Spinach and Mushroom Lasange

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 430.4
  • Total Fat: 13.3 g
  • Cholesterol: 5.5 mg
  • Sodium: 888.6 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 29.1 g

View full nutritional breakdown of Spinach and Mushroom Lasange calories by ingredient
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A nice vegetarian Lasange that is under 500kcals per portion (if you use low fat soft cheese) A nice vegetarian Lasange that is under 500kcals per portion (if you use low fat soft cheese)
Number of Servings: 4


    1 tbsp olive oil
    1 onion, peeled and chopped
    2 cloves garlic, peeled and chopped
    300g mushrooms, sliced
    1 tbsp soy sauce
    200g spinach
    1 tsp mixed herbs (I use basil and oregano)
    400g low fat soft cheese
    400g chopped tomatoes
    2 tbsp tomatoe puree/paste
    1 tbsp cornflour
    6 sheets of lasange
    25g parmesan cheese


Serves 4

-Preheat the oven to 180C/Gas Mark 4/350F

-Heat the oil in a pan and cook the garlic and onions for 5 mins

-Add the mushrooms and soy sauce, and cook for another 5

-Stir in the spinach and herbs, cover and leave til the spinach wilts.

-Remove from the heat and mix in the bread crumbs and 200g of the cheese.

-In a SEPERATE pan, mix the chopped tomatoes and the tomatoe paste/puree. Bring to the boil

-Mix the cornflour with some cold water until it becomes a thin paste and add to the tomatoes.

-Stir until it thickens, then lower the heat and simmer.

-Spoon half the sauce into a deep serving dish, then layer half the spinach and mushroom mixture, and cover with 3 sheets of lasnage. Repeat.

-Mix the mix and the other 200g of the soft cheese and cover the top of the lasange. Sprinkle over the parmesan cheese.

-Bake for 40 mins.

Number of Servings: 4

Recipe submitted by SparkPeople user CSISILVERLOCK.

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