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Rich and flavorful, this Spinach and Mushroom Lasagna is comfort food at its best.
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5 from 2 votes

Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna is full of flavor and richness. It can be made with either a tomato based sauce or a cream based sauce. As we continue our quest to focus more on vegetarian meals, this Spinach and Mushroom Lasagna is a winner.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 374kcal
Author: Chula King

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

  • Pulse chop (about 5 pulses) the cremini mushrooms in batches in food processor fitted with blade, until they resemble cooked crumbled ground beef.
  • 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.
  • Squeeze liquid from spinach, first in handfuls, and then in paper towels. Set aside.
  • Combine ricotta cheese and egg; mix well. Set aside.
  • 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.)
  • First Layer: Spread ⅔ 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 ⅓ cup of spinach, 2 ½-ounces of the shredded mozzarella cheese, and ⅔-ounce of the grated Parmesan cheese.
  • Second Layer: Spread ⅔ cup of the mushroom sauce over the first layer. Arrange two noodles cut to size lengthwise over the mushroom sauce. Top with ½ cup of the ricotta cheese mixed with egg, ⅓ cup of spinach, 2 ⅔-ounces of the shredded mozzarella, and ⅔-ounce of the grated Parmesan cheese.
  • Third Layer: Spread ⅔ cup of the mushroom sauce over the second layer. Arrange two noodles cut to size lengthwise over the mushroom sauce. Top with ½ cup of the ricotta cheese mixed with egg, ⅓ cup of spinach, 2 ⅔-ounces of the shredded mozzarella, and ⅔-ounce of the grated Parmesan cheese.
  • Preheat oven to 375° F.
  • 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.
  • Yield: 4 servings per 8 x 6-inch pan; 2 lasagnas total.

Notes

Note: This freezes beautifully.

Nutrition

Calories: 374kcal | Carbohydrates: 35g | Protein: 36g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 1220mg | Potassium: 1042mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9255IU | Vitamin C: 10.3mg | Calcium: 900mg | Iron: 3.4mg