon
  • 8 fresh lasagne sheets
  • 300 g fresh ricotta
  • 1 lemon, finely grated zest only
  • 350 g bag baby spinach, blanched, drained (see tip)
  • 1 1/2 cups grated mozzarella
  • 3/4 cup grated parmesan
  • salad leaves, to serve


Mushroom and spinach lasagne

  1. Preheat oven to moderate, 180°C. Lightly grease a 10 cup baking dish.
  2. In a medium saucepan, melt butter on medium. Stir in flour and cook 1 minute. Remove from heat and gradually add milk, stirring until smooth.
  3. Return to heat and cook, stirring, until the sauce boils and thickens. Simmer for 3 minutes. Reserve one-third of sauce.
  4. In a large frying pan, heat oil. Saute onion and garlic 1-2 minutes until tender. Add mushrooms and sauté for 5-6 minutes until golden. Cool.
  5. Add mushrooms and onions to remaining sauce with the cinnamon.
  6. Spread one-third mushroom sauce in dish. Top with one-third lasagne sheets and half combined ricotta and zest. Spread over half remaining sauce, half spinach, one-third each mozzarella and parmesan. Repeat, finishing with lasagne sheets.
  7. Spread over reserved white sauce. Sprinkle with remaining combined mozzarella and parmesan.
  8. Bake 30-35 minutes until lasagne is bubbling, golden and cooked through. Serve with salad.


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