Quick & Cozy Mushroom and Spinach Lasagna Recipe for Dinner

Layers of rich, creamy goodness define this mushroom and spinach lasagna that will make your taste buds dance with delight.

Earthy mushrooms and tender spinach weave a comforting harmony through delicate pasta sheets.

Melted cheese cascades between each carefully crafted layer, creating a symphony of flavor.

Herbs whisper subtle notes of freshness throughout this classic Italian-inspired dish.

Every bite promises a warm embrace of comfort and nourishment.

This lasagna transforms simple ingredients into a memorable meal that sparks conversation and connection.

Gather your loved ones and savor each delectable forkful of this irresistible vegetarian masterpiece.

FAQs

• Can I use different types of mushrooms in this lasagna?

Yes, you can substitute button mushrooms with cremini, shiitake, or portobello mushrooms. Each variety will add a unique flavor and texture to the dish.

• Is it possible to make this lasagna vegetarian?

The recipe is already vegetarian. If you want a vegan version, replace ricotta and mozzarella with plant-based alternatives made from nuts or soy.

• How can I prevent the lasagna from becoming watery?

Cook mushrooms until all liquid evaporates and drain spinach thoroughly before adding to the skillet. This helps reduce excess moisture in the lasagna.

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What You Need for Mushroom and Spinach Lasagna

• Lasagna Noodles: Classic Italian pasta sheets that create the layered structure of the lasagna.

• Mushrooms, Spinach, Onion, Garlic: A robust blend of vegetables that provides earthy flavor and nutritional depth to the lasagna.
• Thyme: A fragrant herb that adds a subtle, woodsy note to the vegetable mixture.

• Ricotta Cheese: A creamy, soft cheese that adds rich texture and mild flavor to the lasagna layers.
• Mozzarella Cheese: A stretchy, mild cheese that melts beautifully and creates a golden, bubbly topping.
• Parmesan Cheese: A hard, salty cheese that provides a sharp and tangy flavor accent.
• Marinara Sauce: A classic Italian tomato-based sauce that adds moisture and traditional flavor to the dish.

• Olive Oil: A heart-healthy oil used for sautéing vegetables and adding flavor.
• Salt, Pepper: Basic seasonings that enhance the overall taste of the dish.
• Fresh Basil Leaves: A fresh herb used for garnishing and adding a bright, aromatic finish.

How to Make Mushroom and Spinach Lasagna Step-by-Step

Step 1: Warm Up the Oven

Fire up your oven to 375F. Grab a 9×13-inch baking dish and give it a light coat of cooking spray or olive oil to prevent sticking.

Step 2: Boil the Noodles

Fill a large pot with water and sprinkle in some salt. Bring the water to a rolling boil.

Slide in the lasagna noodles and cook them until they’re perfectly tender. Once done, drain and set them aside.

Step 3: Sauté the Aromatics

• Chopped onions
• Minced garlic

Cook until the onions turn translucent and become fragrant.

Step 4: Add Mushroom Magic

• Sliced mushrooms
• Thyme
• Salt
• Pepper

Let the mushrooms dance in the pan until they’re tender and any excess liquid disappears.

Step 5: Wilt the Spinach

Fold in the chopped spinach and cook until it wilts and becomes soft.

Remove the skillet from heat.

Step 6: Layer the Foundation

Spread a thin blanket of marinara sauce across the bottom of your baking dish.

Step 7: Create the First Noodle Layer

Arrange 3 lasagna noodles over the sauce.

Step 8: Build the First Flavor Tier

Spread a layer of ricotta cheese over the noodles.

• Mushroom-spinach mixture
• Mozzarella
• Parmesan
• Marinara sauce

Step 9: Repeat the Layers

Duplicate the layering process two more times. Finish with a final splash of marinara sauce and a generous sprinkle of mozzarella and Parmesan.

Step 10: Bake to Perfection

Cover the dish with aluminum foil and slide it into the oven. Bake for 25 minutes.

Step 11: Final Crisp

Remove the foil and continue baking for 10-15 minutes until the cheese turns golden and bubbly.

Step 12: Rest and Serve

Let the lasagna catch its breath for 5-10 minutes.

Scatter fresh basil leaves on top and serve while warm.

Tips to Perfect Mushroom and Spinach Lasagna

• Pat mushrooms and spinach dry before cooking to reduce excess moisture and ensure a thick, creamy texture.
• Spread sauce evenly between layers to prevent dry spots and create a consistent, moist lasagna.
• Use freshly grated mozzarella and Parmesan for better melting and richer flavor compared to pre-shredded varieties.
• Allow lasagna to sit for 5-10 minutes after baking to help layers set and make cutting easier.
• Add a splash of white wine while sautéing mushrooms to enhance their earthy taste and create a more complex profile.

Variations to Refresh Mushroom and Spinach Lasagna

• Gluten-Free Veggie Layers: Replace traditional lasagna noodles with zucchini strips or gluten-free pasta sheets for a celiac-friendly version.
• Vegan Mushroom Masterpiece: Swap ricotta and mozzarella with cashew cheese or tofu-based alternatives, using nutritional yeast for cheesy flavor.
• Mediterranean Herb Fusion: Add roasted red peppers, swap thyme for oregano, and incorporate feta cheese for a Greek-inspired interpretation.
• Low-Carb Veggie Stack: Create a crustless lasagna by layering ingredients directly in the baking dish, omitting pasta completely and using more vegetables.

What to Serve with Mushroom and Spinach Lasagna

• Elevate Wine Pairing: Select a medium-bodied Italian red like Chianti or Sangiovese to complement the earthy mushrooms and rich cheese flavors.
• Refresh with Crisp White: Opt for a Pinot Grigio or Sauvignon Blanc to cut through the lasagna's heaviness and provide a zesty contrast.
• Craft Herb-Infused Salad: Create a light arugula salad with lemon vinaigrette to balance the dish's richness and add a fresh, peppery counterpoint.
• Serve Rustic Bread: Include crusty Italian bread or focaccia to soak up extra marinara sauce and provide a delightful textural element.

How to Store Mushroom and Spinach Lasagna Safely

• Store leftover lasagna in an airtight container for up to 4 days. Cool completely before sealing to prevent moisture buildup and soggy texture.
• Wrap individual portions or entire lasagna tightly in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Label with date and contents.
• Thaw overnight in refrigerator. Preheat oven to 350F. Cover with foil to prevent drying. Warm for 20-25 minutes until internal temperature reaches 165F.
• Cut desired portion, place on microwave-safe plate. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add splash of marinara sauce to maintain moisture.

Mushroom And Spinach Lasagna Recipe

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4.8 from 14 reviews

• Total Time: 1 hour 25 minutes
• Yield: 6 1x

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Description

Rich layers of earthy mushrooms and tender spinach elevate this classic Italian lasagna into a comforting masterpiece. Creamy cheese and delicate herbs marry perfectly, promising a delightful meal you’ll savor with each satisfying bite.

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Ingredients

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Main Ingredients:

• 9 lasagna noodles
• 1 pound mushrooms (such as cremini or button), sliced
• 2 cups fresh spinach leaves, chopped
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Vegetables and Aromatics:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme

Seasonings:

• Salt
• Pepper

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare a 9×13-inch baking dish with a light coating of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook lasagna noodles until perfectly tender, then drain and set aside.
3. In a spacious skillet, warm olive oil over medium heat and sauté onions until they become translucent and aromatic, approximately 3-4 minutes.
4. Add minced garlic and cook briefly, then introduce sliced mushrooms with thyme, salt, and pepper, allowing them to release and evaporate their moisture.
5. Incorporate chopped spinach into the skillet, cooking until it wilts completely and blends with the mushroom mixture.
6. Create a thin marinara sauce base in the prepared baking dish.
7. Layer lasagna noodles across the sauce, ensuring complete coverage.
8. Distribute ricotta cheese evenly over the noodles, followed by a portion of the mushroom-spinach blend, then sprinkle mozzarella and Parmesan cheeses.
9. Repeat the layering process two more times, ending with a final layer of marinara sauce and a generous cheese topping.
10. Cover the dish with aluminum foil and bake for 25 minutes.
11. Remove foil and continue baking for an additional 10-15 minutes until the cheese turns golden and bubbling.
12. Allow the lasagna to rest for 5-10 minutes to set and stabilize.
13. Garnish with fresh basil leaves and serve while warm for optimal flavor and texture.

Notes

• Opt for no-boil lasagna noodles to save time and reduce kitchen mess, ensuring they absorb moisture from the sauce during baking.
• Select fresh, high-quality mushrooms like cremini or shiitake for deeper, more robust flavor and meaty texture in the vegetarian dish.
• Drain excess liquid from spinach and mushrooms to prevent a watery lasagna and maintain a perfect layered consistency.
• Consider making this dish vegan by substituting ricotta with cashew cream and using plant-based mozzarella and Parmesan alternatives.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 320 kcal
• Sugar: 6 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 45 mg