A rich and comforting vegetarian lasagna layered with creamy ricotta, sautéed mushrooms, and fresh spinach!
Why You’ll Love This Recipe
- Deliciously Creamy – Ricotta and mozzarella create a rich, cheesy texture.
- Packed with Veggies – Fresh spinach and mushrooms add nutrients and flavor.
- Easy to Make – Simple ingredients and straightforward steps.
- Great for Meal Prep – Freezer-friendly and reheats beautifully.
- Perfect for Vegetarians – A hearty, meat-free alternative to traditional lasagna.
Ingredients
For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
For the Lasagna Layers:
- 9 lasagna noodles (cooked or oven-ready)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Directions
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Sauté the onion for 2-3 minutes until soft. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and start to brown. Stir in the spinach and cook until wilted. Remove from heat.
2. Mix the Ricotta:
In a bowl, combine ricotta cheese, egg, Parmesan, salt, black pepper, and nutmeg. Stir in the cooked spinach and mushroom mixture.
3. Assemble the Lasagna:
Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Add a layer of lasagna noodles, followed by a portion of the ricotta mixture and a sprinkle of mozzarella cheese. Repeat until all ingredients are used, finishing with marinara sauce and mozzarella on top.
4. Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
5. Serve:
Let rest for 10 minutes before slicing. Enjoy warm!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6 servings
- Calories: 380 kcal per serving
Variations
- Gluten-Free Option – Use gluten-free lasagna noodles.
- Extra Creamy – Add a layer of béchamel sauce between layers.
- Protein Boost – Mix in cottage cheese or add lentils.
- Spicy Twist – Add red pepper flakes for a little heat.
- Dairy-Free – Use dairy-free cheese and cashew-based ricotta.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 350°F for 15 minutes or microwave in 30-second intervals until heated through.
- Freezing: Assemble lasagna but don’t bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F, adding 15-20 minutes to cooking time.
FAQs
Can I make this lasagna ahead of time? Yes! Assemble it a day in advance and refrigerate until ready to bake.
Can I use frozen spinach? Yes, but thaw and squeeze out excess moisture before adding.
How do I prevent my lasagna from being watery? Drain excess liquid from spinach and mushrooms before layering.
Can I use cottage cheese instead of ricotta? Yes, cottage cheese is a great alternative for a lighter texture.
What’s the best way to slice lasagna neatly? Let it rest for 10 minutes before slicing to help it hold its shape.
Can I add more vegetables? Absolutely! Zucchini, bell peppers, or eggplant would be great additions.
Do I need to cook oven-ready noodles? No, just layer them in as they will cook while baking.
What type of mushrooms work best? Cremini, button, or portobello mushrooms all work well.
How do I make it spicier? Add red pepper flakes to the ricotta mixture or marinara sauce.
Can I make this in a smaller batch? Yes, halve the ingredients and use an 8×8-inch baking dish.
Conclusion
This creamy spinach and mushroom lasagna is a comforting, delicious, and easy-to-make vegetarian dish that will satisfy any pasta lover. With its layers of rich ricotta, fresh spinach, and flavorful mushrooms, this lasagna is perfect for any occasion. Enjoy it fresh, or store it for later – either way, it’s a guaranteed hit!
Print
Creamy Spinach & Mushroom Lasagna
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and comforting vegetarian lasagna layered with creamy ricotta, sautéed mushrooms, fresh spinach, and gooey mozzarella—perfect for a hearty dinner!
Ingredients
For the Sauce & Filling:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
For the Lasagna Layers:
- 9 lasagna noodles (cooked or oven-ready)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté the onion for 2-3 minutes until soft.
- Add garlic and mushrooms, cooking until mushrooms release moisture and brown.
- Stir in spinach and cook until wilted. Remove from heat.
Mix the Ricotta:
- In a bowl, combine ricotta, egg, Parmesan, salt, black pepper, and nutmeg.
- Stir in the spinach and mushroom mixture.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce.
- Layer lasagna noodles, ricotta mixture, and mozzarella. Repeat, finishing with marinara sauce and mozzarella on top.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10-15 minutes until cheese is golden and bubbly.
Serve:
- Let rest for 10 minutes before slicing. Enjoy warm!
Notes
- Use oven-ready noodles for a quicker prep.
- Add red pepper flakes for a slight kick.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
