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Mushroom And Spinach Lasagna Recipe

Savory Mushroom and Spinach Lasagna Recipe for Cozy Nights

This Mushroom and Spinach Lasagna Recipe is a delightful vegetarian twist on comfort food, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 12 oz Lasagna Noodles Whole wheat or gluten-free for healthier option.
  • 2 cups Marinara Sauce Homemade enhances flavor but store-bought is fine.
For the Filling
  • 2 tbsp Olive Oil Can be substituted with vegetable oil.
  • 1 medium Onion (finely chopped) Shallots can be used for milder flavor.
  • 2 cloves Garlic (minced) Fresh garlic recommended.
  • 8 oz Mushrooms (sliced) Cremini or portobello recommended.
  • 1 tsp Dried Thyme Use fresh thyme for more flavor.
  • 4 cups Spinach (chopped) Can substitute with other leafy greens.
For the Cheesy Goodness
  • 15 oz Ricotta Cheese Cottage cheese or plant-based ricotta as alternative.
  • 2 cups Mozzarella Cheese (shredded) Low-fat variants available.
  • 1/2 cup Parmesan Cheese (grated) Nutritional yeast as vegan alternative.
Seasoning
  • to taste Salt & Pepper Adjust according to preference.

Equipment

  • 9x13-inch baking dish
  • Large Pot
  • Large Skillet
  • Colander

Method
 

Step-by-Step Instructions for Mushroom And Spinach Lasagna Recipe
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Grease a 9×13-inch baking dish with cooking spray or olive oil.
  3. Bring salted water to a boil in a large pot, cook lasagna noodles until al dente, about 8-10 minutes. Drain and lay flat.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent, then add minced garlic.
  5. Add sliced mushrooms, dried thyme, salt, and pepper to the skillet; sauté until mushrooms are tender, about 5-7 minutes.
  6. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove skillet from heat.
  7. Spread a thin layer of marinara sauce on the bottom of the baking dish, add a layer of noodles, half of the ricotta mixture, and half of the mushroom and spinach filling. Sprinkle with mozzarella and Parmesan.
  8. Repeat layering: another layer of marinara sauce, noodles, remaining ricotta, mushroom filling, and more cheeses. Finish with noodles and top with marinara sauce.
  9. Cover with aluminum foil and bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  10. Allow to cool for about 10 minutes before slicing. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Season each layer wisely and avoid over-saucing to prevent watery texture. Lasagna tastes better the next day! Prep it ahead for convenience.

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