Mushroom and Spinach Lasagna
A delightful twist on a classic favorite, this Mushroom and Spinach Lasagna features earthy mushrooms, tender spinach, and layers of creamy cheese, making it perfect for family dinners or gatherings.
Ingredients
Main ingredients
- 9 pieces lasagna noodles Cook according to package instructions.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon dried thyme
- Salt and pepper, to taste Adjust based on preference.
- 3 cups marinara sauce For layering.
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves, for garnish Add before serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring salted water to a boil and cook the lasagna noodles until they're al dente. Drain them and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the onion for about 3–4 minutes until translucent, then add the minced garlic for another minute.
- Stir in the sliced mushrooms along with thyme, salt, and pepper. Cook until the mushrooms are tender, then add the spinach and cook until just wilted. Remove from heat.
Assembly
- Begin with a layer of marinara sauce in your baking dish. Place 3 noodles on top, followed by half of the ricotta, half of the mushroom mixture, and a third of the mozzarella and Parmesan.
- Repeat the layers and finish with more marinara sauce and the remaining cheeses.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, allowing the cheese to become bubbly and golden.
Serving
- Let the lasagna cool slightly, then garnish with fresh basil before serving warm.
Notes
This lasagna is a great standalone dish but can be paired with a crisp salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 3 months.