This is a dish that combines earthy mushrooms, nutrient-rich spinach, and creamy cheese sauce, layered between sheets of lasagna noodles. Lasagna is known for its rich and hearty flavors, making it a beloved comfort food in many parts of the word.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 6 cups fresh spinach leaves
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- 3 cups marinara sauce
Direction
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Stir in the fresh spinach and cook until wilted. Remove from heat and set aside.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
- To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the mushroom and spinach mixture.
- Sprinkle with 1/3 of the shredded mozzarella cheese. Repeat the layers, ending with a layer of noodles and marinara sauce on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and sprinkle the remaining mozzarella cheese on top. Bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Mushroom and Spinach Lasagna can be paired with salad or garlic bread