Quick Mushroom & Spinach Lasagne
In this comforting and flavorful vegetarian lasagna, layers of earthy mushrooms, wilted spinach, and creamy soft cheese come together between sheets of pasta. A sprinkle of Parmesan adds a golden and savory finish to this satisfying dish that's perfect for sharing.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 garlic clove , crushed
- 250g pack mushrooms , sliced
- 1 tsp thyme leaves , chopped
- 200g bag spinach
- 300g tub light soft cheese
- 4 tbsp grated Parmesan (or vegetarian alternative)
- 6 fresh lasagne sheets
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- 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. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 301 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.15 milligram of sodium
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