Mushroom and Spinach Lasagne

Mushroom and spinach lasagne is is the perfect combination of flavours, and is a great alternative to the meat variety.  

This vegetarian recipe is so simple to make, yet it looks so impressive,  suitable for a casual lunch or supper, and you don’t need to be a vegetarian to enjoy it!

Prep: 15 mins

Cooking: 25-30 mins

Serves: 4


30ml/2 tbsp olive oil

180g pack spinach leaves

2 cloves garlic, chopped

250g pack chestnut mushrooms, sliced

400g can chopped tomatoes with basil

300g pack fresh lasagne sheets

2 (200ml) tub half fat crème fraiche

100g/4oz mature cheddar cheese

2.5ml/1/2tsp freshly grated nutmeg

salt and freshly ground black pepper


Preheat the oven to 200C/Fan 180C/Gas Mark 6. Heat 1 tbsp of the oil in a large frying pan, add half the garlic and spinach leaves and stir fry for 1-2 mins until the leaves have wilted. Remove from the heat, season well and set aside.

Add remaining oil to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the remaining garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste.

Season the crème fraiche with the nutmeg, salt and ground black pepper, then mix well. Lightly oil a 1.4ltr/ 2½ pint ovenproof dish.

Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraiche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, spread over the remaining crème fraiche and cheese.

Place on a baking tray, then bake for 25-30mins or until the lasagne is tender and the top golden. Leave to stand for 5 mins before serving.

Cut into wedges and serve with a nice green salad, and some garlic bread if you fancy!

For more information, inspiration and recipes, visit


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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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Linda Fischer
24th Apr 2013
Thanks for voting!
Lovely recipe going to try it tonight but will make bechamel sauce with soya milk as I have no cream cheese in. My daughter is Vegan and I am trying to cut back on cheeses and milk but will not cut them out all together, thanks for putting these recipes on!
24th Apr 2013
Thanks for voting!
YOu are very welcome Linda ... glad you like them, and hope she enjoys her lasagne tonight!

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