Description
Indulge in a comforting and flavorful Mushroom and Spinach Lasagna, a delicious vegetarian twist on the classic Italian dish. Layers of lasagna noodles, ricotta cheese, mushrooms, spinach, and marinara sauce, topped with gooey mozzarella and Parmesan, create a satisfying meal for any occasion.
Ingredients
Scale
Lasaña Noodles:
- 12 lasagna noodles
Vegetable Filling:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 16 ounces mushrooms (sliced)
- 5 cups fresh spinach (roughly chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Mixtures:
- 3 cups ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese
Additional:
- 4 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Cook lasagna noodles until al dente, then set aside.
- Sauté Vegetables: Sauté onions, garlic, mushrooms until browned. Add spinach and season.
- Prepare Cheese Mixture: Combine ricotta, egg, 1/2 cup Parmesan, salt, and pepper.
- Layer Ingredients: Start with marinara in a baking dish, then layer noodles, ricotta mixture, vegetable mix, mozzarella, and sauce. Repeat.
- Bake: Cover with foil, bake for 25 mins. Uncover, bake for 15 mins until bubbly. Rest before serving.
Notes
- You can use frozen spinach, thawed and drained, as a substitute for fresh.
- For a creamier dish, mix 1/2 cup heavy cream into the marinara sauce.
- To freeze, assemble lasagna, wrap tightly, and freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg
