Mary Berry Spinach And Mushroom Lasagne Recipe

The Mary Berry Spinach And Mushroom Lasagne Recipe is a rich and comforting vegetarian bake layered with creamy spinach, golden mushrooms and tender pasta sheets. It’s the sort of hearty family dish that feels both indulgent and satisfying, perfect for cosy dinners or sharing with friends.

A good spinach and mushroom lasagne should have deeply flavoured mushrooms, silky spinach and a smooth, creamy sauce that holds the layers together beautifully. The cheese topping should bake to a bubbling golden finish, while the pasta stays tender and perfectly balanced with the savoury filling.

Ingredients

For the Filling

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 200g fresh spinach
• 250g ricotta cheese
• 1 egg, beaten
• 50g grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp pepper

For the Béchamel Sauce

• 50g butter
• 50g plain flour
• 600ml milk
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp pepper

For the Lasagne

• 9 lasagne sheets
• 150g grated mozzarella cheese

How to Make Mary Berry Spinach And Mushroom Lasagne Recipe

Cook the Filling

Heat the olive oil in a large pan and cook the onion until softened. Add the garlic and cook briefly, then stir in the mushrooms and cook until golden and any moisture has evaporated.

Wilt the Spinach

Add the spinach and cook until wilted and dry. Season with salt and pepper, then leave to cool slightly.

Make the Ricotta Filling

Combine the ricotta, beaten egg and Parmesan in a bowl, then stir in the cooled spinach and mushroom mixture.

Make the Béchamel Sauce

Melt the butter in a saucepan and stir in the flour to form a paste. Gradually whisk in the milk until smooth and thickened, then season with nutmeg, salt and pepper.

Assemble the Lasagne

Preheat the oven to 200°C (180°C fan). Spread a little béchamel sauce in the base of a baking dish, then layer with lasagne sheets, ricotta filling and more béchamel. Repeat the layers, finishing with béchamel sauce.

Add the Cheese Topping

Sprinkle the mozzarella evenly over the top.

Bake the Lasagne

Bake for 30–35 minutes until golden, bubbling and cooked through.

Rest and Serve

Leave the lasagne to rest for 10 minutes before slicing and serving.

Recipe Tips

• Cook mushrooms until golden — this prevents excess moisture in the lasagne.
• Wilt spinach thoroughly — excess liquid can make the lasagne watery.
• Use fresh lasagne sheets for a quicker assembly and softer texture.
• Gradually whisk milk into the béchamel — this prevents lumps forming.
• Let the lasagne rest after baking — this helps the layers set and makes serving easier.
• Season each layer as you go — this ensures a well-flavoured final dish.
• Check lasagne at 30 minutes — overbaking can dry it out and make it less creamy.

Healthy Alternatives / Variations

• Add cooked chicken for a non-vegetarian version.
• Use kale instead of spinach for a different flavour.
• Incorporate roasted red peppers for added sweetness.
• Include a layer of sliced tomatoes for freshness.
• Top with breadcrumbs for a crunchy finish.

Ingredient Substitutions

• Use gluten-free lasagne sheets for a gluten-free version.
• Replace ricotta with cottage cheese for a lower-fat option.
• Substitute Parmesan with nutritional yeast for a vegan twist.
• Use almond milk in the béchamel for a dairy-free alternative.

How to Serve

Serve the lasagne hot, straight from the oven, with a simple green salad on the side. A slice of garlic bread complements the rich flavours beautifully.

Pairing Ideas

Pair this lasagne with a crisp white wine like Sauvignon Blanc to cut through the richness. A light red wine such as Pinot Noir also works well.

How to Store Leftovers

Fridge

Store any leftovers in the fridge for up to 3 days, ensuring they are covered or in an airtight container.

Freezer

You can freeze the lasagne for up to 3 months. Allow it to cool completely before wrapping tightly in foil and freezing.

Reheating

Reheat in the oven at 180°C until hot throughout, about 20-25 minutes.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 48g
• Protein: 25g
• Fat: 28g

FAQs

Can I make this lasagne ahead of time?

Yes, you can assemble the lasagne up to a day in advance and store it in the fridge. Bake it just before serving for the best texture.

What can I use instead of ricotta cheese?

Cottage cheese is a great substitute for ricotta, offering a similar texture and taste with slightly less fat.

How do I prevent the lasagne from becoming watery?

Ensure the mushrooms and spinach are cooked until all excess moisture is evaporated. This helps keep the lasagne firm and prevents it from becoming watery.

Can I use dried lasagne sheets?

Yes, dried lasagne sheets are fine, but you may need to adjust the baking time slightly to ensure they are fully cooked.

Mary Berry Spinach And Mushroom Lasagne Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Spinach And Mushroom Lasagne Recipe is a creamy, rich dish with layers of spinach, mushrooms, and cheesy béchamel sauce.

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 250g chestnut mushrooms, sliced

• 200g fresh spinach

• 250g ricotta cheese

• 1 egg, beaten

• 50g grated Parmesan cheese

• 1/2 tsp salt

• 1/4 tsp pepper

• 50g butter

• 50g plain flour

• 600ml milk

• 1/4 tsp nutmeg

• 1/2 tsp salt

• 1/4 tsp pepper

• 9 lasagne sheets

• 150g grated mozzarella cheese

Directions

• Heat the olive oil and cook the onion until soft, then add garlic and mushrooms, cooking until golden.
• Stir in the spinach until wilted and season with salt and pepper.
• Mix ricotta, egg, and Parmesan, then combine with the cooled mushroom and spinach mixture.
• Melt butter, stir in flour, then gradually whisk in milk to make a thick béchamel sauce seasoned with nutmeg.
• Preheat oven to 200°C, layer béchamel, lasagne sheets, and ricotta mixture in a baking dish.
• Top with grated mozzarella cheese.
• Bake for 30-35 minutes until golden and bubbling.
• Rest for 10 minutes before serving.

Notes

• Cook mushrooms until golden — this prevents excess moisture in the lasagne.
• Wilt spinach thoroughly — excess liquid can make the lasagne watery.
• Use fresh lasagne sheets for a quicker assembly and softer texture.
• Gradually whisk milk into the béchamel — this prevents lumps forming.
• Let the lasagne rest after baking — this helps the layers set and makes serving easier.
• Season each layer as you go — this ensures a well-flavoured final dish.
• Check lasagne at 30 minutes — overbaking can dry it out and make it less creamy.