Mushroom and Spinach Lasagna
A comforting, satisfying vegetarian lasagna layered with earthy mushrooms, silky spinach, and a creamy ricotta-mozzarella topping that bakes into a bubbling, golden dish perfect for family dinners or potlucks.
Ingredients
Lasagna Components
- 9 pieces lasagna noodles Use gluten-free noodles for a gluten-free version.
- 2 tablespoons olive oil For sautéing and greasing the dish.
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced Cremini or button mushrooms work well.
- ½ teaspoon dried thyme
- to taste Salt and pepper
- 3 cups marinara sauce Use a thicker sauce to avoid wateriness.
- 2 cups ricotta cheese Part-skim for a lighter option.
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese Can substitute with nutritional yeast for vegan.
- 2 cups fresh spinach leaves, chopped Squeeze to remove excess moisture if needed.
- to taste Fresh basil leaves, for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Cook the noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente according to package directions. Drain and lay the noodles out to prevent sticking.
Make the Filling
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes until mushrooms release moisture and start to brown. Stir in chopped spinach and cook until wilted.
Assembly
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Lay 3 noodles across the sauce. Spoon half of the ricotta over the noodles.
- Spread half of the mushroom-spinach mixture over the ricotta. Sprinkle with one-third of the mozzarella and Parmesan.
- Repeat the layers: 3 noodles, remaining ricotta, remaining mushroom mixture, and another third of the cheeses.
- Top with remaining 3 noodles, remaining marinara sauce, and remaining mozzarella and Parmesan.
Baking
- Cover the pan tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until cheese is bubbly and golden.
Serving
- Allow lasagna to rest for 10–15 minutes before slicing to ensure neat squares.
- Garnish with fresh basil leaves and serve warm.
Notes
For best results, do not overcrowd the pan when sautéing mushrooms. Ensure spinach is dry to avoid a soggy lasagna. Use room-temperature ricotta for even mixing; optional to fold in an egg for creaminess. Optionally switch to broil for 1–2 minutes at the end for browned cheese.