Spinach & Mushroom Tomato Lasagna

90 8 servings, 1 piece each
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8 servings, 1 piece each

Creamy Italian dressing makes the perfect sauce for this deliciously cheesy meatless lasagna.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add spinach; cook 1 to 2 min. or just until wilted, stirring frequently. Transfer to bowl; cool slightly.
  • Meanwhile, heat remaining oil in same skillet. Add mushrooms and thyme; cook 6 to 8 min. or until mushrooms are tender and golden brown, stirring frequently and adding garlic for the last minute.
  • Squeeze spinach to remove excess liquid. Trim 1 inch off end of each lasagna sheet; discard trimmed ends. Spread 2 Tbsp. dressing onto bottom of 9-inch square baking dish sprayed with cooking spray. Top with 1 lasagna sheet, 2 Tbsp. of the remaining dressing, and 1/3 each of the mushrooms, spinach and tomatoes; sprinkle with 1/3 of the goat cheese. Repeat layers twice, adding half the mozzarella to one of the layers; cover with remaining lasagna sheet. Top with remaining dressing and mozzarella; sprinkle with Parmesan.
  • Bake 1 hour or until heated through. Let stand 10 min. before cutting to serve.

Special Extra

Garnish with chopped fresh basil, parsley or thyme before serving.


Substitute ricotta cheese for the goat cheese.


  • 8 servings, 1 piece each

Nutritional Information

Serving Size 8 servings, 1 piece each
Calories 310
% Daily Value
Total fat 18g
Saturated fat 6g
Cholesterol 20mg
Sodium 600mg
Carbohydrate 25g
Dietary fibre 2g
Sugars 4g
Protein 13g
Vitamin A 30 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 15 %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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