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Mushroom Spinach Lasagna Recipe

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4.5 from 90 reviews

This Mushroom and Spinach Lasagna is a delicious, hearty vegetarian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and melty mozzarella and Parmesan cheeses, all baked in flavorful marinara sauce to golden perfection.

Ingredients

Lasagna Base

  • 9 lasagna noodles
  • 3 cups marinara sauce

Vegetable Filling

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (cremini or button), sliced
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups fresh spinach leaves, chopped

Cheese Mixture

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Garnish

  • Fresh basil leaves for garnish

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
  2. Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and set aside to cool slightly.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent and fragrant, about 3–4 minutes. Stir in the minced garlic and cook for another minute.
  4. Cook Mushrooms: Add the sliced mushrooms to the skillet along with dried thyme, salt, and pepper. Cook until mushrooms are tender and excess moisture evaporates.
  5. Wilt Spinach: Stir in chopped spinach leaves and cook until wilted, about 2–3 minutes. Remove the skillet from heat and set aside.
  6. Assemble Lasagna – Layer 1: Spread a thin layer of marinara sauce evenly on the bottom of the prepared baking dish. Arrange three lasagna noodles in a layer over the sauce.
  7. Layer 2: Spread half of the ricotta cheese over the noodles. Top with half of the mushroom and spinach mixture, spreading evenly. Sprinkle one-third of the mozzarella and Parmesan cheeses over the vegetables.
  8. Repeat Layers: Add another layer of three noodles, then the remaining ricotta, mushroom mixture, and cheeses. Finish with the last three noodles and spread the remaining marinara sauce on top.
  9. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through.
  10. Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the cheese on top is bubbly and golden brown.
  11. Serve: Remove the lasagna from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

  • You can use no-boil lasagna noodles to save time, adjusting the layering to ensure enough sauce to soften the noodles during baking.
  • For extra flavor, add a pinch of red pepper flakes to the mushroom mixture if you like a touch of heat.
  • If dairy-free or vegan, substitute ricotta and cheeses with plant-based alternatives.
  • Leftovers can be stored in the refrigerator for 3–4 days and reheated in the oven for best texture.

Find it online: https://forkvista.com/mushroom-spinach-lasagna-recipe/