Mushroom and Spinach Lasagna
This Mushroom and Spinach Lasagna is a comforting, cheesy dish that’s perfect for any occasion. With layers of tender pasta, a savory mushroom-spinach filling, creamy ricotta, and melted mozzarella, it’s a perfect vegetarian twist on a classic lasagna. Finished off with marinara sauce and golden cheese, this dish will surely impress everyone at your table.
Ingredients
- 9 lasagna noodles
- 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
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves, for garnish
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Lasagna Noodles: Boil salted water, cook noodles to al dente, drain, and set aside.
- Prepare Mushroom Filling: Heat olive oil in a skillet. Sauté onion for 3–4 minutes, then garlic for 1 minute. Add mushrooms, thyme, salt, and pepper. Sauté until tender. Add spinach and cook until wilted. Remove from heat.
- Assemble Lasagna: Spread a layer of marinara sauce on the baking dish. Add 3 noodles, then half the ricotta, half the mushroom mixture, and a third of mozzarella and Parmesan. Repeat layers, finishing with marinara sauce and remaining cheeses.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 10–15 more minutes until cheese is bubbly and golden.
- Serve: Let cool, garnish with basil, and serve warm.
Notes
- Variations: Add veggies like zucchini, bell peppers, or eggplant. For a vegan version, use plant-based cheese.
- Storage/Reheating: Leftovers can be stored for up to 3-4 days in the fridge. Reheat in the microwave or oven at 350°F.
- Freezing: Freeze unbaked lasagna for up to 3 months. Bake from frozen or thaw overnight before baking.
