Portobello mushroom and spinach lasagne

A great veggie version of an Italian staple meal


Portobello mushroom and spinach lasagne

  • 50 minutes
  • Serves 2
  • Easy

PER SERVING 350 kcals, protein 16.7g, carbs 32.9g, fat 17.7g, sat fat 7.7g, fibre 5.5g, salt 0.71g



  • onion 1, halved and sliced
  • garlic 2 cloves, crushed
  • olive oil
  • portobello mushrooms 250g, sliced
  • young spinach 200g
  • half-fat creme fraiche 6 tbsp
  • parmesan 25g, grated
  • fresh lasagne 4 large sheets, approx 150g
  • 1.Heat the oven to 200C/fan 180C/gas 6.
  • 2.Cook the onion and garlic in olive oil until soft. Add the mushrooms, cooking until tender, then turn the heat up a bit to brown them. Mix in the spinach, stirring until it wilts.
  • Add 4 tbsp of the creme fraiche and half the parmesan. Stir until saucy (add a splash of water if needed). Season.

  • 3.Put 1/4 of the sauce in a small oiled baking dish. Top with lasagne and another 1/4 of the sauce.
  • 4.Repeat twice ending with a sheet of lasagne. Spread the rest of the creme fraiche on top and sprinkle over the parmesan. Bake for 20-25 minutes until bubbling and golden.