Mushroom and Spinach Lasagna is a delightful dish that brings warmth and comfort to any table. I love how the layers of rich marinara sauce combine with creamy ricotta and tender spinach, making every bite a little piece of heaven. It’s a recipe I often enjoy creating and sharing with loved ones.
Whenever I whip up this lasagna, I think of my sister Jennifer. She always insists on being my taste tester, and her smile when she takes the first bite makes it all worthwhile.
Your Ingredients List
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon 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
My Go-To Equipment
- 9×13-inch baking dish
- Large pot for boiling noodles
- Skillet
- Mixing bowls
- Spoon for layering
The Simple Steps to Follow
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil salted water in a large pot, cook the lasagna noodles to al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes, then add the minced garlic and cook for 1 more minute.
- Add the sliced mushrooms, dried thyme, salt, and pepper. Sauté until the mushrooms are tender.
- Stir in the fresh spinach leaves and cook until wilted. Remove the skillet from heat.
- Spread a layer of marinara sauce on the bottom of the greased baking dish.
- Place 3 lasagna noodles on top of the sauce.
- Add half of the ricotta cheese, half of the mushroom filling, and a third of the shredded mozzarella and grated Parmesan.
- Repeat the layers: another 3 noodles, the rest of the ricotta, the rest of the mushroom filling, and another third of the mozzarella and Parmesan.
- Finish with the last layer of noodles, cover with the remaining marinara sauce, and top with the rest of the cheeses.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes, garnish with fresh basil, and serve warm.
Healthy Twists on a Classic
If you want to make it healthier, consider using whole wheat lasagna noodles. You can also mix in extra vegetables, like zucchini or bell peppers, for added nutrition. For a lighter cheese option, use part-skim ricotta and mozzarella.
Serving Suggestions From My Table
I love serving my lasagna with a side salad and garlic bread. The freshness of the salad balances the richness of the lasagna. You can also pair it with a nice red wine if you’re feeling fancy!
Getting It Just Right
Make sure to let your lasagna rest for a few minutes before cutting. This helps the layers set, making it easier to serve. If you want a deeper flavor, you can let the mushroom filling cool and then mix in some fresh herbs.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm it in the oven until heated through.
Enjoy Every Moment
Cooking is more than just about food; it’s about creating memories with family and friends. Enjoy each step of making this Mushroom and Spinach Lasagna, and share the joy it brings with everyone around you.
A Few Common Questions
What can I use instead of mushrooms in Mushroom and Spinach Lasagna?
If you’re not a fan of mushrooms, you can substitute them with other vegetables like zucchini, eggplant, or bell peppers. Just make sure to sauté them until they are tender.
Can I prepare Mushroom and Spinach Lasagna in advance?
Absolutely! You can assemble the lasagna a day ahead and keep it in the refrigerator. Just be sure to cover it well with foil or plastic wrap. When ready to bake, add a few extra minutes to the cooking time.
How can I make Mushroom and Spinach Lasagna gluten-free?
To make this lasagna gluten-free, use gluten-free lasagna noodles. There are many brands available that work just as well without sacrificing taste.
Print
Mushroom and Spinach Lasagna
- Total Time: 55
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful lasagna with layers of marinara sauce, creamy ricotta, tender spinach, and savory mushrooms, perfect for sharing with loved ones.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon 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 the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil salted water in a large pot, cook the lasagna noodles to al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes, then add the minced garlic and cook for 1 more minute.
- Add the sliced mushrooms, dried thyme, salt, and pepper. Sauté until the mushrooms are tender.
- Stir in the fresh spinach leaves and cook until wilted. Remove the skillet from heat.
- Spread a layer of marinara sauce on the bottom of the greased baking dish.
- Place 3 lasagna noodles on top of the sauce.
- Add half of the ricotta cheese, half of the mushroom filling, and a third of the shredded mozzarella and grated Parmesan.
- Repeat the layers: another 3 noodles, the rest of the ricotta, the rest of the mushroom filling, and another third of the mozzarella and Parmesan.
- Finish with the last layer of noodles, cover with the remaining marinara sauce, and top with the rest of the cheeses.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes, garnish with fresh basil, and serve warm.
Notes
Let the lasagna rest for a few minutes before cutting for easier serving. You can also prepare it in advance and store it in the refrigerator.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: lasagna, mushroom, spinach, vegetarian, comfort food