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Mushroom and Spinach Lasagna

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Equipment

  • Large skillet
  • Medium saucepan
  • baking dish
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Spatula
  • Spoon or ladle
  • Aluminum foil
  • Oven

Ingredients
  

  • 12 lasagna noodles cooked or oven-ready
  • 2 tablespoons olive oil
  • 16 ounces sliced mushrooms cremini, baby bella, or mixed
  • 4 cups fresh spinach
  • 3 cloves garlic minced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 egg
  • 1 jar marinara sauce 24 ounces
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Optional: crushed red pepper flakes for heat

Instructions
 

  • Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and turn golden. Stir in the garlic and cook for one minute. Add the spinach and cook until fully wilted. Season with salt, pepper, and Italian seasoning.
  • Prepare the Cheese Layer: In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan, salt, and pepper. Mix until smooth.
  • Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of your baking dish. Add a layer of noodles, followed by a layer of ricotta mixture, a layer of vegetables, a layer of sauce, and mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and the remaining Parmesan on top.
  • Bake the Lasagna: Cover the dish with foil and bake at 375 degrees for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
  • Rest Before Serving: Let the lasagna rest for at least 10 minutes before slicing. This helps the layers set and makes clean slices easier.

Notes

Tips for the Best Lasagna

  • Sauté the mushrooms long enough so they release all their liquid; this prevents sogginess.
  • If using oven-ready noodles, add a little extra sauce to ensure tenderness.
  • Letting the lasagna rest after baking is essential for clean slices.
  • Use whole-milk ricotta for the richest flavor and texture.
  • Add a spoonful of pesto to the ricotta if you want an herby flavor boost.

Variations and Substitutions

  • Swap spinach for kale or Swiss chard for more texture.
  • Replace mushrooms with zucchini or roasted eggplant for a lighter version.
  • Use gluten-free noodles if needed.
  • Make it dairy-free using vegan ricotta and mozzarella.
  • Add cooked Italian sausage or ground turkey if you want a protein boost.