Spinach Mushroom Lasagna
This Spinach Mushroom Lasagna features layers of fresh spinach, ricotta, and mushrooms, all baked to perfection.
Equipment
- baking dish
- Large Skillet
- medium bowl
Ingredients
Filling ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 ounces cremini mushrooms, chopped about 2 ½ cups chopped
- 1 clove garlic, finely grated or minced
- 1 pound fresh spinach leaves about 10 cups (450g)
- 15 ounces ricotta cheese about 2 cups (425g)
- 2 large eggs, beaten
- 1 jar pasta sauce or 3 cups homemade marinara sauce
- 12 sheets no-boil oven-ready lasagna or use cooked traditional lasagna noodles
- ½ cup finely grated parmesan cheese 1 ounce (26g)
- 1 ¼ cups grated mozzarella cheese 5 ounces (140g)
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
Preparation and Cooking
- Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with a small amount of oil.
- In a large skillet over medium heat, heat the olive oil. Add onions and mushrooms and cook until translucent, about 10 minutes. Add garlic, spinach, and ¼ teaspoon of salt, cooking until spinach is bright green and wilted.
- In a medium bowl, combine the ricotta cheese, eggs, ½ teaspoon of salt, and ¼ teaspoon of pepper until well blended.
- Spread 1 cup of pasta sauce over the bottom of the baking dish. Arrange three noodles lengthwise. Spread half of the ricotta mixture over the noodles, sprinkle with one-third of the parmesan and mozzarella, and add half of the spinach mixture. Top with about ½ cup of marinara sauce. Repeat with remaining layers, finishing with noodles and top with remaining sauce, parmesan, and mozzarella.
- Loosely cover the lasagna with aluminum foil and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes until the cheese is bubbly and browned. If desired, broil for 1 to 2 minutes for a golden-brown top. Let sit for 5 to 10 minutes before serving.
Notes
Leftover spinach lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. Assemble it ahead and store the unbaked lasagna in the fridge for up to 2 days. To reheat, bake at 400°F for 30 minutes to an hour.
Nutrition
Serving: 1of the recipeCalories: 394kcalCarbohydrates: 36.9gProtein: 20.8gFat: 17.8gSaturated Fat: 9.2gCholesterol: 97.2mgSodium: 874.8mgFiber: 5.6gSugar: 6.3g
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