Mushroom And Spinach Lasagna

This mushroom and spinach lasagna transforms simple ingredients into a cozy, comforting dish perfect for weeknight dinners or special occasions. The earthy mushrooms, vibrant spinach, and creamy cheese layers create a vegetarian masterpiece that even meat-lovers will crave.

I first made this lasagna when my vegetarian sister visited for the holidays. Everyone at the table raved about it so much that it has become our traditional Christmas Eve dinner ever since.

Ingredients

• Lasagna noodles: The backbone of any good lasagna providing structure and that classic texture we all love
• Olive oil: Use a good quality extra virgin for best flavor in the mushroom mixture
• Onion and garlic: Create an aromatic base that enhances all other flavors
• Cremini or button mushrooms: Bring earthy umami flavor choose firm ones with tight caps
• Dried thyme: Complements mushrooms perfectly with its subtle woodsy notes
• Marinara sauce: Use your favorite jarred sauce or homemade for a personal touch
• Ricotta cheese: Creates creamy layers that balance the tangy sauce choose whole milk for richness
• Mozzarella and Parmesan: Add that essential melty cheese pull and nutty flavor
• Fresh spinach: Adds color nutrition and slight earthiness buy prewashed to save time
• Fresh basil: Brightens the finished dish with color and aroma

Step-by-Step Instructions

Preheat and Prepare:

Start by heating your oven to 375°F and greasing a 9×13-inch baking dish. This temperature creates the perfect environment for melting cheese while allowing the flavors to meld without burning the edges. Use a generous amount of olive oil or cooking spray to prevent sticking.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil before adding the lasagna noodles. Cook them until just al dente about 2 minutes less than package directions as they will continue cooking in the oven. Drain carefully and lay them flat on a clean kitchen towel to prevent sticking.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat until it shimmers. Add onions and cook until they become translucent about 3 to 4 minutes stirring occasionally. Add minced garlic and cook for another minute until fragrant but not browned. The aroma will fill your kitchen signaling the foundation of flavor is building.

Cook the Mushrooms:

Add sliced mushrooms to the skillet along with dried thyme salt and pepper. Cook for about 7 to 8 minutes stirring occasionally until mushrooms release their moisture and then that moisture evaporates. The mushrooms should be golden brown and concentrated in flavor. This caramelization is key to developing deep umami notes.

Wilt the Spinach:

Add chopped spinach to the mushroom mixture and cook for just 2 to 3 minutes until the spinach wilts but still maintains its bright green color. Remove from heat and set aside. The residual heat will continue cooking the spinach slightly.

Assemble the Lasagna:

Spread about a cup of marinara sauce on the bottom of your prepared baking dish creating an even layer. Arrange three lasagna noodles side by side over the sauce. They may overlap slightly which is fine. Spread half the ricotta cheese over the noodles followed by half the mushroom spinach mixture. Sprinkle with a third of both mozzarella and Parmesan cheeses.

Create the Second Layer:

Repeat the process with three more noodles another layer of ricotta the remaining mushroom mixture and another third of the cheeses. Top with the final three noodles spread the remaining marinara sauce over them and finish with the last of your cheeses.

Bake to Perfection:

Cover the baking dish with aluminum foil making sure it doesn’t touch the top layer of cheese. Bake covered for 25 minutes then remove the foil and continue baking for 10 to 15 minutes more until the cheese is bubbly and develops golden brown spots. Let stand for 10 minutes before serving to allow the lasagna to set up.

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The mushrooms are truly the star of this dish. My grandmother always said that properly cooked mushrooms are the vegetarian's secret weapon. She taught me to be patient and let them release and then reabsorb their liquid for the most concentrated flavor.

Make Ahead Instructions

This lasagna is perfect for meal prep. You can assemble it completely then cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. When ready to cook remove from the refrigerator 30 minutes before baking to take the chill off and add an extra 10 minutes to the covered baking time.

Vegetable Variations

While mushrooms and spinach create a classic combination this recipe welcomes creativity. Try adding roasted red peppers zucchini or eggplant to the mushroom mixture. For a fall version butternut squash cubes make a delicious addition. Just make sure any vegetables you add are cooked until most of their moisture is released before adding to the lasagna to prevent a watery final dish.

Serving Suggestions

This lasagna pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright acidity balance the rich creamy lasagna perfectly. A loaf of garlic bread makes the meal complete soaking up any extra sauce on your plate. For wine lovers a medium-bodied Italian red like Chianti complements the earthy mushrooms wonderfully.

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With its creamy layers and savory mushroom mixture this lasagna will have your guests coming back for seconds every time.

Frequently Asked Questions

→ Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna completely, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if cooking directly from the refrigerator.

→ What mushrooms work best in this dish?

While the original calls for cremini or button mushrooms, you can use a blend of wild mushrooms like shiitake, oyster, or portobello for more complex flavors. Just ensure they're sliced evenly for consistent cooking.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach will work. Thaw it completely first, then squeeze out excess moisture before adding to the mushroom mixture. Use about 10 oz of frozen spinach to replace the 2 cups fresh.

→ Is there a way to make this dairy-free?

For a dairy-free version, substitute the cheeses with plant-based alternatives like cashew ricotta, vegan mozzarella, and nutritional yeast in place of Parmesan. The texture will be slightly different but still delicious.

→ Can I use no-boil lasagna noodles?

Yes, no-boil noodles work well in this recipe. Simply layer them in dry, but ensure your sauce is slightly thinner than usual and completely covers the edges of the noodles. You may also want to add an extra 1/4 cup of water around the edges of the dish.

→ How should I store leftovers?

Cover leftovers tightly and refrigerate for up to 4 days. For longer storage, cut the lasagna into individual portions, wrap each in plastic and foil, and freeze for up to 3 months. Reheat covered in a 350°F oven until hot throughout.