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Mushroom Spinach Lasagna Vegetarian: 5 Comforting Layers

Mushroom Spinach Lasagna Vegetarian
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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!

Ingredients

Scale
  • 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

  1. Preheat your oven to 375°F (190°C).
  2. Finely chop your onion and mince the garlic.
  3. Clean the mushrooms thoroughly with a damp cloth and slice them.
  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.
  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.
  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.
  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.
  8. Spread a thin layer (about ½ cup) of marinara sauce on the bottom of a 9×13 inch baking dish.
  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.
  10. Evenly spread half of the ricotta-spinach mixture over the noodles.
  11. Spoon half of the cooked mushroom mixture over the ricotta layer.
  12. Sprinkle about 1 cup of shredded mozzarella cheese over the mushrooms.
  13. Top with another layer of noodles.
  14. Spread another layer of marinara sauce (about 1 cup) over the noodles.
  15. Repeat the ricotta-spinach, mushroom, and mozzarella layers.
  16. Place the final layer of noodles on top.
  17. Spread the remaining marinara sauce (about 1.5 – 2 cups) over these noodles, ensuring they are well covered.
  18. Finish by sprinkling the remaining mozzarella cheese and ¼ cup of Parmesan cheese over the top.
  19. Cover the baking dish tightly with aluminum foil.
  20. Bake for 45 minutes.
  21. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
  22. 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

Find it online: https://quizsavor.com/mushroom-spinach-lasagna-vegetarian/

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