Evelyn Chartres Author

Spinach and Mushroom Lasagna

Lasagna and the multitude of variants seems to be a staple for many families. While this variant does not have feature a meat layer, it makes up for it with flavour. The sautéed mushrooms, spinach and Ricotta cheese come together to create a delicious ready-to-serve meal!

This recipe feeds 4 to 6 people.


  • 8 to 12 of Lasagna noodles
  • 1 cup (235 ml) of shredded mozzarella cheese

Sauce Layer

  • 10 fluid ounces (285 ml) of canned mushrooms (drained)
  • ½ teaspoon (2.5 ml) of cumin
  • ½ cup (120 ml) of finely chopped onions
  • ½ cup (120 ml) of chopped roasted red pepper
  • 2 cloves of garlic (5-10 g) pressed
  • 22 fluid ounces (640 ml) of diced tomatoes (drained)
  • 8 fluid ounces (250 ml) of tomato sauce (divided)
  • ½ teaspoon (2.5 ml) of Italian seasoning

Cheese Layer

  • 16 ounces (450 g) of Ricotta cheese
  • ¼ cup (60 ml) of grated parmesan cheese
  • 2 large egg whites
  • 4 tablespoons of breadcrumbs
  • 5 ounces (140 mg) of chopped spinach.


  1. Prepare noodles according to package instructions. Drain and rinse before setting aside.

Sauce Layer

  1. Using a well-oiled skillet add mushrooms and cumin. Sauté under medium-heat until mushrooms begin to brown.
  2. Add onions, red pepper and garlic to the skillet. Sauté until onions are transparent.
  3. Add diced tomatoes and tomato sauce to the skillet. Save 2 teaspoons (30 ml) for later.
  4. Add Italian Seasoning and simmer for 10 to 15 minutes. Stir occasionally.
  5. Remove from heat and set aside.

Cheese Layer

  1. Carefully drain spinach and add to a large bowl.
  2. Add ricotta cheese, parmesan cheese, egg whites, bread crumbs to the bowl.
  3. Mix until you have a consistent finish at set aside.
  1. Pre-heat oven to 350°F (180°C).
  2. Use remaining two tablespoons (30 ml) of tomato sauce to coat the bottom of stoneware casserole dish or pan.
  3. Layer three noodles at the bottom making sure they overlap slightly. Cover with half of the cheese layer.
  4. Layers three noodles to they run perpendicular to the earlier layer, ensuring they overlap. Cover with half of the sauce layer.
  5. Repeat previous two steps to make up remaining layers.
  6. Top with shredded mozzarella cheese then place in the oven.
  7. Bake for 45 minutes, remove from oven and let stand for 10 minutes.
  8. Cut into appropriately sized slices. Ready-to-serve.

Macaroni and Mushroom Casserole

featured_macaroni_au_fromage_webWhen I ventured out into the real-world, home cooked meals meant I cooked myself. So this became one of my go-to meals, since it is simple, straightforward and typically offered enough leftovers to keep me going for three to four days.

This recipe combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.


  • 2 cups (470 ml) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 teaspoon (5 ml) of garlic butter
  • 10 fluid ounces (295 ml) of canned mushrooms
  • ¼ teaspoon (1.25 ml) of ground cumin
  • ⅛ teaspoon (0.625 ml) of ground pepper
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of chopped pimentos
  • ⅓ cup (80 ml) of mayonnaise
  • 10 fluid ounces (295 ml) of condensed mushroom soup
  • 1 cup (235 ml) and ¼ cup (60 ml) of grated velveeta cheese


  1. Preheat oven to 350°F (175°C).
  2. Cook macaroni according to packaging instructions, rinse then drain.
  3. Over medium heat melt butter and garlic in a pan then add mushrooms, cumin and pepper. Sauté until the mushrooms are golden brown.
  4. Add onions and pimentos, sauté for 1-2 minutes until the onions are transparent.
  5. Drain pan of excess butter, then place in a large bowl.  Add mayonnaise, ¼ cup (60 ml) of cheese, milk and condensed soup.  Mix until you have a consistent finish.
  6. Add macaroni, mix then pour into a 1.5 litre stoneware baker.  Cover with remaining cheese then place in the oven for 30 minutes.
  7. Makes approximately four portions.