spinach mushroom lasagna

Spinach mushroom lasagna recipe, Veg lasagna

Spinach mushroom lasagna is a super filling and delicious meal loaded with layers of Spinach, Mushroom, Swiss cheese, Mozzarella cheese, Sweet marinara sauce and White sauce as well. It’s the perfect dish to serve to vegetarians and non vegetarians on any special occasions or best works when you are having gatherings or potluck.
spinach mushroom lasagna
Spinach mushroom lasagna has a lot of ingredients in its making and its preparation and process might really feel long until you taste your first bite or just before it, yes you are right, that irresistible cheese and sauce flavors baked together with the pasta sheets to perfection will want you to make it again and again.
veg lasagna

This lasagna recipe is my version much loved by my family and friends so wished to share with you guys so you can try making it during your Christmas holidays. Talking about Christmas don’t forget to check the Christmas cake recipes here:

So let’s get to the making of spinach mushroom lasagna!!spinach mushroom lasagna

Spinach mushroom lasagna recipe, Veg lasagna
Serves 4
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1. Lasagna– 12 sheets
  2. 2. Mushroom – 6 to 8 nos.
  3. 3. Spinach- 1 bunch
  4. 4. Onion – 4 tbsp (finely chopped)
  5. 5. Italian seasoning – ¼ tsp
  6. 6. Oregano – ¼ tsp
  7. 7. Pepper powder – 1/; tsp
  8. 8. Salt – to taste
  9. 9. Mozzarella cheese – 4 cups
  10. 10. Swiss cheese – 1 cup
Marinara sauce
  1. 1. Tomatoes – 3 (medium sized)
  2. 2. Garlic – 1 (pearl)
  3. 3. Onion – 1 tbsp (finely chopped, optional)
  4. 4. Italian seasoning – ¼ to ½ tsp
  5. 5. Sugar – ½ tsp
  6. 6. Salt – to taste
  7. 7. Tomato ketchup – 2 tbsp (optional)
  8. 8. Red chilli flakes – ¼ tsp
  9. 9. Butter – 1 tbsp
White sauce
  1. 1. Butter - 2 tbsp
  2. 2. Maida – 1 tbsp
  3. 3. Milk – 1 cup
  4. 4. Water – ¾ cup
  5. 5. Salt – ¼ tsp
  6. 6. Italian seasoning – ¼ tsp
  7. 7. Pepper powder – ¼ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Now for the marinara sauce, heat a tbsp butter in a pan to it add chopped garlic and chopped onion. Saute well for a minute then add tomato puree, salt, Italian seasoning and ground pepper. Mix well. Cover it with a lid and cook as it will splutter a lot. This should take about 5 to 6 minutes.
  2. After 5 to 6 minutes of cooking when the raw smell is gone put off the flame. Now add tomato ketchup/ tomato sauce. Mix well and keep it aside.
  3. Now for the veggie gilling heat a tbsp butter in a lan to it add chopped garlic and onion. Saute well. Now add sliced mushrooms. Saute well.after 2 minutes add chopped spinach. To it add oregano, Italian seasoning, pepper powder snd salt. Saute well until the mixture turns dry leaving no trace of water. This should take about 4 minutes. Keep the filling/ stuffing aside.
  4. Now add enough water in a large pan, to it add salt (water should taste like see) and a tbsp of oil. Stir once. When tge water is boiling well add the dry lasagna to the boiling water. (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the pasta/ lasagna sheets are not sticking to each other. Set the timer for 10 minutes, or however long is indicated on the package of the pasta. Cook uncovered on a high boil.
  5. When the sheets/ pasta are ready (al dente, cooked through but still firm to the bite), drain the pasta in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don't stick to each other.
  6. Prepare a couple large baking tray by spreading a tablespoon of oil over it. Place the lasagna pasta on the tray, gently coating them with a bit of that  oil, and spreading them out. This will help keep them from sticking to each other while you finish the white sauce and prepare the layered casserole.
  7. Now for white sauce, heat 2 tbsp butter in a pan, to it add maida. Keep stirring until combined. Put flame to low, now add milk gradually stirring continuously otherwise it will form lumps. Keep stirring, when you are done adding milk add water, salt, sugar, Italian seasoning and pepper powder. Stir well and when you see the mixture let one boil put off the flame keep it aside.
  8. Preheat oven at 350F/ 180C. In a large casserole dish, evenly spread a quarter of the marinara sauce across the bottom of the dish, then top with a single layer of cooked lasagna pasta/ sheets, a layer of mushroom spinach mixture, on it a  layer white sauce, a layer of swiss cheese and shredded mozzarella.
  9. Next lay a single layer of cooked lasagna pasta/ sheets, top it with marinara sauce and on it place layer of swiss cheese and shredded mozzarella.
  10. Repeat layers, making the last layer of cooked  lasagne sheets/ pasta topped with marinara sauce, swiss cheese, and shredded mozzarella. Cover with foil. Keep the casserole in the preheated oven and bake for 20 minutes.
  11. After 20 remove the foil paper, switch off the oven and broil in high for 2minutes for beautiful brown texture.after 2 minutes of broil remove the casserole from the oven carefully wearing oven gloves as it will be really heavy and hot as well. Let it rest for 2 minutes then serve it hot by cutting them into squares.
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How to make Spinach mushroom lasagna with step by step images


  1. Now for the marinara sauce, heat a tsp butter in a pan to it add chopped garlic and chopped onion. Saute well for a minute then add tomato puree, Italian seasoning, ground pepper and salt. Saute well. Cover it with a lid and cook as it will splutter a lot. This should take about 5 to 6 minutes.
  2. After 5 to 6 minutes of cooking  when the raw smell is gone and mixture looks cooked, put off the flame. now add tomato ketchup to it ad mix well.  Keep the sauce aside.
  3. Now for the veggie filling heat a tbsp butter in a pan to it add chopped garlic and onion. Saute well. Now add sliced mushrooms. Saute well.
  4. After 2 minutes of cooking add chopped spinach. To it add oregano, Italian seasoning, pepper powder and salt. Saute well until the mixture turns dry leaving no trace of water. This should take about 4 minutes. Keep the filling/ stuffing aside.
  5. Now add enough water in a large pan, to it add salt (water should taste like see) and a tbsp of oil. Stir once. When the water is boiling well add the dry lasagna to the boiling water. (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the pasta/ lasagna sheets are not sticking to each other. Set the timer for 10 minutes, or however long is indicated on the package of the pasta. Cook uncovered on a high boil.

  6. When the sheets/ pasta are ready (al dente, cooked through but still firm to the bite), drain the pasta in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don’t stick to each other. Prepare a couple large baking tray by spreading a tablespoon of oil over it. Place the lasagna noodles on the tray, gently coating them with a bit of that  oil, and spreading them out. This will help keep them from sticking to each other while you finish the white sauce and prepare the layered casserole.

  7. Now for white sauce, heat 2 tbsp butter in a pan, to it add maida. Keep stirring until combined.
  8. Put flame to low, now add milk gradually stirring continuously otherwise it will form lumps. Keep stirring, when you are done adding milk add water, salt, Italian seasoning and pepper powder. Stir well and when you see the mixture let one boil put off the flame keep it aside.
  9. Preheat oven at 350F/ 180C. In a large casserole dish, evenly spread a quarter of the marinara sauce across the bottom of the dish, then top with a single layer of cooked lasagna pasta/ sheets.
  10. Now on to the cooked lasagna add a layer of mushroom spinach mixture, on it a  layer of white sauce then top it with swiss cheese and shredded mozzarella.
  11. Next lay a single layer of cooked lasagna pasta/ sheets, top it with marinara sauce and on it a  layer of swiss cheese and shredded mozzarella.
  12. Repeat layers, making the last layer of cooked  lasagne sheets/ pasta topped with marinara sauce, swiss cheese, and shredded mozzarella. Cover with foil. Keep the casserole in the preheated oven  and bake for 20 minutes.
  13. After 20 remove the foil paper, switch off the oven and broil in high for 2minutes for beautiful brown texture. After 2 minutes of broil remove the casserole from the oven carefully wearing oven gloves as it will be really heavy and hot as well. Let it rest for 2 minutes then serve it hot by cutting them into squares.
    veg lasagna


 

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