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Mushroom And Spinach Lasagna

Mouthwatering Mushroom and Spinach Lasagna for Cozy Nights

This Mushroom and Spinach Lasagna is a comforting vegetarian dish perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 oz Lasagna Noodles Use no-boil noodles for quicker prep
For the Filling
  • 8 oz Mushrooms Adds earthy flavor; try substituting with zucchini
  • 10 oz Fresh Spinach If using frozen, ensure it’s well-drained
  • 15 oz Ricotta Cheese Can swap with cottage cheese for a lighter version
  • 2 cloves Garlic Minced; garlic powder can work if needed
  • 1 medium Onion Chopped; shallots can add a milder touch
  • 1 tsp Dried Thyme Can substitute with basil
For the Cheeses
  • 8 oz Mozzarella Cheese Opt for fresh for best results
  • 1 oz Parmesan Cheese Nutritional yeast serves as a vegan substitute
For the Sauce
  • 2 cups Marinara Sauce Homemade is great; store-bought works well
  • 2 tbsp Olive Oil For sautéing; avocado oil can be used

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil, and carefully add the lasagna noodles. Cook them al dente according to the package instructions, about 8–10 minutes.
  3. Heat a large skillet over medium heat and drizzle in olive oil. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for an additional minute.
  4. Add sliced mushrooms, dried thyme, salt, and pepper. Cook until tender, about 6–8 minutes. Fold in fresh spinach and cook until just wilted, about 2–3 minutes.
  5. Spread a thin layer of marinara sauce in a greased 9x13-inch baking dish. Layer with noodles, ricotta cheese, mushroom and spinach mixture, and mozzarella and Parmesan cheese. Repeat until all ingredients are used, finishing with noodles topped with sauce and cheese.
  6. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes.
  7. Let cool for about 10 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Layer evenly to avoid dry spots. Let the lasagna cool for at least 10 minutes after baking for easier slicing.

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