Healthy, low-cost dishes to make you smile

Vegetarian Spinach and Mushroom Lasagne

Vegetarian Spinach and Mushroom Lasagne

I know lasagne is a comfort food fave for so many but I’ve never been its biggest fan. Mainly because I find it quite ‘samey’ when I’m a big fan of lots of different flavours and textures in a meal. I’m also not a massive pasta fan as you may have noticed from the lack of pasta dishes on here. But this Vegetarian Spinach and Mushroom Lasagne is a game-changer I am happy to return to because it features not one, but two different layers.  That doesn’t mean double the prep though as each is quick and easy to make.

 

This is the perfect mix for me – it has the creamy, meaty mushroom layer and a tomato, red pepper and spinach packed one too. Plus a topping which is perfect for anyone who hates making white sauce as it’s basically no prep at all. It freezes brilliantly too so is perfect to have as a quick family dinner sitting in the freezer and would also be an easy standby if you have friends over, just serve with a leaf salad and some crusty bread.

 

Another plus to this recipe is if you like (or cook extra) you can use both sauce layers as stand-alone pasta sauces to toss your penne in! Or make just a creamy mushroom lasagne or just a spinach and red pepper lasagne if you would prefer. I use Portobello mushrooms as they have so much flavour and a great texture for the dish.

Vegetarian Spinach and Mushroom Lasagne

March 13, 2018
: 4 large
: 20 min
: 25 min
: Easy

By:

Ingredients
  • For the mushroom layer:
  • 1 tablespoon butter
  • 4 shallots, finely sliced
  • 4 cloves of garlic, minced or finely grated
  • 250g Portobello mushrooms, finely sliced
  • 200g full fat soft cheese
  • salt and pepper to taste
  • For the spinach layer:
  • I tin of chopped tomatoes in the juice
  • 1 red pepper, finely diced
  • 300g spinach, roughly chopped
  • 1 teaspoon dried oregano
  • For the topping:
  • 60g grated Parmesan
  • 250g tub of Quark
  • Around 9 lasagne sheets
Directions
  • Step 1 First make the two fillings. In any order!
  • Step 2 Spinach layer: place the chopped red pepper in a saucepan with the tin of tomatoes and oregano. Bring to the boil then simmer with the lid off for around 5 to 7 mins until the pepper is cooked through. Stir through the spinach and cook on the heat for a couple of minutes until it’s starting to wilt and remove from the heat. Season.
  • Step 3 Mushroom layer: Heat the butter in a sauté pan, frying pan with a lid or large saucepan and add the shallots. Cover with a lid and cook on a low heat until soft then add the garlic and cook for another minute before adding the sliced mushrooms. Cook with the lid off for a few minutes until they are soft before adding the soft cheese. Stir through and remove from the heat. The spinach will keep cooking in the heat of the sauce.
  • Step 4 Preheat the oven 180 °C Fan / 200 °C /Gas 5
  • Step 5 The lasagne fits well in a glass or ceramic baking dish around 30cm x 20cm. I find this fits three pieces of most brand lasagne sheets width ways.
  • Step 6 Then assemble:
  • Step 7 First layer half the tomato mixture in the dish. Top with lasagne sheets, make sure they do not overlap. Now add all the mushroom mix. Layer with lasagne sheets again and top with the rest of the tomato mix. Add the last layer of pasta and then spread over the Quark and sprinkle with the parmesan.
  • Step 8 Bake for around 25mins, the top should be nicely browned and you will see yummy bubbling around the edges.


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