Mushroom Lasagne

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March 2, 2017
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Mushroom Lasagne

Serves 4 – 6

15 ml olive oil

2 cloves garlic, crushed

4 spring onions, finely chopped

300 g button mushrooms, wiped and sliced

15 ml fresh or 5 ml dried thyme

4 x 80 g punnets baby-spinach leaves (320 g in total)

300 g lower-in-fat cottage cheese (light)

Salt and freshly-ground black pepper, to taste

2 ml ground nutmeg

9 lasagne sheets

60 ml grated Parmesan cheese or 120 ml light mozzarella cheese, grated



1. Preheat oven to 200ºC/180ºC fan/Gas mark 6.

2. Heat the oil in a saucepan and sauté garlic and spring onions for a minute; add in mushrooms and thyme

and cook a further 3 minutes.

3. Add spinach leaves and stir-fry until they are wilted. Remove from heat.

4. Add cottage cheese and mix to blend into vegetables. Season to taste; add in nutmeg.

5. Place ¼ of the mixture on the base of a rectangular or square ovenproof container. Top with three lasagne

sheets. Sprinkle over a little cheese.

6. Repeat layers, ending with a layer of the mushroom and spinach mixture.

7. Sprinkle with remaining Parmesan cheese.

8. Bake for 30 – 40 minutes until the lasagne is soft and the mixture is bubbling.

9. Serve with a green salad.


• Add 60 g chopped peppadews to spinach mixture in step 4.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.