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Mushroom And Spinach Lasagna Recipe

Mushroom And Spinach Lasagna Recipe

Evelyn
A creamy, hearty vegetarian lasagna layered with golden sautéed mushrooms, wilted spinach, ricotta, and melted mozzarella. Easy to make, deeply satisfying, and perfect for a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 420 kcal

Equipment

  • Large skillet
  • 9x13 baking dish
  • Mixing bowl
  • Aluminum foil

Ingredients
  

  • 12 lasagna noodles, cooked and drained
  • 500 g cremini or white button mushrooms, sliced
  • 150 g fresh baby spinach
  • 2 cups whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 2 cups marinara or tomato sauce
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes optional
  • salt and black pepper to taste

Instructions
 

  • Preheat your oven to 190°C (375°F). Cook lasagna noodles according to package directions, drain, and lay flat.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes. Add garlic and stir for 30 seconds.
  • Add sliced mushrooms in a single layer. Cook without stirring too much for 7 minutes until golden and caramelized. Season with salt, pepper, and oregano.
  • Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
  • Mix ricotta, egg, half the mozzarella, and a pinch of salt in a bowl until combined.
  • Assemble: Spread a thin layer of tomato sauce on the bottom of the baking dish. Add noodles, then ricotta mixture, then mushroom-spinach filling, then sauce. Repeat layers.
  • Finish the top layer with noodles, remaining sauce, mozzarella, and Parmesan. Cover with foil.
  • Bake covered for 30 minutes, then uncover and bake for 15 more minutes until golden and bubbly.
  • Rest for at least 10 minutes before slicing and serving.

Notes

  • Brown the mushrooms properly - pale, wet mushrooms will make the filling watery.
  • If using frozen spinach, thaw and squeeze completely dry before adding.
  • Let the lasagna rest 10 minutes after baking so slices hold together.
  • Assemble up to 24 hours ahead and refrigerate before baking.
Keyword Mushroom And Spinach Lasagna Recipe