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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna: Comforting Layers of Flavor

Mushroom and Spinach Lasagna combines layers of pasta, mushrooms, and spinach for a hearty vegetarian meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 9 sheets Lasagna Noodles Cooked al dente for optimal layering.
  • 2 tablespoons Olive Oil Can substitute with versatile cooking oil.
  • 1 medium Onion Use yellow or sweet onion for best results.
  • 2 cloves Garlic Minced fresh garlic enhances flavor.
For the Filling
  • 8 ounces Sliced Mushrooms Experiment with diverse varieties for richer taste.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for brighter aroma.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/2 teaspoon Black Pepper Essential for seasoning.
  • 10 ounces Spinach Fresh or frozen; drain moisture from frozen.
For the Cheese Layer
  • 15 ounces Ricotta Cheese Can swap with cottage cheese for lighter option.
  • 2 cups Mozzarella Cheese Add more for extra cheesiness.
  • 1/2 cup Parmesan Cheese Adds a nutty flavor on top.
For Assembly & Moisture
  • 4 cups Marinara Sauce Store-bought can save time.

Equipment

  • 9x13-inch baking dish
  • Large pot
  • large skillet

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
    Mushroom and Spinach Lasagna
  2. Cook lasagna noodles in salted boiling water for 8-10 minutes until al dente, drain, and cool flat.
    Mushroom and Spinach Lasagna
  3. In a skillet, heat olive oil, sauté onion for 5 minutes, add garlic for 1 minute, then add mushrooms, thyme, salt, pepper, and cook until mushrooms are tender (5-7 minutes). Stir in spinach until wilted.
    Mushroom and Spinach Lasagna
  4. Spread marinara sauce on the bottom of the baking dish, layer with noodles, half of ricotta, half mushroom mixture, a third of each cheese, and repeat layers, finishing with marinara and remaining cheese.
    Mushroom and Spinach Lasagna
  5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
    Mushroom and Spinach Lasagna
  6. Cool for 10 minutes, garnish with basil, serve warm, and enjoy.
    Mushroom and Spinach Lasagna

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Allow for cooling time before slicing to help set the layers and prevent a mushy slice.

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