Spinach and Mushroom Lasagna

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 8 servings 1x
Category: Savory
Diet: Vegetarian

These are the best spinach and mushroom lasagna. These vegetarian lasagna are super easy to make, with generous layers of veggies, ricotta cheese and noodles.

Ingredients

Scale

½ yellow onion, diced
2 Tablespoons olive oil
2 carrots, peeled and sliced
8 ounces (225g) cremini mushrooms, chopped
3 cups (650g) tomato sauce*
5 ounces (150g) fresh baby spinach
2 cups (450g) mozzarella cheese, grated
2 cups (500g) whole milk ricotta cheese
2 Tablespoons parmesan cheese, grated + extra for topping
1 large egg
2–3 cloves garlic, minced
Salt and freshly ground pepper
3 Tablespoons fresh basil leaves, chopped + extra for serving
9 oven-ready (no boil) lasagna noodles**

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Instructions

Preheat the oven to 350°F (180°C) and grease the bottom and sides of a 13×9″ baking dish (33×23 cm) with olive oil.
For the vegetable tomato sauce. Heat up olive oil in a skillet placed over medium heat. Add the onions and carrots and sauté until onions are translucent and carrots cooked through. Add the mushrooms, and cook for a few more minutes, until soft. Season with salt and pepper. Pour the tomato sauce/marina sauce and heat up on medium heat, stirring from time to time. Once hot, add the baby spinach and stir gently until spinach are wilted. Remove from heat.
For the ricotta filling. In a medium-sized bowl, mix together the ricotta cheese with parmesan, egg, minced garlic, and about 3 Tablespoons chopped basil leaves. Season with salt and pepper.
For assembling the lasagna. Spread a thin layer of tomato sauce at the bottom of the dish. Layer the lasagna noodles, the spinach and mushroom tomato sauce, the ricotta mixture***, the grated mozzarella, and repeat (noodles, sauce, ricotta, mozzarella). Finish up with a layer of lasagna noodles and cover generously with grated mozzarella. You should have 3 layers of noodles in your lasagna.
Bake for about 30 minutes, and broil on high for a few extra minutes, monitoring the oven closely to ensure the top is browned but not burned. Sprinkle with additional fresh basil leaves, and enjoy!

Notes

* You can use basic tomato sauce, marina sauce, or use homemade tomato sauce.

** Sometimes called oven-ready lasagna noodles or no-boil lasagna noodles, these noodles do not require you cook them prior using in the oven. This will spare you some precious time to make this lasagna recipe.

*** The easiest way to spread the ricotta filling is to add spoonfuls of the mixture all over and then spread gently with the back of the spoon or with a flat knife.