Microwave Lasagne With Spinach, Mushrooms, and Three Cheeses
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
- Add to preferred sources on Google
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.
In this article:
Video picks
Continue reading below
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
How to make Microwave Lasagne With Spinach, Mushrooms, and Three Cheeses
Back to contentsMix 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.
About the author

UK recipe editors
About the reviewerView full bio

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 editorsPeer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.