Portabello Mushroom Lasagna
Unleash the earthy richness of Portobello Mushroom Lasagna—a hearty vegetarian twist on a classic comfort food that's bursting with flavor and wholesome goodness. This recipe layers tender roasted portobello mushrooms, creamy ricotta cheese blended with sautéed garlic and baby spinach, and perfectly al dente lasagna noodles, all brought together by a luscious marinara sauce and gooey melted mozzarella. The addition of grated Parmesan and a hint of oregano gives this dish a savory finish that's perfect for weeknight dinners or special occasions. Ready in just over an hour and designed to serve six, this crowd-pleasing lasagna is a standout choice for anyone seeking a satisfying vegetarian meal packed with bold, comforting flavors.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 2 cups Ricotta cheese
- 4 cups Baby spinach
- 1 large Egg
- 3 cups Mozzarella cheese
- 1 cup Grated Parmesan cheese
- 12 sheets Lasagna noodles
- 4 cups Marinara sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the portobello mushroom caps with a damp paper towel and slice them into thick strips. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Roast in the oven for 15 minutes. Remove and set aside.
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté it for 1 minute until fragrant. Add the baby spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the ricotta cheese, cooked spinach, egg, 1/2 cup of grated Parmesan, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth and set aside.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Lay 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then layer with roasted portobello slices and 1 cup of marinara sauce. Sprinkle 1 cup of shredded mozzarella on top.
Repeat this layering process two more times: noodles, ricotta mixture, portobello slices, marinara sauce, and mozzarella.
For the final layer, place the last 3 lasagna noodles, spread the remaining marinara sauce, and top with the remaining mozzarella and 1/2 cup of grated Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your hearty Portobello Mushroom Lasagna!
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1031 mg | 79% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 715 mg | 15% | |
*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.
