Recipe: Mushroom & Spinach Lasagne

Recipe: Mushroom & Spinach Lasagne

A super healthy quick and easy pre make tray bake packed full of greens and deliciousness.


  • 1 pack lasagne sheets
  • 250 grams Mozzarella
  • 1 Garlic Clove crushed
  • 200 grams grated pizza cheese
  • 1 cup chicken stock
  • 1 pack 450 grams frozen spinach
  • 400 grams mixed mushrooms
  • 375 grams ricotta
  • 240 ml Philadelphia Cooking cream tub
  • S&P


  • Pre heat your oven to 180 degrees
  • Defrost the spinach in the microwave and then squeeze out all of the liquid
  • Slice the mushrooms and add to a pan on medium with the garlic and S&P – cook for a good 10 minutes
  • Add the spinach, ricotta and cream cheese to the mushroom pan and stir together
  • Loosen with the chicken stock
  • Start the layers with the first 1/3 of the mushroom and spinach filling
  • Next a layer lasagne sheets
  • Layer of 2nd 1/3 of filling and then a layer of half the mozzarella
  • Another layer of lasagne sheets
  • Last of the filling on top with the cheeses
  • Bake for 35 minutes or 45 if eating straight away
  • I make mine ahead and the cover with foil and leave in the fridge until you’re ready
  • Heat in a 180 degree oven for 30 mins w. Foil and 15 without
  • Enjoy!

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