Description
This Mushroom and Spinach Lasagna is a rich and creamy Italian-inspired vegetarian dish featuring layers of tender lasagna noodles, a flavorful mushroom and spinach filling, and a luscious ricotta cheese mixture, all baked to golden perfection with béchamel or Alfredo sauce and mozzarella cheese. Perfect for a comforting family meal or special occasion.
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms (cremini or button), sliced
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
For the Ricotta Layer:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Other Layers:
- 9 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- 2 cups béchamel sauce or store-bought Alfredo sauce
Optional Garnish:
- Extra Parmesan cheese
- Chopped parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated. Add the chopped fresh spinach and cook for another 2 to 3 minutes until wilted. Season the mixture with salt, black pepper, and dried thyme if using. Remove from heat and set aside.
- Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, salt, and nutmeg if desired. Mix thoroughly until smooth and well blended.
- Assemble the Lasagna: Spread half a cup of béchamel or Alfredo sauce evenly on the bottom of the prepared baking dish. Place 3 lasagna noodles in a single layer over the sauce. Over the noodles, spread one-third of the ricotta mixture, then one-third of the mushroom-spinach filling, followed by a sprinkle of shredded mozzarella cheese. Repeat these layers two more times to build the lasagna. Finish by spreading the remaining sauce on top and sprinkling the remaining mozzarella cheese evenly across the surface.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is bubbly and golden brown.
- Rest and Garnish: Take the lasagna out of the oven and let it rest for 10 minutes to set before slicing. Garnish with extra Parmesan cheese and chopped parsley if desired, then serve warm.
Notes
- Use no-boil lasagna noodles to save time by skipping the pre-cooking step.
- Substitute kale for spinach or add a layer of roasted zucchini or eggplant for additional flavor and texture.
- This lasagna can be made ahead and refrigerated for up to 2 days before baking to save time on serving day.
