Mushroom and Spinach Lasagna
A hearty and comforting lasagna filled with earthy mushrooms and vibrant spinach, perfect for family gatherings or cozy nights in.
Ingredients
Lasagna Ingredients
- 9 pieces lasagna noodles Choose whole wheat for a healthier option.
- 2 tablespoons olive oil
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced Swap for your favorite mushroom variety.
- ½ teaspoon dried thyme
- to taste Salt and pepper
- 3 cups marinara sauce Store-bought or homemade.
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- for garnish Fresh basil leaves
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, followed by the minced garlic for about 1 minute until fragrant.
- Add the sliced mushrooms to the skillet along with thyme, salt, and pepper. Sauté until the mushrooms are tender, then stir in the chopped spinach and cook until wilted. Remove from heat.
Assembly
- Spread a layer of marinara sauce in the greased baking dish. Lay down 3 noodles, followed by half the ricotta, half the mushroom filling, and a third of the mozzarella and Parmesan.
- Repeat this layering process, finishing with a layer of marinara and the remaining cheeses on top.
Baking
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
- Allow the lasagna to cool slightly before garnishing with fresh basil leaves and serving warm.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator. Freeze individual portions for up to 3 months.