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–+ servings

Mushroom and Spinach Lasagna

A hearty and flavorful lasagna layered with sautéed mushrooms, fresh spinach, and creamy ricotta cheese, topped with marinara sauce and mozzarella.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Lasagna Layers
  • 9 sheets lasagna noodles no-boil or regular
Vegetable Filling
  • 2 cups fresh spinach washed and chopped
  • 8 ounces mushrooms sliced
  • 1 tablespoon olive oil for sautéing
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Cheese Mixture
  • 15 ounces ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 large egg
  • 1 teaspoon dried oregano
Sauce
  • 2 cups marinara sauce store-bought or homemade

Method
 

Prepare the Filling
  1. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
  2. Add sliced mushrooms, salt, and pepper. Cook for about 5-7 minutes until mushrooms are tender.
  3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
Mix the Cheese Filling
  1. In a mixing bowl, combine ricotta cheese, egg, oregano, and half of the mozzarella and Parmesan cheese. Mix well.
Assemble the Lasagna
  1. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish.
  2. Layer 3 lasagna noodles over the sauce, followed by half of the cheese mixture, half of the vegetable filling, and a layer of marinara sauce.
  3. Repeat the layers, finishing with noodles, sauce, and remaining mozzarella and Parmesan cheese on top.
Bake the Lasagna
  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  3. Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gFiber: 4gSugar: 6g

Notes

This lasagna can be made ahead of time and refrigerated before baking. Just add an extra 10-15 minutes to the baking time if baking from cold.

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