Spinach Mushroom Lasagna
This spinach mushroom lasagna is simple to make, uses a short list of ingredients, and tastes incredible.
Equipment
- 9×13-inch baking dish
- large skillet
- medium bowl
Ingredients
Oil and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 ounces cremini mushrooms, chopped
- 1 clove garlic, finely grated or minced
- 1 pound fresh spinach leaves about 10 cups
Cheese Mixture
- 15 ounces ricotta cheese about 2 cups
- 2 large eggs, beaten
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Lasagna Assembly
- 24 ounces pasta sauce or 3 cups homemade marinara sauce
- 12 sheets no-boil oven-ready lasagna sheets or use cooked traditional lasagna noodles
- ½ cup finely grated parmesan cheese about 1 ounce
- 1 ¼ cups grated mozzarella cheese about 5 ounces
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with a small amount of oil.
- Heat the olive oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until the onions become translucent, about 10 minutes.
- Add the garlic, spinach leaves, and ¼ teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted.
Cheese Mixture
- In a medium bowl, combine the ricotta cheese, eggs, ½ teaspoon of salt, and ¼ teaspoon of pepper until well blended.
Assembling and Baking
- Spread 1 cup of pasta sauce over the bottom of the baking dish. Arrange three noodles lengthwise to cover the bottom.
- Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the parmesan and one-third of the mozzarella.
- Add half of the spinach mixture, then top with about ½ cup of marinara sauce.
- Add a second layer of noodles and repeat with the remaining ricotta, another one-third of the parmesan and mozzarella, the remaining spinach, and another ½ cup of sauce.
- Finish with a third layer of noodles and top with the remaining sauce, parmesan, and mozzarella.
- Loosely cover the lasagna with aluminum foil and bake for 30 minutes.
- Uncover and bake an additional 10 to 15 minutes until the cheese is bubbly and browned around the edges.
- Let it sit for 5 to 10 minutes to set before serving.
Notes
Leftover spinach lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. Can assemble and store the unbaked lasagna in the fridge for up to 2 days.
Nutrition
Serving: 1servingCalories: 394kcalCarbohydrates: 36.9gProtein: 20.8gFat: 17.8gSaturated Fat: 9.2gCholesterol: 97.2mgSodium: 874.8mgFiber: 5.6gSugar: 6.3g
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