Vegetarian Maultaschen with Spinach and Mushroom
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 fresh lasagne sheets
- 200 g mushrooms
- 150 g spinach
- 1 onion
- 80 g cream cheese
- 1 egg
- 1 tsp nutmeg
- 800 ml vegetable stock
- 30 g butter
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 17.5 g
- Carbohydrate
- 42.8 g
- of which sugars
- 6.1 g
- Fat
- 16.3 g
- of which saturates
- 8.5 g
- Fibre
- 3.8 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the mushrooms and fry with half the onion for 6-8 minutes until all the liquid has cooked off.
- 2
Wilt the spinach in a dry pan for 2 minutes, squeeze out the excess water and chop. Mix with the mushrooms, cream cheese, egg and nutmeg.
- 3
Lay the lasagne sheets out and spoon the filling along the centre of each. Fold over and press the edges to seal, then cut each into 3-4 squares.
- 4
Bring the vegetable stock to a simmer with the remaining onion, then poach the parcels for 8-10 minutes until the pasta is tender.
- 5
Melt the butter and spoon over the maultaschen, then serve in bowls with the broth.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.