Mushroom Spinach Lasagna
Indulge in layers of rich flavor with this Mushroom Spinach Lasagna, a hearty vegetarian dish that’s as satisfying as it is wholesome. This recipe combines tender lasagna noodles, sautéed baby bella mushrooms, and fresh spinach, layered with creamy ricotta infused with Parmesan and a hint of Italian seasoning. A generous smothering of marinara sauce and gooey, golden mozzarella completes this comforting classic. Perfect for family dinners or holiday gatherings, this lasagna offers a nutritious twist while maintaining that cheesy, baked perfection we all love. Ready in just under 1.5 hours, this crowd-pleaser serves eight and pairs wonderfully with a crisp green salad or garlic bread. Whether you're catering to vegetarians or simply looking to elevate your pasta night, this Mushroom Spinach Lasagna promises to deliver.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 16 ounces baby bella mushrooms, sliced
- 10 ounces fresh spinach
- 16 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 24 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
Add the fresh spinach to the skillet and cook for 2-3 minutes, until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
In a medium mixing bowl, combine the ricotta cheese, egg, and 1/2 cup of grated Parmesan cheese. Mix well.
Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce, slightly overlapping if needed.
Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the spinach-mushroom mixture, 1 cup of marinara sauce, and 1 cup of shredded mozzarella cheese.
Repeat the layering process twice more: noodles, ricotta mixture, spinach-mushroom mixture, marinara, and mozzarella cheese.
For the final layer, place the last 3 noodles on top and spread the remaining marinara sauce evenly over them. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese, and bake for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 7655 mg | 333% | |
| Total Carbohydrate | 595.3 g | 216% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 45.3 g | ||
| Protein | 273.3 g | 547% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5698 mg | 438% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 2017 mg | 43% | |
*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.
