Ed’s recipesA kitchen notebookThe libraryBasket 0

Dinner · THE RIGHT TOOL FOR THE JOB

Mushroom & spinach lasagne

Browned mushrooms, spinach and a Bimby white sauce under a golden cheese crust.

Serves
4 generously
From scratch
100 min
Bimby
Preparation / finishing
Jump to method ↓

AI illustration of Mushroom & spinach lasagne
AI-generated visual reference · not a photograph of a tested recipe.

Ingredients

Metric quantities · weights after peeling and trimming unless stated

  • 800 g mushrooms, sliced
  • 300 g spinach
  • 150 g onions, finely diced
  • 6 g garlic, chopped
  • 25 ml olive oil
  • 250 g dried lasagne sheets, no pre-cooking required
  • 800 ml milk
  • 60 g plain flour
  • 50 g unsalted butter
  • 100 g vegetarian hard cheese, grated
  • 1 g ground nutmeg
  • 3 g salt

Method

  1. Brown the filling

    Wide frying pan

    Heat half the oil over medium-high heat. Brown mushrooms in three batches, 5 minutes each, adding a little more oil as needed. Reserve. Cook onion in remaining oil for 6 minutes; add garlic for 1 minute.

  2. Dry the spinach

    Same pan

    Add spinach and cook until wilted and its water has evaporated. Stir in mushrooms and half the salt. Heat oven to 180°C fan.

  3. Make white sauce

    Bimby TM7

    Add milk, flour, butter, nutmeg and remaining salt. Cook 12 min / 90°C / speed 4, until thickened and the flour tastes cooked. If still thin, extend 3 min / 90°C / speed 4. Add half the cheese and mix 15 sec / speed 3, heating off. Saucepan alternative: melt butter, stir in flour for 2 minutes, gradually whisk in milk and simmer, stirring, until thick; then add nutmeg, salt and cheese.

  4. Layer

    Approx. 20 × 28 cm oven dish

    Spread a little sauce in the dish, then layer pasta, mushroom filling and sauce, repeating to use everything. Finish with sauce and remaining cheese. Make sure every pasta sheet is covered.

  5. Bake and rest

    Oven

    Bake 35–40 minutes until bubbling and golden, and a knife passes through the pasta easily. Cover loosely if browning too soon. Rest 10 minutes before cutting.

Kitchen notes

Contains wheat and milk. Use vegetarian-labelled cheese. Bimby sauce settings are a development starting point; verify thickening. For make-ahead, assemble with cooled filling and sauce, refrigerate promptly, then bake within 24 hours, allowing extra time to become steaming throughout.

Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.

TM7 operating and hot-food guidance · Cooling and reheating guidance