Print

Mushroom and Spinach Lasagna Recipe

Mushroom and Spinach Lasagna Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.3 from 24 reviews

This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian twist on a classic dish. With layers of tender lasagna noodles, a savory mushroom and spinach filling, creamy ricotta, melted mozzarella, and marinara sauce, it’s the perfect comfort food for any occasion. This easy-to-make lasagna is packed with flavor and will leave everyone asking for seconds!

Ingredients

Lasagna Noodles:

  • 9 lasagna noodles

Mushroom Filling:

  • 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

  1. Preheat the Oven: Preheat to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook Lasagna Noodles: Boil salted water, cook noodles to al dente, drain, and set aside.
  3. 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.
  4. 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.
  5. Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 10–15 more minutes until cheese is bubbly and golden.
  6. 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.

Nutrition

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