Mushroom and Spinach Lasagna Recipe
This Mushroom and Spinach Lasagna is a delightful vegetarian dish that layers tender lasagna noodles with a savory mushroom and spinach filling, ricotta, mozzarella, and Parmesan cheeses, all baked to golden perfection in a rich marinara sauce. Perfect for a comforting family meal or special occasion, it combines wholesome ingredients and classic Italian flavors for a hearty, satisfying experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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
Sauces and Cheeses
- 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
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure even cooking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, approximately 8-10 minutes, then drain them carefully and lay them flat to prevent sticking. Set aside.
- Prepare Mushroom Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant. Add the sliced mushrooms, dried thyme, salt, and pepper; sauté until the mushrooms are tender and their moisture has evaporated, about 7–8 minutes. Finally, add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
- Assemble Lasagna: Spread an even layer of marinara sauce on the bottom of the prepared baking dish. Layer 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, top with half of the mushroom-spinach mixture, then sprinkle with one-third of the mozzarella and Parmesan cheeses. Repeat the layering sequence: noodles, remaining ricotta, remaining mushroom mixture, and another third of the mozzarella and Parmesan. Finish with a final layer of noodles, the remaining marinara sauce, and the last of the mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 10–15 minutes, until the cheese is bubbly and golden brown on top.
- Serve: Remove the lasagna from the oven and let it cool for about 10 minutes to set. Garnish with fresh basil leaves before slicing and serving warm.
Notes
- To prevent noodles from sticking, spread them on a lightly oiled surface after boiling.
- You can substitute spinach with kale or Swiss chard if preferred.
- For a gluten-free version, use gluten-free lasagna noodles.
- Leftovers can be refrigerated for up to 3 days and reheat well in the oven or microwave.
- For extra flavor, add a pinch of red pepper flakes to the mushroom filling.
Keywords: mushroom spinach lasagna, vegetarian lasagna, baked pasta, Italian vegetarian recipe, easy lasagna recipe
Find it online: https://recipeswithmia.com/mushroom-and-spinach-lasagna-recipe/
