Description
This Mushroom and Spinach Lasagna recipe is a delightful twist on the classic, with layers of savory mushrooms, creamy ricotta, and fresh spinach, all nestled between sheets of tender lasagna noodles and gooey cheeses. A comforting and satisfying dish perfect for family dinners or gatherings.
Ingredients
Scale
For the Lasagna:
- 9 lasagna noodles
For the Filling:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the Noodles: Boil lasagna noodles until al dente, then drain and set aside.
- Saute the Vegetables: In a skillet, sauté onions, garlic, and mushrooms with thyme, salt, and pepper until tender.
- Add Spinach: Stir in chopped spinach until wilted. Set aside.
- Assemble: Layer marinara sauce, noodles, ricotta, mushroom mixture, and cheeses in the baking dish.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10-15 minutes until golden.
Notes
- You can customize the filling with additional vegetables or herbs.
- Allow the lasagna to rest for a few minutes before serving to set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Mushroom and Spinach Lasagna, Vegetarian Lasagna, Comfort Food Recipe
