Description
This Creamy Mushroom Lasagna is a delicious meatless main dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, rich ricotta and Parmesan cheeses, and a savory marinara sauce. Baked until bubbly and golden, it offers a comforting, hearty vegetarian meal perfect for family dinners or special occasions.
Ingredients
Scale
Laundry Supplies
- 9 lasagna noodles
Sauce and Cheese Mixture
- 1 jar marinara sauce (about 24 ounces)
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
Vegetable Filling
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Cook noodles: Cook the lasagna noodles according to the package instructions until al dente, then drain and set them aside to cool.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Cook mushrooms and season: Add the sliced mushrooms, dried thyme, dried oregano, salt, and black pepper to the skillet. Cook until the mushrooms are tender and have released their moisture.
- Add spinach: Stir in the spinach and cook until it wilts, blending well with the mushroom mixture.
- Prepare cheese mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan, and half of the shredded mozzarella cheese. Mix well to create a creamy filling.
- Assemble lasagna – first layer: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place 3 cooked lasagna noodles over the sauce evenly.
- Layer fillings: Spread half of the ricotta cheese mixture over the noodles, followed by half of the mushroom and spinach mixture. Spoon a third of the remaining marinara sauce on top of this layer.
- Repeat layers: Add another 3 lasagna noodles, then the rest of the ricotta mixture, the remaining mushroom mixture, and another third of the marinara sauce. Top with the final 3 noodles, spread the remaining marinara sauce evenly over them, and sprinkle with the remaining mozzarella cheese.
- Bake and rest: Cover the baking dish with foil and bake for 30-35 minutes until the cheese is bubbly and nicely browned. Remove the foil for the last 10 minutes to let the cheese golden more. After baking, allow the lasagna to cool for 10 minutes before slicing and serving.
Notes
- You can substitute fresh herbs for dried if available, using about three times the amount for a brighter flavor.
- For easier slicing, let the lasagna rest fully before serving to allow it to set.
- This recipe is vegetarian and can be adapted to vegan by using plant-based cheeses and ricotta alternatives.
- If you prefer, use no-boil noodles but adjust baking time accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
