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Spinach and Mushroom Lasagna



4 portion(s)

Bechamel Sauce

  • 1/2 onion
  • 1 clove garlic
  • 1 leaf bay leaf, dried
  • 50 g Butter
  • 80 g flour
  • 600 g Milk
  • salt and pepper to taste
  • 1/4 parmesan

Spinach and Mushroom Filling

  • 150 g ricotta
  • 120 g mozarella
  • 300 g fresh spinach leaves
  • 120 g mushroom sliced
  • 1/2 parmesan
  • salt and pepper to taste

Lasagna Sheets

  • 1 package Fresh lasagna sheets
  • 6
    1h 0min
    Preparation 40min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Getting Started…

    1. Pre-heat oven to 200°.

    2. Mill mozzarella and parmesan separately for 5 sec/ speed 8. Put aside to add to sauce and filling as needed.


    Béchamel Sauce

    1. Chop onion and garlic 3- 5 sec/ speed 5.

    2. Add butter and bay leaf and sauté for 3 minutes/100° degrees/ speed 1.

    3. Add flour and cook for 1 minute / 100° degrees/ speed 1.

    4. Add milk and salt; scrape flour mixture from bottom through milk and mix for 2 sec / speed 5 to combine.

    5. Cook for 8 minutes / 100° degrees/ speed 2.

    6. Whilst cooking the béchamel place spinach on top of grease proof paper into to varoma and wilt.

    7. Check if all flour combined by scraping again with spatula, then briefly mix again for 2 sec/ speed 5.

    8. Set sauce aside and rinse out TM bowl.


    Spinach and Mushroom Filling

    1. Add mushrooms and butter to dry TM bowl. Sauté for 3 minutes/ 100° degrees/ speed 1.

    2. Whilst mushrooms are cooking remove moisture from wilted spinach.

    3. Remove mushrooms from bowl.

    4. Without cleaning bowl add spinach and chop 2 sec/ speed 3.

    5. Add 2/3 of béchamel mixture to spinach and mix together 2 sec/ speed 3.



    1. At the bottom of your lasagne dish layer reserved plain béchamel.

    2. Place lasagne sheets on top then layer as desired with spinach, ricotta, mushroom and mozzarella. Reserve a small amount of spinach mix and mozzarella to top your lasagne.

    3. Bake in your pre-heated 200° oven for 15 to 20 minutes, until golden and bubbly.

    4. Allow to cool for 10 minutes before serving.


Accessories you need



If you're in a hurry and can't be bothered nicely slicing the mushrooms, just chuck them in and give them a quick chop on speed 3-4, just for a few seconds.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for the recipe but it

    Submitted by sarahtm31 on 24. February 2015 - 12:19.

    Thanks for the recipe but it appears incomplete.

    when is the Parmesan added to the bechamel sauce?

    how much butter are the mushrooms cooked in?

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