Portabella Mushroom with Spinach and Feta Lasagna Vegetarian
Indulge in the bold, savory flavors of this Portabella Mushroom with Spinach and Feta Lasagna, a hearty vegetarian twist on a classic Italian favorite. Layered with tender portabella mushrooms, wilted baby spinach, and a rich ricotta and feta cheese blend, this dish is elevated by the creamy tang of feta and the earthiness of garlic-sautéed mushrooms. No-boil lasagna noodles make preparation easy and hassle-free, while a zesty marinara sauce ties all the layers together beneath a bubbling, golden crown of mozzarella and Parmesan cheese. Perfect for family dinners or meal prepping, this lasagna is as comforting as it is nutrient-packed, offering a luxurious meat-free entree that’s destined to impress. Ready in just over an hour and serving up to six, it’s an irresistible choice for vegetarians and pasta lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 large (sliced) Portabella mushrooms
- 6 cups Baby spinach
- 3 cloves (minced) Garlic
- 1.5 cups Ricotta cheese
- 1 cup (crumbled) Feta cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Marinara sauce
- 12 sheets No-boil lasagna noodles
- 2 cups (shredded) Mozzarella cheese
- 0.5 cup (grated) Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced portabella mushrooms and sauté for 5-7 minutes until softened and golden brown. Remove mushrooms and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add baby spinach and cook until wilted, about 3 minutes. Remove from heat.
In a medium bowl, mix ricotta cheese, crumbled feta cheese, egg, salt, and black pepper until combined. Set aside.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping if needed.
Spread one-third of the ricotta and feta mixture over the noodles. Top with one-third of the sautéed mushrooms and spinach. Add 1 cup of marinara sauce and sprinkle 1/2 cup of shredded mozzarella cheese.
Repeat the layering process (noodles, cheese mixture, mushrooms, spinach, marinara, mozzarella) two more times, finishing with noodles and a final layer of marinara sauce.
Sprinkle the top layer with the remaining shredded mozzarella cheese and grated Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 575 mg | 44% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 452 mg | 10% | |
*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.
