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Mushroom and Spinach Lasagna Recipe

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4.1 from 63 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Mushroom and Spinach Lasagna is a delicious vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheese are baked together with rich marinara sauce to create a hearty, flavorful meal perfect for family dinners or special occasions.

Ingredients

Lasagna Base

  • 9 lasagna noodles
  • 2 tablespoons olive oil

Vegetables & Seasonings

  • 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

Cheeses & Sauce

  • 3 cups marinara sauce
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Garnish

  • Fresh basil leaves for garnish

Instructions

  1. Preheat Oven: 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.
  2. Cook Lasagna Noodles: Fill a large pot with salted water and bring it to a rolling boil. Add the lasagna noodles and cook until al dente, then drain and set aside.
  3. Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and cook until translucent and fragrant, about 3-4 minutes. Add minced garlic and cook for an additional minute.
  4. Cook Mushrooms: Add sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until the mushrooms are tender and excess liquid has evaporated.
  5. Wilt Spinach: Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and set aside the vegetable mixture.
  6. Start Layering: Spoon a thin layer of marinara sauce onto the bottom of the prepared baking dish to keep the lasagna moist.
  7. Layer Noodles: Place three cooked lasagna noodles over the sauce evenly.
  8. Add Ricotta and Vegetables: Spread half of the ricotta cheese over the noodles, then evenly distribute half of the mushroom and spinach mixture over the ricotta.
  9. Add Cheese: Sprinkle one third of the shredded mozzarella and Parmesan cheeses over the vegetables.
  10. Repeat Layers: Repeat the layering with another three noodles, remaining ricotta, remaining mushroom mixture, and a third of the mozzarella and Parmesan cheeses. Finish with three noodles topped with the remaining marinara sauce on top.
  11. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  12. Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.

Notes

  • For easier slicing, let the lasagna rest for 10 minutes after baking before serving.
  • You can substitute fresh basil garnish with dried basil if unavailable, but fresh adds better flavor.
  • Use no-boil lasagna noodles to save time but increase baking time slightly.
  • Adding a pinch of nutmeg to the ricotta mixture enhances the flavor of the cheese layer.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/mushroom-and-spinach-lasagna-recipe/