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Mushroom and Spinach Lasagna Recipe

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★★★★★

4.5 from 108 reviews

This Mushroom and Spinach Lasagna is a delicious vegetarian dish featuring tender lasagna noodles layered with a savory mushroom and spinach filling, creamy ricotta, and melted mozzarella and Parmesan cheeses. Baked to golden perfection, it’s a comforting and flavorful meal perfect for a family dinner or special occasion.

Ingredients

Scale

Lasagna and Sauce

  • 9 lasagna noodles
  • 3 cups marinara sauce
  • 2 tablespoons olive oil

Vegetable Filling

  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (cremini or button), sliced
  • ½ teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 cups fresh spinach leaves, chopped

Cheeses

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

Garnish

  • Fresh basil leaves

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
  2. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, according to package instructions. Drain and set aside.
  3. Prepare the Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent (about 3–4 minutes). Add garlic and cook for 1 minute. Add sliced mushrooms, dried thyme, salt, and pepper. Sauté until the mushrooms are tender and their liquid has evaporated. Add the chopped spinach and cook until wilted (about 2–3 minutes). Remove from heat and set aside.
  4. Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Lay 3 lasagna noodles on top of the sauce. Spread half the ricotta cheese, followed by half the mushroom mixture and a third of the mozzarella and Parmesan cheeses. Repeat the layers, finishing with a layer of marinara sauce and the remaining cheeses on top.
  5. Bake to Perfection: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
  6. Serve and Enjoy: Let the lasagna cool for a few minutes to set the layers. Garnish with fresh basil leaves and serve warm.

Notes

  • Make sure not to overcook the noodles; they should be al dente as they will continue to cook in the oven.
  • Use fresh mushrooms like cremini or button for the best flavor and texture.
  • If you want a cheesier top, add a little extra mozzarella and Parmesan in the final layer.
  • Letting the lasagna rest after baking helps the layers set and makes it easier to cut.
  • Feel free to substitute spinach with kale or Swiss chard if preferred.

Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian casserole, ricotta lasagna, easy lasagna recipe

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