Mushroom And Spinach Lasagna Recipe
Creamy layers of mushrooms, spinach, ricotta, and cheese make this easy lasagna recipe a healthy veggie dinner standout.
Equipment
- 9x13 baking dish
- Large skillet
- Large pot
Ingredients
- 9 lasagna noodles, no-boil preferred
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 4 cups fresh spinach, chopped
- 0.5 teaspoon dried thyme
- Salt and black pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F. Grease 9x13 dish. Boil noodles al dente if needed, drain.
- Heat olive oil in skillet. Sauté onion until soft, add garlic.
- Add mushrooms and thyme, cook until browned. Stir in spinach to wilt.
- Layer: sauce base, 3 noodles, half ricotta, mushroom mix, sauce, cheeses. Repeat.
- Top with noodles, sauce, cheese. Cover, bake 25 min. Uncover, 20-25 min more.
- Rest 10 min, garnish with basil, serve.
Notes
- Drain veggies well to avoid sogginess.
- No-boil noodles save time.
- Resting improves slicing.