Wild Mushroom and Spinach Lasagne
Layers of garlicky mushrooms, spinach and ricotta under a nutmeg white sauce, baked until bubbling and golden.
- Time1 hr 50
- LevelMedium
- Costabout £1.58 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 671kcal
- 55.8gcarbs
- 14.3gof which sugars
- 37.4gfat
- 21.2gsaturates
- 28.7gprotein
- 5.9gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 6 minutes each, until browned and the liquid has gone. Return all to the pan.
12 min - 2
Add the onion, garlic and thyme and cook for 5 minutes. Pour in the stock and simmer for 5 minutes until almost dry. Stir in the spinach until wilted, then season well and tip into a bowl.
10 min - 3
Make the white sauce. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Add the milk a little at a time, whisking, then simmer for 8 minutes until thick and glossy. Stir in the nutmeg and half the hard cheese.
8 min - 4
Mix the ricotta with the egg and a pinch of salt and pepper.
- 5
Heat the oven to 190°C (170°C fan). Spread a spoonful of white sauce over the base of a large baking dish. Layer lasagne sheets, mushroom mix, dots of ricotta and white sauce, repeating until everything is used, finishing with white sauce.
- 6
Scatter over the mozzarella and the rest of the hard cheese. Bake for 40 minutes until deep golden and bubbling. Rest for 10 minutes before cutting.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
