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Mushroom and Spinach Lasagna

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This vegetarian Mushroom and Spinach Lasagna is a deliciously hearty dish featuring layers of earthy mushrooms, creamy ricotta, fresh spinach, and tangy marinara sauce, all topped with gooey melted mozzarella and Parmesan. Perfect for a comforting dinner!

Ingredients

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For the Lasagna:

  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (such as cremini or button), sliced
  • ½ teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 cups fresh spinach leaves, chopped
  • 3 cups marinara sauce
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

For Garnish:

  • Fresh basil leaves

Instructions

  • Prepare the Noodles:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil.
    • Fill a large pot with salted water and bring it to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • Cook the Vegetables:
    • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3–4 minutes. Add the minced garlic and cook for another minute.
    • Stir in the sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated.
    • Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat.
  • Assemble the Lasagna:
    • Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
    • Place 3 lasagna noodles over the sauce.
    • Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mushroom-spinach mixture, a sprinkle of mozzarella, Parmesan, and a layer of marinara sauce.
    • Repeat this layering process two more times, finishing with a layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan 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 10–15 minutes, or until the cheese is bubbly and golden brown.
  • Serve:
    • Let the lasagna rest for 5–10 minutes before slicing.
    • Garnish with fresh basil leaves and serve warm.

Notes

  • Feel free to substitute the ricotta with cottage cheese for a lighter option.
  • You can add extra vegetables such as zucchini or bell peppers for more flavor and texture.
  • For a richer taste, use fresh mozzarella instead of shredded mozzarella.

Nutrition

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