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Simple Mushroom and Spinach Lasagna

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“Originally from a Company's Coming Pasta cookbook by Jean Pare, this version is many adaptations later. A family favourite for birthdays and other gatherings. I use Italian strained tomatoes (passata) for the tomato sauce.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 Fahrenheit.
  2. Spray a 9 by 13" pan with non-stick spray.
  3. Melt butter in a large frying pan. Saute mushrooms until soft. Add spinach, heat through. Set aside.
  4. Mix cream cheese, cottage cheese and parsley. Season with salt and pepper to taste.
  5. In a separate bowl, mix tomato sauce, garlic, basil and oregano.
  6. Assemble as follows:
  7. Spread some tomato sauce in pan.
  8. Layer of noodles.
  9. Half of the mushroom and spinach mixture.
  10. Half of the cream cheese.
  11. Half of the tomato sauce.
  12. Layer of noodles.
  13. Remainder of mushrooms.
  14. Remainder of cream cheese.
  15. Remainder of tomato sauce.
  16. Mozzarella cheese.
  17. Parmesan cheese.
  18. Cover pan with foil and bake at 350F for 35 minutes.
  19. Remove foil and bake 10-15 minutes longer.
  20. Let stand 10 minutes before cutting.

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