Description

This Creamy Mushroom Spinach Lasagna is a comforting vegetarian dish featuring layers of tender lasagna noodles, a savory mushroom and spinach filling, creamy ricotta, melted mozzarella, and marinara sauce. Perfect for a hearty meal, it’s an easy-to-make Italian classic with a delicious twist that satisfies the palate and warms the soul.

Ingredients

Scale

Lasagna Base

9 lasagna noodles

Mushroom Spinach Filling

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
2 cups fresh spinach leaves, chopped

Cheese and Sauce

3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Garnish

Fresh basil leaves, for garnish

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain them carefully and set aside.
Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until translucent, then add minced garlic and cook for another minute. Add the sliced mushrooms, dried thyme, salt, and pepper, and sauté until the mushrooms are tender and any moisture has evaporated. Stir in the chopped spinach and cook until wilted. Remove the skillet from the heat.
Assemble Lasagna: Spread a layer of marinara sauce evenly on the bottom of the greased baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, then evenly distribute half of the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and Parmesan cheese on top. Repeat these layers starting with noodles, ricotta, mushroom filling, and cheeses. Finish with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheeses on top.
Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese on top is bubbly and golden brown.
Serve: Allow the lasagna to cool for a few minutes before serving. Garnish with fresh basil leaves and serve warm for the best flavor and texture.

Notes

Variations: Incorporate additional vegetables such as zucchini, bell peppers, or eggplant for more texture and flavor. For a vegan version, substitute all cheeses with plant-based alternatives.
Storage/Reheating: Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat using a microwave or warming oven set to 350°F until heated through.
Freezing: Unbaked lasagna can be frozen for up to 3 months. When ready to cook, bake directly from frozen or thaw overnight in the refrigerator before baking.