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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna: Comforting Layers of Joy

This Mushroom and Spinach Lasagna is a delightful vegetarian twist on a classic dish, perfect for busy weeknights or special occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 ounces Lasagna Noodles Can substitute with gluten-free noodles for those avoiding gluten.
For the Filling
  • 2 tablespoons Olive Oil Extra virgin olive oil enhances the flavor profile.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Fresh garlic is preferred for the best intensity.
  • 8 ounces Mushrooms Cremini or button mushrooms work well; zucchini or eggplant can be great substitutes.
  • 1 teaspoon Dried Thyme Fresh thyme can be used; just adjust the amount accordingly.
  • to taste Salt Always use to taste for optimal flavor.
  • to taste Pepper Always use to taste for optimal flavor.
  • 6 ounces Spinach Fresh spinach is ideal, but frozen can work if thawed and drained.
  • 15 ounces Ricotta Cheese Mixing with heavy cream enhances creaminess.
For the Toppings
  • 2 cups Mozzarella Cheese Use fresh mozzarella for the best results; feel free to add extra for a cheesier dish.
  • 1/2 cup Parmesan Cheese Grated Parmesan melts better than block cheese.
  • 2 cups Marinara Sauce Homemade or quality store-bought options are recommended.

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a large pot, bring salted water to a rolling boil and cook lasagna noodles until al dente (8-10 minutes). Drain and rinse under cold water.
  3. Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent (3-4 minutes). Stir in minced garlic for another minute.
  4. Add sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until mushrooms are tender (5-7 minutes), then add spinach and sauté until wilted.
  5. Spread a layer of marinara sauce in the greased baking dish. Layer noodles, ricotta cheese, mushroom and spinach mixture, mozzarella, and Parmesan. Repeat layers, finishing with noodles and sauce on top.
  6. Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
  7. Let the lasagna cool for 10 minutes before serving. Garnish with freshly chopped basil.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 350mgIron: 3mg

Notes

Assemble the night before or freeze for later. To reheat, thaw in the fridge and bake at 350°F (175°C) for 25-30 minutes.

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