Vegetarian Lasagna With Mushroom, Tomato and Spinach
My favorite lasagna variation to date!

Vegetarian lasagna sounds much to be desired but I must admit this is my favorite lasagna recipe to date. The tomato, mushroom and spinach lasagna even beats my previous favorite salmon lasagna.

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spinach, mushroom, tomato - vegetarian lasagna

Its creamy texture and exciting combination of vegetables leaves the taste buds begging for more. As my mum says "yummy. Just yummy!"

There is definitely no doubt about it. This is a must try recipe.

Although hearing the name vegetable lasagna is definitely out of the ordinary as the traditional recipe with its tomato and meat filling and cheese sauce is generally what comes to mind when I think about lasagna. This recipe is perfect and misses nothing and is an invitation to think about other possible flavor combinations and leaves you wanting more. So without further ado the mouth watering recipe that you all have been waiting for:

Vegetarian lasagna ingredient list:

Serves 3-4

  • Baking tray 29-21cm
  • Oil for tray
mushroomsButton mushrooms
black pepperBlack Pepper
Himalayan crystal saltSalt
onionYellow onion
instant lasagna sheets


  • 800g spinach
  • 400g tomatoes
  • 400g mushrooms
  • 2 teaspoons dry basil or 1 cup of fresh basil
  • salt and pepper
  • 1 large onion
  • 3 garlic gloves
  • Homemade pasta sheets (I think it tastes best homemade)
    Store bought pasta sheets to fit tray size


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sour creamSour cream
Himalayan crystal saltSalt
black pepperBlack Pepper
  • 2 egg
  • 500ml sour cream or riccotta cheese
  • Salt
  • Pepper
  • 3/4 cup of grated cheese


If making homemade pasta sheets prepare them beforehand.

homemade lasagna sheets
steaming spinach
  1. Clean spinach and steam with basil, salt and pepper (you might have to steam in two lots). Clean the tomatoes and mushrooms and slice or dice.
  2. Fry the onions and garlic in olive oil until clear. Make sure that the onions do not go brown because they will then taste burnt.
  3. Add the mushrooms with pepper and salt. Then add the tomatoes and let the mixture simmer open for 2-5 minutes. Then turn off the heat.
  4. Lightly beat the eggs and add the sour cream. Mix well together with salt and pepper.
  5. Oil the tray and place the first layer of pasta sheets down. Layer a third of the sauce on top. Spread the spinach covered with a sprinkle of basil over top. Add the second layer of pasta sheets and another third of the sauce. Then all of the tomato mushroom mix. Add the last of the pasta sheets and the last third of the sauce. Sprinkle with Edam or Cheddar cheese on top to finish this vegetarian lasagna.
lasagna topping

Bake for 25-30 minutes at 180C°.  Convert!

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Variation: Tamarillo, mushroom, spinach lasagna

Tamarillo, mushroom and spinach lasagna

A variation that tastes as nice.

Throughout the tamarillo season replace the tomatoes with tamarillo. Everything else stays the same.


It is best to cut the tamarillos in half and spoon them out. Right beneath their outer skin  these fruits have some grains which tend to find their way easier into the cooking pot when peeled. When spooned these surface and can be separated.

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