This Mushroom and Spinach Lasagna is a delicious vegetarian dish featuring layers of tender lasagna noodles, a savory mushroom and spinach filling, ricotta, mozzarella, and Parmesan cheeses, all baked to golden perfection with marinara sauce. Perfect as a hearty main course for family dinners or special occasions.
Total Time:1 hour
Yield:6 servings
Ingredients
Lasagna Layers
9 lasagna noodles
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves, for garnish
Mushroom and Spinach Filling
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
2 cups fresh spinach leaves, chopped
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8-10 minutes. Drain the noodles and set them aside to cool slightly.
Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add the minced garlic and cook for an additional minute. Add the sliced mushrooms, dried thyme, salt, and pepper, and sauté until the mushrooms are tender and any liquid has evaporated. Stir in the chopped spinach and cook until just wilted. Remove the skillet from heat.
Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 3 cooked lasagna noodles over the sauce in a single layer. Add half of the ricotta cheese evenly over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses over the filling. Repeat the layers with 3 more noodles, remaining ricotta, remaining mushroom mixture, and another third of mozzarella and Parmesan. Finish with the last 3 noodles, remaining marinara sauce, and remaining mozzarella and Parmesan cheese.
Bake: Cover the baking dish tightly with aluminum foil to prevent the top from burning. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and golden brown.
Serve: Allow the lasagna to cool for about 10 minutes to set. Garnish with fresh basil leaves before slicing and serving warm.
Notes
For easier slicing, let the lasagna rest after baking for 10-15 minutes.
If fresh spinach is not available, frozen spinach (thawed and drained) can be used as a substitute.
The mushrooms can be swapped with your favorite variety such as portobello or shiitake to add different flavors.
To make the dish gluten-free, use gluten-free lasagna noodles.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
