- Preparation
- 25 min
- Cooking
- 60–70 min in stages
- Chilling / resting
- Rest 10 min
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 600 g mushrooms
- 300 g spinach
- 1 whole onion
- 2 clove garlic
- 2 tbsp olive oil
- 250 g lasagne sheets
- 50 g butter
- 50 g plain flour
- 650 ml milk
- 80 g vegetarian hard cheese
- 125 g vegetarian mozzarella
- salt and black pepper
Method
- Soften chopped onion in oil for 8 minutes. Add sliced mushrooms in batches and cook until their liquid evaporates. Add minced garlic, then spinach; cook until wilted and drain excess liquid.
- Melt butter in another pan, stir in flour for 1 minute and gradually whisk in milk. Simmer 5 minutes, season and stir in half the hard cheese.
- Layer vegetables, sauce and lasagne sheets in a roughly 25 × 20cm dish, finishing with sauce, remaining hard cheese and torn mozzarella.
- Bake at 190°C / 170°C fan for 40–50 minutes until bubbling and pasta is tender; rest 10 minutes. Check sheet packet instructions.
Assemble the day before and refrigerate. Bake from chilled allowing additional time until piping hot throughout. Choose vegetarian-labelled cheeses.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Wheat / gluten. For vegetarian dishes, choose cheese explicitly labelled suitable for vegetarians. Parmigiano-Reggiano is not vegetarian. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.