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Creamy Mushroom and Spinach Lasagna Recipe Your New Favorite Comfort Food

Creamy Mushroom and Spinach Lasagna Recipe Your New Favorite Comfort Food - Featured Image
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Learn how to make delicious Mushroom and Spinach Lasagna. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 lasagna noodles (or enough to create 3 layers)
  • 2 tablespoons olive oil
  • 3 cups sliced fresh mushrooms (button or cremini work well)
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, roughly chopped
  • 1 medium onion, diced
  • 15 ounces ricotta cheese (can substitute with cottage cheese for a lighter option)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano or Italian seasoning (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional for a little heat)

For substitutions, you can use spinach kale or Swiss chard if you prefer. Vegan cheeses or dairy-free options work as well; just choose your favorites to keep it plant-based.

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or non-stick spray.
  2. Cook the lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and set aside. I like to toss them with a little olive oil so they don’t stick together while I prepare the filling.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 8 minutes. Stir occasionally to prevent sticking.
  4. Add the diced onion and cook until translucent, about 3 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. I always remind myself not to rush the garlic—it’s the secret to building flavor.
  5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and dried oregano or Italian seasoning. Feel free to add a pinch of red pepper flakes if you like a little kick.
  6. Meanwhile, in a bowl, combine the ricotta cheese, beaten egg, grated Parmesan, a pinch of salt, and pepper. I find that adding a splash of milk or cream makes the cheese mixture extra creamy if I want a lighter touch.
  7. Assemble the lasagna: spread a thin layer of the mushroom and spinach mixture on the bottom of your prepared dish. Top with three cooked lasagna noodles, then spread about a third of the ricotta mixture over the noodles. Sprinkle with a handful of shredded mozzarella.
  8. Repeat the layering process—mushroom-spinach, noodles, ricotta, mozzarella—until all ingredients are used, finishing with a layer of mozzarella on top. I love sprinkling a little extra Parmesan for that golden, cheesy crust.
  9. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
  10. Let the lasagna rest for about 10 minutes before slicing. This helps it set and makes serving easier. I always tell myself this because I’m usually too eager to dig in right away!

Find it online: https://artofeasycooking.com/mushroom-and-spinach-lasagna/