Spinach Mushroom Lasagna
This spinach mushroom lasagna is a delicious vegetarian lasagna recipe blending creamy ricotta, sautéed mushrooms, fresh spinach, and no-boil lasagna noodles for an easy, flavorful, homemade meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 ounces cremini mushrooms, chopped
- 2 ½ cups fresh spinach, roughly chopped
- 1 clove garlic, finely grated or minced
- 1 pound fresh spinach leaves (about 10 cups)
- 15 ounces ricotta cheese (about 2 cups)
- 2 large eggs, beaten
- 1 24-ounce jar pasta sauce or 3 cups homemade marinara sauce
- 12 no-boil oven-ready lasagna sheets
- ½ cup finely grated parmesan cheese (1 ounce)
- 1 ¼ cups grated mozzarella cheese (5 ounces)
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with oil.
- Heat olive oil in a large skillet over medium heat. Sauté diced onions and mushrooms until soft and fragrant, about 10 minutes. Add garlic, fresh spinach, and ¼ teaspoon salt. Cook until spinach is wilted and bright green.
- In a medium bowl, stir together ricotta cheese, eggs, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
- Spread 1 cup of marinara sauce evenly on the bottom of the dish. Add three lasagna noodles, followed by half the ricotta mixture. Sprinkle with one-third of the parmesan and mozzarella, then half of the spinach mixture. Repeat layers, finishing with noodles, sauce, and the remaining mozzarella and parmesan.
- Cover loosely with aluminum foil and bake for 30 minutes. Remove foil, then bake another 10-15 minutes until the cheese is bubbly and golden brown. Let sit for 5-10 minutes before slicing to serve.