Description
This Mushroom and Spinach Lasagna is a hearty and flavorful vegetarian dish perfect for a comforting family meal. Layers of tender lasagna noodles are filled with a savory blend of sautéed mushrooms, fresh spinach, creamy ricotta cheese, and marinara sauce, topped with melted mozzarella and Parmesan cheese. Easy to prepare with store-bought sauce and customizable with optional ingredients, this baked pasta dish delivers a delicious Italian-inspired experience.
Ingredients
Scale
Pasta
- 9 lasagna noodles (regular or no-boil)
Vegetables and Herbs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms (sliced – cremini or button)
- 5 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Cheeses
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
Sauce
- 2 cups marinara sauce (store-bought or homemade)
Optional Garnish
- Chopped parsley
- Extra Parmesan cheese
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to the package directions until al dente, then drain and set aside. If using no-boil noodles, you can skip this step.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for 6 to 8 minutes until the mushrooms release their moisture and start to brown. Add the chopped spinach and cook until wilted, about 2 minutes. Season with salt, black pepper, and dried thyme. Remove the skillet from heat.
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until the mixture is smooth and creamy.
- Assemble Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer the lasagna noodles on top of the sauce. Spread half of the ricotta mixture evenly over the noodles, followed by half of the mushroom and spinach filling. Sprinkle one third of the shredded mozzarella cheese over the vegetables, then add a layer of marinara sauce. Repeat the layers once more starting with noodles, then remaining ricotta, mushrooms and spinach, mozzarella, and sauce. Finish with a final layer of noodles topped with the remaining marinara sauce and mozzarella cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking uncovered for 10 to 15 minutes, or until the lasagna is bubbling and the cheese on top is golden brown.
- Rest and Serve: Remove the lasagna from the oven and allow it to rest for about 10 minutes before slicing. Garnish with chopped parsley or extra Parmesan cheese if desired. Serve warm and enjoy your delicious vegetarian lasagna!
Notes
- Use oven-ready noodles to save time by skipping the boiling step.
- Swap fresh spinach for kale for a slightly different flavor and texture.
- For a spicy kick, add red pepper flakes to the mushroom and spinach mixture.
- The lasagna can be assembled a day in advance and refrigerated; just reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
