Spinach & Mushroom Lasagne

Prep Time20 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Vegetarian
Servings: 4 people


  • baking dish


  • 8 lasagne sheets
  • 800 g spinach
  • 1 tsp butter
  • 1 tsp marjoram
  • 350 g cottage cheese
  • Salt & pepper


  • 250 g mushrooms
  • 25 g butter
  • 150 ml vegetable stock
  • 1 tsp soy sauce


  • 75 g cheddar



  • Pre-heat oven to Gas 6, 200°C.
  • Lightly oil a baking dish.
  • If using dried, cook the lasagne sheets or use fresh lasagne.

Spinach Layer

  • Wash spinach, drain loosely, cook in covered saucepan without adding extra water for 8-10 minutes.
  • Drain spinach and chop finely, return to saucepan with salt and pepper.
  • Add butter and majoram to spinach. Stir well to melt butter.
  • Allow spinach to cool and then add the cottage cheese.

Mushroom Layer

  • Slice the mushrooms and cook in butter, in covered saucepan on low heat for 10 minutes to extract juice.
  • Add stock and simmer for 5 minutes.
  • Pureé mushrooms in liquidiser or with stick blender and add soy sauce.


  • Layer spinach, lasagne, mushroom sauce, repeat ending with mushroom sauce.
  • Sprinkle grated cheddar over top.
  • Bake 30-40 minutes until cheese bubbling and golden.