Description
This hearty Mushroom and Spinach Lasagna combines tender mushrooms, fresh spinach, and creamy cheeses layered between perfectly cooked lasagna noodles. Baked to golden perfection with a rich marinara sauce, it makes a comforting and flavorful vegetarian meal perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles
Vegetable 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
- Fresh basil leaves, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and prepare for assembling your lasagna layers.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain the noodles and set them 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 softened. Add the minced garlic and cook for an additional minute until fragrant. Add the sliced mushrooms, dried thyme, salt, and pepper. Continue cooking, stirring occasionally, until mushrooms are tender and any released moisture has evaporated. Stir in the chopped spinach and cook until wilted. Remove the pan from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce in a single layer. Spread half of the ricotta cheese evenly over the noodles, then top with half of the mushroom and spinach mixture. Sprinkle with one-third of the shredded mozzarella and grated Parmesan cheeses. Repeat the layers once more starting with noodles, ricotta, mushroom mixture, and cheeses. Finish by layering the remaining 3 noodles, spreading the remaining marinara sauce on top, and sprinkling with the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Serve: Remove the lasagna from the oven and let it cool for about 10 minutes. Garnish with fresh basil leaves before slicing and serving warm for the best flavor and texture.
Notes
- For easier noodles, use no-boil lasagna noodles but adjust baking time accordingly.
- Feel free to substitute ricotta with cottage cheese if preferred.
- Use fresh mushrooms for best flavor, but canned mushrooms can be a substitute in a pinch.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated covered in the oven or microwave.
- Add a pinch of red pepper flakes to the mushroom mixture for a spicy kick.
