Description
This Mushroom and Spinach Lasagna is a delicious vegetarian twist on the classic lasagna, featuring layers of rich, creamy ricotta cheese, sautéed mushrooms, fresh spinach, and a flavorful marinara sauce. With its perfect combination of savory and earthy flavors, this dish is hearty enough to be the star of any meal, yet light enough to enjoy any time.
Ingredients
Scale
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button, cremini, or a mix)
- 4 cups fresh spinach, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped (optional)
For the Sauce (Optional if using store-bought):
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1. Prepare the Lasagna Noodles:
- If using regular lasagna noodles, cook them according to the package instructions, drain, and set aside. If using no-boil noodles, skip this step.
2. Prepare the Mushroom and Spinach Filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and become golden brown.
- Add the chopped spinach and cook for another 2-3 minutes, until wilted. Season with thyme, salt, and pepper. Remove from heat and set aside.
3. Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan, and fresh basil (if using). Season with a pinch of salt and pepper. Stir until smooth and well combined.
4. Make the Tomato Sauce (if using homemade):
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the crushed tomatoes, oregano, garlic powder, salt, and pepper. Stir and let the sauce simmer for 10-15 minutes to combine the flavors. Adjust seasoning if necessary.
5. Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the mushroom-spinach filling, and a portion of the shredded mozzarella. Add another layer of sauce.
- Repeat the layers: noodles, ricotta mixture, mushroom-spinach filling, mozzarella cheese, and sauce.
- For the top layer, finish with noodles, the remaining marinara sauce, and a generous sprinkle of mozzarella and Parmesan cheese.
6. Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
7. Serve:
- Let the lasagna rest for 10-15 minutes before cutting into it. This allows the layers to set.
- Garnish with fresh basil or additional Parmesan cheese, if desired.
- Serve warm and enjoy!
Notes
- Mushroom Options: You can use a variety of mushrooms such as cremini, shiitake, or portobello for a deeper flavor.
- Spinach: Fresh spinach works best in this recipe, but you can also use frozen spinach. Just be sure to thaw and drain it well before using.
- No-boil noodles: No-boil lasagna noodles can be a real time-saver, as they soften during baking.
- Make Ahead: This lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. It also freezes well.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 350
- Sugar: 7g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg