Description

This Mushroom and Spinach Lasagna is a hearty vegetarian comfort dish featuring layers of tender lasagna noodles, creamy ricotta, sautéed mushrooms and spinach, and a rich marinara sauce, all baked to bubbly, golden perfection. Ideal for a family dinner, it offers a delightful combination of flavors and textures that will satisfy both vegetarians and meat-eaters alike.

Ingredients

Scale

Lasagna Noodles

9 lasagna noodles

Vegetable Mixture

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
2 cups fresh spinach leaves, chopped

Cheese and Sauce

3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Garnish

Fresh basil leaves, for garnish

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, following package instructions. Drain the noodles and set them aside.
Prepare Mushroom Filling: In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3 to 4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced mushrooms, dried thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are tender and their moisture has evaporated. Add the chopped spinach and cook just until wilted. Remove the skillet from heat.
Assemble Lasagna: Spread a thin layer of marinara sauce evenly on the bottom of the greased baking dish. Place 3 cooked noodles over the sauce. Layer half of the ricotta cheese evenly atop the noodles, then half of the mushroom and spinach mixture. Sprinkle one-third of the mozzarella and Parmesan cheeses over the filling. Repeat these layers: noodles, the remaining ricotta, the remaining mushroom mixture, and another third of mozzarella and Parmesan. Finish with a final layer of noodles, the remaining marinara sauce spread on top, and the last of the mozzarella and Parmesan cheeses.
Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes or until the cheese is bubbly and golden brown on top.
Serve: Allow the lasagna to cool for a few minutes after baking to set. Garnish with fresh basil leaves before slicing and serving warm.

Notes

For easier slicing and serving, let the lasagna rest for at least 10 minutes after baking.
You can substitute fresh spinach with frozen spinach (drained well) if needed.
Use a high-quality marinara sauce for best flavor or make your own.
To make it gluten-free, substitute the lasagna noodles with gluten-free noodles.
Adding a pinch of red pepper flakes to the mushroom sauté can add a nice subtle heat.