Mushroom and Spinach Lasagna Recipe
This Mushroom and Spinach Lasagna blends earthy mushrooms, creamy cheeses, and tangy marinara sauce in perfect harmony. It’s a rich, vegetarian lasagna that’s hearty and comforting, making it a delicious option for meatless meals.
- Prep Time: 25 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour 5–10 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package instructions, drain, and set aside.
- In a skillet, heat olive oil, cook onion for 3-4 minutes, add garlic, and cook for 1 minute.
- Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release their moisture. Add spinach and cook until wilted.
- In the baking dish, layer sauce, noodles, ricotta, mushroom mixture, and cheese. Repeat layers.
- Cover with foil, bake for 25 minutes. Remove foil, bake for another 10-15 minutes.
- Garnish with basil and serve.
Notes
- Let the lasagna rest for 10-15 minutes before serving for easier slicing.
- You can make ahead and refrigerate overnight.
