Description

This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian dish featuring layers of tender lasagna noodles, savory sautéed mushrooms and onions, fresh spinach, creamy ricotta, and melty mozzarella and Parmesan cheeses. Perfectly baked with marinara sauce, this comforting lasagna is ideal for family dinners or special occasions, delivering rich flavors and satisfying textures in every bite.

Ingredients

Lasagna Noodles

9 lasagna noodles

Vegetables and Aromatics

1 pound mushrooms (cremini or button), sliced
2 cups fresh spinach leaves, chopped
1 onion, finely chopped
3 cloves garlic, minced

Cheeses

2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Other Ingredients

3 cups marinara sauce
2 tablespoons olive oil
½ teaspoon dried thyme
Salt and pepper, to taste

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and set it aside for later use.
Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until they are al dente. Drain the noodles and lay them flat to prevent sticking.
Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and their moisture has mostly evaporated, roughly 7-8 minutes. Stir in the chopped spinach and cook until wilted. Season the mixture with dried thyme, salt, and pepper to taste. Remove from heat.
Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Begin layering by placing a layer of noodles, followed by dollops of ricotta cheese, then spread the sautéed mushroom and spinach mixture evenly. Sprinkle some shredded mozzarella and grated Parmesan cheese on top. Repeat these layers until all ingredients are used, finishing with marinara sauce and a generous topping of mozzarella and Parmesan cheese.
Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and lightly golden on top.

Notes

For a creamier texture, add a beaten egg to the ricotta cheese before layering.
Use fresh spinach for the best flavor, but frozen spinach (thawed and drained) can be substituted.
Allow the lasagna to rest for 10 minutes before serving to help it set and make slicing easier.
Feel free to add other vegetables like zucchini or bell peppers to the sauté mix for extra nutrition.
To reduce sodium, choose low-sodium marinara sauce and cheeses.