Go Back
Freshly baked vegetarian mushroom and spinach lasagna in a white dish.

MUSHROOM AND SPINACH LASAGNA

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 12-15 Whole wheat lasagna sheets no-boil or pre-cooked
  • 24 oz Mushrooms Cremini or Button, sliced
  • 10 oz Fresh baby spinach
  • 4 cloves Garlic minced
  • 2 tbsp Extra virgin olive oil
  • 15 oz Ricotta cheese
  • 1 large Egg
  • 2 cups Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese
  • 24 oz Marinara sauce
  • 1 tsp Dried oregano
  • Salt and black pepper to taste

Method
 

  1. Preheat: Set oven to 180°C (350°F). Grease a 9x13 inch baking dish.
  2. Sauté: Heat oil in a pan. Sauté mushrooms until browned. Add garlic and spinach; cook until spinach is wilted. Drain any excess liquid.
  3. Mix Cheese: In a bowl, combine ricotta, egg, oregano, and half the parmesan.
  4. Layer: Spread sauce on the dish bottom. Layer: Pasta -> Ricotta -> Veggies -> Sauce -> Mozzarella. Repeat.
  5. Bake: Cover with foil and bake for 25 mins. Uncover and bake 15 mins more.
  6. Rest: Let stand for 15 minutes before serving.

Notes

  • Moisture Control: Sauté mushrooms until they are deeply browned and "squeak" in the pan; this prevents a watery lasagna.
  • Spinach Prep: If using frozen spinach instead of fresh, thaw completely and squeeze out all liquid using a kitchen towel before adding to the ricotta.
  • Noodle Tip: If using "no-boil" sheets, ensure they are completely covered by sauce or the ricotta mixture to prevent hard, crunchy edges.
  • Flavor Boost: Add a grating of fresh nutmeg to the ricotta mixture; it is a traditional Mediterranean secret that makes the spinach flavor pop.
  • The "Clean Cut" Rule: Always let the lasagna rest for at least 15 minutes post-bake. This allows the cheese and starches to set, ensuring your layers stay together when plated.
  • Storage: Stores beautifully in the fridge for up to 4 days. Reheat in the oven at 170°C (340°F) covered with foil to maintain moisture.