spinach mushroom lasagna recipe | veg spinach mushroom lasagna

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spinach mushroom lasagna recipe
spinach mushroom lasagna recipe - creamy, cheesy lasagna with spinach and mushrooms.
4.84 from 6 votes
total time:
50minutes

spinach mushroom lasagna recipe with step by step pics – creamy, cheesy vegetarian lasagna made with spinach and mushrooms.

spinach mushroom lasagna recipe

i had got a few requests to post a vegetarian lasagna recipe. so here is the recipe, which i make on occasions. a lasagna stuffed with a creamy spinach and mushroom sauce. making lasagna is easy and you can have a variety of sauces that can be added in the layers.

the recipe is baked, so you will need an oven to make it. in case, you do not have an oven, then just add some cooked pasta to the spinach mushroom sauce. add some cheese (2 to 3 tablespoon). stir and serve. won’t be a lasagna but a delicious spinach mushroom pasta dish.

accompany this lasagna with a starter soup like cream of mushroom soup or tomato soup or any soup and you have a good meal. do end the meal with a lovely dessert.

if you are looking for similar recipes then do check:

spinach mushroom lasagna recipe below:

spinach mushroom lasagna recipe
4.84 from 6 votes
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spinach mushroom lasagna

spinach mushroom lasagna recipe - creamy, cheesy lasagna with spinach and mushrooms.
course main course, snacks
cuisine world
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • 2 cups chopped spinach (palak) or 150 grams spinach - finely chopped
  • 200 grams white button mushroom, chopped or sliced - about 2 cups chopped or sliced mushrooms
  • 1 small onion, finely chopped
  • 2 to 3 garlic cloves (lahsun) - finely chopped or minced
  • ½ teaspoon dry oregano
  • 4 to 5 fresh basil leaves, chopped or 1 teaspoon dry basil
  • 1 pinch nutmeg powder or grated nutmeg (jaiphal powder)
  • 6 to 7 tablespoon low fat cream, 25% to 35% fat
  • ½ to ⅔ cup grated cheddar cheese or processed cheese or mozzarella or parmesan
  • 6 to 8 tablespoon tomato sauce (thick tomato puree or tomato ketchup)
  • 7 lasagna sheets
  • 1 tablespoon olive oil + 1 tablespoon butter
  • salt as required
  • freshly crushed black pepper as required (kali mirch powder)

how to make spinach mushroom lasagna

preparation stuffing for spinach mushroom lasagna recipe:

  1. first rinse and chop the spinach leaves and slice or chop the button mushrooms. 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.
  2. then heat 1 tbsp butter + 1 tbsp olive oil in a pan.
  3. add 1/4 cup finely chopped onion and 1/4 tsp finely chopped garlic. stir and saute for about 2 to 3 minutes or till the onions turn translucent.
  4. add the chopped mushrooms. stir again.
  5. while sauteing first the mushrooms will release water.
  6. continue to stir & saute till the water dries up and the mushrooms get slight golden from the edges.
  7. then add the chopped spinach. saute till the spinach softens and wilts.
  8. add 6 tbsp fresh cream, chopped 4 to 5 basil leaves, 1/2 tsp dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required. here you can use herbs and seasonings of your choice. you can also use dried basil instead of chopped basil.
  9. stir very well and switch off the flame. keep the creamy spinach mushroom stuffing aside.

cooking lasagna:

  1. now boil enough water in a pan or pot. 

  2. when the water comes to a vigorous boil, add 7 lasagna sheets and cook them till they are al dente - meaning cooked but still they have a bite in them. about 7 to 8 minutes.

  3. drain them well and place them separately without touching each other on a tray. you can spread some olive oil on them.

assembling and baking spinach mushroom lasagna:

  1. in a baking pan or casserole, spread 1 to 2 tbsp tomato puree. you can also use tomato sauce or tomato ketchup. if using tomato ketchup the lasagna will have a sweet taste, which goes well with kids. for the tomato puree, just blanch one medium to large tomato in hot water for 10 to 15 minutes. peel and then puree it in a blender or mixer.
  2. now spread one lasagna sheet. depending on the type and size of the pan, you will have to slice the sheets to accommodate them in the pan.
  3. now spread 1/4 portion of the spinach mushroom filling evenly.
  4. sprinkle with 2 to 3 tbsp of grated or shredded cheese.
  5. place another sheet of lasagna. spread 1 to 2 tbsp of tomato puree/sauce/ketchup on it. then top with 1/4 of the spinach mushroom filling. then add 1 to 2 to 3 tbsp grated cheese.
  6. repeat again with the same layers as above till you come to the last layer. just spread the tomato puree on the last layer and finish off with the remaining grated cheese.
  7. bake spinach mushroom lasagna in a preheated oven for 180 degrees celsius for 15 to 20 minutes or till the cheese melts or gets golden.

  8. allow to rest for 15 to 20 minutes and then serve spinach mushroom lasagna warm.

TRENDING NOW

step by step spinach mushroom lasagna recipe:

1. first rinse and chop the spinach leaves and slice or chop the button mushrooms. 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.

spinach mushrooms

2. then heat 1 tbsp butter + 1 tbsp olive oil in a pan.

butter for spinach mushroom lasagna recipe

3. add ¼ cup finely chopped onion and ¼ tsp finely chopped garlic. stir and saute for about 2 to 3 minutes or till the onions turn translucent.

onions for spinach mushroom lasagna recipe

4. add the chopped mushrooms. stir again.

mushroom for spinach mushroom lasagna recipe

5. while sauteing first the mushrooms will release water.

mushrooms for spinach mushroom lasagna recipe

6. continue to stir & saute till the water dries up and the mushrooms get slight golden from the edges.

mushrooms for spinach mushroom lasagna recipe

7. then add the chopped spinach.

spinach for spinach mushroom lasagna recipe

8. saute till the spinach softens and wilts.

spinach for spinach mushroom lasagna recipe

9. add 6 to 7 tbsp fresh cream, chopped 4 to 5 basil leaves, ½ tsp dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required. here you can use herbs and seasonings of your choice. you can also use dried basil instead of fresh basil.

cream for spinach mushroom lasagna recipe

10. stir very well and switch off the flame. keep the creamy spinach mushroom stuffing aside.

spinach mushroom lasagna stuffing

11. now boil enough water in a pan or pot. when the water comes to a vigorous boil, add 7 lasagna sheets and cook them according to the package instructions. cook the lasagna till they are al dente – meaning almost cooked but still they have a bite to them. about 7 to 8 minutes on a high flame.

cooking lasagna

12. drain them well and place them separately without touching each other on a tray.

cooked lasagna

13. in a baking pan or casserole, spread 1 to 2 tbsp tomato puree. you can also use tomato sauce or tomato ketchup. if using tomato ketchup the lasagna will have a sweet taste, which goes well with kids. for the tomato puree, just blanch one medium to large tomato in hot water for 10 to 15 minutes. peel and then puree it in a blender or mixer.

tomato puree for spinach mushroom lasagna recipe

14. now spread one lasagna sheet. depending on the type and size of the pan, you may have to slice the sheets to accommodate them in the pan. i quartered one sheet and placed one quarter of it at the sides, since the lasagna sheet i had did not cover the whole pan.

lasagna sheet

15. now spread some of the spinach mushroom filling evenly.

add spinach mushroom filling

16. sprinkle with 2 to 3 tbsp of grated or shredded cheese. you could use cheddar cheese, mozzarella cheese, vegetarian parmesan cheese or processed cheese or even a mix of these cheese. i used mozzarella cheese.

cheese for spinach mushroom lasagna recipe

17. place another sheet of lasagna. spread 1 to 2 tbsp of tomato puree/sauce/ketchup on it. then top with some of the spinach mushroom filling. then add 2 to 3 tbsp grated cheese. repeat again with the same layers as above till you come to the last layer. just spread the tomato puree on the last layer and finish off with the remaining grated cheese.

making spinach mushroom lasagna recipe

18. bake spinach mushroom lasagna in a preheated oven for 180 degrees celsius/350 degrees fahrenheit for 15 to 20 minutes or till the cheese melts or gets golden.

baking spinach mushroom lasagna recipe

19. allow a standing time of 10 to 15 minutes and then serve spinach and mushroom lasagna warm. 

spinach mushroom lasagna recipe


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36 comments/reviews

  1. Hi,
    So I wanted to make this lasagne but I have brunella lasagne sheets and on that boiling is not mentioned.
    On packet they have asked to cook it for 40 mins in oven.
    So what to do?

    • follow the package instructions and make the lasagna. these are pre cooked lasagna. you can also cook the lasagna sheets in boiling water for 1 to 2 minutes and then use them, so that they do not dry out while baking.

  2. Hi Dassana,

    I tried above recipe on Sunday and it was a a amazing my daughter love it so much she did asked we when I came making “mummy are making pizza for Stuti (that’s her name)” and I said no its Dassana auntie’s lasagne….and she remember it and telling to daddy in the evening it’s Dassana aunty’s lasagne……she said this so sweetly that we both want her to say it again…..it was funny

    thanks for the recipe it does spread joy…..also I have noticed that my daughter is fussy eater but she does love all your recipes

    apple halwa
    white pasta
    black forest cake
    idle n dosa
    ans now this lasagne

    thanks a ton she is improving her eating habits

    a Big Hug to you

    lot of love

    Urvashi

    • thats so sweet. give my love to her. and thank you for this beautiful comment. god bless you and your family. hugs & tc.

  3. Hi Dassana,
    What serving dishes do you use for displaying the finished dishes? The quality looks good and the white ones seem hard to get on the Internet. Which brand have you used and from where?

    • the plate used here is a corelle white plate. got it from a local super store. corelle has white plate, small bowls and serving bowls also. you can check on the net. i agree white is difficult to get on the net. usually what they have is off white or cream.

  4. Can I use sweet corn instead of mushrooms

    • neha, you can use sweet corn.

  5. Hi Mrs. D
    I have been cooking a lot of different sabzis thanks to you. The okra idli was a big hit… I have actually tried so many recipes that I have lost count. Thank you for litrarly adding some spice to my drab same old sabzis 😀
    Ok now my biggest question is which brand lasagna sheets to buy? I live in Bangalore. I am so confused that I haven’t tried making lasanga etal 🙁 please help

    • thanks a lot safia and glad to know. i have only used one brand till now and thats barilla brand. have not tried any other brand. hope this helps.

  6. Many thanks for this recipe darling!!
    I just love your cooking, and most of the dishes I prepare at home are from your blog. Tell u what, everyone just loves it. This lasagna is one such recipe I tried, and it was super delicious.

    • very pleased to know this thankyou for your kind and positive words 🙂

  7. Hi!
    Can I prepare upto layering step and bake it 4-5 hours later ?

    • poonam, yes you can do.

  8. Hi what can I use instead of low fat cream? I do not get low fat cream where I live.

    • foram just use the fresh cream then in that case hope this help’s you.

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