Creamy Spinach and Mushroom Lasagna
A rich and creamy lasagna filled with layers of spinach, mushrooms, and three kinds of cheese, perfect for weeknight dinners or special occasions.
Ingredients
Lasagna Components
- 12 oz Lasagna noodles Cook according to package instructions
- 15 oz Ricotta cheese Can add nutmeg for extra flavor
- 16 oz Mozzarella cheese Divided for layering
- 8 oz Parmesan cheese Divided for layering
- 4 cups Fresh spinach Can substitute with frozen spinach
- 8 oz Sliced mushrooms
- 2 cloves Minced garlic
- 1 cup Chopped onion
- 2 tbsp Olive oil For sautéing vegetables
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 1 tbsp Italian seasoning
- 24 oz Marinara sauce
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; once done, set them aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the onions and garlic until they turn translucent.
- Add the sliced mushrooms and cook until they soften. Toss in the spinach and cook until just wilted. Season with salt, pepper, and a sprinkle of Italian seasoning.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
Layering and Baking
- Grab your baking dish and start by spreading a layer of marinara sauce on the bottom. Begin layering: add noodles, the ricotta mixture, the sautéed spinach and mushroom mix, and another layer of marinara sauce. Repeat until you’ve used all the ingredients, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before digging in!
Notes
For a rustic presentation, cut the lasagna into squares and serve with fresh chopped herbs. Pair with a side salad or a glass of red wine.