Creamy Spinach & Mushroom Lasagna
This delightful and hearty lasagna combines creamy ricotta, tender mushrooms, and spinach, topped with gooey melted cheese for a satisfying vegetarian meal.
Ingredients
Lasagna Layers
- 9 noodles lasagna noodles Regular or gluten-free
- 2 cups ricotta cheese Add egg for richness if desired
- 3 cups fresh spinach, chopped Can substitute with thawed frozen spinach
- 2 cups mushrooms, sliced Remove excess moisture after cooking
- 2 cups mozzarella cheese, shredded For topping and layers
- 1/2 cup Parmesan cheese, grated For added flavor
- 2 cups marinara sauce Store-bought or homemade
Flavor Enhancers
- 2 cloves garlic, minced For sautéing with mushrooms
- 1 tablespoon olive oil For sautéing
- to taste Salt and pepper For seasoning
- 1 teaspoon Italian seasoning For added flavor
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sliced mushrooms; sauté until mushrooms are tender.
- Add chopped spinach to the skillet and cook until wilted. Season with salt, pepper, and Italian seasoning.
Assembly
- In a baking dish, spread a layer of marinara sauce.
- Layer with lasagna noodles, followed by ricotta cheese, the spinach and mushroom mixture, mozzarella cheese, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with layers of sauce and mozzarella on top.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before slicing and serving.
Notes
Serve with garlic bread and a fresh salad. Store leftovers wrapped tightly in the refrigerator for up to 4 days or freeze for up to 2 months.