Description
This Mushroom and Spinach Lasagna is a delicious vegetarian twist on a classic Italian favorite, featuring tender lasagna noodles layered with sautéed mushrooms, fresh spinach, creamy ricotta, marinara sauce, and a blend of mozzarella and Parmesan cheeses. It’s a comforting, flavorful dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
- 2 tablespoons olive oil
- Salt, to taste
- Cooking spray or olive oil for greasing
Vegetable Mixture
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach leaves, chopped
Cheese and Sauce
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
- Cook Lasagna Noodles: Fill a large pot with salted water and bring to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Mushrooms: Add sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook, stirring occasionally, until the mushrooms are tender and most of their liquid has evaporated, about 7-10 minutes.
- Add Spinach: Stir in chopped fresh spinach and cook for 2-3 minutes until wilted. Remove the skillet from heat and set the vegetable mixture aside.
- Assemble the Lasagna: Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Place a layer of 3 lasagna noodles over the sauce. Spread one-third of the ricotta cheese over the noodles, followed by one-third of the mushroom and spinach mixture. Spoon marinara sauce over the vegetables, then sprinkle with mozzarella and Parmesan cheese. Repeat this layering process two more times, finishing with a layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Cool and Garnish: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Notes
- You can substitute fresh spinach with frozen spinach; just make sure to thaw and drain excess water before using.
- For a richer flavor, add a splash of white wine when cooking mushrooms.
- Use no-boil lasagna noodles to skip the boiling step, adjusting sauce quantities as needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it vegan, substitute ricotta and mozzarella with plant-based cheeses and ensure the marinara sauce contains no animal products.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: Mushroom lasagna, spinach lasagna, vegetarian lasagna, Italian casserole, baked pasta, comfort food
