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CREAMY SPINACH & MUSHROOM LASAGNA

This Creamy Spinach & Mushroom Lasagna is a vegetarian twist on the classic Italian comfort food. Layers of pasta are filled with a rich and creamy spinach and mushroom mixture, ricotta cheese, and mozzarella, all baked to bubbly perfection.

Prep Time
30 mins
Cook Time
30 mins
Servings: 10 servings
Calories: 400 kcal
Course: Main Course
Cuisine: American , Italian-American Fussion

Ingredients

  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 10 ounces fresh spinach, coarsely chopped
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • ¼ teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 (24 ounce) jar marinara sauce
  • 9 lasagna noodles (no-boil recommended)
  • 8 ounces mozzarella cheese, shredded

Instructions

    Cup of Yum
  1. Sauté mushrooms and spinach: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until softened and browned. Add the chopped spinach and cook for 2-3 minutes, until wilted. Remove from heat and let cool slightly.
  2. Make ricotta mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, nutmeg, salt, and pepper. Mix well.
  3. Assemble lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom of the dish.
  4. Layer lasagna: Place three lasagna noodles on top of the sauce (if using no-boil noodles, just place them dry). Spread half of the ricotta mixture over the noodles. Top with half of the spinach and mushroom mixture and one-third of the shredded mozzarella cheese. Repeat layers: noodles, ricotta, spinach/mushroom, and mozzarella. Top with a final layer of noodles and the remaining marinara sauce. Sprinkle with the remaining mozzarella cheese.
  5. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  6. Let rest: Let the lasagna rest for 10-15 minutes before cutting and serving. This will help it to set and make it easier to serve.

Notes

  • Mushrooms: You can use other types of mushrooms, such as shiitake or portobello, instead of cremini mushrooms.
  • Spinach: You can use frozen spinach instead of fresh spinach. Make sure to thaw it completely and squeeze out any excess water before using.
  • Ricotta Cheese: Whole milk ricotta cheese will give the lasagna a richer flavor.
  • Mozzarella Cheese: Fresh mozzarella cheese is a great choice for this lasagna.
  • Marinara Sauce: You can use store-bought marinara sauce or make your own.
  • No-Boil Noodles: Using no-boil lasagna noodles makes this recipe even easier.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 40g (13%) Protein 25g (50%) Fat 20g (31%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 40g 13%
Protein 25g 50%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.