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Cheat’s Mushroom and Spinach Lasagne

Serves: 4

Ready in: 30 to 60 mins

A no-stress recipe that can’t go wrong - just the sort we like!

Cheat’s Mushroom and Spinach Lasagne Recipe: Veggie Magazine


2 tbsp olive oil

180g pack spinach leaves

2 garlic cloves, chopped

250g pack chestnut mushrooms, sliced

400g can chopped tomatoes with basil

300g pack fresh lasagne sheets

400ml half fat crème fraiche

100g mature vegetarian Cheddar

1/2 tsp freshly grated nutmeg

salt and freshly ground black pepper


  • Preheat the oven to 200C/400F/Gas 6. Heat 1 tbsp of the olive oil in a large frying pan, add half the garlic and spinach leaves and stir fry for 1-2 minutes until the leaves have wilted. Remove from the heat, season well and set aside.
  • Add remaining oil to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the remaining garlic and sizzle for 30 seconds. Mix in the tomatoes, bring to the boil and simmer over a high heat for two minutes or until reduced. Remove from the heat and season to taste.
  • Now make the cheat’s white sauce. Season the crème fraîche with the nutmeg, salt and ground black pepper, then mix them together well. Lightly oil a 1.4lt ovenproof dish.
  • Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraîche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, and spread over the remaining crème fraîche and cheese.
  • Place on a baking tray, then bake for 25-30 minutes or until the lasagne is tender and the top golden. Leave to stand for five minutes before serving in wedges with a nice green salad.
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