Vegetarian lasagne recipe with spinach and mushroom
Looking for a delicious vegetarian lasagne recipe? Our meat-free alternative uses mushrooms and spinach for a tasty meal that the whole family will love. Serve with a crisp, green salad for a lighter version of the classic traybake.
Along with being a tasty addition to our vegetarian lasagne recipe, spinach has a number of helpful wellbeing benefits. Famed for its iron content, spinach can play a supportive role in the function of our red blood cells. This leafy green is also rich in vitamin K (vital for good bone health), vitamin A in the form of beta-carotene (essential for healthy skin and hair), and vitamin C (important in supporting the immune system).
Find this recipe and more in Liz Earle Wellbeing Yearbook Volume 2
You’ll find everything you need to feel great and look fabulous throughout the seasons. From fresh, springtime lunches and unforgettable alfresco summer snacks to nourishing autumnal recipes and wonderful wellbeing winter fasts. The Liz Earle Wellbeing Yearbook Volume 2 is the much-loved annual, helping you to eat well, look well and live well all year round.
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- 4 tsp olive oil
- 2 cloves garlic, peeled and crushed
- 200g fresh spinach
- 2 tsp fresh thyme leaves, chopped
- 250g chestnut mushrooms, thickly sliced
- 400g tin of chopped tomatoes
- 300g light soft cheese
- 30g vegetarian hard cheese
- 6-9 fresh lasagne sheets
- Salt and pepper
- Preheat oven to 200°C/180°fan/400°F/gas mark 6. In a large high-sided frying pan, heat one tsp of olive oil, add half the crushed garlic and cook for a minute. Tip in the spinach and stir quickly while it wilts. Drain the spinach in a sieve, then chop and return the sieve to cool.
- Return the pan to the hob and pour in the remaining three tsp of olive oil, garlic and chopped thyme. Add in the mushrooms and a good pinch of salt. Cook over a high heat, stirring until the mushrooms are golden on both sides. Pour in the chopped tomatoes, bring to the boil, then turn down and simmer for five minutes until reduced. Take off the heat and season well.
- Mix the drained, chopped spinach with the soft cheese, one tbsp of vegetarian hard cheese and season to taste.
- In a deep, overproof baking dish, spoon in half of the mushroom and tomato sauce. On top of this, place a layer of lasagne sheets, then smooth over a third of the spinach and cheese mixture. Add another layer of lasagne, followed by the remaining tomato sauce, and another third of the spinach and cheese. Finish with a final layer of pasta, and the rest of the spinach and cheese on top.
- Sprinkle the grated vegetarian hard cheese over the top of the dish, bake in the pre-heated oven for 35 minutes. If the top starts to burn, lightly cover with a layer of greased foil.
- Serve with peas or a crisp, green salad.