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Mushroom and Spinach Lasagna

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Mushroom and Spinach Lasagna is a hearty vegetarian comfort food layered with tender noodles, savory mushrooms, fresh spinach, creamy ricotta, rich marinara sauce, and melted cheese. Perfect for family dinners, holidays, or meal prep, this satisfying lasagna delivers classic flavor without the meat.

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 16 ounces mushrooms, sliced
  • 5 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese for topping

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package directions if not using oven-ready noodles. Drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the onion and cook for about 5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the mushrooms and cook for 8–10 minutes until browned and the moisture has evaporated.
  7. Stir in the spinach, Italian seasoning, salt, and black pepper and cook until wilted.
  8. In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley.
  9. Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
  10. Layer noodles, one-third of the ricotta mixture, one-third of the mushroom-spinach mixture, mozzarella cheese, and marinara sauce.
  11. Repeat the layers two more times.
  12. Finish with the remaining noodles, marinara sauce, mozzarella cheese, and Parmesan cheese.
  13. Cover with foil and bake for 30 minutes.
  14. Remove the foil and bake for an additional 15–20 minutes until golden and bubbly.
  15. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • Frozen spinach may be used if thawed and thoroughly drained.
  • A mix of cremini, portobello, and shiitake mushrooms adds extra depth of flavor.
  • Oven-ready noodles can be used to save preparation time.
  • Lasagna can be assembled a day ahead and refrigerated before baking.
  • Freeze baked or unbaked lasagna for up to 3 months for easy meal prep.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-and-spinach-lasagna-2/