Go Back
–+ servings
Mushroom And Spinach Lasagna

Mushroom and Spinach Lasagna

This Mushroom and Spinach Lasagna is a comforting vegetarian dish filled with earthy mushrooms, fresh spinach, creamy ricotta, and zesty marinara.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Cook al dente to retain firmness
  • 8 oz Mushrooms Feel free to substitute with cremini or shiitake
  • 6 oz Spinach Fresh or thawed frozen, ensure well-drained
For the Cheese Mixture
  • 15 oz Ricotta Cheese Can swap with cottage cheese for a lighter touch
  • 8 oz Mozzarella Cheese Opt for low-moisture for best melt
  • 1/2 cup Parmesan Cheese Substitute with Pecorino if out
For the Sauce
  • 2 cups Marinara Sauce Choose homemade or store-bought
For the Seasoning
  • 1 medium Onion Shallots can be used for milder taste
  • 3 cloves Garlic Sauté briefly to release fragrance
  • 1 teaspoon Thyme Dried thyme works well if fresh isn't on hand

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente, about 8-10 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil and sauté chopped onions until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
  4. Add sliced mushrooms, seasoning with salt, pepper, and thyme. Cook until mushrooms are tender and liquid evaporates, about 7-10 minutes.
  5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  6. In the baking dish, spread a layer of marinara sauce, then add noodles, ricotta, mushroom and spinach mixture, and sprinkle mozzarella and parmesan. Repeat until all ingredients are used.
  7. Cover with marinara sauce and tightly cover with aluminum foil. Bake for 25 minutes.
  8. Remove foil and continue baking for 10-15 minutes until cheese is golden and bubbling.
  9. Let the lasagna cool for 10 minutes, garnish with fresh basil, and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Layer wisely and avoid excess marinara to prevent sogginess. Allow to cool before slicing for clean cuts.

Tried this recipe?

Let us know how it was!