Description
This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian Italian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and melted mozzarella and Parmesan cheeses, all baked to perfection with rich marinara sauce. Perfect for a comforting family meal or special occasion.
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles
Sautéed Vegetables
- 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 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 according to package instructions. Drain and set aside to cool slightly.
- Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in sliced mushrooms, dried thyme, salt, and pepper, cooking until mushrooms are tender and any liquid has evaporated. Add the chopped spinach and cook until wilted. Remove from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce evenly in the bottom of the prepared baking dish. Lay down 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese on top, followed by 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 noodles, the remaining ricotta, mushroom mixture, and another third of the cheeses. Finish with the final 3 noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Serve: Allow the lasagna to cool for 10 minutes to set. Garnish with fresh basil leaves, slice, and serve warm.
Notes
- For easier handling, stir olive oil into the boiling water before cooking noodles to prevent sticking.
- Use fresh spinach for best flavor, but frozen chopped spinach can be substituted if well-drained.
- For a gluten-free version, substitute gluten-free lasagna noodles.
- Letting the lasagna rest after baking helps it hold together when cutting.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
