Spinach Mushroom Lasagna
Indulge in the comforting layers of this Spinach Mushroom Lasagna, a vegetarian masterpiece that combines hearty flavors with wholesome ingredients. Perfectly al dente lasagna noodles provide the foundation for layers of creamy ricotta, tender sautéed mushrooms, and vibrant spinach, all seasoned with garlic, onions, and aromatic oregano. Generously topped with gooey mozzarella and nutty Parmesan, this dish is smothered in rich marinara sauce before being baked to golden perfection. With a prep time of just 30 minutes and a satisfying bake, this lasagna is ideal for family dinners or special gatherings. Serve this savory, cheesy delight with a simple side salad or garlic bread for a meal that’s as nourishing as it is irresistible.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely diced
- 16 ounces Mushrooms, sliced
- 10 ounces Fresh spinach, chopped
- 15 ounces Ricotta cheese
- 1 large Egg, lightly beaten
- 3 cups Grated Parmesan cheese
- 4 cups Shredded mozzarella cheese
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing for about 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their water and begin to caramelize.
Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt, black pepper, and dried oregano. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, lightly beaten egg, and 1 cup of grated Parmesan cheese. Mix until smooth and set aside.
Spread about 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 3 cooked lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach-mushroom mixture, then sprinkle 1 cup of shredded mozzarella cheese.
Add about 3/4 cup of marinara sauce over the cheese layer.
Repeat the layering process two more times: noodles, ricotta mixture, spinach-mushroom mixture, mozzarella cheese, and marinara sauce.
Finish with the remaining 3 lasagna noodles on top. Spread the remaining marinara sauce evenly and sprinkle with the remaining Parmesan and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 11448 mg | 498% | |
| Total Carbohydrate | 616.7 g | 224% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 59.5 g | ||
| Protein | 379.7 g | 759% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 8187 mg | 630% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4937 mg | 105% | |
*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.
