Spinach Mushroom Lasagna Recipe Made Simple and Delicious

Why You’ll Love This Spinach And Mushroom Lasagna

I’m excited to share this spinach and mushroom lasagna recipe because it’s one of those dishes that brings comfort to the table without much fuss. This spinach and mushroom lasagna is designed for simplicity, making it ideal for busy parents or students who want a hearty meal on weeknights. You’ll appreciate how the nutrient-rich spinach and earthy mushrooms come together for a flavorful, satisfying experience that feels like a hug in a baking dish.

Beyond its ease, this recipe offers health benefits that make it a smart choice for diet-conscious individuals. Loaded with fresh spinach and mushrooms, it’s packed with vitamins, minerals, and fiber to support heart health and digestion. Whether you’re a food enthusiast or a senior looking for nutritious options, this versatile dish can be tweaked to fit various dietary needs, like going vegan or gluten-free.

What sets this spinach lasagna apart is its distinctive flavor profile that combines creamy cheeses with veggies for a memorable taste. It’s perfect for newlyweds hosting a simple dinner or working professionals prepping meals ahead. With straightforward steps and everyday ingredients, you’ll find yourself making it again and again.

Essential Ingredients for Spinach And Mushroom Lasagna

Gathering the right ingredients is key to creating a delicious spinach and mushroom lasagna. Below, I’ve listed everything you need based on the recipe, ensuring precise measurements for easy preparation. This structured list covers all items so you can shop and cook without missing a beat.

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 8 ounces cremini mushrooms, chopped (approximately 2 ½ cups)
• 1 garlic clove, finely grated or minced
• 1 pound fresh spinach leaves (approximately 10 cups; frozen spinach, thawed and drained, or other greens like kale can be substituted)
• 15 ounces ricotta cheese (approximately 2 cups)
• 2 large eggs, beaten (optional; helps firm up the filling)
• 24 ounces pasta sauce (approximately 3 cups; jarred or homemade)
• 12 no-boil oven-ready lasagna sheets (or cooked traditional noodles)
• ½ cup finely grated parmesan cheese (approximately 1 ½ ounces; vegetarian substitute may be needed)
• 1 ¼ cups grated mozzarella cheese (approximately 5 ounces)
• ¾ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

For special dietary options, you can swap items to make it vegan or gluten-free. These ingredients come together to create layers of flavor and texture that make this mushroom lasagna a standout meal.

How to Prepare the Perfect Spinach And Mushroom Lasagna: Step-by-Step Guide

Making spinach and mushroom lasagna from scratch is simpler than you might think, and I’ll walk you through it step by step. First, preheat your oven to 350°F (177°C) and grease a 9×13 inch baking pan with oil to get started. This ensures your lasagna doesn’t stick and bakes evenly for that perfect golden finish.

Next, heat the olive oil in a skillet over medium heat and cook the onions and mushrooms until the onions are translucent, which takes about 10 minutes. Then, add the garlic, spinach (in batches if needed), and ¼ teaspoon salt, cooking until the spinach wilts and turns bright green. In a bowl, mix the ricotta cheese, eggs (if using), ½ teaspoon salt, and ¼ teaspoon pepper until smooth for a creamy filling.

Now, spread 1 cup of pasta sauce evenly over the bottom of the prepared pan and place 3 lasagna sheets lengthwise to cover it. Layer half of the ricotta mixture over the noodles, sprinkle with one-third of the parmesan and mozzarella cheeses, add half of the spinach mixture, and dollop ½ cup sauce on top. Repeat with another layer of 3 noodles, the remaining ricotta mixture, one-third of the cheeses, the rest of the spinach mixture, and another ½ cup sauce.

For the final layer, add 3 more noodles, then top with the remaining pasta sauce, parmesan, and mozzarella cheeses. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until bubbly and browned. If you want a golden cheese top, broil uncovered for 1-2 minutes. Let it rest before serving to make slicing easier, and remember to adapt for dietary needs like using vegan cheese or gluten-free noodles.

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Dietary Substitutions to Customize Your Spinach And Mushroom Lasagna

One of the best things about spinach and mushroom lasagna is how easy it is to customize for different preferences. For protein alternatives, consider using lentils or crumbled tofu instead of traditional options to keep it plant-based and hearty. You can also swap mushrooms with eggplant or zucchini to change up the texture while maintaining that satisfying bite.

When it comes to vegetables and sauces, try replacing spinach with kale or Swiss chard for a nutritional twist. Feel free to swap the marinara sauce with a white béchamel or pesto to create new flavor profiles that suit your taste. Don’t forget to adjust seasonings like adding smoked paprika or fresh basil to make this mushroom lasagna even more personalized.

Mastering Spinach And Mushroom Lasagna: Advanced Tips and Variations

Taking your spinach and mushroom lasagna to the next level involves some pro cooking techniques, like blanching the spinach first to reduce moisture and avoid a soggy result. Mixing different cheeses can add depth and better melt, so experiment with combinations for that perfect cheesy layer. Here are some ideas to enhance your dish:

• Blanch spinach quickly in boiling water before using it in the recipe.
• Add caramelized onions or sun-dried tomatoes for a sweet touch.
• Incorporate fresh herbs like thyme or rosemary to boost the aroma.
• Garnish with basil leaves and a sprinkle of cheese for an elegant presentation.
• Use individual ramekins for fun, personal servings that are great for parties.

The link to my chicken spinach and mushroom bake recipe can inspire more veggie-focused meals if you’re looking for similar ideas. For make-ahead options, assemble the lasagna a day ahead and refrigerate it so flavors meld together beautifully.

How to Store Spinach And Mushroom Lasagna: Best Practices

Proper storage keeps your spinach and mushroom lasagna tasting fresh, whether you’re saving leftovers or prepping for later. Refrigerate it in airtight containers for up to 3 days to maintain its texture and flavor, as mentioned in the tips from the recipe. Freezing is another great option, where you wrap it tightly and store for up to 3 months, then thaw overnight before reheating.

When reheating, use an oven at 400°F for 30-60 minutes to keep everything warm and delicious. For meal prep, make multiple portions and store them individually to simplify your routine. These steps ensure your lasagna stays enjoyable even on the busiest days.

As an external resource, you can learn more about the benefits of spinach to understand why it’s a key ingredient in this dish.

FAQs: Frequently Asked Questions About Spinach And Mushroom Lasagna

Spinach And Mushroom Lasagna

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• Author: Brandi Oshea
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

🍄 This Spinach Mushroom Lasagna Recipe combines fresh vegetables and creamy cheese for a hearty and nutritious meal.
🥗 Easy to make with simple layers, it’s perfect for a comforting dinner that pleases vegetarians and meat-lovers alike.

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Ingredients

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 8 ounces cremini mushrooms, chopped

– 1 garlic clove, finely grated or minced

– 1 pound fresh spinach leaves

– 15 ounces ricotta cheese

– 2 large eggs, beaten for helping firm up the filling

– 24 ounces pasta sauce

– 12 no-boil oven-ready lasagna sheets

– ½ cup finely grated parmesan cheese

– 1 ¼ cups grated mozzarella cheese

– ¾ teaspoon fine sea salt

– ¼ teaspoon freshly ground black pepper

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Instructions

1-First, preheat your oven to 350°F (177°C) and grease a 9×13 inch baking pan with oil to get started. This ensures your lasagna doesn’t stick and bakes evenly for that perfect golden finish.

2-Next, heat the olive oil in a skillet over medium heat and cook the onions and mushrooms until the onions are translucent, which takes about 10 minutes. Then, add the garlic, spinach (in batches if needed), and ¼ teaspoon salt, cooking until the spinach wilts and turns bright green. In a bowl, mix the ricotta cheese, eggs (if using), ½ teaspoon salt, and ¼ teaspoon pepper until smooth for a creamy filling.

3-Now, spread 1 cup of pasta sauce evenly over the bottom of the prepared pan and place 3 lasagna sheets lengthwise to cover it. Layer half of the ricotta mixture over the noodles, sprinkle with one-third of the parmesan and mozzarella cheeses, add half of the spinach mixture, and dollop ½ cup sauce on top. Repeat with another layer of 3 noodles, the remaining ricotta mixture, one-third of the cheeses, the rest of the spinach mixture, and another ½ cup sauce.

4-For the final layer, add 3 more noodles, then top with the remaining pasta sauce, parmesan, and mozzarella cheeses. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until bubbly and browned. If you want a golden cheese top, broil uncovered for 1-2 minutes. Let it rest before serving to make slicing easier, and remember to adapt for dietary needs like using vegan cheese or gluten-free noodles.

Notes

🥬 Fresh spinach is preferred, but frozen and drained spinach works well.
🧀 Substitute cottage cheese for ricotta if desired.
🥚 Eggs help firm the filling but can be omitted.
🧀 Use vegetarian parmesan or nutritional yeast for vegetarian diets.
⏲️ No-boil noodles save time; boil traditional noodles before assembling.
❄️ Leftovers refrigerate up to 3 days or freeze up to 3 months.
⏳ Assemble ahead and refrigerate unbaked lasagna up to 2 days.
🔥 Reheat refrigerated lasagna at 400°F for 30-60 minutes; thaw frozen lasagna overnight before reheating.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 394
• Sugar: 6.3 grams
• Sodium: 875 mg
• Fat: 17.8 grams
• Saturated Fat: 9.2 grams
• Carbohydrates: 36.9 grams
• Fiber: 5.6 grams
• Protein: 20.8 grams
• Cholesterol: 97.2 mg

Keywords: spinach mushroom lasagna, vegetarian lasagna, simple lasagna, cheesy lasagna