Dinner can be stressful for busy famіlies . When nights are packed , we want something that feels nice , but doesnt take forever . This Mushroom and Spinach Lаsagna is a dish you can try on any weeknight or for a casual get-together . Its warm layers , creamy cheese , and veggies bring smiles even when time is low .
Mushrooms are known as nature’s multivitamin . They pack vitamins and antioxidants into every bite . They also have a meaty feel , so they fill you up like meat without the cost . Spinach is loaded with iron and vitamins A , C , K . Putting both in your lasagna makes it yummy and good for you .
Follow these steps , and youll end up with a dish that both vegetariаns and kids will love . You can serve it for family dinner or bring it to a friend’s house . It always get compliments , even from picky eaters .
Why Mushroom And Spinach Lаsagna?
This lasagna is more than just layers of pasta and cheese . Mushrooms bring selenium and niacin to help your immune system and energy levels . They also have antioxidants that fight stressors in your body . Spinach adds iron and helps blood stay healthy . The combo creates a rich flavor and gives you a lot of good stuff in one meal .
It works for almost everyone . Kids usually cant tell its full of veggies . Adults who watch what they eat find it balanced , filling , and not too heavy . Plus , if you need vegan or gluten-free tweaks , you can swap ingredients and still get a great dish .
Ingredients
Here’s what you need to make this Mushroom and Spinach Lаsagna :
- Lasagna noodles (no-boil or regular)
- Fresh spinach (or frozen , thawed and drained)
- Mushrooms (button , cremini , or portobello , sliced)
- Ricotta cheese (or cottage cheese)
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Marinara sauce (store-bought or homemade)
- Eggs (to bind ricotta mix)
- Garlic , basil , oregano , salt , and pepper
Substitutions and Variations
- Vegan: use plant-based cheese and flax egg
- Gluten-free: swap noodles for zucchini slices or gluten-free pasta
Directions
1 Prepping the Veggies
Clean mushrooms with a damp cloth , then slice them thin . Heat oil in a pan on medium heat and add the mushrooms . Cook for 5-7 minutes until they release water and get a little brown .
Next , add spinach and cook 2-3 minutes until wilted . You dont need to overcook it . Just enough so it shrinks and mixes easy . Remove veggies and set aside .
2 Making the Cheese Mix
In a bowl , mix ricotta , eggs , salt , pepper , and some Parmesan . Stir until its smooth . If it feels too thick , add a spoon of sauce .
3 Assembling the Lаsagna
Preheat oven to 375°F (190°C) . Spread a bit of sauce on the bottom of a 9×13 pan so noodles dont stick .
Layer noodles , sauce , half the mushrooms , half the spinach , and some cheese mix . Sprinkle mozzarella on top .
Repeat layers: noodles , sauce , veggies , cheese mix , mozzarella . Finish with noodles , sauce , mozzarella , and Parmesan .
4 Baking
Cover pan with foil (dont let it touch the cheese) and bake 25 minutes . Take off foil and bake 15 more minutes until cheese is bubbly and a bit brown . Check center is hot (165°F / 74°C) .
5 Resting and Serving
Let lasagna rest 10 minutes before cutting . This helps it set and makes cleaner slices . Serve with garlic bread or salad .
Cooking Tips
- Cook mushrooms well to avoid a soggy lasagna
- Use thick sauce or drain extra liquid
- Store leftovers in fridge for 4 days or freeze up to 3 months
- Reheat in oven or microwave until warmed through
Nutritional Info (approx per serving)
- Calories: 350
- Protein: 20g
- Fat: 15g
- Carbs: 40g
FAQs
Can I use whole wheat noodles?
Yes , they add more fiber and nutrients.
How to make it gluten-free?
Swap noodles for zucchini or gluten-free pasta and check your sauces .
Can I prepare it ahead?
You can assemble it a day early , keep in fridge , then bake before serving .
What sides go well?
Garlic bread , green salad , or roasted veggies are great choices .
How to store leftovers?
Keep in an airtight container in fridge up to 4 days or freeze up to 3 months .
Conclusion
This Mushroom and Spinach Lаsagna shows how easy it is to pack veggies into a cozy meal . Its simple , tasty , and you can tweak it any way you like . Give it a try tonight or this weekend , and see why folks keep coming back for seconds .
Mushroom And Spinach Lasagna Recipe - MushroomSalus
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 oven
Ingredients
- 9 lasagna noodles lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped onion
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 6 cups fresh spinach You can use frozen spinach if fresh is not available; just be sure to thaw and drain it well.
- 2 cups ricotta cheese
- 1 egg egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste salt and pepper
- 24 ounces marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are browned and the liquid has evaporated, about 8 minutes.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, egg, half of the mozzarella, and half of the Parmesan cheese. Mix until well combined.
- To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of the baking dish. Place three lasagna noodles over the sauce.
- Spread one-third of the ricotta mixture over the noodles, followed by half of the mushroom and spinach mixture. Add another layer of marinara sauce, then repeat the layers (noodles, ricotta mixture, mushroom mixture, marinara).
- For the final layer, place the last three lasagna noodles on top. Spread the remaining marinara sauce over them and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing. Serve warm.
