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Mushroom And Spinach Lasagna

Mushroom And Spinach Lasagna

Evelyn
A creamy, hearty mushroom and spinach lasagna layered with ricotta, mozzarella, and savory sautéed vegetables. Easy to make, fully vegetarian, and perfect for weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian-American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing bowl

Ingredients
  

  • 12 lasagna noodles, oven-ready or regular boiled
  • 2 tbsp olive oil
  • 400 g cremini mushrooms, sliced about 14 oz
  • 3 cups fresh spinach, roughly chopped
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • 2 cups ricotta cheese
  • 1 large egg
  • 1/4 tsp ground nutmeg
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • fresh basil for garnish optional

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
  • Add mushrooms, oregano, salt, and pepper. Cook for 7 to 8 minutes, stirring occasionally, until golden and the liquid has evaporated.
  • Stir in spinach and cook for about 2 minutes until fully wilted. Remove from heat and allow to cool slightly.
  • Combine ricotta, egg, nutmeg, and a pinch of salt in a mixing bowl. Stir until smooth and creamy.
  • Spread a thin layer of marinara sauce across the bottom of the prepared baking dish.
  • Layer noodles over the sauce, then spread half the ricotta mixture, half the mushroom-spinach filling, and a layer of mozzarella. Repeat the layers once more.
  • Top with the final noodle layer, remaining marinara, remaining mozzarella, and all the Parmesan spread evenly across the top.
  • Cover tightly with aluminum foil and bake for 35 minutes.
  • Remove the foil and bake for another 13 to 15 minutes until the top is golden and the edges are bubbling.
  • Rest the lasagna for 10 minutes before slicing and serving.

Notes

  • Cook mushrooms until fully dry before layering - this is the key to avoiding a watery lasagna.
  • If using frozen spinach, squeeze out all moisture before adding to the pan.
  • The lasagna can be assembled up to 24 hours ahead and refrigerated before baking.
  • Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.
Keyword Mushroom And Spinach Lasagna