Description
This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian dish featuring tender layers of cooked lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all baked to golden perfection in a rich marinara sauce. Perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
- 2 tablespoons olive oil, divided
- Salt, to taste (for boiling water and seasoning)
Vegetable Filling
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- 1/2 teaspoon dried thyme
- 2 cups fresh spinach leaves, chopped
- Salt and pepper, to taste
Cheeses and Sauce
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil leaves
Instructions
- Preheat Oven and Prepare Pan: 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: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside, preventing them from sticking.
- Sauté Onions and Garlic: Heat a large skillet over medium heat and add a splash of olive oil. Add chopped onion and sauté for 3 to 4 minutes until translucent and fragrant. Add minced garlic and cook for one more minute.
- Cook Mushrooms: Add sliced mushrooms to the skillet with dried thyme, salt, and pepper. Sauté until mushrooms are tender and most of the moisture has evaporated.
- Wilt Spinach: Add chopped spinach to the skillet and cook for 2 to 3 minutes until wilted. Remove skillet from heat and set aside the vegetable mixture.
- Layer Sauce: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking and add flavor.
- Assemble First Layer: Place three cooked lasagna noodles over the sauce in the dish.
- Add Ricotta and Vegetables: Spread half of the ricotta cheese evenly over the noodles, then evenly distribute half of the mushroom and spinach mixture over the ricotta.
- Cheese Layer: Sprinkle one-third of the mozzarella and Parmesan cheeses over the vegetable layer.
- Repeat Layers: Add the next three noodles, followed by the remaining ricotta, the rest of the mushroom and spinach mixture, and another one-third of the mozzarella and Parmesan cheeses.
- Top it Off: Finish layering with the last three noodles and pour the remaining marinara sauce over the top. Sprinkle the final one-third of mozzarella and Parmesan cheeses evenly.
- Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture. Place in the preheated oven and bake for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Let the lasagna rest for 5 to 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 squeeze out excess water before adding.
- Use no-boil lasagna noodles for a quicker prep, but increase baking time slightly and ensure noodles have enough sauce to cook fully.
- For added depth, try mixing different mushroom varieties like shiitake or portobello.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it vegan, substitute ricotta, mozzarella, and Parmesan with plant-based cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian vegetarian recipe
