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Ah, Mushroom and Spinach Lasagna! 🎉 This dish is NOT just any lasagna—it’s the epitome of comfort food excitement! It’s rich, hearty, and bursting with flavors that make your taste buds dance! Imagine layers of tender noodles, vibrant spinach, and earthy mushrooms wrapped in gooey cheese—it’s a total flavor FEST! And guess what? This Mushroom and Spinach Lasagna is not just DELICIOUS, it’s also packed with nutrients, making it a fantastic choice for meal-prepping and feeding the fam! It was just a last-minute, fridge-clean-out idea that turned into an absolute GAME-CHANGER in my kitchen here in Austin, Texas!
So, why will you absolutely FALL IN LOVE with this recipe?
Why You’ll Adore This Mushroom and Spinach Lasagna
Let me tell you—this Mushroom and Spinach Lasagna is like a warm hug on a plate! You’ll LOVE it for so many reasons! First off, it’s secretly healthy—what? Yes! We’re talking about getting your greens in a way that’s ultra-satisfying! And can we talk about how EASY it is? Seriously, you can whip this masterpiece up even on the busiest weeknight! It’s perfect for my fellow meal preppers out there, offering leftovers that taste JUST AS GOOD (maybe better) the next day! Who wouldn’t love that?!
The RECIPE is super adaptable too—want more cheese? GO FOR IT! Prefer more mushrooms? You’re the boss!! And let’s not forget—kids love it! Yes, that child-tested, mother-approved kind of love! If that’s not enough to get you fired up, how about the fact that it makes your kitchen smell AMAZING as it bakes? Trust me, it’s a sensory experience! Embrace that excitement because you CAN do this!!
Ingredients You’ll Need
Let’s gather our ingredients, shall we? We’ll need 9 lasagna noodles, 2 cups of sliced mushrooms (I LOVE creminis!), 2 cups of fresh spinach, chopped, 1 onion, chopped, 2 cloves of garlic, minced, 15 oz of ricotta cheese, 2 cups of shredded mozzarella cheese, 1 cup of grated Parmesan cheese, 2 cups of marinara sauce (store-bought is totally fine!), 2 tablespoons of olive oil, and of course, salt and pepper to taste with a sprinkle of Italian seasoning to make it all pop!
(Personal tip: seasoning is everything, so taste as you go!) Don’t worry if you need to substitute any of these ingredients—like swapping out spinach for kale or using a lactose-free cheese—the world is your oyster! They’re ALL available at your local grocery store—easy peasy! And here’s where I get a little cost-conscious: buying in bulk can save you money and bring you LOTS of joy in the kitchen!
Let’s Get Cooking!
Okay, my daring chefs, let’s break this down! First, preheat your oven to 375°F (190°C)—this is so IMPORTANT for later! Next, you’ll cook the lasagna noodles according to package directions—don’t forget to drain and set ‘em aside! Now grab a skillet—heat that beautiful olive oil over medium heat! Add your onions and garlic; sauté until they’re soft and inviting—this is the moment the magic begins!
Time for the mushrooms and spinach! Toss ‘em in the skillet and cook until the mushrooms are tender, seasoning it all with some salt, pepper, and Italian seasoning. How good does that smell?! Now for layering! In a baking dish, spread a layer of marinara sauce (YES!), then lay down 3 lasagna noodles on top. Next, spread half of your savory mushroom and spinach mixture over the noodles—oh my goodness, you’re so close! Add a layer of ricotta cheese and sprinkle with mozzarella and Parmesan. Repeat! Finish with marinara and whatever cheese you have left (MORE CHEESE, please!).
Cover with aluminum foil and bake for 25 minutes—don’t forget this step, it helps the flavors merge! Remove that foil and bake for an additional 15 minutes until it’s all GOOEY and golden on top! Let it sit for 10 minutes before diving in—trust me on this one; the flavors will be even more amazing!
Pro Tips for Success!
Here’s where I share my little nuggets of wisdom! Make this lasagna ahead of time and store it in the fridge for up to 2 days—easy and convenient!! If you find yourself with leftovers (is that even possible?!), they’ll last up to a week in the fridge or up to 3 months in the freezer—woah! When it comes time to heat it up, pop it in the oven at 350°F until it’s warm throughout. SO simple!
You could even batch cook this recipe on the weekend for a stress-free week ahead! And let’s be real, it’s a kid-friendly adaptation with all those lovely layers—who can resist? Want to jazz it up? Try adding some extra veggies or a fresh salad on the side!
Perfect Pairings!
Come to think about it, what would you serve with that glorious Mushroom and Spinach Lasagna? A simple side salad or some garlic bread would be wonderful! You could also pair it with a light white wine (or a mocktail if you’re feeling non-alcoholic!). Whether it’s game night, family dinner, or a cozy evening in, this lasagna is STUNNING for any occasion! And don’t you dare forget about leftover creativity—turn those yummy bits into a delicious breakfast frittata the next day! Seriously, you will LOVE this!!
Frequently Asked Questions
Absolutely! Just adjust the noodle layering if your sauce is thick enough to cook them properly.
Cream cheese or a vegan ricotta make great alternatives!
Yes! Bell peppers, zucchini, or even eggplant work well and add more flavor!
Yes, just pop it in the oven or microwave until heated through!
Definitely! Just make sure it’s well covered and stored properly for up to 3 months!
Let’s just take a second to appreciate how EASY and DELICIOUS this Mushroom and Spinach Lasagna is—you’re going to seriously WOW your family and friends! I can’t wait to hear how yours turns out! Please leave your feedback or any questions you have, and of course, SHARE your culinary creations on social media! Happy cooking! You’ve got this!!!
Mushroom and Spinach Lasagna
Ingredients
Lasagna Ingredients
- 9 pieces lasagna noodles Regular or no-boil noodles
- 2 cups sliced mushrooms Cremini mushrooms recommended
- 2 cups fresh spinach Chopped
- 1 piece onion Chopped
- 2 cloves garlic Minced
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce Store-bought is fine
- 2 tablespoons olive oil For cooking the vegetables
- to taste salt
- to taste pepper
- to taste Italian seasoning To enhance flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions and set aside.
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until soft.
- Add the sliced mushrooms and spinach, seasoning with salt, pepper, and Italian seasoning. Cook until mushrooms are tender.
Layering and Baking
- Spread a layer of marinara sauce in a baking dish.
- Lay down 3 lasagna noodles on top.
- Spread half of the mushroom and spinach mixture over the noodles.
- Add a layer of ricotta cheese and sprinkle with mozzarella and Parmesan.
- Repeat the layers and finish with marinara and any remaining cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is golden.
- Let it sit for 10 minutes before serving.
