Mushroom and Spinach Lasagna
A comforting and delicious lasagna layered with mushrooms, spinach, and gooey cheese, perfect for families and meal prepping.
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.
Notes
You can make this lasagna ahead of time and store it in the fridge for up to 2 days. Leftovers last up to a week in the fridge or up to 3 months in the freezer. Reheat by baking at 350°F until warm throughout.