Home Style Mushroom Lasagna
Dive into the cozy flavors of this *Home Style Mushroom Lasagna*, a hearty, vegetarian twist on a classic Italian comfort dish. Layers of tender lasagna noodles are nestled between a rich combination of sautéed button mushrooms, wilted baby spinach, and a creamy ricotta cheese mixture infused with Italian herbs. Topped with golden, bubbling mozzarella and Parmesan, this dish is baked to perfection with a vibrant marinara sauce tying it all together. Perfect for weeknight dinners or family gatherings, this satisfying recipe boasts simple ingredients, robust flavors, and a soul-warming charm that will have everyone asking for seconds. Ready in just under 90 minutes, this lasagna serves 8 and pairs beautifully with a crisp side salad and warm garlic bread.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 16 ounces, sliced button mushrooms
- 4 cups baby spinach
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes
- 4 cups marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute.
Stir in the sliced mushrooms and cook for 8-10 minutes, until the mushrooms are golden brown and have released their moisture. Add the baby spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
In a medium bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella, 1/2 cup of the grated Parmesan, and the egg. Season with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Mix until well combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Place 3-4 lasagna noodles in a single layer over the sauce (trim if necessary to fit). Spread 1/3 of the ricotta mixture over the noodles, then add 1/3 of the mushroom and spinach mixture. Spoon 1 cup of marinara sauce on top.
Repeat the layers (noodles, ricotta, mushroom mixture, marinara) two more times, ending with a final layer of noodles and marinara sauce.
Sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil (tented slightly to avoid touching the cheese). Bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 594 mg | 46% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
