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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna
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Mushroom and Spinach Lasagna is a rich, creamy, and comforting vegetarian dish featuring layers of sautéed mushrooms, fresh spinach, ricotta, mozzarella, and parmesan cheeses baked between tender lasagna noodles with a light tomato sauce. This easy-to-make recipe delivers vibrant flavors, warm textures, and is highly customizable for various dietary preferences, perfect for family dinners and special occasions.

Ingredients

Scale

Vegetables & Aromatics

  • 1 cup finely chopped onions
  • 3 cloves garlic, minced
  • 3 cups fresh mushrooms (button, cremini, or portobello), sliced
  • 4 cups fresh spinach leaves

Cheeses

  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese, divided

Others

  • 9–12 lasagna noodles (regular or no-boil)
  • 3 cups mild tomato sauce
  • 3 tablespoons olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the Vegetables: Start by sautéing finely chopped onions and garlic in olive oil until fragrant. Add sliced mushrooms and cook until softened and golden. Stir in fresh spinach and cook just until wilted, then season with salt, pepper, and fresh herbs (basil and oregano).
  2. Make the Cheese Mixture: In a bowl, combine ricotta cheese with half of the grated Parmesan, a pinch of salt, and chopped fresh basil. Mix until smooth and creamy, ready to layer into the lasagna.
  3. Assemble the Lasagna: Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer noodles over the sauce, then add a portion of the vegetable mixture, dollops of the ricotta mixture, shredded mozzarella, and a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
  4. Bake to Perfection: Cover the dish with foil and bake at 375°F (190°C) for about 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 10 minutes before serving.

Notes

  • Drain Excess Moisture: Make sure to thoroughly drain sautéed mushrooms and spinach to prevent a watery lasagna.
  • Use Fresh Herbs: Fresh basil and oregano elevate the flavor much more than dried herbs in this dish.
  • Don’t Overload Cheese: Balance the cheese to veggie ratio to keep the lasagna light and fresh, not heavy.
  • Allow Resting Time: Letting the lasagna set after baking helps the layers firm up and slice nicely.
  • Use High-Quality Tomato Sauce: A simple, flavorful sauce makes all the difference and complements the creamy filling.

Nutrition

Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, creamy lasagna, easy lasagna, baked pasta, comfort food

Find it online: https://mealsbysarah.com/mushroom-and-spinach-lasagna/