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Mushroom And Spinach Lasagna

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Layer up a comforting vegetarian delight! This Mushroom and Spinach Lasagna boasts savory cremini mushrooms, wilted spinach, and a creamy ricotta-mozzarella blend.

Ingredients

Scale
  • 12–15 lasagna noodles (no-boil recommended)
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 (10 oz) bag fresh spinach
  • 1 (24 oz) jar marinara sauce
  • 1 (15 oz) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Step 1: Prepare the mushroom and spinach filling. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
  2. Step 2: Prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan cheese, and season with salt and pepper to taste. Mix well until everything is evenly combined.
  3. Step 3: Assemble the first layer. Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Lay 3-4 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, then layer half of the sautéed mushrooms and spinach on top. Sprinkle with 1/2 cup of shredded mozzarella.
  4. Step 4: Continue layering. Repeat the layering process: add another layer of marinara sauce (about 1 cup), followed by 3-4 noodles, the remaining ricotta mixture, the remaining mushrooms and spinach, and another 1/2 cup shredded mozzarella. Finish with a final layer of noodles, the remaining marinara sauce, the last 1 cup of shredded mozzarella, and the remaining 1/4 cup grated Parmesan cheese.
  5. Step 5: Bake the lasagna. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 10-15 minutes before serving to allow it to set.

Notes

  • Keep any leftover lasagna tightly covered in the fridge for up to 3-4 days, or freeze individual portions for future enjoyment; just wrap them well to maintain freshness.
  • To reheat, cover individual slices loosely with foil and warm in a 300°F (150°C) oven until heated through, or for a quick bite, a microwave works well.
  • Serve this hearty lasagna alongside a simple, crisp green salad with a light vinaigrette and a side of warm, crusty garlic bread to create a perfectly balanced and satisfying meal.
  • For a truly flavorful lasagna, really let those cremini mushrooms get a nice, deep brown caramelization in the pan; this brings out their rich, earthy taste and adds depth to every bite.

Nutrition

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