Spinach And Mushroom Lasagna Recipe

Name: Spinach And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion , chopped fine (about 1 cup); 6 medium cloves garlic, minced or grated; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 can (28 ounces) crushed tomatoes; 1 (14-ounce) can diced tomatoes, drained; 15 ounces ricotta cheese; 1/2 cup and 1/4 cup grated Parmesan cheese; 1/2 cup chopped fresh basil; 1 large egg , lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 12 no-boil lasagna noodles; 16 ounces mozzarella , shredded (4 cups); 10 ounces frozen chopped spinach thawed and squeezed dry; 1 lb mushrooms (cremini or portabello are good options) sliced and roasted or sauted

Servings: persons

1 tablespoon olive oil
1 medium onion , chopped fine (about 1 cup)
6 medium cloves garlic, minced or grated
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (28 ounces) crushed tomatoes
1 (14-ounce) can diced tomatoes, drained
15 ounces ricotta cheese
1/2 cup and 1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles
16 ounces mozzarella , shredded (4 cups)
10 ounces frozen chopped spinach thawed and squeezed dry
1 lb mushrooms (cremini or portabello are good options) sliced and roasted or sauted

1
Heat oven to 375 degrees.
2
In medium sauce pan saute onion in olive oil until soft. Add garlic and saute until fragrant. Add salt, pepper and tomatoes and simmer for 15-20 mins.
3
In separate bowl combine ricotta, 1/2 cup parmesan, basil, egg, salt and pepper.
4
In a 13x9 pan spread a thin layer of sauce. Create a layer of 3 noodles, then 1/3 of ricotta mixture, then 1/3 of spinach and mushrooms, then 1/2 cup mozzarella and layer of sauce. Repeat 2 more times. Top with remaining sauce, mozzarella and 1/4 cup parmesan cheese.
5
Spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

1996

kcal

Calories

Fat

284

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion , chopped fine (about 1 cup), 6 medium cloves garlic, minced or grated, 1/2 teaspoon salt, and more.

Yes, Spinach And Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions