Description
Learn how to make delicious Mushroom and Spinach Lasagna. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 12 lasagna noodles (no-boil or regular)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces cremini or white mushrooms, sliced
- 6 cups fresh spinach, roughly chopped
- 1 (24-ounce) jar marinara sauce (or homemade tomato sauce)
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
Substitution tips:
- Use gluten-free lasagna noodles if you need a gluten-free version.
- For a dairy-free option, swap ricotta with a plant-based cheese and use dairy-free mozzarella.
- If fresh spinach is unavailable, frozen spinach works—just thaw and squeeze out excess water.
- Feel free to swap cremini mushrooms for button mushrooms or portobello for a deeper flavor.
- Homemade marinara sauce is a great way to add a personal touch if you have a good tomato sauce recipe on hand.
Instructions
- Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside to cool.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
- Stir in the sliced mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 7-8 minutes. This step is key for developing deep umami flavor—trust me, I learned this the hard way after many bland dishes early on.
- Add the chopped spinach to the pan. Cook until wilted, about 3 minutes. Season with salt, pepper, and dried Italian seasoning. Remove from heat and let cool slightly.
- In a medium bowl, combine ricotta cheese with the egg and a pinch of salt and pepper. This mixture adds creaminess and helps bind the layers together.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. This prevents sticking and begins the flavor layering.
- Layer 3-4 lasagna noodles over the sauce, slightly overlapping.
- Spread one-third of the ricotta mixture over the noodles, followed by one-third of the mushroom and spinach mixture, a cup of marinara sauce, and a sprinkle of mozzarella cheese.
- Repeat this layering process two more times, finishing with a generous layer of mozzarella and Parmesan on top. This cheese crust is what gets golden and bubbly, creating that irresistible texture.
- Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing. This resting time helps everything set up and makes serving cleaner—a trick I picked up hosting those college dinners when rushed slices turned into lasagna chaos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mushroom and Spinach Lasagna, recipe, cooking, food
