Description

This Spinach & Mushroom Lasagna is a hearty, vegetarian-friendly dish featuring layers of sautéed mushrooms and spinach combined with creamy ricotta and mozzarella cheeses, all baked to golden perfection. This recipe is perfect for a comforting family meal and includes easy-to-follow steps to create a deliciously cheesy, vegetable-packed lasagna.

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 Mixture

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

Lasagna Base & Topping

9 lasagna noodles, cooked and drained (or no-boil noodles)
Extra mozzarella and Parmesan for topping
Optional: chopped fresh parsley or basil for garnish

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Instructions

Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes. Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, approximately 8-10 minutes. Stir in the fresh baby spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat.
Mix the Ricotta Filling: In a medium bowl, combine the whole milk ricotta cheese, large egg, garlic powder, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the vegetable mixture on the bottom. Layer three cooked lasagna noodles on top, then spread a third of the ricotta mixture over the noodles. Sprinkle a portion of shredded mozzarella and grated Parmesan cheeses, then add another layer of the vegetable mixture. Repeat this layering process two more times, ending with noodles topped with mozzarella and Parmesan cheese. Optionally, sprinkle extra cheese on top for a golden crust.
Bake the Lasagna: Cover the baking dish loosely with aluminum foil to prevent the cheese from over-browning. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve: Remove the lasagna from the oven and let it rest for about 10 minutes to set. Garnish with chopped fresh parsley or basil if desired. Cut into portions and serve warm.

Notes

For a quicker option, no-boil noodles can be used instead of traditional lasagna noodles; just adjust the layering accordingly.
You can add additional vegetables like zucchini or bell peppers for extra flavor and nutrition.
For a gluten-free version, use gluten-free lasagna noodles.
To prevent the edges from drying out, cover the dish tightly with foil during most of the baking process and remove it only toward the end to brown the cheese.
Letting the lasagna rest before serving helps it hold its shape when sliced.