Description
This hearty Mushroom and Spinach Lasagna is a delicious vegetarian twist on the classic Italian dish, featuring layers of sautéed mushrooms, fresh spinach, creamy ricotta cheese, and a rich tomato sauce, all baked to perfection with a golden, bubbly cheese topping.
Ingredients
Scale
Lasagna Components
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500 g (1 pound) mushrooms, thinly sliced
- 500 g (1 pound) fresh spinach
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Cheese Mixture
- 500 g (2 cups) ricotta cheese
- 2 cups mozzarella cheese, shredded (divided as 1 cup + 1 cup)
- 1 cup Parmesan cheese, grated (divided as 1/2 cup + 1/2 cup)
- 1 egg
Tomato Sauce
- 800 g (28 ounces) crushed tomatoes
- 1 cup tomato sauce
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the lasagna.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain well and set aside to prevent sticking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Cook Mushrooms: Add the thinly sliced mushrooms to the skillet and cook until tender and most moisture has evaporated, enhancing their flavor.
- Add Spinach and Seasoning: Stir in the fresh spinach along with salt, pepper, dried oregano, and dried basil. Cook until the spinach wilts, then remove from heat.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup grated Parmesan, and the egg. Mix thoroughly until well combined and smooth.
- Start Layering: Spread a thin layer of crushed tomatoes on the bottom of a 9×13 inch baking dish to prevent sticking and add moisture.
- First Layer: Arrange 4 cooked lasagna noodles over the sauce, then evenly spread half of the ricotta cheese mixture on top, followed by half of the mushroom and spinach mixture.
- Add Sauce: Pour approximately one-third of the remaining crushed tomatoes and tomato sauce mixture over the vegetable layer to keep it moist.
- Second Layer: Repeat the layering with the next 4 noodles, the remaining ricotta mixture, and the mushroom-spinach mix.
- Add More Sauce: Cover this layer with another one-third of the tomato sauce mixture.
- Final Layer: Place the final 4 noodles on top, cover with the remaining tomato sauce, then sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmesan cheese evenly across the surface.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the top turns golden brown and bubbly.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm for a comforting and flavorful meal.
Notes
- Ensure that the spinach is cooked until fully wilted to remove excess moisture which can make the lasagna watery.
- Boil the lasagna noodles just until al dente to prevent overcooking during baking.
- Covering with foil during the first phase of baking helps keep the moisture in for tender layers.
- For a richer flavor, consider using fresh mozzarella instead of pre-shredded.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
