Lasagna with Wild Mushrooms and Spinach

45 8 servings, 1/8 recipe (315 g) each
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8 servings, 1/8 recipe (315 g) each

If you're looking for a vegetarian lasagna with lots of flavour, the search is over. Our creamy lasagna is filled with mushrooms, spinach and cheese - it's sure to be a dinner winner!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook noodles according to package directions, omitting salt.
  • Meanwhile heat 2 Tbsp. butter in large skillet on medium-high heat. Add onion and garlic; cook 1 min. Add mushrooms; cook 5 min., add spinach, cook until wilted; set aside.
  • Heat remaining butter in medium saucepan, stir in flour and gradually add milk, cook on medium heat 3 to 5 min. or until thickened. Add Parmesan cheese, stir until blended.
  • Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish; top with 3 noodles, half of the spinach, mushroom mixture and 1 cup sauce. Repeat layers, ending with a layer of sauce. Top with cheese. Cover tightly with foil and bake 30 min. Remove foil and bake another 10 min. or until top is golden brown.
  • Let rest 10 min. before serving.


Substitute Shitake mushrooms with button mushrooms.


  • 8 servings, 1/8 recipe (315 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (315 g) each
Calories 330
% Daily Value
Total fat 17g
Saturated fat 10g
Cholesterol 50mg
Sodium 340mg
Carbohydrate 31g
Dietary fibre 3g
Sugars 6g
Protein 15g
Vitamin A 90 %DV
Vitamin C 30 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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