Spinach and Mushroom Lasagna Recipe

Name: Spinach and Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each lasagna noodles; 1 3/4 pounds spinach; 1 teaspoon margarine; 1 teaspoon marjoram; 12 ounces ricotta cheese; 1 x salt and black pepper; 6 ounces mushrooms; 1 ounce margarine; 1/4 pint vegetable stock; 1 teaspoon soy sauce, tamari; 3 ounces cheddar cheese grated

Servings: persons

1
Preheat oven to 400F (200C).
2
Cook lasagna in plenty of boiling water for 8 to 10 minutes.
3
Drain and rinse in cold water.
4
Prepare the spinach by washing it in several changes of cold water.
5
Place in a heavy bottomed pot and cook gently without adding more water, for 6 to 8 minutes.
6
When cooked, strain off excess water and chop finely.
7
Return to the pot and season well.
8
Put pan on a gentle heat, add margarine and marjoram, stir and then remove from heat.
9
When the spinach has cooled, mix in the ricotta.
10
Check the seasoning.
11
Now prepare the sauce.
12
Saute the sliced mushrooms in margarine, reduce heat and continue to cook for 10 minutes in a covered pot so that plenty of juice is extracted.
13
Add the stock and simmer for another 5 minutes.
14
Puree in a blender for a few seconds.
15
Add soy sauce and season to taste.
16
Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with 2 or 3 pieces of lasagna and then a coat of the mushroom sauce.
17
Repeat, ending with the mushroom sauce.
18
Sprinkle with the grated cheese.
19
Bake for 35 to 40 minutes.
20
Serve immediately.

1039

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 each lasagna noodles, 1 3/4 pounds spinach, 1 teaspoon margarine, 1 teaspoon marjoram, and more.

Yes, Spinach and Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions