Mushroom and spinach lasagne
A comforting vegetarian lasagne layered with mushrooms, spinach, rich tomato sauce and creamy cheese sauce, baked until golden and bubbling.
Updated : 06 January, 2026
Easy
About 30 min.
Ingredients
For the lasagne
6
Lasagna sheets
2 tablespoon
Olive oil
1
Onion
500 grams
Champignon
2 clove
Garlic
30 grams
Flour
800 grams
Canned tomatoes
1 tablespoon
Thyme
2 teaspoon
Balsamic vinegar
2 tablespoon
Tomato paste
200 grams
Spinach
For the cheese sauce
55 grams
Butter
55 grams
Flour
600 milliliters
Milk
2 tablespoon
Dijon mustard
150 grams
Cheddar
55 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the lasagne sheets in a bowl of hot water and leave to soak for 15 minutes until softened. Drain, rinse under cold water, then drain again and set aside.
Step 2
Preheat the oven to 200°C. Prepare a 2.25-litre (4-pint) rectangular ovenproof dish.
Step 3
Heat the oil in a large non-stick frying pan over a high heat. Add the chopped onion and cook for a few minutes until softened. Stir in the sliced mushrooms and grated garlic and fry for 3-4 minutes, allowing any excess moisture to evaporate.
Step 4
Sprinkle over the flour and mix well, then add the canned tomatoes, chopped thyme, vinegar, tomato paste and spinach. Continue cooking over a high heat for 3-5 minutes, until the spinach has wilted and the sauce is bubbling. Season with salt and freshly ground black pepper, remove from the heat and set aside.
Step 5
To make the cheese sauce, melt the butter in a saucepan over a medium heat. Stir in the flour, then gradually whisk in the hot milk until smooth. Add the mustard and two-thirds of the cheeses, season well, and bring to the boil. Whisk for a few minutes until the sauce thickens.
Step 6
To assemble, spoon one-third of the mushroom and tomato mixture into the base of the prepared dish. Top with one-third of the cheese sauce, then cover with half of the lasagne sheets in a single layer.
Step 7
Repeat the layering until you have three layers of mushroom and tomato sauce, three layers of cheese sauce and two layers of pasta. Finish by sprinkling the remaining cheese over the top.
Step 8
Bake for about 40 minutes, or until the lasagne is golden brown, bubbling at the edges and the pasta is tender.
Author note
Share the recipe
