Description
This Mushroom and Spinach Lasagna is a hearty vegetarian dish featuring layers of tender lasagna noodles, a savory sautéed mushroom and spinach mixture, creamy ricotta cheese blend, and rich tomato sauce, all topped with melted mozzarella and Parmesan cheeses. Perfectly baked to golden, bubbly perfection, it makes a comforting and flavorful meal.
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: 1 cup for mixture, 1 cup for topping)
- 1 cup Parmesan cheese, grated (divided: 1/2 cup for mixture, 1/2 cup for topping)
- 1 egg
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 ensure it reaches the correct temperature for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Cook Mushrooms: Add the thinly sliced mushrooms to the skillet. Cook until they are tender and most of their moisture has evaporated, concentrating their flavor.
- Add Spinach and Season: Stir in the fresh spinach, salt, black pepper, dried oregano, and dried basil. Cook until the spinach wilts, then remove the skillet from heat.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and the egg. Mix thoroughly until smooth and well blended.
- First Layer Sauce: Spread a thin layer of crushed tomatoes evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add moisture.
- Layer Noodles and Fillings: Place 4 lasagna noodles over the sauce layer. Spread half of the ricotta cheese mixture evenly over the noodles, then top with half of the mushroom and spinach mixture.
- Add More Sauce: Pour one-third of the remaining crushed tomatoes and tomato sauce mixture evenly over the vegetable layer.
- Repeat Layers: Lay the next 4 noodles on top. Spread the remaining ricotta cheese mixture, then the rest of the mushroom-spinach mixture over the noodles.
- Add More Sauce Again: Cover this layer with another one-third of the combined crushed tomatoes and tomato sauce.
- Final Layer: Add the last 4 noodles on top, cover with the remaining sauce, then sprinkle evenly with the remaining shredded mozzarella and grated Parmesan cheeses.
- Cover and Bake: Cover the baking dish with aluminum foil to prevent the top from burning, and bake in the preheated oven for 25 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley before slicing and serving.
Notes
- For best results, cook noodles just until al dente to prevent them from becoming too soft during baking.
- Use fresh Parmesan and mozzarella cheese for optimal flavor and melting quality.
- Allow the lasagna to rest for 10-15 minutes after baking for easier slicing.
- You can substitute fresh herbs for the dried oregano and basil if available, using about 1 tablespoon each.
- This dish can be made ahead and refrigerated before baking; simply add an additional 10-15 minutes to the baking time if baked from cold.
