Mushroom and Spinach Lasagna – A Hearty Vegetarian Comfort Food Classic
This Mushroom and Spinach Lasagna is a hearty vegetarian comfort dish layered with tender noodles, savory mushrooms, creamy ricotta, rich marinara, and melted cheeses.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course, Pasta
- Method: Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil salted water, cook noodles to al dente, drain, and set aside.
- Heat olive oil in a skillet. Sauté onion for 3–4 minutes, then garlic for 1 minute.
- Add mushrooms, thyme, salt, and pepper. Cook until tender.
- Add spinach and cook until wilted. Remove from heat.
- Spread a layer of marinara sauce in the baking dish.
- Add 3 noodles, half the ricotta, half the mushroom mixture, and a third of mozzarella and Parmesan.
- Repeat layers, finishing with marinara and remaining cheeses.
- Cover with foil and bake for 25 minutes.
- Uncover and bake 10–15 minutes until bubbly and golden.
- Let cool slightly, garnish with basil, and serve warm.
Notes
- Add vegetables like zucchini, bell peppers, or eggplant for variation.
- For a vegan version, use plant-based cheeses.
- Leftovers can be stored 3–4 days in the fridge and reheated.
- Freeze unbaked lasagna for up to 3 months.