Description
This hearty Mushroom and Spinach Lasagna is a delicious vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles are filled with a savory mushroom and spinach sauté, creamy ricotta mixture, and rich marinara sauce, topped with melted mozzarella and Parmesan cheeses. Perfectly baked to golden bubbly perfection, this lasagna makes a comforting meal for family and friends.
Ingredients
Scale
Lasagna
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button, cremini, or a mix)
- 4 cups fresh spinach, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped (optional)
Tomato Sauce (Homemade)
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Lasagna Noodles: If using regular lasagna noodles, cook them according to the package instructions until al dente. Drain the noodles well and set aside. If using no-boil noodles, you can skip this step.
- Prepare the Mushroom and Spinach Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release their moisture and become golden brown. Add the chopped spinach and cook for 2-3 minutes until wilted. Season the mixture with dried thyme, salt, and pepper to taste. Remove from heat and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, large egg, half of the grated Parmesan cheese, and chopped fresh basil if using. Add a pinch of salt and pepper, then stir everything until smooth and well incorporated.
- Make the Tomato Sauce (optional): If you prefer homemade sauce over store-bought marinara, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the crushed tomatoes, dried oregano, garlic powder, salt, and pepper. Stir well and let the sauce simmer for 10-15 minutes to blend the flavors, adjusting seasoning if necessary.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles over the sauce, then spread half of the ricotta mixture, followed by half of the mushroom-spinach filling, and a portion of the shredded mozzarella cheese. Add another layer of marinara sauce. Repeat the layering process with noodles, ricotta mixture, mushroom-spinach filling, mozzarella, and sauce. For the final top layer, place the remaining noodles, cover with the remaining marinara sauce, and sprinkle generously with shredded mozzarella and remaining Parmesan cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes until the cheese on top is melted, golden, and bubbly.
- Serve: Once baked, remove the lasagna from the oven and let it rest for 10-15 minutes. This resting time allows the layers to set and helps with easier slicing. Garnish with additional fresh basil or Parmesan if desired. Serve warm and enjoy this luscious vegetarian lasagna.
Notes
- You can substitute the mushrooms with other vegetables like zucchini or eggplant if preferred.
- If using regular noodles, be sure to prevent them from sticking by adding a little oil or stirring frequently while boiling.
- Letting the lasagna rest after baking improves its texture and makes for cleaner slices.
- For extra flavor, try adding a pinch of nutmeg to the ricotta mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.
