Description
This Lasagna Mushroom and Spinach is a hearty, vegetarian comfort food that proves you don’t need meat to make a delicious lasagna. Packed with earthy cremini mushrooms, vibrant spinach, and three types of melting cheese, it is a satisfying meal that the whole family will love. With layers of tender noodles, savory vegetable filling, and rich marinara sauce, this dish is perfect for a cozy Sunday dinner or a meatless Monday feast.
Ingredients
The Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 ounces Cremini mushrooms, chopped (approx. 2 1/2 cups)
- 1 clove garlic, minced or finely grated
- 1 pound fresh spinach leaves (approx. 10 cups)
The Cheese Mixture
- 15 ounces Ricotta cheese (approx. 2 cups)
- 2 large eggs, beaten
- 3/4 teaspoon fine sea salt (divided use)
- 1/4 teaspoon freshly ground black pepper
Assembly
- 1 (24-ounce) jar marinara sauce (or 3 cups homemade)
- 12 no-boil (oven-ready) lasagna sheets
- 1 1/4 cups grated Mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
Instructions
Prep
Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish lightly with oil.
Cook Vegetables
Heat the olive oil in a large skillet over medium heat. Add the diced onions and chopped mushrooms. Cook, stirring occasionally, until onions are translucent and mushrooms have released their liquid (about 10 minutes).
Wilt Spinach
Add the minced garlic, fresh spinach, and 1/4 teaspoon of salt to the skillet. Cook until the spinach is completely wilted and bright green. (Add spinach in batches if it doesn’t all fit at once). Remove from heat.
Make Ricotta Mix
In a medium bowl, whisk together the ricotta cheese, beaten eggs, remaining 1/2 teaspoon of salt, and the black pepper until smooth.
Assemble Layer 1
Spread 1 cup of marinara sauce on the bottom of the baking dish. Place 3 noodles lengthwise. Spread half of the ricotta mixture over the noodles. Sprinkle with 1/3 of the Parmesan and Mozzarella. Add half of the spinach-mushroom mixture. Top with 1/2 cup marinara sauce.
Assemble Layer 2
Place 3 more noodles. Spread the remaining ricotta mixture. Sprinkle 1/3 of the Parmesan and Mozzarella. Add the remaining spinach-mushroom mixture. Top with 1/2 cup marinara sauce.
Top Layer
Place the final 3 noodles. Pour the remaining marinara sauce over the top, spreading it to the edges. Sprinkle with the remaining Parmesan and Mozzarella.
Bake
Cover loosely with foil. Bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes until bubbly and browned. Optional: Broil for 1-2 minutes for a golden crust.
Rest
Let the lasagna sit for 10 minutes before slicing to allow the layers to set.
Notes
No-Boil Noodle Tip: When using oven-ready noodles, ensure they are completely covered by sauce or cheese. Any exposed noodle will bake hard and crunchy instead of softening.
Frozen Spinach: You can substitute 10 oz of frozen spinach. Thaw it completely and squeeze out all excess water before sautéing.
Mushroom Texture: Don’t rush the mushrooms. Let them cook until the liquid evaporates so your lasagna isn’t watery.
Make Ahead: Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if going straight from the fridge to the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Slice (1/12th of pan)
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
Keywords: mushroom spinach lasagna, vegetarian lasagna recipe, no boil lasagna noodles, meatless monday dinner, ricotta cheese recipes, spinach lasagna, hearty vegetarian meals