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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna
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Indulge in the heartwarming experience of homemade Mushroom and Spinach Lasagna, where each layered bite transports you to culinary bliss. This vegetarian delight features tender lasagna noodles cradling a savory filling of sautéed mushrooms, vibrant spinach, and creamy ricotta, all enveloped in a rich marinara sauce. The gooey mozzarella on top adds an irresistibly melty finish that will have everyone coming back for more. Perfect for cozy family dinners or special gatherings, this lasagna not only nourishes the body but also warms the soul. Dive into this easy-to-make recipe that promises comfort with every forkful!

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a skillet over medium heat, warm olive oil and sauté chopped onion until softened (about 3–4 minutes). Add minced garlic and cook for another minute.
  4. Stir in sliced mushrooms and thyme; season with salt and pepper. Cook until mushrooms are tender (approximately 8 minutes). Fold in chopped spinach until wilted; remove from heat.
  5. Spread a layer of marinara sauce on the bottom of the baking dish. Layer three noodles, half the ricotta, half the mushroom-spinach mixture, and sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat layers once more.
  6. Finish with remaining noodles topped with marinara sauce and any leftover cheese.
  7. Cover with foil and bake for about 25 minutes; then remove foil to bake an additional 10–15 minutes until golden brown.
  8. Allow to rest for at least 15–20 minutes before slicing.

Nutrition

Find it online: https://cookingwitheliana.com/mushroom-and-spinach-lasagna/