Mushroom and spinach lasagne

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70 min.
Cook/bake time 70 min.


serves 4

  • 1 gratin dish, approx. 32×20 cm
  • butter for the dish


  • 500 g of fine spinach
  • 1 chopped onion
  • 1 crushed clove of garlic
  • butter for sautéing
  • salt, pepper, nutmeg
  • 300 g of chopped mushrooms such as button mushrooms, chanterelles or porcini
  • cooking butter or cooking cream


  • 250 mL of vegetable stock
  • 180 mL of single cream
  • 80 g each of grated Sbrinz AOC and spicy Tilsiter
  • salt, pepper, nutmeg
  • 250-300 g of pasta dough, cut into squares of approx. 9x9cm
  • 2-3 tbs of pine nuts

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  1. 1 For the filling: blanch the spinach in boiling salted water for 1 min. Drain well and press well.
  2. 2 Sauté the onion and garlic in butter, add to the spinach and season. Fry the mushrooms in several lots for 4-5 mins. in hot butter. Remove, season and mix in with the spinach.
  3. 3 For the sauce: bring the stock and the single cream to the boil, add in half of the cheese and season.
  4. 4 Spread the spinach and mushroom filling on the squares of pasta dough and fold the squares over. Lay the squares out in tile fashion in the gratin dish, with the opening facing upwards. Pour on the sauce and sprinkle the remainder of the cheese and the pine nuts on top.
  5. 5 Gratinate for 20-25 mins. in the lower half of the oven, preheated to 220°C.

Cheese in this recipe