Mushroom and Spinach Lasagna (Print-Friendly Format)
Rich layers of mushrooms, spinach, creamy ricotta, and bubbling cheese make this the ultimate comfort food.
# Ingredients You’ll Need:
→ Noodles and Cheese
01 -
9 lasagna noodle sheets
02 -
2 cups (480 g) ricotta cheese
03 -
1 cup (100 g) shredded mozzarella cheese
04 -
1/2 cup (45 g) grated Parmesan cheese
→ Vegetables and Aromatics
05 -
2 tablespoons (30 ml) olive oil
06 -
1 onion, finely chopped
07 -
3 cloves garlic, minced
08 -
450 g cremini or button mushrooms, sliced
09 -
2 cups (60 g) fresh spinach leaves, chopped
→ Sauce and Seasoning
10 -
3 cups (720 ml) marinara sauce
11 -
1/2 teaspoon dried thyme
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Finishing and Garnish
14 -
Fresh basil leaves, for garnish
# How to Make It:
01 -
Preheat oven to 190°C. Grease a 23 x 33 cm baking dish with olive oil or non-stick spray.
02 -
Bring a large pot of salted water to a boil. Cook lasagna sheets until al dente according to package instructions. Drain and set aside.
03 -
Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 -
Add sliced mushrooms, dried thyme, salt, and pepper. Sauté mushrooms for 6–8 minutes until tender and moisture has evaporated. Stir in chopped spinach and cook until wilted. Remove skillet from heat.
05 -
Spread a thin layer of marinara sauce in the base of the prepared baking dish. Arrange 3 lasagna sheets over the sauce. Evenly distribute half the ricotta over the noodles, then half the mushroom-spinach mixture. Sprinkle with one-third of the mozzarella and Parmesan. Top with a layer of marinara sauce. Repeat layers with the remaining noodles, ricotta, mushroom-spinach, and another third of mozzarella and Parmesan. Finish with remaining noodles, marinara sauce, and top with remaining cheeses.
06 -
Cover dish tightly with foil and bake in preheated oven for 25 minutes. Remove foil and continue baking for 10–15 minutes, or until cheese is golden and bubbling.
07 -
Allow lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves immediately before serving.
# Extra Tips:
01 -
For variation, incorporate vegetables such as zucchini, roasted bell peppers, or eggplant. Substitute with plant-based cheese for a vegan option.
02 -
Store leftovers refrigerated for up to 4 days; reheat in a microwave or oven at 175°C. Unbaked portions may be frozen for up to 3 months.