Description
This Mushroom and Spinach Lasagna is a hearty, comforting vegetarian dish layered with tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and rich mozzarella and Parmesan cheeses, all baked to bubbly perfection. It’s perfect for family dinners or special occasions, offering a delicious way to enjoy classic Italian flavors with a healthy twist.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain noodles carefully and set aside to cool slightly.
- Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant. Stir in sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and most of their moisture has evaporated. Finally, add the chopped spinach and cook briefly until wilted. Remove from heat.
- Assemble Lasagna: Spread a layer of marinara sauce evenly on the bottom of the greased baking dish. Place 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese 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: add 3 more noodles, the remaining ricotta, remaining mushroom mixture, and another third of mozzarella and Parmesan. Top with the last 3 noodles and spread remaining marinara sauce on top. Finish by sprinkling with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil to prevent drying out. Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10 to 15 minutes until the cheese topping is bubbly, melted, 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. Enjoy your delightful vegetarian meal!
Notes
- For easier layering, you can cut the lasagna noodles to fit the baking dish perfectly.
- If you prefer a creamier texture, mix an egg into the ricotta cheese before layering.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use fresh herbs like thyme or basil for more vibrant flavor.
- To make this gluten-free, substitute the lasagna noodles with gluten-free noodles.
