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Mushroom And Spinach Lasagna Recipe - MushroomSalus

This Mushroom and Spinach Lasagna is a delightful vegetarian dish that layers tender sheets of pasta with a rich mushroom and spinach filling, creamy ricotta, and mozzarella cheese. It's perfect for a family dinner or a cozy gathering with friends.
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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 9x13 inch baking dish
  • 1 large skillet
  • 1 mixing bowl
  • 1 pot for boiling pasta
  • 1 oven

Ingredients
  

  • 12 noodles lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach
  • 15 ounces ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 24 ounces marinara sauce

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned, about 8 minutes.
  • Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the ricotta cheese, egg, oregano, salt, and pepper. Mix well.
  • Spread a thin layer of marinara sauce on the bottom of the baking dish. Lay 3 lasagna noodles over the sauce.
  • Spread half of the ricotta mixture over the noodles, followed by half of the mushroom and spinach mixture, and a third of the mozzarella cheese.
  • Repeat the layers: noodles, ricotta mixture, mushroom and spinach mixture, and more marinara sauce. Top with the remaining noodles, marinara sauce, and the rest of the mozzarella cheese and grated Parmesan.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 20 minutes or until the cheese is bubbly and golden.
  • Let the lasagna cool for about 10 minutes before slicing and serving.

Notes

You can use whole wheat lasagna noodles for a healthier option.
Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
The lasagna can be assembled ahead of time and stored in the refrigerator for a day before baking.