Mushroom Spinach Lasagna Delight

This mushroom and spinach lasagna is a vegetarian twist on the classic Italian comfort food that transforms humble ingredients into a luxurious dinner. The earthy mushrooms create a meaty texture while the spinach adds vibrant color and nutrition. Perfect for both weeknight dinners and special occasions.

I developed this recipe when my daughter became vegetarian and we needed dishes the whole family could enjoy together. Now it's requested for nearly every family gathering, even by the dedicated carnivores.

Ingredients

• Lasagna noodles: the backbone of any lasagna providing structure for all those delicious layers
• Olive oil: use a good quality extra virgin for the best flavor profile
• Onion and garlic: these aromatics create the foundation of flavor for the mushroom filling
• Mushrooms: cremini offer deeper flavor than button mushrooms but either works beautifully
• Dried thyme: enhances the earthiness of the mushrooms with its subtle woody notes
• Marinara sauce: use your favorite jarred sauce or homemade if you have it on hand
• Ricotta cheese: creates the creamy layer that balances the tangy tomato sauce
• Mozzarella cheese: provides that irresistible cheese pull when serving
• Parmesan cheese: adds a salty nutty finish that brings everything together
• Fresh spinach: incorporates color nutrition and a subtle sweetness
• Fresh basil: brightens the finished dish with its aromatic qualities

Step-by-Step Instructions

Preheat and Prepare:

Start by preheating your oven to 375°F. This temperature ensures the lasagna cooks evenly through all those delicious layers. While waiting, take a moment to properly grease your baking dish using either cooking spray or a light coating of olive oil to prevent sticking.

Cook the Pasta:

Bring a large pot of water to a vigorous boil, adding about a tablespoon of salt to season the noodles from within. Add the lasagna noodles and cook until they're al dente, about 2 minutes less than the package directions suggest. They'll continue cooking in the oven. Immediately drain and lay them flat on a clean kitchen towel to prevent sticking.

Sauté the Aromatics:

Warm your olive oil in a large skillet over medium heat until it shimmers. Add the chopped onions and cook them slowly for 3 to 4 minutes until they become translucent but not browned. Add the minced garlic and continue cooking for just one minute until it becomes fragrant but not browned, as garlic can quickly become bitter when overcooked.

Cook the Mushrooms:

Add your sliced mushrooms to the onion mixture, allowing them plenty of room in the pan. If your skillet seems crowded, consider cooking them in batches. Sprinkle with dried thyme, salt, and pepper. Cook for about 8 minutes, stirring occasionally until the mushrooms release their moisture, then that moisture evaporates leaving you with concentrated mushroom flavor.

Wilt the Spinach:

Add the fresh chopped spinach to the mushroom mixture and cook just until wilted, about 2 to 3 minutes. The spinach will dramatically reduce in volume as it cooks. Remove the pan from heat and set this filling mixture aside.

Assemble the Lasagna:

Spread about 1 cup of marinara sauce across the bottom of your prepared baking dish, creating a thin even layer. Arrange three lasagna noodles over the sauce, slightly overlapping if necessary. Spread half the ricotta cheese over the noodles, then top with half the mushroom and spinach mixture. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat these layers once more, finishing with the final three noodles topped with the remaining sauce and cheeses.

Bake to Perfection:

Cover the baking dish with aluminum foil, being careful not to let it touch the cheese. Bake covered for 25 minutes, which allows all the flavors to meld together. Then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and beginning to brown in spots. Let the lasagna rest for at least 15 minutes before serving to allow the layers to set.

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The mushrooms are truly the star of this dish. I discovered that cooking them until completely dry concentrates their flavor and creates an almost meaty texture. My husband, who initially scoffed at vegetarian lasagna, now specifically requests this dish when we have dinner guests.

Make Ahead Options

This lasagna actually improves with time, allowing the flavors to develop and meld together beautifully. You can assemble the entire dish up to 24 hours before baking. Simply cover it tightly with plastic wrap and refrigerate until ready to bake. Remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed adding about 10 minutes to the covered baking time.

Clever Substitutions

While I love the classic combination of ingredients, you can easily adapt this recipe to use what you have on hand. Baby kale works beautifully in place of spinach offering a slightly more robust flavor profile. For a dairy-free version, substitute cashew ricotta and your favorite plant-based mozzarella. If you prefer a meatier mushroom experience, try mixing in some rehydrated porcini mushrooms for an intensely earthy undertone.

Serving Suggestions

This lasagna stands beautifully on its own but I like to serve it with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A piece of crusty garlic bread never hurts either! For wine pairing, consider a medium-bodied red like Chianti or Sangiovese which complements the mushrooms without overwhelming the dish.

The Secret to Perfect Texture

The key to preventing watery lasagna lies in properly cooking the vegetables. After sautéing the mushrooms, continue cooking until all liquid has evaporated. For the spinach, you can actually squeeze it gently in a clean kitchen towel after wilting to remove excess moisture. These simple steps ensure your lasagna has perfect texture rather than swimming in liquid when served.

Frequently Asked Questions

→ Can I use other types of mushrooms?

Yes, you can substitute cremini or button mushrooms with portobello, shiitake, or any mushrooms of your choice for added flavor.

→ How do I prevent lasagna noodles from sticking?

After cooking, drain the noodles and drizzle a bit of olive oil to keep them from sticking together.

→ Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna and store it in the refrigerator, covered, for up to 24 hours before baking.

→ Can I replace ricotta cheese with another ingredient?

Yes, cottage cheese or a dairy-free alternative can be used in place of ricotta depending on your dietary preferences.

→ What pairs well with this lasagna?

A fresh green salad, garlic bread, or a light red wine makes a great accompaniment to this dish.