Description
This Spinach & Mushroom Lasagna is a hearty and comforting vegetarian dish layered with sautéed mushrooms, fresh baby spinach, creamy ricotta cheese, and a blend of mozzarella and Parmesan. Perfect for family dinners or special occasions, this lasagna combines rich flavors and wholesome ingredients to create a satisfying, cheesy meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 16 oz (450g) cremini mushrooms, sliced
- 5 oz (140g) fresh baby spinach
- Salt and pepper, to taste
Cheese & Dairy
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- Extra mozzarella and Parmesan for topping
Others
- 9 lasagna noodles, cooked and drained (or no-boil noodles)
- Optional: chopped fresh parsley or basil for garnish
Instructions
- Prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sauté mushrooms and spinach: Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir in the fresh baby spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the ricotta mixture: In a medium bowl, combine the whole milk ricotta cheese, large egg, garlic powder, salt, and black pepper. Mix until smooth and well combined.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Assemble the lasagna: In a baking dish, spread a thin layer of the ricotta mixture on the bottom. Place a layer of cooked lasagna noodles on top. Spread half of the mushroom and spinach mixture over the noodles, followed by dollops of ricotta mixture, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layering process once more, finishing with the final layer of noodles and topping with remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
- Rest and garnish: Let the lasagna rest for 10-15 minutes after baking to set. Sprinkle with chopped fresh parsley or basil if desired before serving.
Notes
- You can use no-boil lasagna noodles to save time, just ensure they are well layered with sauce to soften properly.
- For added flavor, consider adding a pinch of nutmeg to the ricotta mixture.
- This lasagna freezes well; assemble and freeze before baking for an easy meal later.
- Use whole milk ricotta for creaminess; part-skim ricotta works but will be less creamy.
- If you prefer, add a layer of marinara sauce for more moisture and flavor.
