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Lasagne with mushrooms, spinach and cheese

Recipe by Stavri Kaourani

Preparation time: 20 minutes

Cooking time: 60 minutes

Difficulty: 3/10

Serves: 10-12


  • 3 tbsp olive oil
  • 2 tbsp chopped fresh onion
  • 1 package of leaves for lasagna that do not need boiling
  • 200g grated feta
  • 2 cups spinach leaves washed and drained well
  • 1.5 cups grated mozzarella
  • 1/2 cup chopped parsley
For the béchamel sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup flour for all uses
  • 3 cups milk at room temperature
  • 1 pinch of nutmeg
  • 1 tsp grated pepper
  • 1 pinch of salt

Cooking instructions

1. In a deep frying pan, heat the olive oil over medium heat and add the mushrooms, then the onion and spinach and let them soften for 4-5 minutes.

2. Meanwhile, preheat the oven to 180 degrees.

3. Prepare the béchamel sauce: in a saucepan melt the butter over low heat and add the flour, stirring ideally with a kitchen wire, for 1 minute.

4. Slowly add the milk and stir constantly. Finally add the pepper, nutmeg and salt and continue to mix until you make a thick mixture.

5. In a medium deep lightly oiled pyrex, spread a series of noodles and spread half of the mushrooms with the rest of the vegetables. We also add half the amount of feta, parsley and mozzarella.

6. Lay a 2nd row of lasagna and add the ingredients as above, leaving aside 2 tablespoons of mozzarella. Add one last layer of lasagna leaves.

Pour the béchamel sauce on top and sprinkle with mozzarella.

8. Cover with foil and bake for 35-40 minutes. Uncover and bake for another 25-30 minutes.

9. Once removed from the oven, leave the lasagna to cool for 10 minutes before serving.



Nutritional information:
Per 100 g

Calories: 250 kcal

Fat: 16 g

Saturated fats: 7.5 g