Indulgent Mushroom and Spinach Lasagna Recipe You’ll Love

A comforting Mushroom and Spinach Lasagna recipe that's a must-try for vegetarians and meat-lovers alike.

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Course: Dinner

Cuisine: Italian

Keyword: comfort food, cozy dinner, easy lasagna recipe, Italian cuisine, Mushroom and Spinach Lasagna, vegetarian lasagna

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 400kcal

Equipment

9x13-inch baking dish
Skillet

Ingredients

For the Lasagna

12 sheets Lasagna Noodles Consider using no-boil noodles for quicker prep.
2 tablespoons Olive Oil Can substitute with vegetable oil.
1 large Onion Yellow or white onions work best.
3 cloves Garlic Fresh garlic is preferred.
8 ounces Mushrooms (sliced) Cremini or button mushrooms are ideal.
1 teaspoon Dried Thyme Fresh thyme makes a lovely substitute.
10 ounces Spinach (chopped) Fresh or frozen spinach works.

For the Cheesy Layers

15 ounces Ricotta Cheese Cottage cheese can be used for a lighter version.
2 cups Mozzarella Cheese (shredded) Part-skim mozzarella is a healthier option.
1/2 cup Parmesan Cheese (grated) Can swap for Pecorino Romano.

For the Sauce

24 ounces Marinara Sauce Homemade or store-bought sauces are both fantastic.

Instructions

Directions

Preheat the oven to 375°F (190°C).
Grease a 9x13-inch baking dish with olive oil or cooking spray.
Boil salted water and cook lasagna noodles according to package instructions until al dente; then drain.
Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes.
Add minced garlic and sauté for another minute.
Stir in sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms are tender and the liquid has evaporated, approximately 5-7 minutes.
Fold in the chopped spinach, cooking until wilted, around 2-3 minutes. Then, set aside.
Layer marinara sauce at the bottom of the greased dish. Add a layer of noodles, ricotta, the mushroom filling, and sprinkle some mozzarella and parmesan. Repeat layers, finishing with sauce on top.
Cover with foil and bake for 25 minutes. Then uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Let cool for a few minutes, garnish with fresh basil, and slice to serve.

Notes

Optional: Garnish with extra Parmesan for added flavor. Storage: Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

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