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Mushroom and Spinach Lasagna

A delightful vegetarian lasagna layered with earthy mushrooms, vibrant spinach, and creamy cheeses, baked to perfection with homemade marinara sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 380
Ingredients Method Notes

Ingredients
  

Lasagna Components
  • 9 pieces lasagna noodles Look for whole wheat for a healthier option.
  • 3 cups marinara sauce Homemade or your favorite jarred sauce.
Filling Ingredients
  • 2 tablespoons high-quality olive oil California Olive Ranch recommended.
  • 1 piece onion, finely chopped Sweet or yellow onions work beautifully.
  • 3 cloves garlic, minced Fresh is key for aromatic depth.
  • 1 pound mushrooms, sliced Cremini or shiitake add wonderful umami flavor.
  • 1/2 teaspoon dried thyme Fresh thyme brightens the dish.
  • to taste salt and pepper Don’t shy away; flavor is key!
  • 2 cups ricotta cheese Whole milk ricotta preferred for creaminess.
  • 1 cup shredded mozzarella cheese Look for a blend for extra flavor.
  • 1/2 cup grated Parmesan cheese Parmesan-Reggiano is worth the splurge.
  • 2 cups fresh spinach leaves, chopped Baby spinach is great for its tenderness.
Garnish
  • to taste fresh basil leaves Optional, but highly recommended for fresh flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13 inch baking dish with olive oil or nonstick spray.
Cooking the Noodles
  1. In a large pot, bring salted water to a boil.
  2. Add the lasagna noodles and cook until al dente according to package directions, about 8-10 minutes. Drain and lay flat to prevent sticking.
Sautéing the Filling
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  2. Sauté the chopped onion for 3-4 minutes until translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add the sliced mushrooms, thyme, salt, and pepper. Cook for 6-8 minutes until mushrooms release moisture and start to brown.
  5. Stir in chopped spinach and cook until just wilted, about 2 minutes.
Layering
  1. Spread a thin layer of marinara sauce on the bottom of the baking dish.
  2. Lay 3 noodles across the sauce.
  3. Spoon half of the ricotta cheese over the noodles, spreading evenly.
  4. Layer half of the mushroom and spinach mixture over the ricotta.
  5. Sprinkle with one-third of the mozzarella and Parmesan cheeses.
  6. Repeat the layers: 3 noodles, remaining ricotta, remaining mushroom mixture, and another one-third of the cheeses.
  7. Top with the remaining 3 noodles, remaining marinara sauce, and the last of the mozzarella and Parmesan.
Baking
  1. Cover the pan tightly with foil and bake for 25 minutes.
  2. Uncover and bake for another 10-15 minutes until cheese is bubbly and golden.
  3. Let the lasagna rest for 10-15 minutes before slicing.
  4. Top with fresh basil leaves before serving.

Notes

To avoid a watery lasagna, ensure mushrooms are sautéed adequately to allow moisture to evaporate. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months before baking.