Mushroom and Spinach Lasagna Recipe
This Mushroom and Spinach Lasagna is a hearty vegetarian dish that layers tender lasagna noodles with a savory mushroom and spinach filling, creamy ricotta, and melted mozzarella and Parmesan cheeses, all baked to golden perfection. It’s perfect for a comforting dinner that satisfies with rich flavors and wholesome ingredients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Components
- 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) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil, cook the lasagna noodles until al dente according to package instructions, drain them well, and set aside.
- Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add the minced garlic and cook for another minute. Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and most moisture has evaporated. Stir in chopped spinach and cook until wilted. Remove filling from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place 3 cooked lasagna noodles over the sauce. Spoon half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture, and then spread a third of the mozzarella and Parmesan cheeses on top. Repeat layering with 3 noodles, remaining ricotta, remaining mushroom mixture, and another third of the cheeses. Top with remaining 3 noodles, spread with remaining marinara sauce, and sprinkle with the last of the mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
- Serve: Let the lasagna cool for about 10 minutes to set. Garnish with fresh basil leaves, slice, and serve warm.
Notes
- For easier noodle handling, you can use no-boil lasagna noodles but adjust baking time accordingly.
- Use fresh mushrooms for the best texture and flavor; cremini or button mushrooms work well.
- You can substitute spinach with kale or Swiss chard for a different leafy green twist.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
- Feel free to add red pepper flakes to the mushroom filling for a spicy kick.
Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta dish, Italian comfort food
Find it online: https://cookcrisis.com/mushroom-and-spinach-lasagna-recipe/
