Description
This hearty and delicious Mushroom and Spinach Lasagna recipe combines sautéed mushrooms and fresh spinach with creamy ricotta and a rich tomato sauce, layered between tender lasagna noodles and topped with melted mozzarella and Parmesan cheese. Perfectly baked until bubbly and golden, this vegetarian lasagna is a satisfying meal for family or guests.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles (regular or no-boil)
- 1 jar (24 oz) marinara sauce (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped (optional)
Vegetable Filling
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button, cremini, or a mix)
- 4 cups fresh spinach, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Homemade Tomato Sauce (Optional)
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Lasagna Noodles: If using regular lasagna noodles, cook them according to the package instructions until al dente, then drain and set aside. If using no-boil noodles, you can skip this step.
- Prepare the Mushroom and Spinach Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook an additional 1 minute until fragrant. Add the sliced mushrooms and cook for about 5 to 7 minutes, until they release moisture and become golden brown. Stir in the chopped spinach and cook for another 2 to 3 minutes until wilted. Season with dried thyme, salt, and pepper to taste, then remove from heat and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, large egg, half of the grated Parmesan cheese, and fresh basil if using. Season with a pinch of salt and pepper and stir until smooth and well blended.
- Make the Tomato Sauce (if using homemade): Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the crushed tomatoes, dried oregano, garlic powder, salt, and pepper. Stir and let the sauce simmer gently for 10 to 15 minutes to meld the flavors. Adjust seasoning as needed. If not making homemade sauce, use the jarred marinara sauce.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer with lasagna noodles, half of the ricotta mixture, half of the mushroom and spinach filling, and a portion of shredded mozzarella cheese. Add another layer of sauce. Repeat the layers with remaining noodles, ricotta mixture, mushroom-spinach mixture, mozzarella, and sauce. Finish with a top layer of noodles covered with remaining marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 15 to 20 minutes, until the cheese is golden, bubbly, and slightly browned on top.
- Serve: Allow the lasagna to rest for 10 to 15 minutes after removing it from the oven; this resting period helps the layers set for easier slicing. Garnish with additional fresh basil or Parmesan cheese if desired. Serve warm and enjoy a comforting, flavorful meal!
Notes
- You can use regular lasagna noodles or no-boil noodles depending on your preference and time constraints.
- If you prefer a vegetarian sauce, ensure your marinara sauce does not contain meat.
- Fresh basil is optional but adds a nice herbaceous flavor to the ricotta mixture and garnish.
- Letting the lasagna rest before serving improves sliceability and presentation.
- This lasagna can be made a day ahead and refrigerated, just increase baking time by about 10-15 minutes if baking from cold.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
