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Mushroom And Spinach Lasagna

Mushroom and Spinach Lasagna

This Mushroom and Spinach Lasagna is a comforting weeknight delight, made with fresh ingredients and rich flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 sheets Lasagna Noodles Use oven-ready for quick assembly.
For the Filling
  • 8 oz Mushrooms Any variety like button or cremini.
  • 6 cups Spinach Fresh is best; can use frozen.
  • 15 oz Ricotta Cheese Can substitute with cottage cheese.
  • 8 oz Mozzarella Cheese Fresh or shredded for convenience.
  • 1/2 cup Parmesan Cheese Can use Pecorino Romano as alternative.
For the Sauce
  • 24 oz Marinara Sauce High-quality homemade or store-bought.
For Aromatics and Seasoning
  • 1 medium Onion Yellow or white, shallots optional.
  • 3 cloves Garlic Fresh minced for best flavor.
  • 1 tsp Thyme (dried)
  • 1 tsp Salt
  • 1/2 tsp Pepper
For Cooking
  • 2 tbsp Olive Oil Can substitute with vegetable or canola oil.

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Pot
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and generously grease a 9x13-inch baking dish.
  2. If using regular lasagna noodles, boil them in salted water for 7–8 minutes until al dente, then drain and cool on parchment paper.
  3. In a skillet, heat olive oil and sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for another minute.
  4. Add sliced mushrooms, thyme, salt, and pepper to the skillet. Sauté for 5–7 minutes until mushrooms are tender.
  5. Fold in fresh spinach and cook for 2-3 minutes until wilted.
  6. Spread a layer of marinara sauce in the baking dish, add noodles, half of the ricotta, mushroom-spinach mixture, mozzarella, and Parmesan.
  7. Repeat the layering process with marinara, noodles, remaining ricotta, mushroom-spinach mix, mozzarella, and Parmesan.
  8. Top with a final layer of noodles, marinara, and remaining mozzarella and Parmesan cheeses.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 10–15 minutes until golden and bubbly.
  10. Allow the lasagna to cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Season every layer with salt and pepper. Avoid overcooking noodles to keep them al dente. Rest for easy slicing.

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