Mushroom And Spinach Lasagna
Mushroom and Spinach Lasagna is a delightful comfort food that beautifully layers earthy mushrooms, fresh spinach, and a creamy blend of cheeses. This vegetarian dish captivates the palate with each bite, making it perfect for family dinners, gatherings, or meal prep. With its vibrant colors and rich textures, this lasagna not only pleases vegetarians but also satisfies meat-lovers alike. Easy to prepare and packed with flavor, this recipe will quickly become a favorite in your household.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil lasagna noodles in salted water for about 8–10 minutes; drain.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent, add garlic and cook for another minute.
- Add mushrooms, season with thyme, salt, and pepper; cook until tender. Stir in chopped spinach until wilted.
- Layer marinara sauce in the baking dish, followed by noodles, half the ricotta mixture, half the mushroom-spinach blend, and one-third of both mozzarella and Parmesan.
- Repeat layers and finish with marinara sauce on top. Cover with foil and bake for 25 minutes; uncover and bake for another 10–15 minutes until golden.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Find it online: https://melteddish.com/mushroom-and-spinach-lasagna-recipe/