Spinach and Mushroom Lasagne

Spinach and mushrooms are recommended eating for healthy bones. So this budget dish certainly has a lot going for it!


  • 1 packet fresh lasagne sheets (can use dry sheets)
  • 500g brown mushrooms
  • 500g English spinach
  • 1 tin chopped tomatoes
  • 1 clove garlic peeled and chopped
  • 1 small onion, chopped
  • olive oil

For the sauce

  • 500g natural yoghurt
  • 500g fetta cheese
  • 1 sprig rosemary and thyme

For the topping

  • 200g fetta cheese


Heat oven to 200 degrees
Add a drizzle of olive oil to a large pan, set it to medium heat, add chopped onion and cook until translucent. Then add garlic and fry for a short while only (if garlic burns, it gets bitter).
While the onion is cooking, cut the mushrooms into small pieces, add to the onions and garlic and cook until they are nearly soft.
Thoroughly wash the spinach and shred into large pieces, cover pan with lid and let spinach wilt and remove from stove.
Drain the tomatoes (you can use the juice in soups or stews) and add to the mushroom and spinach.

The sauce
Place 500g fetta cheese and yoghurt into a food processor with the herbs and blend until smooth.
Construct the lasagne in an oven-proof dish starting with a layer of vegetable mix, then lasagne sheet and finally the fetta mix. Repeat as necessary finishing with the fetta mix. Sprinkle the extra 200g of fetta cheese on top.
Bake in oven for about 30 minutess or until the top is nice and golden.

You can also substitute the lasagne vegetables, with grilled eggplant slices, grilled zucchini, roasted capsicum or pumpkin.

Serve with a green salad.

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