Mushroom Spinach Lasagna Vegetarian is a delightful dish that brings together layers of flavor and comfort in every bite. With earthy mushrooms and fresh spinach enveloped in creamy ricotta and tangy marinara, this lasagna is a perfect option for both weeknight dinners and special gatherings. Each layer is packed with nourishing ingredients, making it a wholesome choice for anyone seeking a vegetarian meal that doesn’t compromise on taste.
Why You’ll Love This Mushroom Spinach Lasagna Vegetarian
This Vegetarian Mushroom Spinach Lasagna is not only delicious but also incredibly versatile. Here are some reasons to love it:
- Rich in flavor with a satisfying creamy texture.
- Perfect for family dinners or entertaining guests.
- Easy to customize with your favorite vegetables or cheeses.
- Can be made ahead of time and stored for later.
- Low in calories while still providing a hearty meal.
- A wonderful option for meatless Monday or any vegetarian diet.
This dish is an excellent representation of meatless Mushroom Spinach Lasagna, showcasing the beauty of Italian cuisine.
Ingredients for Mushroom Spinach Lasagna Vegetarian
Gather these items:
- Lasagna Noodles (oven-ready or traditional)
- Cremini mushrooms (or a mix of wild mushrooms)
- Fresh spinach (10-12 ounces)
- Whole milk ricotta cheese
- Marinara sauce (about 3 cups total)
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Onion
- Garlic
- 1 large egg
- Italian seasoning blend
- Salt
- Black pepper
- Nutmeg (a pinch)
- Olive oil (extra virgin)
How to Make Mushroom Spinach Lasagna Vegetarian Step-by-Step
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Finely chop your onion and mince the garlic.
- Step 3: Clean the mushrooms thoroughly with a damp cloth and slice them.
- Step 4: If using fresh spinach, quickly blanch it in boiling water for about 30 seconds until wilted, then immediately transfer to an ice bath. Once cool, squeeze out as much water as you possibly can. If using frozen, thaw and squeeze dry. Chop the squeezed spinach roughly.
- Step 5: Heat about 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 6: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates, and they start to brown, about 8-10 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
- Step 7: In a large mixing bowl, combine the ricotta cheese, the thoroughly squeezed and chopped spinach, the large egg, ½ cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, a generous pinch of nutmeg, and salt and black pepper to taste. Mix well until everything is thoroughly combined.
- Step 8: Spread a thin layer (about ½ cup) of marinara sauce on the bottom of a 9×13 inch baking dish.
- Step 9: Arrange a single layer of lasagna noodles over the sauce. If using oven-ready noodles, make sure they don’t overlap too much. Break them if necessary to fit the dish.
- Step 10: Evenly spread half of the ricotta-spinach mixture over the noodles.
- Step 11: Spoon half of the cooked mushroom mixture over the ricotta layer.
- Step 12: Sprinkle about 1 cup of shredded mozzarella cheese over the mushrooms.
- Step 13: Top with another layer of noodles.
- Step 14: Spread another layer of marinara sauce (about 1 cup) over the noodles.
- Step 15: Repeat the ricotta-spinach, mushroom, and mozzarella layers.
- Step 16: Place the final layer of noodles on top.
- Step 17: Spread the remaining marinara sauce (about 1.5 – 2 cups) over these noodles, ensuring they are well covered.
- Step 18: Finish by sprinkling the remaining mozzarella cheese and ¼ cup of Parmesan cheese over the top.
- Step 19: Cover the baking dish tightly with aluminum foil.
- Step 20: Bake for 45 minutes.
- Step 21: Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
- Step 22: Once out of the oven, let the lasagna rest for at least 15-20 minutes before slicing and serving.
Pro Tips for the Best Mushroom Spinach Lasagna Vegetarian
Keep these in mind:
- Use fresh ingredients for best flavor.
- Let the lasagna cool before slicing to maintain layers.
- Can be made ahead and stored in the fridge.
- For a gluten-free option, use gluten-free lasagna noodles.
Best Ways to Serve Mushroom Spinach Lasagna Vegetarian
This Spinach and Mushroom Lasagna Recipe pairs wonderfully with a fresh side salad or garlic bread. For an added touch, serve it with a sprinkle of fresh basil or a drizzle of balsamic glaze for an elegant presentation. It can also be transformed into a Spinach Mushroom Lasagna Casserole for a family-style meal.
How to Store and Reheat Mushroom Spinach Lasagna Vegetarian
To store, cover tightly and refrigerate for up to 3-5 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This makes it ideal for meal prep or quick dinners throughout the week.
Frequently Asked Questions About Mushroom Spinach Lasagna Vegetarian
What is Mushroom Spinach Lasagna?
This dish is a layered pasta bake featuring mushrooms, spinach, and ricotta cheese, making it a delightful creamy Spinach Mushroom Lasagna that satisfies vegetarians and meat-lovers alike.
Can I make Mushroom Spinach Lasagna Vegetarian ahead of time?
Absolutely! You can prepare the lasagna a day ahead, refrigerate it, and bake it right before serving to enjoy a fresh and hearty meal.
How do I avoid common mistakes with Mushroom Spinach Lasagna Vegetarian?
Ensure you don’t overcook the vegetables, as they can release excess moisture. Allow the lasagna to rest after baking to maintain its structure when slicing.
Variations of Mushroom Spinach Lasagna Vegetarian You Can Try
For a twist, try adding layers of roasted red peppers or zucchini for added flavor and nutrition. You can also experiment with different cheeses, like goat cheese for a tangy kick or using a Mushroom Spinach Lasagna with Bechamel Sauce for a decadent touch. This Healthy Vegetarian Spinach Mushroom Lasagna can also include whole-grain noodles for a healthier option.
For more delicious recipes, check out our homemade tomato sauce or spaghetti with mushroom sauce. You can also explore Mediterranean chickpea salad for a refreshing side dish.
PrintMushroom Spinach Lasagna Vegetarian: 5 Comforting Layers
Indulge in this comforting Mushroom and Spinach Lasagna that combines earthy flavors and creamy textures. Perfect for a weeknight dinner or a special gathering, this vegetarian dish is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Lasagna Noodles (oven-ready or traditional)
- Cremini mushrooms (or a mix of wild mushrooms)
- Fresh spinach (10-12 ounces)
- Whole milk ricotta cheese
- Marinara sauce (about 3 cups total)
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Onion
- Garlic
- 1 large egg
- Italian seasoning blend
- Salt
- Black pepper
- Nutmeg (a pinch)
- Olive oil (extra virgin)
Instructions
- Preheat your oven to 375°F (190°C).
- Finely chop your onion and mince the garlic.
- Clean the mushrooms thoroughly with a damp cloth and slice them.
- If using fresh spinach, quickly blanch it in boiling water for about 30 seconds until wilted, then immediately transfer to an ice bath. Once cool, squeeze out as much water as you possibly can. If using frozen, thaw and squeeze dry. Chop the squeezed spinach roughly.
- Heat about 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates, and they start to brown, about 8-10 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, the thoroughly squeezed and chopped spinach, the large egg, ½ cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, a generous pinch of nutmeg, and salt and black pepper to taste. Mix well until everything is thoroughly combined.
- Spread a thin layer (about ½ cup) of marinara sauce on the bottom of a 9×13 inch baking dish.
- Arrange a single layer of lasagna noodles over the sauce. If using oven-ready noodles, make sure they don’t overlap too much. Break them if necessary to fit the dish.
- Evenly spread half of the ricotta-spinach mixture over the noodles.
- Spoon half of the cooked mushroom mixture over the ricotta layer.
- Sprinkle about 1 cup of shredded mozzarella cheese over the mushrooms.
- Top with another layer of noodles.
- Spread another layer of marinara sauce (about 1 cup) over the noodles.
- Repeat the ricotta-spinach, mushroom, and mozzarella layers.
- Place the final layer of noodles on top.
- Spread the remaining marinara sauce (about 1.5 – 2 cups) over these noodles, ensuring they are well covered.
- Finish by sprinkling the remaining mozzarella cheese and ¼ cup of Parmesan cheese over the top.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the lasagna rest for at least 15-20 minutes before slicing and serving.
Notes
- Use fresh ingredients for best flavor.
- Let the lasagna cool before slicing to maintain layers.
- Can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
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