Mascarpone and mushroom lasagne recipe

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20 min


40 min

Nutrition per portion

Calories 557 kCal 28%
Fat 41g 59%
  -  Saturates 25g 125%

Lasagne can be just as tasty without meat. Substitute mince for a delicious combination of mushroom and mascarpone for a dinner time treat


  • 4 teaspoons olive oil
  • 250g (8oz) chestnut mushrooms, sliced
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 500g (1lb) frozen spinach
  • Salt and freshly ground black pepper
  • 500g (1lb) mascarpone (2 tubs)
  • 1/4 teaspoon ground nutmeg
  • 200g (7oz) fresh egg lasagne sheets
  • 290g jar of red peppers, drained and sliced
  • 60g (2oz) pecorino cheese, grated


  • Set the oven to Gas Mark 6 or 200°C. Heat 2 teaspoons oil in a frying pan and gently fry the mushrooms for a few minutes, to brown them. Tip them into a 2 pint ovenproof dish.

  • Wipe out the pan, heat the rest of the oil, add the onion and cook for a few minutes, to soften it, then add the garlic and spinach. Cook for a few minutes more until the spinach is defrosted. Season.

  • Mix together the mascarpone, some seasoning and the nutmeg.

  • Arrange a layer of lasagne over the mushrooms, then add the peppers. Spread another layer of lasagne on top. Spoon over the spinach and finish with the final layer of lasagne.

  • Spread the mascarpone over the top and sprinkle with the pecorino. Bake for 30 minutes.

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