Spinach and Mushroom Lasagna with Ricotta and Mozzarella
A meatless lasagna with ricotta, spinach, mushrooms, and mozzarella layered with marinara sauce.
Equipment
- 9x13 inch baking dish
- Large pot
- Large skillet
- Large mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 12 regular lasagna noodles not no boil
- 24 oz marinara sauce
- 9 oz fresh spinach or well drained frozen spinach, thawed
- 8 oz cremini mushrooms chopped small
- 1 cup onion chopped small
- 3 cloves garlic minced
- 2 tbsp olive oil
- 3 cup ricotta cheese
- 1 ½ cup shredded Parmesan cheese divided
- 3 cup shredded mozzarella cheese divided
- 1 large egg
- 2 tsp Italian seasoning
- 1 tsp ground black pepper divided
- ½ tsp kosher salt divided
- 1 tsp salt for the pasta water
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil and blanch. Cook the noodles in lightly salted water for 8 to 10 minutes until al dente and drain. Blanch the spinach in boiling water for 2 minutes, drain, press dry, cool, and chop.
- Cook the vegetables. Cook the mushrooms, onion, garlic, half the salt, and half the pepper in the olive oil over medium high heat for about 5 minutes until the onion is tender. Drain the liquid and let the mixture cool in a bowl.
- Mix the filling. Stir the ricotta, 1/2 cup Parmesan, spinach, Italian seasoning, egg, and remaining salt and pepper together until even.
- Layer the dish. With the oven at 350 degrees F, spread 1/2 cup marinara in a 9x13 inch dish, add 4 overlapping noodles, then one third each of the filling, mushrooms, and sauce, 1 cup mozzarella, and 1/3 cup Parmesan. Repeat twice.
- Bake. Cover with foil and bake 45 minutes, then uncover and bake 15 minutes more until bubbling and 165 degrees F in the center.
- Rest and serve. Let the dish stand 10 minutes, sprinkle with parsley, and cut into squares.
Notes
Substitutions: Use well drained frozen spinach, or swap part of the mushrooms for zucchini cooked until dry.
Tips: Press the spinach and drain the mushrooms well so the layers stay firm.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.