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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna
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Mushroom and Spinach Lasagna is a rich and comforting meatless dish combining tender mushrooms, fresh spinach, creamy ricotta, mozzarella, and Parmesan cheeses layered with pasta and marinara sauce. This easy-to-make recipe offers a wholesome, savory meal perfect for vegetarians or anyone seeking a flavorful plant-based dinner option that’s nutritious, customizable, and satisfying.

Ingredients

Scale

Vegetables and Aromatics

  • 8 oz fresh cremini or button mushrooms, cleaned and sliced
  • 5 oz fresh spinach, washed and drained
  • 2 cloves garlic, minced
  • 1 small onion, chopped

Cheeses

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

Other Ingredients

  • 9–12 lasagna noodles (no-boil or traditional boiled)
  • 3 cups marinara sauce
  • 2 tbsp olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • Dried herbs (basil or oregano), to taste

Instructions

  1. Prepare the vegetables: Clean and slice the mushrooms thoroughly. In a large skillet, heat olive oil over medium heat and sauté minced garlic and chopped onions until fragrant and translucent. Add the mushrooms and cook until golden and their moisture evaporates. Stir in the fresh spinach last and cook just until wilted. Season with salt, pepper, and your choice of dried herbs, then remove from heat.
  2. Cook the lasagna noodles: If using traditional noodles, boil them in salted water following the package instructions until al dente. Drain and separate to prevent sticking. If using no-boil noodles, skip this step but ensure your sauce is sufficiently moist to soften the noodles during baking.
  3. Mix cheese filling: In a bowl, combine ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Season lightly with salt, pepper, and optional Italian herbs. Stir well until creamy and well combined.
  4. Assemble the layers: Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking. Arrange a layer of noodles over the sauce, then spread half of the mushroom and spinach mixture on top. Add dollops of the cheese filling evenly over the vegetables, followed by another spoonful of marinara sauce. Repeat these layers (noodles, veggies, cheese filling, sauce), finishing with a top layer of noodles covered generously with remaining marinara sauce and the combined remaining mozzarella and Parmesan cheeses.
  5. Bake until bubbly: Cover the assembled lasagna with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the top cheese layer is golden and bubbly. Remove from oven and let rest for about 10 minutes before slicing to allow it to set perfectly.

Notes

  • Drain cooked spinach well to avoid excess moisture making the lasagna watery.
  • Use a mix of mushrooms (cremini, shiitake, button) for deeper, complex flavor.
  • Allow the lasagna to rest after baking for clean slicing and better texture.
  • Season each layer lightly to balance flavors throughout the dish.
  • Cover the dish while baking to prevent drying or burning the top before the inside is fully cooked.

Nutrition

Keywords: mushroom spinach lasagna, vegetarian lasagna, meatless dinner, cheesy lasagna, plant-based meal

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