This Mushroom and Spinach Lasagna offers a delicious vegetarian twist on a classic dish, combining layers of mushrooms, spinach, and cheese for a crowd-pleasing meal.
Author:Emily
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:75 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
12 Lasagna Noodles
2 tablespoons Olive Oil
1 medium Onion
2 cloves Garlic
8 ounces Mushrooms
1 teaspoon Dried Thyme
to taste pinch Salt
to taste pinch Pepper
8 ounces Fresh Spinach
15 ounces Ricotta Cheese
2 cups Mozzarella Cheese
1/2 cup Parmesan Cheese
2 cups Marinara Sauce
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large pot, bring salted water to a vigorous boil. Add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté diced onions for 5 minutes, add minced garlic for 1 minute. Stir in mushrooms, dried thyme, salt, and pepper, cooking until mushrooms soften (about 5-7 minutes). Add spinach until wilted, then remove from heat.
Spread a thin layer of marinara sauce in the greased baking dish. Layer three noodles, half of the ricotta, half of the mushroom filling, and one-third of the mozzarella and Parmesan. Repeat this process and finish with remaining noodles, sauce, and cheeses on top.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
Let the lasagna cool for about 5-10 minutes before serving. Garnish with fresh basil leaves and slice into portions.
Notes
Feel free to substitute gluten-free noodles if needed.
Vegetable oil works as an alternative to olive oil.
Cooked frozen spinach can work as a substitute if drained well.
Mix in some heavy cream with ricotta for a richer texture.
Opt for a high-quality store-bought marinara sauce.