Mushroom and Spinach Lasagne
A slimming and Weight Watchers friendly veggie lasagne made with flavoursome flat mushrooms, fresh spinach and creamy ricotta cheese.
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NutritionPer Serving
- Calories431
- Carbs31g
- Protein27g
- Fat20g
- Saturates11g
- Sugars14g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
We love a classic lasagne: there’s something comforting and warming about digging into a hot pasta dish on a cold evening!
We’ve created a veggie-friendly version that’s packed full of nutritious mushrooms and spinach for a hearty dinner that the whole family can enjoy, topped with bubbly cheese for good measure.
Layers of herby tomato sauce, pasta and creamy ricotta cheese make this dish feel totally indulgent while clocking in at only 431 calories per portion, a substantial saving on the full-fat version!
We love serving alongside a fresh salad and a slice of crispy garlic bread for a taste of the Mediterranean at home.
What diets is this Mushroom and Spinach Lasagne suitable for?
This Mushroom and Spinach Lasagne recipe is suitable for vegetarians.
It can be made gluten free and vegetarian as long as you swap out the following ingredients for gluten free and/or vegetarian versions:
- Lasagne sheets
- Parmesan cheese
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mushroom and Spinach Lasagne?
We’ve used Henderson’s Relish which can be used in place of Worcestershire sauce in many recipes and has the added bonus of being gluten free! You can find it in the condiment aisle.
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A deep ovenproof dish is essential for any lasagne dish, like this one from Amazon.
A small sharp knife will make slicing veggies a breeze in this recipe, just watch your fingers!
How many calories are in this Mushroom and Spinach Lasagne?
There are 431 calories per portion in this Mushroom and Spinach Lasagne which means it falls into our Weekly Indulgence category.
You could easily cut the portion size in half and serve it with an accompaniment to cut the amount of calories down!
This Mushroom and Spinach Lasagne is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC.
Step 2
Place a medium frying pan on a medium heat and spray with low calorie cooking spray. Add the onion and fry for 5 minutes until softened.
Step 3
Add the red pepper, garlic and mushrooms and fry for 15 minutes, uncovered.
Step 4
Add the drained chopped tomatoes, oregano, Henderson’s Relish and tomato puree, stirring well. Season to taste and set aside.
Step 5
Place the rinsed spinach in a saucepan and cook uncovered over a low heat, stirring occasionally for 3 – 4 minutes until wilted. Place the spinach in a sieve over a bowl and squeeze out excess liquid by pressing with a wooden spoon.
Step 6
In a medium bowl, mix the ricotta, egg, milk, Parmesan and season with salt and pepper.
Step 7
Place half of the mushroom mixture in the bottom of a 27 x 18 cm (1.5 litre) ovenproof dish and spread out evenly.
Step 8
Place half of the spinach over the mushroom mixture and spread out.
Step 9
Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.
Step 10
Place half of the ricotta mixture over the lasagne sheets and spread to cover.
Step 11
Place the remaining mushroom mixture over the ricotta layer and spread out.
Step 12
Place the remaining spinach on top of the mushroom mixture and spread out.
Step 13
Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.
Step 14
Finish with a top layer of the remaining ricotta mixture, spreading to cover the lasagne. Sprinkle with grated Cheddar cheese.
Step 15
Place on a baking tray and place in the preheated oven for 45 – 50 minutes, until the lasagne is tender when tested with a knife and the top is golden.
What could I serve with this Mushroom and Spinach Lasagne?
This lasagne is really filling and substantial on its own, but if you wanted to bulk it out, you could serve with one of the following accompaniments:
How do you know when Mushroom and Spinach Lasagne is cooked?
You should cook this Mushroom and Spinach Lasagne until the it’s tender when tested with a knife and top is golden. This will take around 45 minutes in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Mushroom and Spinach Lasagne in the fridge?
This dish is best served straight away, so enjoy it while it’s fresh!
Can I freeze Mushroom and Spinach Lasagne?
Because ricotta tends to lose its texture when frozen, we don’t recommend freezing this recipe and it should be cooked just before serving.
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Mushroom and Spinach Lasagne
A slimming and Weight Watchers friendly veggie lasagne made with flavoursome flat mushrooms, fresh spinach and creamy ricotta cheese.
-
Prep Time
30 MINS
-
Cook Time
45 MINS
- KCals 431
- Carbs 31G
Instructions
- Pre-heat oven to 180ºC.
- Place a medium frying pan on a medium heat and spray with low calorie cooking spray. Add the onion and fry for 5 minutes until softened.
- Add the red pepper, garlic and mushrooms and fry for 15 minutes, uncovered.
- Add the drained chopped tomatoes, oregano, Henderson's Relish and tomato puree, stirring well. Season to taste and set aside.
- Place the rinsed spinach in a saucepan and cook uncovered over a low heat, stirring occasionally for 3 - 4 minutes until wilted. Place the spinach in a sieve over a bowl and squeeze out excess liquid by pressing with a wooden spoon.
- In a medium bowl, mix the ricotta, egg, milk, Parmesan and season with salt and pepper.
- Place half of the mushroom mixture in the bottom of a 27 x 18 cm (1.5 litre) ovenproof dish and spread out evenly.
- Place half of the spinach over the mushroom mixture and spread out.
- Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.
- Place half of the ricotta mixture over the lasagne sheets and spread to cover.
- Place the remaining mushroom mixture over the ricotta layer and spread out.
- Place the remaining spinach on top of the mushroom mixture and spread out.
- Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.
- Finish with a top layer of the remaining ricotta mixture, spreading to cover the lasagne. Sprinkle with grated Cheddar cheese.
- Place on a baking tray and place in the preheated oven for 45 - 50 minutes, until the lasagne is tender when tested with a knife and the top is golden.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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7 comments
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ChloeMonday 5th February 2024
Do you have an alternative that can be used instead of ricotta cheese?
HollyMonday 5th February 2024
Hey Chole, you can swap the ricotta cheese for mascarpone, quark or cream cheese. Hope that helps!
SueThursday 22nd October 2020
Parmesan is not vegetarian
HollyThursday 22nd October 2020
Hi Sue, thank you for your message so sorry for our error, this has now been amended on the recipe page.
Trudie LawsonSaturday 6th January 2024
Pecorino is. Just use that.
HelenWednesday 21st October 2020
Can you use frozen spinach and squeeze out the excess water?
HollyThursday 22nd October 2020
Hey Helen, yes frozen spinach will work fine, just make sure you squeeze out as much moisture as you can!
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