Description
This delicious Mushroom and Spinach Lasagna features layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, melted mozzarella, and savory Parmesan cheese, all baked in a rich marinara sauce. A perfect vegetarian comfort meal that is hearty and flavorful, ideal for family dinners or gatherings.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetable Filling
- 1 pound mushrooms (cremini or button), sliced
- 2 cups fresh spinach leaves, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking. - Cook Noodles
Boil the lasagna noodles according to package instructions until they are al dente. Drain and set aside. - Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms; cook until mushrooms are tender and most of their moisture has evaporated. Stir in the chopped spinach and cook until wilted. Season with dried thyme, salt, and pepper to taste. Remove from heat. - Assemble Lasagna
Spread a layer of marinara sauce on the bottom of the prepared baking dish. Next, layer some noodles over the sauce, then spread a layer of ricotta cheese, followed by the mushroom and spinach mixture. Sprinkle some shredded mozzarella and grated Parmesan cheese on top. Repeat these layers until all ingredients are used, finishing with a layer of sauce and cheeses on top. - Bake Covered
Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the filling to heat through. - Bake Uncovered
Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is bubbly and slightly golden brown. - Cool and Serve
Let the lasagna rest for about 10 minutes before cutting into portions. This helps it set and makes serving easier.
Notes
- Use fresh spinach for the best flavor, but frozen spinach can be substituted if thawed and drained thoroughly.
- For a richer taste, add a layer of béchamel sauce or substitute part of the ricotta with cottage cheese.
- Make sure not to overcook the noodles initially as they will continue cooking in the oven.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
