Name: Mushroom and Spinach Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 pound mushrooms (cremini or button), sliced; ½ teaspoon dried thyme; Salt and pepper, to taste; 3 cups marinara sauce; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 cups fresh spinach leaves, chopped; Fresh basil leaves, for garnish

Description

This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian twist on a classic dish. With layers of tender lasagna noodles, a savory mushroom and spinach filling, creamy ricotta, melted mozzarella, and marinara sauce, it’s the perfect comfort food for any occasion. This easy-to-make lasagna is packed with flavor and will leave everyone asking for seconds!

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves, for garnish

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Instructions

Preheat the Oven: Preheat to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook Lasagna Noodles: Boil salted water, cook noodles to al dente, drain, and set aside.
Prepare Mushroom Filling: Heat olive oil in a skillet. Sauté onion for 3–4 minutes, then garlic for 1 minute. Add mushrooms, thyme, salt, and pepper. Sauté until tender. Add spinach and cook until wilted. Remove from heat.
Assemble Lasagna: Spread a layer of marinara sauce on the baking dish. Add 3 noodles, then half the ricotta, half the mushroom mixture, and a third of mozzarella and Parmesan. Repeat layers, finishing with marinara sauce and remaining cheeses.
Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 10–15 more minutes until cheese is bubbly and golden.
Serve: Let cool, garnish with basil, and serve warm.

Notes

Variations: Add veggies like zucchini, bell peppers, or eggplant. For a vegan version, use plant-based cheese.
Storage/Reheating: Leftovers can be stored for up to 3-4 days in the fridge. Reheat in the microwave or oven at 350°F.
Freezing: Freeze unbaked lasagna for up to 3 months. Bake from frozen or thaw overnight before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian