Description
A delicious and hearty Mushroom and Spinach Lasagna featuring layers of tender noodles, sautéed mushrooms and spinach, creamy ricotta and mozzarella cheeses, and rich marinara sauce, baked to perfection with a golden, bubbly cheese topping.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles (uncooked)
- 2 cups mushrooms (sliced)
- 4 cups fresh spinach (washed and chopped)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese (shredded)
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
Seasonings & Oils
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the lasagna evenly.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 5-7 minutes until softened and browned. Stir in minced garlic and cook for 1 more minute. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, oregano, and basil. Remove from heat and allow to cool slightly.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese and half of the shredded mozzarella cheese. Mix thoroughly to blend the cheeses well.
- Prepare Baking Dish: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- First Layer: Place three uncooked lasagna noodles over the sauce. Evenly spread half of the ricotta and mozzarella mixture on the noodles, then add half of the sautéed mushroom and spinach mixture. Pour 1 cup of marinara sauce on top and sprinkle 1/4 cup grated Parmesan cheese.
- Second Layer: Repeat layering with three more noodles, the remaining ricotta and mushroom-spinach mixture, another cup of marinara sauce, and another 1/4 cup grated Parmesan cheese.
- Top Layer: Layer the final three noodles, spread the remaining marinara sauce on top, sprinkle the rest of the mozzarella cheese and the remaining grated Parmesan cheese to finish.
- Bake Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and golden brown.
- Cool and Serve: Let the lasagna cool for about 10 minutes before slicing and serving to allow it to set and enhance flavors.
Notes
- Using uncooked lasagna noodles saves prep time but ensure sauce is sufficiently moist to cook noodles.
- You can substitute fresh spinach with frozen spinach (thawed and drained) if fresh is unavailable.
- For extra flavor, consider adding chopped onions while sautéing mushrooms.
- Letting lasagna rest before cutting helps hold layers together when serving.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: Mushroom lasagna, spinach lasagna, vegetarian Italian lasagna, baked pasta, easy vegetarian dinner
