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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna
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A warm and comforting Mushroom and Spinach Lasagna featuring layers of tender pasta, savory mushrooms, fresh spinach, creamy ricotta, mozzarella, and rich tomato sauce, creating a vegetarian-friendly, hearty meal perfect for family dinners or gatherings.

Ingredients

Scale

Vegetables and Aromatics

  • 3 cups mixed fresh mushrooms (cremini and button), chopped
  • 4 cups fresh spinach leaves
  • 3 cloves garlic, finely chopped
  • 1 medium onion, finely chopped

Cheese Mixture

  • 1 ½ cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg (optional, for binding)

Cheeses

  • 2 cups shredded mozzarella cheese

Other Ingredients

  • 4 cups tomato sauce (store-bought or homemade)
  • 12 lasagna noodles (traditional or no-boil)
  • 2 tablespoons olive oil (for sautéing)
  • Salt and black pepper to taste
  • 1 teaspoon dried Italian herbs (oregano and basil)
  • Optional: splash of red wine or balsamic vinegar for sauce enhancement

Instructions

  1. Prepare the Vegetables: Finely chop garlic and onions. Heat olive oil in a large pan and sauté garlic and onions until fragrant and translucent. Add chopped mushrooms and cook for 7-8 minutes until tender and their moisture evaporates. Toss in fresh spinach last, cooking just until wilted to preserve color and nutrients.
  2. Make the Sauce: In a separate pan, warm the tomato sauce and season it with salt, pepper, dried oregano, and basil. For richer flavor, stir in a splash of red wine or a touch of balsamic vinegar. Keep warm until assembly.
  3. Mix the Cheese Layer: In a bowl, combine ricotta cheese with grated Parmesan cheese. Season with a pinch of salt and black pepper. Optionally, add a beaten egg to help bind the mixture for creamier texture after baking.
  4. Assemble the Lasagna: Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking. Layer noodles, followed by the mushroom and spinach mixture, dollops of the ricotta mixture, a sprinkle of mozzarella, and more tomato sauce. Repeat layers until all ingredients are used. Finish with a generous topping of mozzarella and Parmesan cheese.
  5. Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 35 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, until the cheese on top is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set beautifully.

Notes

  • Don’t overcrowd the pan when sautéing mushrooms; cook in batches if necessary to avoid steaming and keep texture firm.
  • Use fresh spinach for better flavor and texture; thawed frozen spinach should be well-drained.
  • Season every layer including cheese mixture and vegetables for balanced flavor.
  • Allow lasagna to rest before slicing to prevent it from falling apart.
  • Choose good quality, whole-milk cheeses for richer taste and better melting.

Nutrition

Keywords: Mushroom lasagna, Spinach lasagna, Vegetarian lasagna, Comfort food, Meatless lasagna

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