Description
A rich and creamy Mushroom and Spinach Lasagna featuring layers of tender mushrooms, fresh spinach, ricotta cheese, marinara sauce, and gooey mozzarella. This comforting vegetarian dish is perfect for a hearty family dinner or meal prep.
Ingredients
Scale
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms (cremini or button), sliced
- ½ tsp dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 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
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil and sauté onions until soft. Add garlic and cook for 30 seconds.
- Stir in mushrooms, thyme, salt, and pepper. Cook until tender and moisture evaporates.
- Add chopped spinach and cook for 2–3 minutes until wilted. Remove from heat.
- Spread a thin layer of marinara sauce in the baking dish.
- Layer lasagna noodles, ricotta, mushroom mixture, and shredded cheese. Repeat layers.
- Finish with marinara sauce and a top layer of cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- For extra flavor, add red pepper flakes or Italian seasoning.
- Let the lasagna sit before slicing for the best texture.
- Prep Time: 25 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian