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+ servings

Mushroom and Spinach Lasagne

  • Prep Time
    30 MINS
  • Cook Time
    45 MINS
  • KCals 431
  • Carbs 31G
  • WW Points:
  • 12 Green
  • 12 Blue
  • 9 Purple
4 Servings


  • 6 sheets no precook wholewheat lasagne sheets
  • 1 medium onion chopped
  • 1 medium red pepper diced
  • 1 medium egg beaten
  • 430 g medium flat mushrooms sliced
  • 400 g tinned chopped tomatoes drained
  • 460 g ricotta cheese
  • 260 g fresh spinach leaves rinsed and drained
  • 1 clove garlic crushed
  • 25 g Parmesan cheese grated
  • 40 g 30% less fat Cheddar cheese grated
  • 4 tbsp skimmed milk
  • 2 tbsp Henderson's Relish
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • low calorie cooking spray
  • salt and pepper to taste


  1. Pre-heat oven to 180ºC.

  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.

  3. Add the red pepper, garlic and mushrooms and fry for 15 minutes, uncovered.

  4. Add the drained chopped tomatoes, oregano, Henderson's Relish and tomato puree, stirring well. Season to taste and set aside.

  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.

  6. In a medium bowl, mix the ricotta, egg, milk, Parmesan and season with salt and pepper.

  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.

  8. Place half of the spinach over the mushroom mixture and spread out.

  9. Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.

  10. Place half of the ricotta mixture over the lasagne sheets and spread to cover.

  11. Place the remaining mushroom mixture over the ricotta layer and spread out.

  12. Place the remaining spinach on top of the mushroom mixture and spread out.

  13. Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed.

  14. Finish with a top layer of the remaining ricotta mixture, spreading to cover the lasagne. Sprinkle with grated Cheddar cheese.

  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.