Mushroom and Spinach Lasagna
This hearty and comforting Mushroom and Spinach Lasagna is layered with savory mushrooms, fresh spinach, and creamy cheeses, making it a delightful and satisfying meal perfect for any occasion.
Ingredients
Lasagna Ingredients
- 12 oz Lasagna noodles Thicker noodles give more chew.
- 1 tablespoon Olive oil For sautéing.
- 8 oz Mushrooms, sliced Use cremini or portobello if desired.
- 6 oz Fresh spinach Can use frozen spinach, thawed and drained.
- 15 oz Ricotta cheese Use a modest amount.
- 1 cup Mozzarella cheese, shredded Pre-shredded is acceptable, but may alter texture.
- 1/2 cup Parmesan cheese, grated For topping.
- 24 oz Marinara sauce For layering.
- 2 cloves Garlic, minced For flavor.
- 1 medium Onion, chopped Sauté until translucent.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
- 1 teaspoon Italian seasoning For added flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add sliced mushrooms and cook until tender, then add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
Assembly
- In a baking dish, spread a layer of marinara sauce.
- Place a layer of lasagna noodles on top, followed by a layer of the mushroom and spinach mixture, and dollops of ricotta cheese.
- Sprinkle mozzarella and Parmesan on top.
- Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
For best results, let the lasagna rest after baking to prevent it from spilling out when cut. You can make it ahead of time and refrigerate for up to 24 hours before baking.