![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855570_25d75ef2b9_z1.webp)
But, I made it happen one weekend. I made TH trudge along with me all the way to the Cold Storage in Great World City Mall and I bought a tub of ricotta. I had all other ingredients for my spinach mushroom lasagna so, yay! Of course, you can skip the mushrooms if you don’t like them, make a mixed vegetable lasagna with zucchini, eggplant, capsicum, etc. The choices and creative flexibility for a lasagna is quite endless.
Now, the thing with making a lasagna is, you do need a bunch of ingredients. But it’s more assembly and baking than actually cooking so it’s not as time-consuming as you’d think. Being Indian and primarily cooking Indian food, I found it amazing that I could pull some ingredients together, layer then in a baking tray, stick the tray in the oven, and chill by the TV while my dinner got cooked. Try it, it’s amazing!
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759235_9a2d851f28_z.webp)
The leftover lasagna freezes well (if you don’t want to eat it two days in a row – otherwise just refrigerate and re-heat the next day) and you can pull it out on one of those days you don’t feel like cooking. Win!
This Golden Onion Mushroom Quiche is another great and easy recipe you can try.
VEGETARIAN SPINACH MUSHROOM LASAGNA RECIPE
Preparation time: 30 minutes
Cooking time: 40 minutes
Serves 4-6
Ingredients:
- 6 lasagna sheets
- 1 bunch of spinach
- 12 button mushrooms
- 3-4 cloves of garlic, chopped
- 3/4 cup of ricotta cheese
- 3/4 cup of grated mozarella + cheddar (or use pizza cheese)
- 1.5 cups of canned tomato sauce (use pizza or pasta sauce for a different flavour)
- 1 of onion, sliced
- 1 tsp of dried herbs like basil, chives, oregano, or a mix
- 2 tsp of olive oil
How to Make Mushroom Spinach Lasagna:
1. Cook the lasagna sheets according to the packet instructions and set aside.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855362_b58115c9b2_m.webp)
2. Heat the oil and add the sliced onion and garlic.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759727_0a34940019_m.webp)
Saute until soft and then add the mushrooms…
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855472_23d0cfdb9f_m.webp)
… and spinach
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759625_bc4e307852_m.webp)
Add some salt and cook until the water given out by the vegetables is absorbed and they are cooked. Set aside.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855468_3378f5a68d_m.webp)
3. Mix the dried herbs and some salt with the ricotta.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855384_8fdbffbba2_m.webp)
4. Take our your baking tray – you can use metal or glass but I recommend glass. I used my pyrex rectangular baking/storage tray which also has a lid for easy storing later. Add a few drops of oil in the tray and spread evenly. Spread about 1/4 cup tomato sauce at the bottom evenly.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759507_1a9fed58b3_m.webp)
5. Lay two cooked lasagna sheets over the sauce. You may need more or less depending on the size of your lasagna sheets and your tray. It’s okay if they overlap a bit but no gaps please.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759437_b957548c46_m.webp)
6. Spread half the ricotta cheese mixture over this evenly
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855246_312aa40971_m.webp)
7. Top it off with the cooked mushroom spinach mixture.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759369_707a3b538b_m.webp)
8. Lay more lasagana sheets over this. You can add the tomato sauce over the lasagne sheets this time and proceed with the rest of the layers.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8646759275_8c5a5a4a52_m.webp)
9. I did a total of 2 layers, ending with the lasagne sheets. So I spread the remaining tomato sauce over this and added the mozzarella cheddar mixture on top. Thrown in some dried herbs and pepper over this too.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855414_b91d9fa566_m.webp)
10. Cover the tray with aluminium foil and bake in a 180C / 350F oven for 30 mins. Then, remove the foil and bake for a further 10 mins. The cheese on top will bubble up nicely and the edges will start to curl away slightly from the tray. Remove and let cool down a bit before you slice it. Serve hot.
![spinach and mushroom lasagna recipe](https://www.cookingandme.com/wp-content/uploads/2013/04/8647855158_8951fa8323_m.webp)
Wow ! Super perfectly done… Loved ur clicks….
Wow looks delicious!
wow ..it looks fab …so tempting
Looks yummy! And your pics are amazing ๐
I do this also.. My kids love it
spinach, mushroom and lasagna… all three hits. lasagna looks super.
Feel like inviting myself to ur place, delicious and droolworthy lasagna.
yummy lasagna… perfect step wise pictures dear…
Looks good, liked the ingredients pic …just last week while I having lasagna during my course I was thinking of making one too and it had same zucchini, capsicum, eggplant ๐
Wow, I love it and refrain from taking coz of the cheese. I tasted only once in Newyork Newyork and it was superb ๐