Mushroom And Spinach Lasagna
This mushroom lasagna recipe offers a delightful fusion of earthy mushrooms, creamy cheeses, and tangy marinara sauce, layered between perfectly cooked lasagna noodles.
Ingredients
- 9 piece lasagna noodles
- 2 tablespoon olive oil
- 1 cup onion finely chopped
- 3 clove garlic minced
- 1 pound mushrooms sliced
- 1/2 teaspoon dried thyme
- to taste salt
- to taste pepper
- 3 cup marinara sauce
- 2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cup fresh spinach leaves chopped
- for garnish fresh basil leaves
Instructions
- Begin by preheating your oven to 375°F (190°C). While your oven is warming up, grease a 9×13-inch baking dish.
- Fill a large pot with water, season it with salt, and bring it to a rolling boil. Add in your lasagna noodles and cook until al dente, then drain and set aside.
- Heat a large skillet over medium heat and add a splash of olive oil. Then toss in the finely chopped onion and sauté until translucent, about 3–4 minutes.
- Add in the minced garlic and let it cook for another minute.
- Stir in the sliced mushrooms, dried thyme, salt, and pepper. Cook until the mushrooms are tender and their liquid has evaporated.
- Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
- Ladle a thin layer of marinara sauce onto the bottom of the greased dish.
- Place three lasagna noodles on top of the sauce.
- Spread half of the ricotta cheese over the noodles, followed by half of the mushroom mixture and a third of the mozzarella and Parmesan cheeses.
- Repeat the layers with the remaining noodles, ricotta, mushrooms, and cheeses, finishing with a final layer of marinara sauce on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is bubbly and golden brown.
Notes
This recipe is a delightful fusion of earthy mushrooms, creamy cheeses, and tangy marinara sauce.