This Mushroom and Spinach Lasagna is a hearty, comforting dish with layers of savory mushrooms, spinach, and creamy ricotta cheese, all nestled between perfectly cooked lasagna noodles. Topped with melted mozzarella and baked until golden, it’s a perfect vegetarian alternative that doesn’t compromise on flavor or satisfaction.
Recipe Tips and Tricks
- Sauté mushrooms properly: Ensure you cook the mushrooms until they release their moisture and start to brown, concentrating their flavor.
- Use no-boil noodles: This can save you time and avoid the hassle of pre-cooking noodles.
- Add a pinch of nutmeg to the ricotta mixture: This enhances the flavor of the spinach and gives it a lovely, aromatic touch.
- Let it rest before serving: After baking, let the lasagna sit for 10-15 minutes to allow it to set, making it easier to slice and serve.
Why You’ll Love This Recipe
This Mushroom and Spinach Lasagna is a winning dish for anyone looking for a satisfying and flavorful vegetarian meal. The mushrooms add a rich, earthy depth while the spinach gives it a fresh and vibrant feel. The layers of creamy ricotta, savory marinara, and gooey mozzarella create an irresistible combination that everyone will love. It’s a perfect dinner for family gatherings, weeknight meals, or special occasions. Plus, it’s easy to make in advance and reheats wonderfully, ensuring that each bite is just as delicious the next day.
Mushroom and Spinach Lasagna
This Mushroom and Spinach Lasagna combines creamy ricotta, savory mushrooms, fresh spinach, and mozzarella for a comforting vegetarian dinner.
Ingredients
- 12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach, washed and chopped
- 2 cups sliced mushrooms (button, cremini, or a mix)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon fresh basil (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles: If using regular noodles, cook according to package instructions. Drain and set aside. If using no-boil noodles, skip this step.
- Prepare the filling: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Add spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes. Remove from heat and set aside.
- Prepare the ricotta mixture: In a medium bowl, mix ricotta cheese, Parmesan cheese, oregano, and a pinch of salt and pepper.
- Assemble the lasagna: In a baking dish, spread a thin layer of marinara sauce. Add a layer of noodles, then spread half of the ricotta mixture over the noodles. Top with half of the mushroom-spinach mixture and a handful of mozzarella. Repeat with another layer of noodles, ricotta, and mushrooms. Finish with a final layer of noodles, the remaining marinara sauce, and mozzarella cheese.
- Bake: Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
- Let it rest: Allow the lasagna to sit for 10-15 minutes before slicing and serving. Garnish with fresh basil, if desired.
Notes
- For added depth of flavor, try roasting the mushrooms before adding them to the lasagna.
- If you want to make this ahead, assemble the lasagna and refrigerate overnight. Bake as directed the next day.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 545Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 62mgSodium 977mgCarbohydrates 55gFiber 5gSugar 8gProtein 32g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Spinach: Fresh spinach works best in this recipe, as it wilts down beautifully and has a tender texture when baked. If using frozen spinach, be sure to thoroughly drain it to avoid excess moisture.
- Mushrooms: Cremini, button, or a mix of wild mushrooms can be used to give a more complex flavor.
- Ricotta cheese: Full-fat ricotta provides a creamier texture, but part-skim can also be used if you prefer a lighter option.
- Tomato sauce: Homemade marinara is fantastic, but store-bought will work well too. Opt for a simple, flavorful variety with minimal added sugars and preservatives.
- Mozzarella: Fresh mozzarella gives a lovely, creamy melt, but shredded mozzarella can also be used for convenience.
- Lasagna noodles: You can use either traditional or no-boil noodles, depending on your preference.
Variations and Substitutions
- For a dairy-free version: Replace ricotta with a dairy-free ricotta or cashew cream, and use plant-based mozzarella.
- Add protein: For a non-vegetarian twist, add cooked ground turkey, chicken, or sausage for extra heartiness.
- Herbs and spices: Experiment with adding fresh basil or thyme to the sauce for added flavor.
- Add more veggies: Feel free to add in other vegetables, such as roasted zucchini, eggplant, or bell peppers, for a more colorful lasagna.
Storage Options
- Refrigeration: Store leftover lasagna in an airtight container in the fridge for up to 4-5 days.
- Freezing: Lasagna freezes beautifully. To freeze, allow it to cool completely, cover it tightly with plastic wrap or foil, and freeze for up to 3 months.
- Reheating: Reheat individual slices in the microwave or warm the whole lasagna in the oven at 350°F for 20-25 minutes, covered with foil.
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