Mushroom and Spinach Lasagna

Why make this recipe

Mushroom and Spinach Lasagna is a hearty dish that brings together rich flavors and nutritious ingredients. This recipe is perfect for family dinners or a cozy night in. It combines the earthiness of mushrooms with the freshness of spinach and the creaminess of cheeses, making it both satisfying and delicious. Plus, it’s a great way to sneak in some vegetables!

How to make Mushroom and Spinach Lasagna

Ingredients:

• 9 lasagna noodles
• 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

Directions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook Lasagna Noodles: Boil salted water in a large pot. Cook the lasagna noodles until al dente. Drain and set them aside.
3. Prepare Mushroom Filling: In a skillet, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes, then add minced garlic and cook for 1 more minute. Stir in the sliced mushrooms, thyme, salt, and pepper. Sauté until the mushrooms are tender. Add the chopped spinach and cook until it wilts. Remove from heat.
4. Assemble Lasagna: Spread a layer of marinara sauce at the bottom of your baking dish. Place 3 lasagna noodles over the sauce. Next, layer half of the ricotta, half of the mushroom mixture, and a third of the mozzarella and Parmesan cheese. Repeat these layers, finishing with a final layer of marinara sauce and the remaining cheese on top.
5. Bake: Cover the dish with foil and bake in the oven for 25 minutes. Then, uncover and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
6. Serve: Let the lasagna cool slightly before serving. Garnish with fresh basil leaves for added flavor and presentation.

How to serve Mushroom and Spinach Lasagna

This lasagna is best served warm. Cut it into squares and place a piece on each plate. You can add a side salad or garlic bread for a complete meal. A sprinkle of extra fresh basil or a drizzle of olive oil can enhance the flavor even more.

How to store Mushroom and Spinach Lasagna

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions. Just wrap them tightly and store them in the freezer for up to 3 months. To reheat, you can use the oven or microwave until heated through.

Tips to make Mushroom and Spinach Lasagna

• For a more intense mushroom flavor, you can use a mix of different mushrooms.
• Feel free to add other veggies, like zucchini or bell peppers, to boost nutrition and flavor.
• You can use no-boil lasagna noodles to save time, but make sure to adjust the baking time accordingly.

Variation

You can make this recipe gluten-free by using gluten-free lasagna noodles. For a vegan version, substitute the cheeses with dairy-free alternatives and use a plant-based marinara sauce.

FAQs

1. Can I make Mushroom and Spinach Lasagna ahead of time?
Yes, you can assemble the lasagna in advance and keep it in the fridge for a day before baking. Just cover it tightly with foil.

2. Is there a way to make the lasagna spicier?
Absolutely! You can add red pepper flakes to the mushroom mixture or use a spicier marinara sauce for an extra kick.

3. Can I use frozen spinach instead of fresh spinach?
Yes, frozen spinach works well too! Just make sure to thaw and squeeze out excess water before adding it to the filling.

Mushroom and Spinach Lasagna

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• Author: yolanda
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A hearty lasagna combining mushrooms, spinach, and creamy cheeses, perfect for family dinners.

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Ingredients

Scale 1x2x3x

• 9 lasagna noodles
• 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

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Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil salted water in a large pot. Cook the lasagna noodles until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes, then add the minced garlic and cook for 1 more minute.
4. Stir in the sliced mushrooms, thyme, salt, and pepper. Sauté until the mushrooms are tender. Add the chopped spinach and cook until it wilts. Remove from heat.
5. Spread a layer of marinara sauce at the bottom of your baking dish. Place 3 lasagna noodles over the sauce. Layer half of the ricotta, half of the mushroom mixture, and a third of the mozzarella and Parmesan cheese. Repeat these layers, finishing with a final layer of marinara sauce and the remaining cheese on top.
6. Cover the dish with foil and bake in the oven for 25 minutes. Then, uncover and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
7. Let the lasagna cool slightly before serving. Garnish with fresh basil leaves for added flavor and presentation.

Notes

This lasagna is best served warm with a side salad or garlic bread. Leftovers can be stored for up to 4 days in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 60mg

Keywords: lasagna, mushroom, spinach, vegetarian recipe, family dinner, Italian dish