Mushroom and Spinach Lasagna
A cozy, veggie-packed, and comforting lasagna loaded with mushrooms, fresh spinach, ricotta, and mozzarella, perfect for weeknights and meal prep.
Ingredients
Main Ingredients
- 9 pieces lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 cups mushrooms, sliced Mushrooms are key for a savory flavor.
- 1 jar marinara sauce To keep noodles from sticking.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- olive oil for sautéing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain.
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until tender, then add spinach and cook until wilted.
- In a bowl, mix ricotta cheese, garlic powder, onion powder, salt, and pepper.
Layering
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place three lasagna noodles over the sauce, then spread half of the ricotta mixture, half of the mushroom and spinach mixture, and a layer of mozzarella cheese.
- Repeat the layers, finishing with noodles, marinara sauce, and remaining mozzarella and Parmesan cheese on top.
Baking
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
This lasagna can be made ahead and stored. Assemble and refrigerate up to 24 hours or freeze for up to 3 months. Reheating in the oven at 350°F is recommended for better texture.