Description
This Mushroom and Spinach Lasagna is a hearty and flavorful vegetarian main course featuring layers of tender noodles, a creamy ricotta mixture, sautéed mushrooms and spinach seasoned with Italian herbs, and a blend of mozzarella and Parmesan cheeses, all baked to bubbly golden perfection. It’s a comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Vegetables and Herbs
- 1 small onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms (cremini or button), sliced
- 6 cups fresh spinach, roughly chopped
Cheeses
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 9 lasagna noodles, cooked and drained (or use no-boil noodles)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups marinara or béchamel sauce
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Mushrooms and Spinach: Add the sliced mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they are browned and most of their liquid has evaporated. Stir in the chopped spinach, salt, pepper, and Italian seasoning. Cook until the spinach wilts. Remove the mixture from heat and let it cool slightly.
- Mix Ricotta Filling: In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth and well incorporated.
- Assemble Lasagna Layers: Spread a thin layer of marinara or béchamel sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce in a single layer. Spread one-third of the ricotta mixture evenly over the noodles, top with one-third of the mushroom-spinach mixture, sprinkle with mozzarella cheese, and add a little more sauce.
- Repeat Layers: Repeat the layering process two more times using noodles, ricotta mixture, mushroom-spinach filling, mozzarella, and sauce to build three layers total.
- Top and Bake: Finish with a final layer of noodles topped with the remaining sauce, mozzarella cheese, and the remaining Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the lasagna is bubbly and golden brown on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set. Slice into portions and serve warm.
Notes
- For extra flavor, add a splash of white wine to the mushrooms while cooking to enhance their depth.
- You can substitute kale or Swiss chard for the spinach if you prefer a different leafy green.
