Mushroom and Spinach Lasagna Recipe
A hearty and flavorful Mushroom and Spinach Lasagna featuring layers of tender noodles, sautéed mushrooms, fresh spinach, ricotta, and melted mozzarella cheese baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Lasagna Layer Ingredients
- 9 lasagna noodles
- 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
Mushroom Filling
- 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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil, cook the lasagna noodles until al dente, about 8–10 minutes, then drain and set aside.
- Prepare Mushroom Filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent, then add the minced garlic and cook for another minute. Add sliced mushrooms, dried thyme, salt, and pepper, and cook until the mushrooms are tender and most of their moisture has evaporated. Stir in the chopped fresh spinach and cook until wilted. Remove the skillet from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay down 3 noodles, followed by half the ricotta cheese spread evenly, then half of the mushroom and spinach filling. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses over the layer. Repeat the layering process with 3 more noodles, the remaining ricotta, remaining mushroom mixture, and another third of the mozzarella and Parmesan. Finish with the last 3 noodles, the remaining marinara sauce, and the rest of the mozzarella and Parmesan cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm for the best flavor and texture.
Notes
- Make sure to cook the lasagna noodles until just al dente to prevent them from becoming mushy during baking.
- If fresh spinach is unavailable, frozen spinach can be used but make sure to squeeze out excess liquid before adding to the mushroom mixture.
- Use a good quality marinara sauce for richer flavor, or make your own if preferred.
- Covering the lasagna with foil during baking helps prevent the cheese from burning while ensuring the whole dish heats evenly.
- Letting the lasagna rest before serving helps the layers set and makes it easier to slice.
