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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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