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Microwave Lasagne With Spinach, Mushrooms, and Three Cheeses

This vegetarian microwave lasagne with spinach and mushrooms is a clever shortcut for those evenings when you crave home-cooked comfort but are short on time. By using the microwave, you can achieve perfectly tender pasta and bubbling, melted cheese in a fraction of the time a conventional oven requires. The combination of earthy mushrooms, iron-rich spinach, and a creamy three-cheese blend creates a sophisticated flavour profile that defies its speedy method.

Ideal for a mid-week family supper or a quick weekend lunch, this dish is a nutritious and satisfying way to eat more greens. The ricotta and mozzarella provide a rich texture, while the hint of garlic and red pepper flakes adds a gentle warmth to the marinara sauce. Serve this hearty lasagne with a crisp side salad or some crusty garlic bread for a complete, stress-free meatless meal.

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Ingredients for Microwave Lasagne With Spinach, Mushrooms, and Three Cheeses

  • 1 (15–450g ) container part-skim ricotta

  • 1 (275g) package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture

  • 1 garlic clove, very finely chopped

  • 1 teaspoon kosher salt

  • 1/4 teaspoons crushed red pepper flakes (optional)

  • 1/4 teaspoons freshly ground black pepper

  • 350g grated mozzarella (about 250g ), divided

  • 80g grated Parmesan (about 60g ), divided

  • 1 (675g) jar marinara sauce

  • 6 no-boil lasagne noodles

  • 230g crimini mushrooms, trimmed, sliced 1/4-inch thick, divided

  • 1 tablespoon coarsely chopped flat-leaf parsley leaves

  • A deep 8x8-inch microwave-proof baking dish

Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 230g mozzarella, and 40g Parmesan in a large bowl.

Spread 120ml marinara evenly in bottom of baking dish. Top with 2 lasagne noodles. Coat noodles with 120ml marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 120ml marinara, and remaining ricotta mixture and mushrooms.

Top with remaining 2 noodles, sauce, and 180ml mozzarella. Sprinkle with 2 tablespoons Parmesan.

Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.

Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 tablespoons Parmesan and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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