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Weekend • Vegetarian

Rich Mushroom and Spinach Lasagna

A comforting vegetarian lasagna layered with savory mushrooms, tender spinach, and creamy ricotta.

Prep
25 min
Cook
50 min
Servings
6
Level
Weekend
Rich Mushroom and Spinach Lasagna

Forget plain old lasagna! This Rich Mushroom and Spinach Lasagna is a vegetarian dream come true. Layers of tender noodles, a rich mushroom and spinach mixture, creamy ricotta, and melted mozzarella create a dish that's both hearty and incredibly satisfying. It's perfect for a cozy weekend meal or feeding a crowd, and trust us, even meat-lovers will be asking for seconds!

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 5 oz fresh spinach
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 12 lasagna noodles, cooked according to package directions
  • 2 cups shredded mozzarella cheese

Preparation

  1. Step 1

    Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

  2. Step 2

    In a large skillet over medium-high heat, add olive oil. Sauté mushrooms until browned and their liquid has evaporated, about 7-10 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.

  3. Step 3

    Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in crushed tomatoes, oregano, and basil. Season with salt and pepper. Bring to a simmer, then remove from heat.

  4. Step 4

    In a medium bowl, combine ricotta cheese, egg, and 1/4 cup Parmesan. Season lightly with salt and pepper.

  5. Step 5

    Spread a thin layer of the tomato-mushroom sauce on the bottom of the prepared baking dish. Arrange 3-4 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then layer with 1 cup of mozzarella cheese.

  6. Step 6

    Top with another layer of noodles, then the remaining ricotta mixture, and another 1 cup of mozzarella. Finish with a final layer of noodles, the remaining tomato-mushroom sauce, and a generous sprinkle of mozzarella and Parmesan cheese.

  7. Step 7

    Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until bubbling and the cheese is golden and melted. Let stand for 10-15 minutes before serving.

Tips

  • To save time, use oven-ready lasagna noodles and skip the boiling step.
  • For a richer flavor, you can add a splash of red wine to the mushroom sauce before adding the crushed tomatoes.
  • If you prefer a thicker sauce, let it simmer uncovered for a bit longer to reduce.

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