Mushroom and Spinach Lasagna
Mushroom and Spinach Lasagna is a comforting, flavorful dish that layers tender no-boil noodles with earthy mushrooms, vibrant spinach, and creamy cheeses. This easy-to-make recipe is perfect for family dinners or gatherings, offering a delightful balance of textures and tastes that will leave everyone asking for more. With its visually stunning presentation and hearty ingredients, this lasagna is sure to become a beloved favorite at your table.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles (no-boil)
- 4 cups fresh spinach
- 2 cups sliced mushrooms (cremini or button)
- 1 cup ricotta cheese (whole milk)
- 2 cups shredded mozzarella cheese (whole milk)
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté garlic and mushrooms until golden brown (about 5 minutes). Add spinach until wilted (about 2 minutes).
- In a bowl, mix ricotta with half of the mozzarella and Parmesan; season with salt and pepper.
- In a baking dish, layer marinara sauce, noodles, ricotta mixture, sautéed vegetables, and repeat until all ingredients are used.
- Top with remaining noodles and marinara sauce; sprinkle remaining cheeses on top.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15–20 minutes until golden brown. Let rest for 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 360
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 50mg