My spinach mushroom lasagna recipe is tremendous easy to make, has a brief checklist of components, and tastes superb! The filling is gentle and recent, with heaps of recent spinach leaves and flavorful mushrooms.
This spinach and mushroom lasagna is likely one of the greatest issues we’ve got eaten these days. It’s a scrumptious meatless essential course brimming with recent spinach, mushrooms, a lightweight tomato sauce, and cheese. It’s additionally simply made vegetarian. Simply make certain the cheeses you employ are vegetarian-friendly, and also you’re good to go!
For extra veggie pasta, I like this vegetable lasagna, which packs extra veggies like zucchini and roasted crimson peppers. Or, for a easy spaghetti, strive our veggie spaghetti made with a from-scratch sauce loaded with recent greens.
Key Elements
- Spinach: I like recent spinach leaves for this lasagna recipe, however frozen spinach works simply effective. In case you are utilizing frozen spinach, thaw it first, then squeeze out some extra moisture earlier than utilizing it in our recipe under. It’s also possible to substitute with different greens like kale.
- Mushrooms: I take advantage of brown cremini mushrooms for some further taste and like to cut them small earlier than cooking them with onions and garlic. Be happy to substitute your favourite mushroom!
- Ricotta and Eggs: These mix to make our creamy cheese filling. The eggs assist agency up the ricotta so the lasagna filling stays put when serving. You’ll be able to depart them out if you don’t eat eggs (simply remember the fact that your lasagna shall be a bit looser within the center). Cottage cheese can be a superb substitute for the ricotta.
- Pasta Sauce: Your favourite store-bought jarred pasta sauce works on this recipe, making it fast and simple. You probably have home made sauce available, use it. Two of my favourite home made sauces are this red pasta sauce and this basil marinara.
- Cheese: I take advantage of mozzarella and parmesan cheese on this lasagna. The parmesan cheese shouldn’t be vegetarian, so if you wish to make this vegetarian-friendly, substitute one other sharp and flavorful cheese or use dietary yeast.
- Lasagna Noodles: I take advantage of no-boil lasagna noodles for this spinach and mushroom lasagna. They shorten the prep time, and I like how skinny they’re, which makes our lasagna a bit lighter. You should use conventional noodles, however I like to recommend boiling them first.
Tips on how to Make Spinach Mushroom Lasagna
This lasagna is tremendous easy. First, you’ll make the spinach and mushroom filling. I cook dinner onions and chopped mushrooms in olive oil till the onions are tender and scent candy. Then, I pile in recent spinach and garlic and permit the spinach leaves to wilt down from the warmth of the pan.
Once they do, you may assemble the lasagna. I take advantage of no-boil noodles, so it’s tremendous fast. I layer sauce, noodles, the filling, and a combination of ricotta and eggs. Then, repeat earlier than baking within the oven till bubbly. Straightforward!
Straightforward Spinach Mushroom Lasagna
-
PREP
-
COOK
-
TOTAL
We love this spinach and mushroom lasagna. It retains extremely effectively and would possibly even be higher the following day. To maintain issues simple, we use no-boil lasagna noodles. Whereas we have been initially skeptical about utilizing them, we’ve fallen in love with their ease and closing texture.
Makes 8 Servings
You Will Want
1 tablespoon olive oil
1 medium onion, finely diced
8 ounces cremini mushrooms, chopped, 2 ½ cups chopped
1 garlic clove, finely grated or minced
1 pound (450g) recent spinach leaves, about 10 cups
15 ounces (425g) ricotta cheese, about 2 cups
2 massive eggs, crushed
1 (24oz) jar pasta sauce or 3 cups homemade marinara sauce
12 no-boil oven-ready lasagna sheets or use cooked conventional lasagna noodles
1/2 cup finely grated parmesan cheese (1 ½ ounces)
1 ¼ cups grated mozzarella cheese (5 ounces)
3/4 teaspoon effective sea salt
1/4 teaspoon freshly floor black pepper
Instructions
1Preheat the oven to 350°F (177°C). Grease a 9-by-13-inch baking pan with just a little oil.
2Warmth the olive oil in a big skillet over medium warmth. Add onions and mushrooms and cook dinner, stirring sometimes, till the onions grow to be translucent, about 10 minutes.
3Add the garlic, spinach leaves, and 1/4 teaspoon of salt. Cook dinner, stirring as wanted, till the spinach is shiny inexperienced and wilted. (Don’t fear in regards to the quantity of spinach; it could seem like rather a lot now, however because it cooks, it wilts down significantly. Relying on the dimensions of your skillet, you might wish to add the spinach in batches.)
4In a medium bowl, combine the ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper till effectively blended.
5Unfold 1 cup of pasta sauce over the underside of the baking pan. Prepare three noodles lengthwise and side-by-side to cowl the underside.
6Unfold half of the ricotta cheese combination over the noodles. Sprinkle with a 3rd of the parmesan cheese and a 3rd of the mozzarella cheese. Add half of the spinach combination and dollop a 1/2 cup of marinara sauce over the spinach.
7Add a second layer of noodles, then repeat with the remaining cheese, spinach, and one other 1/2 cup of sauce. End with a 3rd layer of noodles and high with the remaining sauce, parmesan, and mozzarella cheese.
8Loosely cowl the lasagna with aluminum foil and bake for half-hour. Uncover and bake an extra 10 to fifteen minutes till the cheese is bubbly and browned across the edges. For a tacky golden brown high, slide the lasagna uncovered underneath the broiler for 1 to 2 minutes.
Adam and Joanne’s Ideas
- Frozen Spinach: We love utilizing recent spinach for this lasagna, however you may substitute frozen. Defrost a 10-ounce package deal of frozen spinach, squeeze it dry, and use it in our above recipe as an alternative of the recent leaves.
- Storing: Leftover spinach lasagna lasts within the fridge for as much as 3 days or within the freezer for as much as 3 months.
- Make forward ideas: Assemble it and retailer the unbaked lasagna within the fridge for as much as 2 days. (I like so as to add a sheet of parchment paper on high earlier than protecting the baking dish with foil). I choose freezing baked lasagna.
- Reheating the lasagna: To reheat this lasagna, bake at 400°F for half-hour to an hour (or till heated within the center). If frozen, thaw in a single day within the fridge earlier than reheating within the oven.
- The vitamin info offered under are estimates.
Vitamin Per Serving
Serving Measurement
1/8 of the recipe
/
Energy
394
/
Whole Fats
17.8g
/
Saturated Fats
9.2g
/
Ldl cholesterol
97.2mg
/
Sodium
874.8mg
/
Carbohydrate
36.9g
/
Dietary Fiber
5.6g
/
Whole Sugars
6.3g
/
Protein
20.8g
