Vegetarian Creamy Spinach & Mushroom Lasagna
A delightful lasagna made with layers of creamy ricotta, earthy mushrooms, vibrant spinach, and gooey mozzarella, perfect for any occasion.
Ingredients
For the filling
- 2 tablespoons olive oil For sautéing
- 1 large onion, finely chopped Adds sweetness
- 3 cloves garlic, minced For flavor
- 10 ounces sliced mushrooms Bring earthy depth
- 10 ounces fresh spinach leaves For nutrition and color
- 1 (15 oz) ricotta cheese For creamy filling
- 1.5 cups shredded mozzarella cheese Melts beautifully
- 0.5 cup grated Parmesan cheese For umami flavor
- 1 large egg For binding
- Salt and pepper to taste For seasoning
- 0.5 teaspoon nutmeg Optional for flavor
- 12 pieces cooked lasagna noodles Provides structure
- 1.5 cups mozzarella cheese (for topping) To create a cheesy top
- Fresh parsley for garnish Optional for serving
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and sliced mushrooms; cook until mushrooms are tender and browned, about 7 minutes.
- Add fresh spinach leaves to the skillet and cook until wilted, around 2-3 minutes.
- Season with salt and pepper; remove from heat and set aside.
- In a large bowl, mix ricotta cheese, 1.5 cups of mozzarella, grated Parmesan, egg, salt, pepper, and nutmeg until smooth.
Assembly
- Preheat oven to 350°F (175°C).
- Spread a thin layer of the mushroom-spinach mixture in a 9x13-inch baking dish.
- Layer 4 lasagna noodles on top, followed by a portion of the cheese mixture.
- Repeat layers two more times, ending with the mushroom-spinach mixture on top.
- Sprinkle the remaining shredded mozzarella cheese over the top.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh parsley before serving.
Notes
Ensure mushrooms are well-browned for flavor and don’t overcook spinach. Allowing the lasagna to rest is crucial for clean slices.