Description

This Mushroom and Spinach Lasagna is a hearty and flavorful vegetarian dish featuring tender layers of sautéed mushrooms and spinach, creamy ricotta, marinara sauce, and a blend of mozzarella and Parmesan cheeses. Baked to perfection with a golden, bubbly cheese topping, it makes a perfect comforting meal for family dinners or special occasions.

Ingredients

Scale

Lasagna Base

9 lasagna noodles

Mushroom and Spinach Filling

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
2 cups fresh spinach leaves, chopped

Sauces and Cheeses

3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Garnish

Fresh basil leaves, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, usually about 8-10 minutes depending on the package instructions. Drain the noodles and set them aside to cool slightly.
Prepare Mushroom Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms, dried thyme, salt, and pepper, cooking until the mushrooms are tender and any moisture has evaporated. Finally, add the chopped spinach and cook just until wilted. Remove the skillet from the heat.
Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer three lasagna noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle with one-third of the shredded mozzarella and Parmesan cheeses. Repeat the layering process with three more noodles, the remaining ricotta, remaining mushroom mixture, and another third of mozzarella and Parmesan. Finish with the last three noodles, the remaining marinara sauce, and top with the remaining cheeses.
Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted, bubbly, and golden brown.
Serve: Remove the lasagna from the oven and allow it to cool for about 10 minutes to set. Garnish with fresh basil leaves before slicing and serving warm.

Notes

For easier assembly, you can slightly overlap the noodles if your baking dish is smaller than 9×13 inches.
If fresh spinach is not available, you can substitute with frozen spinach, just make sure to thaw and drain it well before adding.
Feel free to add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Use gluten-free lasagna noodles to make this recipe gluten-free.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian