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Vegetarian Creamy Spinach & Mushroom Lasagna

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A delightful lasagna loaded with creamy ricotta, rich mozzarella, sautéed mushrooms, and fresh spinach, perfect for family gatherings or a cozy dinner.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz mushrooms, sliced
  • 10 oz fresh spinach leaves
  • 15 oz ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)
  • 12 cooked lasagna noodles
  • 1 ½ cups shredded mozzarella cheese (for topping)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender and browned, roughly 7 minutes.
  3. Incorporate fresh spinach leaves. Cook until wilted, then season with salt and pepper.
  4. Remove from heat and set aside to cool slightly.
  5. Combine ricotta cheese, 1 ½ cups mozzarella, grated Parmesan, and egg in a separate bowl. Season with salt, pepper, and nutmeg.
  6. Preheat your oven to 350°F (175°C).
  7. Layer in a 9×13 baking dish: start with a thin layer of mushroom-spinach mixture at the bottom.
  8. Place four lasagna noodles over the mixture, followed by a third of the cheese mixture. Repeat this twice.
  9. Finish with the remaining mushroom-spinach mixture and top with the last 1 ½ cups of mozzarella cheese.
  10. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes.
  11. Let rest for 10 minutes before slicing.

Notes

Ensure your spinach is thoroughly washed and dried to prevent excess water in the lasagna. Letting the dish rest after baking helps stabilize the layers.

Nutrition

Find it online: https://yummyfirst.com/creamy-vegetarian-spinach-mushroom-lasagna/