Name: Mushroom and Spinach Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 12 lasagna noodles; 2 tablespoons olive oil; 1 small onion, diced; 3 garlic cloves, minced; 16 oz mushrooms, sliced; 5 cups fresh spinach; 2 cups ricotta cheese; 1 large egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 cups marinara sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste

Description

Making mushroom and spinach lasagna is one of those kitchen rituals that feels as good as the final result.

Ingredients

Scale

12 lasagna noodles
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
16 oz mushrooms, sliced
5 cups fresh spinach
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

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Instructions

Start by cooking your lasagna noodles according to the package instructions. I like to lay them flat on a clean towel afterward so they don’t stick together—this small step saves a lot of frustration later.
In a large pan, heat olive oil over medium heat. Add the diced onion and let it soften until it turns translucent and slightly sweet. Stir in the garlic and cook just until fragrant. Then add the mushrooms. As they cook, they’ll release their moisture and shrink down, becoming deeply savory and golden. This is where the dish builds its rich base.
Toss in the fresh spinach and let it wilt gently into the mushrooms. Season with salt, pepper, oregano, and basil. Set this mixture aside to cool slightly.
In a bowl, combine ricotta cheese, egg, and a handful of Parmesan. Stir until smooth and creamy.
Now comes the layering—my favorite part. Spread a thin layer of marinara sauce on the bottom of your baking dish. Add a layer of noodles, followed by the ricotta mixture, then the mushroom-spinach filling, and a sprinkle of mozzarella. Repeat the layers, finishing with sauce and a generous topping of mozzarella and Parmesan.
Bake at 375°F (190°C) for about 35–40 minutes, until the top is golden and bubbling. Let it rest for 10 minutes before slicing. That pause makes all the difference, allowing the layers to settle into perfect slices.

Notes

This lasagna can be made ahead of time and stored in the refrigerator before baking.
Feel free to add other vegetables or proteins to customize the recipe to your liking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 18g
Cholesterol: 80mg