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Mushroom and Spinach Lasagna
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Mushroom and Spinach Lasagna

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • 8 x 8-Inch Baking Pan
  • Large skillet
  • Large Bowl

Ingredients

  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 8 oz button mushrooms sliced
  • ½ yellow onion diced
  • 5 cloves of garlic minced
  • 1-2 tbsp fresh basil chopped
  • ½ tsp dried oregano
  • Sea salt and freshly cracked pepper to taste
  • 1 15-oz container of ricotta cheese
  • 1 egg
  • 2 tbsp of Parmesan cheese
  • 1½ cups of baby spinach leaves or more if you like
  • 6-7 lasagna noodles I used no-boil noodles
  • 2 cups mozzarella cheese shredded (divided)
  • 3½ cups of marinara sauce homemade or store-bought

Instructions

  • Preheat oven to 375 degrees. Coat an 8 x 8-inch baking pan with olive oil cooking spray.
  • In a large skillet over medium heat, cook the mushrooms and onion for 10-15 minutes or until tender.
  • Add the garlic and cook for 60 seconds, stirring frequently, then season with sea salt and freshly cracked pepper.
  • In a large bowl, add ricotta, egg, ½ cup of mozzarella cheese, Parmesan cheese, oregano, fresh chopped basil, sea salt, and freshly cracked pepper to taste. Combine until mixed thoroughly.
  • Layer an 8 x 8-inch baking pan with just enough sauce to cover the bottom of the pan.
  • Lay two lasagna noodles in the pan.
  • Spread some of the ricotta mixture on the noodles, then spoon some of the mushroom mixture on top.
  • Finish by layering some spinach leaves on top; repeat layering.
  • Finish with a layer of noodles and the sauce.
  • Sprinkle with the remaining mozzarella cheese, then top with a dash of dried basil.
  • Bake covered for 30 minutes.
  • Uncover and bake for 15 minutes.
  • Let it rest for 10-15 minutes before slicing and serving. Enjoy.