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Mushroom and Spinach Lasagna Recipe

Mushroom and Spinach Lasagna Recipe
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★★★★★

5.3 from 28 reviews

A delicious and hearty Mushroom and Spinach Lasagna that combines tender sautéed mushrooms and fresh spinach with creamy ricotta and melted mozzarella cheese, all layered between perfectly cooked lasagna noodles and rich marinara sauce. This vegetarian lasagna is perfect as a comforting main course 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

Cheese and Sauce

  • 3 cups marinara sauce
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Garnish

  • Fresh basil leaves, for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent the lasagna from sticking.
  2. Cook Lasagna Noodles: Boil a large pot of salted water. Add the lasagna noodles and cook until al dente, usually around 8-10 minutes. Drain the noodles and lay them flat to avoid sticking.
  3. Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in the sliced mushrooms, dried thyme, salt, and pepper, cooking until the mushrooms are tender and their moisture has evaporated, about 8 minutes. Add the chopped spinach and cook until just wilted. Remove from heat.
  4. Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles on top. Spread half of the ricotta cheese evenly over the noodles, then add half of the mushroom and spinach mixture. Sprinkle one third of the shredded mozzarella and grated Parmesan cheeses over the filling. Repeat the layering with 3 more noodles, remaining ricotta, remaining mushroom mixture, and another third of the mozzarella and Parmesan. Top with the last 3 noodles, remaining marinara sauce, and the remaining cheeses to finish.
  5. Bake: Cover the dish 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 or until the cheese on top is bubbly and golden brown.
  6. Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves and serve warm for the best flavor experience.

Notes

  • Cooking the noodles al dente prevents them from becoming too soft during baking.
  • Feel free to use gluten-free lasagna noodles to make this recipe gluten-free.
  • You can substitute cremini mushrooms with button mushrooms or a mix of wild mushrooms for more depth of flavor.
  • Make sure to drain excess moisture from the cooked mushrooms and spinach to prevent a watery lasagna.
  • Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian dinner recipe

Find it online: https://platedbyemma.com/mushroom-and-spinach-lasagna-recipe/