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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna: Comforting Layers of Flavor

This Mushroom and Spinach Lasagna is a delightful vegetarian feast that combines comforting layers of flavor and texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 oz Lasagna Noodles substitute with gluten-free noodles if desired
For the Filling
  • 2 tbsp Olive Oil any cooking oil can be substituted
  • 1 large Onion or shallots as a substitute
  • 2 cloves Garlic fresh or garlic powder can be used
  • 8 oz Mushrooms can swap with zucchini, eggplant, or cauliflower
  • 1 tsp Dried Thyme fresh thyme also works
  • to taste Salt adjust to personal taste
  • to taste Pepper adjust to personal taste
  • 6 cups Spinach fresh or frozen, wilt fresh before adding
For the Cheesy Layers
  • 15 oz Ricotta Cheese cottage cheese can be a lighter substitute
  • 2 cups Mozzarella Cheese consider using any melting cheese
  • 0.5 cups Parmesan Cheese nutritional yeast for a vegan option
For the Sauce
  • 24 oz Marinara Sauce high-quality store-bought or homemade

Equipment

  • oven
  • large pot
  • large skillet
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions for Mushroom and Spinach Lasagna
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a large pot, bring salted water to a rolling boil. Carefully add lasagna noodles and cook until al dente, usually about 8-10 minutes. Then drain and rinse with cold water.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic, followed by sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender, about 5-7 minutes. Finally, add spinach and cook until wilted, about 2 minutes, then remove from heat.
  4. Spread a thin layer of marinara sauce on the bottom of the greased baking dish. Layer in noodles, dollops of ricotta, mushroom and spinach filling, and mozzarella and Parmesan cheese. Repeat until you run out of ingredients, finishing with sauce and cheese on top.
  5. Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
  6. Allow the lasagna to rest for about 10 minutes before serving. Garnish with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Mushroom and Spinach Lasagna is easy to customize with different vegetables or cheeses based on your preferences.

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