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Mushroom and Spinach Lasagna

A comforting and flavorful vegetarian lasagna made with layers of mushrooms, spinach, ricotta, and marinara sauce, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 9 pieces lasagna noodles Whole wheat recommended for extra nutrition.
  • 2 tablespoons olive oil Use high quality extra virgin olive oil for best flavor.
  • 1 piece onion, finely chopped Sweet onion works wonderfully.
  • 3 cloves garlic, minced Fresh is always best.
  • 1 pound mushrooms, sliced Baby bella mushrooms are recommended.
  • 1/2 teaspoon dried thyme Fresh thyme can be used if available.
  • Salt and pepper to taste Enhances all ingredients.
  • 3 cups marinara sauce Choose a quality sauce without added sugars.
  • 2 cups ricotta cheese Whole milk ricotta is preferred.
  • 1 cup shredded mozzarella cheese Smoky mozzarella is a great choice.
  • 1/2 cup grated Parmesan cheese Use freshly grated for richer flavor.
  • 2 cups fresh spinach leaves, chopped Fresh is best, but frozen can be used.
  • Fresh basil leaves for garnish Adds a delightful aroma.

Method
 

Preparation
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish with olive oil.
  2. Cook the noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.
  4. Add sliced mushrooms, thyme, salt, and pepper to the skillet. Sauté for about 6-8 minutes until the mushrooms are browned and moisture is released.
  5. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
Assembly
  1. Spread a thin layer of marinara sauce in the greased baking dish. Place three lasagna noodles over the sauce, then layer with 1/3 of the ricotta cheese, 1/2 of the mushroom-spinach mixture, and 1/3 of the mozzarella cheese.
  2. Continue layering, ending with noodles on top, covered with the remaining marinara sauce and cheese.
Cooking
  1. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden.
  2. Once out of the oven, let it rest for 10-15 minutes before slicing.
Serving
  1. Garnish with fresh basil leaves before slicing and serving warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap slices in plastic wrap and keep in a freezer-safe container for about 2-3 months.