Spinach & Mushroom Lasagna Recipe

Lasagna, is a classic Italian pasta casserole dish consist of alternate layers of pasta, sauce and cheese. It has often include many other ingredients, but varies depends on the cuisines of Italy. In southern part , they  either use classic tomato sauce or the ragu where as in the northern part of Italy they prefer to use bechamel sauce(white sauce). I have tried both the style of cooking restricting with my own choose of veggies.

You can follow this same recipe to try with bechamel sauce and you can choose your own favorite vegetables like capsicum, zuchhini, carrots and olives.  Here we have posted a very basic lasagna recipe that is easily adaptable. The lasagna doesn't require much time to prepare, either. Bring water boil and cook the pasta sheets, meanwhile prepare vegetables and sauce. All you have to do is finish up the sauce, assemble the pasta, sauce, vegetables and cheese. Bake it and enjoy.

Preparation & Cooking Time : 1 hour 30 minutes

Yield : Serves 4


Instant Lasagna - 8 Sheets
Spinach - 2 cups
Mushroom - 200 grams
Onion - 2 medium
Mozzarella Cheese - 125 grams
Olive Oil / Butter - 1 tbsp
Salt & Pepper to Taste
Dried Italian Herbs to Season(optional)


  • Preheat the oven to 350 degree F (175 degree C).
  • In a seperate pot, boil spinach for 5 minutes. Drain the water and squeeze out any remaining liquid before chopping the spinach. Finely chop the onions and mushrooms. 

  • In a skillet, melt the butter and add both onion and mushroom. Saute for 10 minutes, stirring constantly, until the mushrooms are cooked with no moisture and the onion begins to turn transparent. Season with salt and pepper as required to taste.
  • Meanwhile get the lasagna sheets( Pasta in the form of wide sheets) ready. Here I used instant lasagna sheets which doesn't require any pre-cooking prodecure. If you use regular sheets boil in salted water for 8 to 10 minutes (or until they are al dente). Drain the sheets.

  • Grease a 9 inch baking dish and layer 1/3 of the spinach and mushroom mix, 1/3 of the pasta sauce, 1/3 of the lasagna sheets, and 1/3 mozzarella cheese. Repeat the process until there are no more ingredients. Season with dried herbs (Its optional).

  • Cover the dish with aluminium foil and bake in the pre-heated oven for 45 minutes, uncover the dish and bake it again for 15 minutes until cheese melts golden and gets crusty around edges. Let the lasagna cool for 10 to 15 minutes before cutting or serving. Enjoy your delicious meal.


  • This secret of this great recipe is to try the way you would like to involve. If you find combining spinach and mushroom with tomato sauce, its really great way to cook with no time. 
  • Prepare the sauce a couple of days before and use it as needed. So you can further reduce the cooking time during week nights dinner.
  • While boiling the sheets always add salt and little olive oil to avoid sticking to each other. Drain and wipe the sheets before use.

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