Mushroom and Spinach Lasagna Recipe
This hearty Mushroom and Spinach Lasagna is a delicious vegetarian twist on a traditional Italian classic. Layers of tender lasagna noodles are filled with a savory mixture of sautéed mushrooms, fresh spinach, creamy ricotta, and melty mozzarella, all smothered in rich marinara sauce and baked to bubbly perfection. It’s a comforting dish perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles
Vegetable Mixture
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 1/2 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
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente. Drain and set aside carefully to avoid sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent and fragrant, around 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with dried thyme, salt, and pepper. Cook until mushrooms are tender and the liquid has mostly evaporated.
- Add Spinach: Toss in the chopped spinach leaves and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- Assemble Lasagna – Layer 1: Spread a thin layer of marinara sauce over the bottom of the prepared baking dish to prevent sticking and add flavor.
- Layer Noodles and Filling: Place three lasagna noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles, then top with half the mushroom and spinach mixture. Sprinkle one-third of the mozzarella and Parmesan cheeses over this layer.
- Repeat Layers: Add another layer of three noodles, remaining ricotta, mushroom mixture, and cheeses. Finish with a final layer of remaining noodles, marinara sauce, and remaining cheeses.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Allow the lasagna to rest for a few minutes before garnishing with fresh basil leaves. Slice and serve warm.
Notes
- You can use no-boil lasagna noodles to save time; adjust layering accordingly.
- For a richer flavor, add a pinch of red pepper flakes to the mushroom mixture.
- Fresh spinach can be substituted with frozen spinach, thawed and well-drained.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be made in advance and baked just before serving.
Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian vegetarian dish
