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Mushroom and Spinach Lasagna

A comforting and hearty dish that combines layers of earthy mushrooms, nutritious spinach, creamy cheeses, and zesty tomato sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Lasagna Components
  • 12 pieces Lasagna noodles You can use whole wheat or gluten-free if preferred.
  • 1 tablespoon Olive oil Adds healthy fats; substitute with avocado oil if needed.
  • 1 medium Onion, chopped Shallots work well too.
  • 2 cloves Garlic, minced Minced garlic in jars can be a quick substitute.
  • 8 ounces Mushrooms, sliced Portobello or cremini mushrooms add more richness.
  • 4 cups Fresh spinach, chopped You can swap with kale for a stronger taste.
  • 1 teaspoon Salt Essential for seasoning; feel free to adjust according to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.
  • 1 teaspoon Oregano Traditional herb flavors.
  • 1 teaspoon Basil Fresh herbs can enhance the dish.
Cheese Mixture
  • 15 ounces Ricotta cheese Cottage cheese can be a healthier alternative.
  • 1 cup Mozzarella cheese, shredded Use lower-fat cheese if desired.
  • 1/2 cup Parmesan cheese, grated Nutritional yeast can replace for a vegan option.
  • 1 large Egg You can use a flax egg for a plant-based version.
Tomato Sauce
  • 4 cups Crushed tomatoes Create a flavorful sauce; diced tomatoes can also work.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  4. Add the mushrooms to the skillet and cook until they become tender and most of the moisture has evaporated.
  5. Stir in the spinach, salt, pepper, oregano, and basil. Cook until the spinach has wilted. Remove from heat.
Layering
  1. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup Parmesan cheese, and the egg. Mix until well combined.
  2. Spread a thin layer of crushed tomatoes on the bottom of a 9x13 inch baking dish.
  3. Lay 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the mushroom and spinach mixture.
  4. Pour 1/3 of the remaining crushed tomatoes over the vegetables.
  5. Repeat the layering process with the next 4 noodles, remaining ricotta mixture, and mushroom-spinach mixture.
  6. Cover with another 1/3 of the tomato sauce.
  7. Place the final 4 noodles on top, cover with the remaining tomato sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
  3. Garnish with fresh parsley before serving.

Notes

Allow your lasagna to sit for at least 10 minutes before serving to allow it to set. For added flavor, consider a layer of pesto between two cheese layers.