Wild Mushroom and Spinach Lasagne Recipe

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  • Vegetarian






40 min


20 min

Nutrition per portion

Calories 422 kCal 21%
Fat 24g 34%
  -  Saturates 14g 70%


  • 25g (1oz) dried porcini mushrooms
  • 25g (1oz) butter
  • 3 garlic cloves, crushed
  • 1kg (2lb 4oz) mixed mushrooms
  • 3tbsp dry white wine
  • 300g (10oz) spinach, wilted and seasoned
  • 150g (5oz) fresh lasagne sheets
  • for the béchamel sauce
  • 75g (3oz) butter
  • 75g (3oz) plain flour
  • 700ml (1¼pt) whole milk
  • 100g (4oz) Parmesan, plus extra for grating


  • Preheat oven to 200 C, 180 C fan, 400 F, gas 6. For the sauce, melt butter in a pan; stir in flour. Cook for 1 min; turn heat down, slowly pour in milk while whisking. Cook, stirring, until you have a thick, smooth sauce. Remove from heat, stir in Parmesan and season. Put clingfilm on surface of sauce.

  • Soak porcinis in hot water for 15 mins; drain. Melt butter in a frying pan; cook garlic for 2 mins. Increase heat; throw in all mushrooms, mix, season, sauté for 5 mins. Add wine; allow the excess liquid to evaporate. When mushrooms have softened slightly, remove from heat, place in a sieve and drain off liquid.

  • In an ovenproof dish, make 2 layers of: mushrooms, then spinach, lasagne and sauce. Sprinkle top with Parmesan; bake in top third of oven for 20 mins. Remove from oven; rest for 10 mins before serving. You can make the sauce the day before and refrigerate, or freeze the made-up lasagne before cooking.

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(228 ratings)
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