Why You’ll Love This Recipe
- Vegetarian-Friendly: A delicious meatless option that doesn’t compromise on flavor.
- Rich in Flavor: The combination of mushrooms, spinach, and a blend of cheeses creates a savory and comforting meal.
- Make-Ahead Meal: Prepare it in advance and bake when ready, making it convenient for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves for garnish
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
- Cook the Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Mushroom and Spinach Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in the sliced mushrooms, dried thyme, salt, and pepper. Cook until the mushrooms are tender and any excess liquid has evaporated.
- Add the chopped spinach leaves to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
- Assemble the Lasagna:
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Place three lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture.
- Sprinkle a third of the mozzarella and Parmesan cheeses over the vegetables.
- Repeat the layers, finishing with a final layer of marinara sauce and the remaining cheeses 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 10–15 minutes, or until the cheese on top is bubbly and golden brown.
- Serve: Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh basil leaves and serve warm.
Servings and Timing
- Servings: 4–6 servings
- Preparation Time: Approximately 25 minutes
- Cooking Time: Around 40–45 minutes
- Total Time: Roughly 1 hour and 5–10 minutes
Variations
- Vegan Option: Substitute dairy cheeses with plant-based alternatives and ensure the marinara sauce is vegan-friendly.
- Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary restrictions.
- Additional Vegetables: Incorporate other vegetables like zucchini, bell peppers, or eggplant for added nutrition and flavor.
Storage/Reheating
- Storage: Cover and refrigerate leftovers for up to 3 days.
- Reheating: Reheat individual portions in the microwave until heated through, or warm the entire dish in the oven at 350°F (175°C) until hot.
FAQs
What types of mushrooms work best for this lasagna?
Cremini or button mushrooms are recommended for their flavor and texture, but you can use a mix of your favorite mushrooms.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready to bake, add an extra 10–15 minutes to the baking time if baking straight from the fridge.
Is it possible to freeze this lasagna?
Absolutely. Assemble the lasagna, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
How can I prevent the lasagna from becoming watery?
Ensure that the mushrooms are cooked until their moisture evaporates, and let the lasagna rest for a few minutes after baking to allow it to set.
What can I serve alongside this lasagna?
A crisp green salad or garlic bread pairs well with this dish, adding freshness and crunch.
Can I use fresh herbs instead of dried thyme?
Yes, fresh herbs like thyme or basil can enhance the flavor. Use about three times the amount of fresh herbs compared to dried.
Mushroom and Spinach Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna offers a delightful fusion of earthy mushrooms, fresh spinach, and creamy cheeses, layered between perfectly cooked lasagna noodles and tangy marinara sauce.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray or olive oil.
- Cook the Lasagna Noodles:
- Boil the lasagna noodles in salted water until al dente, according to package instructions.
- Drain and set aside.
- Prepare the Mushroom and Spinach Filling:
- In a large skillet, heat olive oil over medium heat.
- Sauté the chopped onion until translucent, about 3–4 minutes.
- Add minced garlic and cook for an additional minute.
- Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and excess liquid has evaporated.
- Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat.
- Assemble the Lasagna:
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Place three lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles.
- Evenly distribute half of the mushroom and spinach mixture over the ricotta.
- Sprinkle a third of the mozzarella and Parmesan cheeses over the vegetables.
- Repeat the layers, finishing with a final layer of marinara sauce and the remaining cheeses on top.
- Bake:
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the lasagna cool for a few minutes to set.
- Garnish with fresh basil leaves.
- Slice and serve warm.
Notes
- Seasoning: Remember to season each layer with salt, pepper, and desired herbs to ensure every bite is flavorful.
- Vegetable Preparation: Precook vegetables like onions, bell peppers, or spinach before layering to release their flavors and prevent excess moisture.
- Resting Time: Allow the lasagna to rest for 10–15 minutes after baking to set the layers and enhance flavors.
- No-Boil Noodles: If using no-boil noodles, add extra sauce to keep them moist during baking.
- Make-Ahead: Lasagna tastes even better the next day. Consider making it ahead and refrigerating overnight for enhanced flavors.
- Baking Tip: Cover with foil during baking to prevent the cheese from burning. Remove the foil towards the end to allow the cheese to brown.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
