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Mushroom And Spinach Lasagna Recipe - MushroomSalus

This Mushroom and Spinach Lasagna is a rich and hearty dish, perfect for a comforting meal. Layers of tender pasta are interspersed with a savory mixture of mushrooms, spinach, and cheese, creating a satisfying vegetarian option that everyone will love.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

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.

Notes

You can use frozen spinach if fresh is not available; just be sure to thaw and drain it well.
Feel free to add other vegetables like zucchini or bell peppers for added flavor and nutrition.
This lasagna can be prepared ahead of time and stored in the refrigerator until ready to bake. Just increase cooking time if baking from cold.