Always vegetarian, often vegan

Lasagna with spinach and mushrooms

This lasagne with spinach and mushrooms is a delicious variation on the better-known lasagne with bolognaise sauce. A godsend for parents with children who don’t like vegetables, as they are likely to see only pasta with cheese and in the meantime just gobble up a few ounces of spinach an d mushrooms. 

Lasagna with spinach and mushrooms

This lasagna is easy to make, healthy with a lot of spinach and above all delicious.
Voorbereiding 30 minutes
Bereiding 45 minutes
Totale tijd 1 hour 15 minutes
Course: Mains
Cuisine: Italian
Keyword: King oyster mushrooms, lasagna, pasta, spinach, vegan bacon
Porties: 4


Tomato sauce

  • 400 ml can of peeled tomatoes
  • 1/2 glass red wine
  • 1 clove
  • 2 teaspoons of oregano
  • salt and pepper


  • 250 g mushrooms
  • 2 shallots
  • 1 clove of garlic
  • 1 handfull of parsley


  • 400 g of spinach: fresh or frozen


  • 1 tablespoon plantbased butter
  • 3 tablespoons of flour
  • 1/4 litre plantbased milk


  • 1 mozzarella cheese
  • vegan parmezan cheese


  • 1 packet lasagna sheets


Lasagna with spinach and mushrooms

  • Preheat the oven at 180 degrees
  • Bring the tomatoes to the boil and add the herbs. Leave the cloves for a while and remove them before using the sauce in the lasagne.
  • Fry the shallots and possibly the garlic in olive oil and add the sliced mushrooms. Let them cook slowly and season with some salt and pepper. When the mushrooms are cooked, add the chopped parsley.
  • Blanch the spinach in boiling water for 1-2 minutes (we hadn't done so now and it makes the filling a bit messier). Now drain the spinach well in a colander.
  • For the béchamel sauce, melt the butter in a thick-bottomed pan. Add the flour and stir well to allow it to cook. After a few minutes, add the milk. Keep stirring until a thick sauce forms. Add some more milk if necessary; the sauce should remain liquid.
  • Take a baking dish, with a flat bottom. A rectangular one is most convenient. Grease the dish with some olive oil.
  • Cover the bottom with sheets of lasagne. Do not let the sheets overlap too much.
  • Add 1 ladle of tomato sauce to the lasagne sheets, making sure they are completely covered with the sauce so the pasta cooks well.
  • Now make the following layers: 1 layer of mushrooms, 1 layer of béchamel sauce, 1 layer of lasagne sheets, 1 layer of tomato sauce, 1 layer of spinach, 1 layer of sliced mozzarella, 1 layer of lasagne sheets, etc.
  • The last layer should be tomato sauce. Cover this with a mixture of mozzarella and parmesan cheese.
  • Put the dish in the oven and after 40 minutes, check whether the pasta is cooked. You can do this by poking the dish with a fork. The pasta should be soft. If it is not quite done yet, leave it for a few extra minutes. If it gets too brown at the top, cover the dish with aluminium foil.
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