Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna is full of flavor and richness. It can be made with either a tomato based sauce such as this one, or a cream based sauce. The Master Taste Tester voted for the tomato based sauce, with no hesitation at all. He definitely made the right choice! As we continue our quest to focus more on vegetarian meals, this Spinach and Mushroom Lasagna is a winner.

The ingredients for this delicious Spinach and Mushroom Lasagna include cremini mushrooms, marinara sauce (homemade is best), chopped spinach, ricotta cheese (homemade is best), egg, lasagna noodles, mozzarella cheese, and Parmesan cheese.

Before building the lasagnas (I made two small ones as opposed to one big one), I prepped the different ingredients, starting with the mushrooms. I pulse chopped the cremini mushrooms in my food processor until they resembled cooked crumbled ground beef. It took about 5 pulses to do this. Then, I cooked them in a little bit of olive in a Dutch oven over medium high heat until most of the liquid was absorbed. I added the marinara sauce to the mushrooms, gave it a stir and removed it from the heat. I gave the Master Taste Tester a taste, and got a thumbs up!

I thawed the spinach, and squeezed as much water as possible from it. I mixed the ricotta cheese with the egg, and shredded the mozzarella cheese. Finally, I cooked the lasagna noodles according to the package directions.

The assembly of the lasagnas went like this:

• Layer 1: Mushroom/marinara mixture, lasagna noodles, spinach, mozzarella cheese, Parmesan cheese.
• Layer 2: Mushroom/marinara mixture, lasagna noodles, ricotta cheese, spinach, mozzarella cheese, Parmesan cheese.
• Layer 3: Mushroom/marinara mixture, lasagna noodles, ricotta cheese, spinach, mozzarella cheese, Parmesan cheese.

Into a 375° F oven one of the Spinach and Mushroom Lasagnas went for 35 minutes until it was nicely browned and bubbly. It was absolutely delicious. In fact, if I hadn’t known that it was meatless, I never would have guessed it. Yum!

5 from 1 vote

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Spinach and Mushroom Lasagna

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Spinach and Mushroom Lasagna is full of flavor and richness. It can be made with either a tomato based sauce such as this one, or a cream based sauce. The Master Taste Tester voted for the tomato based sauce, with no hesitation at all. He definitely made the right choice! As we continue our quest to focus more on vegetarian meals, this Spinach and Mushroom Lasagna is a winner.

Course: Main Course

Cuisine: Italian

Servings: 8 servings

Calories: 374 kcal

Ingredients

• 1 Tablespoon olive oil
• 20 ounces cremini mushrooms
• 3 cups marinara sauce preferably homemade
• 20 ounces frozen chopped spinach thawed
• 1 cup ricotta cheese preferably homemade
• 1 egg
• 4 cups 16 ounces whole milk mozzarella cheese, shredded
• 4 ounces Parmesan cheese grated
• 8 lasagna noodles cooked according to package directions

Instructions

1. Pulse chop (about 5 pulses) the cremini mushrooms in batches in food processor fitted with blade, until they resemble cooked crumbled ground beef.
2. Heat olive oil in Dutch oven over medium-high heat. Add mushrooms; cook stirring constantly until most of the moisture is evaporated, about 5 minutes. Add marinara sauce; stir to combine. Set aside.
3. Squeeze liquid from spinach, first in handfuls, and then in paper towels. Set aside.
4. Combine ricotta cheese and egg; mix well. Set aside.
5. Assemble lasagnas as follows. (Note: Assembly is based on 8 x 6-inch baking dish. If using 13 x 9-inch baking dish, double ingredients.)
6. First Layer: Spread 2/3 cup of the mushroom sauce in the bottom of a 8 x 6-inch baking dish. Arrange two noodles cut to size lengthwise over the mushroom sauce. Top with 1/3 cup of spinach, 2 1/2-ounces of the shredded mozzarella cheese, and 2/3-ounce of the grated Parmesan cheese.
7. Second Layer: Spread 2/3 cup of the mushroom sauce over the first layer. Arrange two noodles cut to size lengthwise over the mushroom sauce. Top with 1/2 cup of the ricotta cheese mixed with egg, 1/3 cup of spinach, 2 2/3-ounces of the shredded mozzarella, and 2/3-ounce of the grated Parmesan cheese.
8. Third Layer: Spread 2/3 cup of the mushroom sauce over the second layer. Arrange two noodles cut to size lengthwise over the mushroom sauce. Top with 1/2 cup of the ricotta cheese mixed with egg, 1/3 cup of spinach, 2 2/3-ounces of the shredded mozzarella, and 2/3-ounce of the grated Parmesan cheese.
9. Preheat oven to 375° F.
10. Cover lasagna with aluminum foil. Bake covered in preheated oven for 20 minutes. Remove aluminum foil. Bake uncovered 15 minutes, or until golden brown and bubbly. Remove from oven; let rest 10 minutes before serving.
11. Yield: 4 servings per 8 x 6-inch pan; 2 lasagnas total.

Recipe Notes

Note: This freezes beautifully.

Nutrition Facts

Spinach and Mushroom Lasagna

Amount Per Serving

Calories 374 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 5g 25%

Cholesterol 55mg 18%

Sodium 1220mg 51%

Potassium 1042mg 30%

Total Carbohydrates 35g 12%

Dietary Fiber 5g 20%

Sugars 7g

Protein 36g 72%

Vitamin A 185.1%

Vitamin C 12.5%

Calcium 90%

Iron 19%

* Percent Daily Values are based on a 2000 calorie diet.