Mushroom and Spinach Lasagna Recipe

Lasagna is a classic comfort food, and this Mushroom and Spinach Lasagna recipe brings a delicious vegetarian twist to the traditional dish. Packed with earthy mushrooms, fresh spinach, creamy ricotta, and layers of marinara sauce, this lasagna is perfect for a cozy dinner, family gatherings, or meal prep. Whether you’re a vegetarian or just looking for a meatless option, this lasagna is guaranteed to be a crowd-pleaser!

Why You’ll Love This Mushroom and Spinach Lasagna

Rich & Flavorful – A perfect balance of savory mushrooms, creamy ricotta, and tangy marinara sauce.
Easy to Make – Simple steps with common ingredients make this a stress-free recipe.
Nutritious & Filling – Loaded with protein, fiber, and vitamins from mushrooms and spinach.
Perfect for Meal Prep – Stores well in the fridge and tastes even better the next day!

Ingredients

For the Lasagna:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (cremini or button), sliced
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Fresh basil leaves for garnish

How to Make Mushroom and Spinach Lasagna

Step 1: Preheat & Prepare

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil.

Step 2: Cook the Lasagna Noodles

• Bring a large pot of salted water to a boil.
• Add the lasagna noodles and cook until al dente.
• Drain and set aside.

Step 3: Sauté the Vegetables

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the onion and sauté until soft and translucent (about 3-4 minutes).
• Stir in the garlic and cook for another minute until fragrant.
• Add the sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms are tender and their moisture evaporates (about 5-7 minutes).
• Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside.

Step 4: Assemble the Lasagna

1. Spread a thin layer of marinara sauce on the bottom of the baking dish.
2. Lay three lasagna noodles over the sauce.
3. Spread half of the ricotta cheese over the noodles, followed by half of the mushroom-spinach mixture.
4. Sprinkle with ⅓ of the mozzarella and Parmesan cheeses.
5. Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce on top.

Step 5: Bake the Lasagna

• Cover the dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Step 6: Serve & Enjoy

• Let the lasagna sit for 5-10 minutes before slicing.
• Garnish with fresh basil leaves and serve warm.

Tips for the Best Mushroom and Spinach Lasagna

✔ Use Fresh Ingredients – Fresh mushrooms and spinach add the best flavor and texture.
✔ Don’t Overcook the Noodles – Cook just until al dente to prevent mushy lasagna.
✔ Let It Rest – Allowing the lasagna to cool slightly helps it set and makes slicing easier.
✔ Make It Ahead – Assemble the lasagna a day ahead and refrigerate until ready to bake.

Storage & Reheating

Refrigerate: Store leftover lasagna in an airtight container for up to 5 days.
Freeze: Wrap individual portions in plastic wrap and freeze for up to 3 months.
Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave for a quick meal.

Frequently Asked Questions

Q: Can I use frozen spinach?
Yes! Thaw frozen spinach and squeeze out excess water before adding it to the skillet.

Q: What can I substitute for ricotta cheese?
You can use cottage cheese or a mix of ricotta and Greek yogurt for a lighter option.

Q: Can I make this gluten-free?
Absolutely! Just use gluten-free lasagna noodles.

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