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Mushroom and Spinach Lasagna

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Mushroom and Spinach Lasagna is a wholesome, flavorful vegetarian dish featuring layers of creamy ricotta, earthy mushrooms, fresh spinach, and savory marinara sauce. Perfect for any occasion, this comforting lasagna offers a balance of rich flavors and nutritional goodness. It’s a great choice for meal prep and can easily be customized for gluten-free or vegan diets.

Ingredients

12 lasagna noodles, cooked al dente

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 oz mushrooms, sliced

10 oz fresh spinach, chopped

1 (15 oz) container ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups marinara sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Fresh basil leaves for garnish (optional)

Instructions

  • Preheat oven to 375°F (190°C).

  • Cook lasagna noodles according to package instructions, drain, and set aside.

  • Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for 3-4 minutes until softened.

  • Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become golden.

  • Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

  • In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and Parmesan. Add salt, pepper, oregano, and basil, then mix until smooth.

  • Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Add a layer of lasagna noodles, then spread with the ricotta mixture and top with the mushroom-spinach mixture. Repeat the layers, finishing with noodles, marinara sauce, and the remaining mozzarella.

  • Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

  • Let cool for a few minutes before slicing and serving. Garnish with fresh basil if desired.

Notes

  • Storage: Leftover lasagna can be stored in an airtight container in the fridge for up to 4 days.

  • Freezing: Wrap individual portions tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.

  • Reheating: Reheat in the oven at 350°F (175°C) for 20-25 minutes or microwave individual portions for 2-3 minutes.

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