Description
This mushroom and spinach lasagna is a flavorful and hearty vegetarian dish made with layers of ricotta, marinara sauce, mushrooms, spinach, and gooey melted cheese. It’s the perfect comfort food for family dinners or meal prepping for the week.
Ingredients
Scale
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms (cremini or button), sliced
- ½ tsp dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 egg
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook lasagna noodles until al dente, drain, and set aside.
- Heat olive oil in a skillet, sauté onions for 3 minutes, then add garlic and cook for 1 minute.
- Add mushrooms, thyme, salt, and pepper; cook for 7–10 minutes until soft. Stir in spinach and cook until wilted.
- In a bowl, mix ricotta, egg, oregano, and basil until combined.
- Spread marinara sauce in the baking dish, then layer 3 lasagna noodles. Add half of the ricotta mixture, half of the mushroom-spinach mixture, and a sprinkle of mozzarella and Parmesan.
- Repeat layers, finishing with marinara sauce and the remaining cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
- Let it rest for 10 minutes before slicing. Garnish with fresh basil and serve.
Notes
- Use no-boil lasagna noodles to save time.
- Drain cooked mushrooms and spinach well to avoid excess moisture.
- For extra flavor, add a pinch of red pepper flakes to the marinara sauce.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired