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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna
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Mushroom and Spinach Lasagna is a wholesome and comforting vegetarian dish featuring layers of earthy mushrooms, fresh spinach, tender pasta sheets, and creamy cheese sauce. This easy-to-make recipe combines vibrant flavors and textures to create a satisfying meal perfect for cozy dinners at home.

Ingredients

Scale

Vegetables

  • 8 oz fresh cremini or button mushrooms, sliced
  • 4 cups baby spinach
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced

Pasta

  • 12 no-boil or regular lasagna noodles

Cheeses

  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • ½ cup grated Parmesan cheese, plus extra for topping

Other Ingredients

  • 3 cups marinara sauce
  • 2 tablespoons olive oil
  • 1 large egg or egg substitute
  • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried)
  • 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash and slice the mushrooms, and finely chop the onion and garlic. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant and translucent. Add the mushrooms and cook until all moisture evaporates and they turn golden. Add the spinach and cook just until wilted. Season with salt, pepper, and fresh herbs.
  2. Make the Cheese Mixture: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and a beaten egg or egg substitute to bind the filling. Add salt, pepper, and optional chopped fresh herbs to enhance the flavor.
  3. Assemble the Lasagna: Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking. Lay down the first layer of noodles, then spoon over a layer of the sautéed vegetables followed by dollops of the cheese mixture. Add another light coating of marinara and repeat these layers until the dish is filled.
  4. Top and Bake: Finish with a generous sprinkle of mozzarella and Parmesan cheese to create a golden, bubbly crust. Cover loosely with foil and bake at 375°F (190°C) for about 35 minutes. Remove the foil for the last 10 minutes to brown the cheese perfectly.

Notes

  • Use no-boil noodles to save time, but add extra sauce to keep the dish moist.
  • Do not overload filling; balance veggies and cheese to avoid watery layers.
  • Thoroughly cook mushrooms to drain excess liquid and prevent sogginess.
  • Let the lasagna rest for at least 15 minutes before slicing to firm up.
  • Fresh basil and oregano brighten the flavor more than dried herbs alone.

Nutrition

Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, meatless lasagna, comfort food, Italian vegetarian recipe

Find it online: https://dailydishez.com/mushroom-and-spinach-lasagna/