Description
This Mushroom and Spinach Lasagna is a deliciously hearty vegetarian dish featuring layers of tender lasagna noodles, savory sautéed mushrooms, fresh spinach, creamy ricotta, and melted mozzarella, all baked to bubbly perfection with rich marinara sauce and topped with Parmesan cheese and fresh basil.
Ingredients
Scale
Pasta
- 9 lasagna noodles
Sautéed Vegetables
- 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
Cheese and Sauce
- 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
- Preheat Oven and Prepare Baking 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.
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook until al dente, usually around 8-10 minutes. Drain and set aside, laying them flat to prevent sticking.
- Sauté Onions and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for an additional minute, stirring frequently.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Sprinkle with 1/2 teaspoon dried thyme, salt, and pepper to taste. Cook until the mushrooms are tender and their moisture has evaporated, about 7-8 minutes.
- Add Spinach: Stir in the chopped fresh spinach leaves and cook for another 2-3 minutes until wilted. Remove the skillet from the heat and set aside.
- Assemble the Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay 3 noodles over the sauce, then spread half of the ricotta cheese over the noodles. Add half of the sautéed mushroom and spinach mixture, then sprinkle with 1/3 of the mozzarella cheese. Repeat the layers once more with noodles, ricotta, veggies, and mozzarella. Finish with the last 3 noodles, remaining marinara sauce, mozzarella, and Parmesan cheese on top.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for another 15 minutes or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Allow the lasagna to rest for 10 minutes before serving. Garnish with fresh basil leaves to add brightness and an herby touch. Slice and enjoy your comforting Mushroom and Spinach Lasagna!
Notes
- For easier slicing, let the lasagna rest for at least 10 minutes after baking.
- You can substitute part of the ricotta with cottage cheese for a lighter texture.
- Use fresh spinach for best flavor, but frozen spinach (thawed and drained) can be used as well.
- Feel free to add extra herbs like oregano or basil to the mushroom sauté for more depth.
- To make this dish vegan, substitute ricotta and mozzarella with plant-based cheese alternatives and choose vegan marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 45 mg
Keywords: mushroom spinach lasagna, vegetarian lasagna, baked pasta, Italian vegetarian recipe, comfort food
