Description
This Mushroom and Spinach Lasagna is a hearty, vegetarian Italian classic featuring tender lasagna noodles layered with a savory mushroom and spinach filling, creamy ricotta, marinara sauce, and melty mozzarella and Parmesan cheeses. Baked to golden perfection, it makes for a comforting and wholesome meal perfect for family dinners.
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles
Vegetables and Aromatics
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- 2 cups fresh spinach leaves, chopped
Herbs and Seasoning
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Sauces and Oils
- 2 tablespoons olive oil
- 3 cups marinara sauce
Cheeses
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil leaves, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for assembling the lasagna.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, typically 8-10 minutes. 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 3–4 minutes until translucent, then add the minced garlic and cook for an additional minute until fragrant. Add sliced mushrooms, dried thyme, salt, and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the greased baking dish. Arrange 3 lasagna noodles over the sauce. Layer half of the ricotta cheese evenly over the noodles, then half of the mushroom and spinach mixture. Sprinkle one-third of the mozzarella and Parmesan cheeses over the filling. Repeat these layers with another 3 noodles, the remaining ricotta, the remaining mushroom mixture, and another third of the mozzarella and Parmesan. Top with the last 3 noodles, the remaining marinara sauce, and the remaining cheeses.
- Bake: Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10–15 minutes until the cheese on top is melted, bubbly, and golden brown.
- Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm for the best flavor and texture.
Notes
- For a gluten-free version, substitute gluten-free lasagna noodles.
- You can add other vegetables such as zucchini or bell peppers to the filling for extra nutrition.
- Use low-fat ricotta and mozzarella for a lighter dish.
- Let the lasagna rest after baking to help it set, making it easier to slice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
