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