Description
This creamy mushroom and spinach lasagna combines earthy mushrooms, melty cheese, and rich marinara for a hearty, comforting spring meal. It layers tender noodles with savory mushrooms, creamy ricotta, and melted mozzarella for a satisfying, meatless main dish.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced (cremini or button)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach, chopped
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
- Cook lasagna noodles in salted boiling water until al dente, about 9 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic and cook 30 seconds.
- Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and most of their liquid has evaporated, about 6 minutes. Stir in spinach and cook until wilted, 2 minutes more.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Layer 3 noodles, half of the ricotta, half of the mushroom mixture, and a third of the mozzarella and Parmesan. Repeat layers once more.
- Finish with a final layer of noodles, the remaining marinara, and the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more until golden and bubbling.
- Let rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.
Notes
- Letting the lasagna rest before serving helps the layers set and makes slicing cleaner.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American