Mushroom and Spinach Lasagna
A comforting lasagna filled with layers of mushrooms, spinach, and creamy cheeses, perfect for family meals.
Ingredients
Pasta and Sauces
- 12 noodles Lasagna noodles Cook according to package instructions
- 1 cup Marinara sauce For layering
Vegetables
- 2 tablespoons Olive oil For sautéing
- 3 cloves Garlic Minced
- 8 ounces Mushrooms, sliced Sauté before layering
- 2 cups Fresh spinach Sauté until wilted
Dairy
- 15 ounces Ricotta cheese For layering
- 1 large Egg For binding the ricotta mixture
- 2 cups Mozzarella cheese, shredded For topping and layering
- 1/2 cup Parmesan cheese, grated For topping
Seasonings
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black pepper Adjust to taste
- 1 teaspoon Italian seasoning Optional for added flavor
Instructions
Preparation
- Preheat the 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 sliced mushrooms, sautéing until mushrooms are tender.
- Stir in fresh spinach until wilted.
- In a bowl, mix ricotta cheese, egg, salt, and pepper.
Assembly
- In a baking dish, spread a layer of marinara sauce.
- Add a layer of lasagna noodles, followed by the ricotta mixture, sautéed mushrooms, and spinach, and a sprinkle of mozzarella cheese.
- Repeat layers until ingredients are used, finishing with noodles and marinara sauce topped with mozzarella and grated Parmesan.
Baking
- Cover with foil and bake for 25 minutes.
- Uncover and bake for an additional 15 minutes until golden and bubbly.
- Let stand for a few minutes before serving.
Notes
Tips: Don’t overcook the noodles. Sauté the mushrooms properly to avoid a soggy lasagna. Allow resting time after baking.