Mascarpone and mushroom lasagne recipe

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serves: 6
Skill: medium
Prep: 20 min
Cooking: 40 min

Nutrition per portion

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