Mushroom Spinach Lasagna Recipe
This Mushroom and Spinach Lasagna is a comforting vegetarian dish featuring layers of tender lasagna noodles, a savory mushroom and spinach sauté, creamy ricotta, and melty mozzarella cheeses, all baked to golden perfection with rich marinara sauce. Perfect for family dinners or entertaining guests, it combines wholesome ingredients for a deliciously hearty meal.
- 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 Base
- 9 lasagna noodles
Mushroom and Spinach 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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the lasagna after baking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until they are al dente, usually about 8-10 minutes. Drain the noodles and set them aside on a lightly oiled surface to prevent sticking.
- Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning. Add the sliced mushrooms along with dried thyme, salt, and pepper. Cook until the mushrooms are tender and their moisture has evaporated, about 6-8 minutes. Finally, stir in the chopped fresh spinach and cook until wilted. Remove from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce evenly on the bottom of the prepared baking dish. Arrange 3 cooked noodles over the sauce. Spread half the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and grated Parmesan on top. Repeat the layering starting with noodles, ricotta, mushroom filling, and cheeses. Finish with a final layer of noodles topped with the remaining marinara sauce and cheeses.
- Bake: Cover the baking dish with aluminum foil to keep the moisture in and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Allow the lasagna to cool for about 10 minutes after baking so it sets well for slicing. Garnish with fresh basil leaves and serve warm.
Notes
- For a gluten-free version, use gluten-free lasagna noodles.
- Use fresh mushrooms for best flavor; cremini or button mushrooms work well.
- Ensure noodles are al dente to prevent over-softening during baking.
- You can prepare the mushroom filling a day ahead and refrigerate to save time on the day of cooking.
- Covering the lasagna while baking helps keep it moist; uncovering allows the cheese to brown nicely.
- Letting the lasagna rest before serving improves slicing and flavor melding.
Keywords: Mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian vegetarian recipe
Find it online: https://cheframi.com/mushroom-spinach-lasagna-recipe/
