Description
A comforting and hearty mushroom and spinach lasagna, infused with rich marinara and creamy cheeses, perfect for sharing with loved ones.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil salted water in a large pot. Cook the lasagna noodles until they reach an al dente texture. Drain carefully and set them aside.
- Heat olive oil in a medium skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until it becomes translucent, then add minced garlic and sauté for another minute. Stir in sliced mushrooms, dried thyme, salt, and pepper. Sauté until the mushrooms become tender. Add chopped spinach and cook until wilted. Remove the skillet from heat.
- Spread a thin layer of marinara sauce on the bottom of the greased baking dish. Layer 3 lasagna noodles on top. Spread half of the ricotta cheese, followed by half of the mushroom mixture. Sprinkle a third of the mozzarella and Parmesan cheeses on top. Repeat the layers, ending with a final spread of marinara sauce and the remaining cheeses on top.
- Cover the baking dish with foil and bake for 25 minutes. Uncover it, and bake for another 10–15 minutes, or until the cheese becomes bubbly and golden.
- Let the lasagna cool for a few minutes. Garnish with fresh basil leaves before serving warm.
Notes
Allow the cooked lasagna to rest before serving to set the layers. Feel free to customize with other vegetables or cheeses.
