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Mushroom and Spinach Lasagna

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A wholesome Mushroom and Spinach Lasagna that layers pasta with creamy ricotta, rich marinara, and vibrant vegetables, embodying comfort and nutrition.

Ingredients

Scale
  • Lasagna noodles
  • Olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 cups fresh spinach
  • 15 oz ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • Salt, to taste
  • Pepper, to taste
  • 2 cups marinara sauce
  • 1 tsp Italian seasoning

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions, then drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent.
  4. Add sliced mushrooms and cook until browned. Stir in fresh spinach until wilted; season with salt, pepper, and Italian seasoning.
  5. In a bowl, combine ricotta cheese with a pinch of salt and pepper.
  6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer with noodles, ricotta mixture, mushroom-spinach mixture, mozzarella, and marinara sauce. Repeat layers, finishing with noodles, sauce, mozzarella, and Parmesan.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
  8. Allow to cool for a few minutes before slicing and serving.

Notes

For added flavor, try incorporating sautéed zucchini or bell peppers. This lasagna can be made gluten-free by using gluten-free noodles.

Nutrition

Find it online: https://pennykitchenz.com/mushroom-spinach-lasagna/

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