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Mushroom and Spinach Lasagna Recipe

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★★★★★

4.4 from 59 reviews

This Mushroom and Spinach Lasagna is a hearty, vegetarian dish that combines tender lasagna noodles layered with a savory mushroom and spinach sauté, creamy ricotta, and a rich blend of mozzarella and Parmesan cheeses, all baked to golden perfection in a flavorful marinara sauce. Perfect for a comforting weeknight dinner or special occasion.

Ingredients

Scale

Lasagna Noodles

  • 9 lasagna noodles

Vegetable Mixture

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (such as cremini or button), sliced
  • 1/2 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
  • 1/2 cup grated Parmesan cheese

Garnish

  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven and prepare dish: 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.
  2. Cook noodles: Fill a large pot with salted water and bring it to a rolling boil. Add the lasagna noodles and cook until al dente, then drain and set aside.
  3. Sauté onions and garlic: Heat a large skillet over medium heat and add olive oil. Cook the finely chopped onion until translucent and fragrant, about 3–4 minutes. Add minced garlic and cook for another minute.
  4. Cook mushrooms: Add sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until mushrooms are tender and all excess moisture has evaporated.
  5. Wilt spinach: Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and set aside the vegetable mixture.
  6. Assemble lasagna – first layer: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to keep the noodles moist.
  7. Add noodles: Place three cooked lasagna noodles over the sauce in the dish.
  8. Add ricotta and vegetable mixture: Spread half of the ricotta cheese evenly over the noodles. Then, evenly distribute half of the mushroom and spinach mixture on top.
  9. Add cheeses: Sprinkle one-third of both the mozzarella and Parmesan cheeses over the mushroom mixture.
  10. Repeat layers: Repeat the layering process with remaining noodles, ricotta, mushroom mixture, and cheeses.
  11. Top with sauce: Finish the assembly with a final layer of marinara sauce on top.
  12. Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  13. Bake uncovered: Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is bubbly and golden brown.
  14. Garnish and serve: Allow the lasagna to cool for a few minutes, garnish with fresh basil leaves, then serve warm.

Notes

  • For best results, use fresh spinach and well-drained ricotta cheese to avoid excess moisture in the lasagna.
  • Let the lasagna rest for 10 minutes after baking to help it set and make serving easier.
  • You can substitute mushrooms with other vegetables like zucchini or eggplant if preferred.
  • Use gluten-free lasagna noodles to make this dish gluten-free.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Keywords: Mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian comfort food, mushroom spinach bake

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