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Mushroom And Spinach Lasagna Recipe

Mushroom and Spinach Lasagna Recipe for Cozy Nights

This Mushroom and Spinach Lasagna blends earthy flavors and creamy textures, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 1 box Lasagna Noodles Use no-boil noodles to simplify preparation.
  • 2 tablespoons Olive Oil A mild cooking oil; can substitute with vegetable oil.
  • 1 cup Onion (finely chopped) Adds sweetness and depth.
  • 3 cloves Garlic (minced) Adjust quantity based on preference.
  • 8 ounces Mushrooms (sliced) Cremini or shiitake enhance flavor.
  • 1 teaspoon Dried Thyme Use fresh thyme for more vibrant taste.
  • 4 cups Spinach (chopped) Can substitute with kale or Swiss chard.
For the Cheese Layers
  • 15 ounces Ricotta Cheese Creamy texture; cottage cheese can be used for lower fat.
  • 2 cups Mozzarella Cheese (shredded) Melts beautifully for topping.
  • 1/2 cup Parmesan Cheese (grated) Can use Pecorino Romano for richer flavor.
For the Sauce
  • 2 cups Marinara Sauce Use homemade or store-bought.

Equipment

  • baking dish
  • skillet
  • pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. Bring salted water to a boil and cook the no-boil lasagna noodles according to package instructions until al dente.
  3. Heat olive oil in a large skillet. Sauté the onions for 3-4 minutes until translucent, then add garlic.
  4. Add sliced mushrooms, thyme, salt, and pepper to the skillet, cooking until moisture evaporates. Stir in chopped spinach and wilt.
  5. Spread a layer of marinara sauce in the baking dish, place noodles on top, add half of the ricotta, and half of the mushroom mixture. Sprinkle with mozzarella and parmesan.
  6. Repeat the layering process with remaining ingredients and finish with a layer of noodles topped with marinara sauce.
  7. Cover lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes.
  8. Allow to cool for 10-15 minutes before slicing and serve garnished with fresh basil.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This lasagna is make-ahead friendly, intensifying flavors when prepared a day in advance.

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