Mushroom & Spinach Lasagna Image

Mushroom & Spinach Lasagna

Baked lasagna sheets layered with mushroom spinach & white sauce.

An all-time delight! This vegetarian lasagne receives its ‘meaty’ flavour from the mushrooms. Coupled with the earthy flavours of spinach and a creamy béchamel sauce, the combination stands unparalleled!


  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g mushrooms, sliced
  • 1/2tsp thyme
  • 250g spinach, chopped
  • 4 tbsp grated Parmesan
  • 6 lasagne sheets
  • 2tbsp butter
  • 2tbsp flour
  • 2 cups milk
  • Salt to taste
  • Pepper to taste


  1. Melt the butter in a pan.
  2. Add the flour and cook till the flour is fragrant and acquires a light colour.
  3. Add in the milk a little at a time, whisking continuously to prevent the formation of lumps.
  4. When all the milk is added, bring the sauce to a boil and reduce to a simmer, stirring constantly. Cook till the sauce thickens.
  5. Remove from heat and season to taste.
  6. Heat oven to 200C.
  7. Heat the olive oil in a large frying pan, add the garlic and Cook for 1 min.
  8. Add the mushrooms and thyme, and cook for 3 minutes or until they start to soften.
  9. Throw in the spinach and stir until the heat of the pan wilts the leaves.
  10. Remove from the heat and mix in the white sauce, and 1 tbsp of the Parmesan and some seasoning.
  11. Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta.
  12. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, and then bake for 20 minutes until golden and the pasta is tender.
  13. Remove from the oven and allow to rest for 5 minutes.
  14. Serve hot.
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