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Mushroom and Spinach Lasagna

Mushroom and spinach lasagna slice on white plate showing layers of cheese, mushrooms, and spinach
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A rich and savory vegetarian lasagna that layers earthy mushrooms, vibrant spinach, and a creamy cheese mixture between sheets of pasta, all topped with marinara sauce and melted mozzarella.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 16 oz (450g) cremini mushrooms, sliced
  • 10 oz (280g) frozen spinach, thawed and squeezed dry
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 9–12 lasagna noodles, no-boil or regular
  • 15 oz (425g) ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 24 oz (680g) jar of marinara sauce

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add sliced mushrooms to the skillet and cook, stirring occasionally, until they have released their liquid and started to brown, about 8-10 minutes.
  5. Stir in thawed and squeezed spinach, dried thyme, salt, and pepper. Cook for 2-3 minutes until well combined. Remove from heat.
  6. In a large mixing bowl, combine ricotta cheese, beaten egg, and grated Parmesan cheese. Mix until smooth.
  7. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of lasagna noodles over the sauce. Spread one-third of the ricotta mixture over noodles, followed by one-third of mushroom and spinach mixture, about 2/3 cup marinara sauce, and 1/2 cup mozzarella cheese.
  9. Repeat the layering process two more times: noodles, ricotta, mushroom mixture, sauce, and mozzarella.
  10. For final top layer, place remaining noodles, rest of sauce, and remaining mozzarella cheese.
  11. Cover baking dish tightly with aluminum foil and bake for 30 minutes.
  12. Remove foil and bake for another 15-20 minutes, until cheese is bubbly and golden brown on top.
  13. Remove from oven and let lasagna rest for 10-15 minutes before slicing and serving. This resting time is included in total recipe time.

Notes

  • Squeezing as much water as possible out of the thawed spinach is critical to prevent a watery lasagna.
  • If using regular lasagna noodles, cook them al dente according to package directions before assembling.
  • Do not skip the resting time at the end as it ensures the lasagna holds its shape when cut.
  • For deeper mushroom flavor, use a mix of cremini and shiitake mushrooms.
  • Can be assembled up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to initial covered baking time.

Nutrition

Find it online: https://www.benefitiany.com/mushroom-and-spinach-lasagna/