Description
This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian dish that layers tender lasagna noodles with a savory mushroom and spinach filling, creamy ricotta, and melted mozzarella and Parmesan cheeses. Baked to golden perfection, it makes a comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
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
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 cleanup.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, following package instructions. Drain the noodles and set them aside on a clean kitchen towel to avoid 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, then add the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms along with dried thyme, salt, and pepper, cooking until the mushrooms are tender and browned. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce over the bottom of the greased baking dish. Layer 3 cooked lasagna noodles over the sauce. Spoon half of the ricotta cheese evenly over the noodles, followed by half the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheese. Repeat the layers starting with noodles, ricotta, mushroom filling, and cheeses. Finish by spreading the remaining marinara sauce on top and sprinkling with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the assembled lasagna tightly 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 on top is bubbly and golden brown.
- Serve: Let the lasagna cool for a few minutes after baking to set. Garnish with fresh basil leaves and serve warm for a comforting and satisfying meal.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes to the mushroom filling.
- If you prefer, use no-boil lasagna noodles and adjust the cooking time slightly.
- Ricotta can be substituted with cottage cheese for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives and use a vegan marinara sauce.
