Description
This Mushroom and Spinach Lasagna is a hearty vegetarian delight, featuring layers of tender noodles, a creamy ricotta mixture, sautéed mushrooms, and fresh spinach, all topped with melted mozzarella and Parmesan cheese. Ideal for family dinners or meal prep, it’s a comforting dish that everyone will love!
Ingredients
Scale
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (mix of cremini and button mushrooms recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 large egg
- 2 cups spinach, fresh or frozen (if using frozen, thaw and drain well)
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
- Boil a large pot of salted water. Add the lasagna noodles and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water. Lay flat on a clean kitchen towel or parchment paper.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for 8-10 minutes until browned. Stir in dried thyme, oregano, salt, and pepper, cooking for another 2-3 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth. Fold in fresh spinach (chopped) or drained frozen spinach.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture, followed by half of the mushroom filling, and a third of the mozzarella cheese. Repeat with another layer of noodles, remaining ricotta, remaining mushroom filling, and another third of mozzarella. Top with the final layer of noodles, spread remaining marinara sauce, and sprinkle with remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil (avoid touching the cheese). Bake for 25 minutes, then remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown. Let sit for 10-15 minutes before slicing.
- Cut into squares and serve with fresh basil or parsley. Pair with a side salad and garlic bread for a complete meal.
Notes
- For a richer flavor, consider adding a pinch of red pepper flakes to the mushroom filling.
- This lasagna can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes