Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna: A Hearty and Flavorful Vegetarian Dish

Lasagna is one of those comfort foods that never fails to satisfy. With its layers of rich sauce, pasta, and melted cheese, it’s a dish that brings joy to any meal. But if you’re looking for a lighter, yet equally delicious version, Mushroom and Spinach Lasagna is the perfect choice. This vegetarian twist on the classic combines earthy mushrooms, nutritious spinach, and creamy cheese for a lasagna that’s both hearty and wholesome.

Whether you’re feeding a crowd or enjoying a cozy family dinner, this Mushroom and Spinach Lasagna is sure to impress with its layers of flavor and texture. It’s a great alternative to traditional meat lasagna, but still rich and satisfying. Here’s how you can make it at home.

Ingredients:

• For the Mushroom and Spinach Filling:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 16 oz mushrooms (cremini, button, or a mix), sliced
  • 4 cups fresh spinach, roughly chopped
  • Salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
• For the Ricotta Mixture:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Tomato Sauce:
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional for heat)
• For Assembling:
  • 9 lasagna noodles, cooked and drained (or use no-boil noodles)
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (for topping)

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