Description
A cozy, meat-free take on the classic—layers of tender pasta, a savory mushroom-and-spinach filling, creamy ricotta, melty mozzarella, and bright marinara. Simple to build, seriously satisfying to eat.
Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 lb mushrooms (cremini or button), sliced
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves, for garnish
Instructions
Prep & oven
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Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
Cook the noodles
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Boil a large pot of salted water. Cook the lasagna noodles until al dente according to package directions. Drain and separate so they don’t stick.
Make the mushroom-spinach filling
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Warm the olive oil in a large skillet over medium heat. Sauté the diced onion until soft (about 3–4 minutes). Add the garlic and cook 1 minute more.
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Add the sliced mushrooms, thyme, and a pinch of salt and pepper. Cook until the mushrooms release their liquid and that liquid evaporates and the edges begin to brown.
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Stir in the chopped spinach and cook until it wilts (about 2–3 minutes). Remove from heat and set aside.
Assemble the lasagna
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Spoon a thin layer of marinara over the bottom of the prepared baking dish. Lay down 3 lasagna noodles. Spread half of the ricotta over the noodles, then half of the mushroom-spinach mixture. Sprinkle with about one-third of the mozzarella and Parmesan.
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Repeat: another layer of sauce, 3 noodles, the remaining ricotta, the rest of the mushroom mixture, and another third of the cheeses. Finish with the last 3 noodles, the remaining marinara, and the remaining mozzarella and Parmesan on top.
Bake
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Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10–15 minutes more, or until the top is bubbling and lightly golden.
Rest & serve
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Let the lasagna sit for a few minutes so the layers settle. Garnish with torn fresh basil and cut into squares. Serve warm.
Notes
- Notes & Variations
- Add more veggies: Fold roasted zucchini, bell pepper, or eggplant into the mushroom mix for extra texture.
- Make it vegan: Swap ricotta, mozzarella, and Parmesan for plant-based alternatives.
- Gluten-free: Use gluten-free lasagna noodles.
- Meaty option: Stir in cooked ground beef or Italian sausage to the mushroom mixture for a hybrid version.
- Storage & reheating
- Refrigerate: Keep leftovers in an airtight container for 3–4 days.
- Reheat: Warm single portions in the microwave or reheat the whole tray in a 350°F (175°C) oven about 20 minutes (cover with foil to prevent overbrowning).
- Freeze: Assemble and wrap tightly (plastic + foil) and freeze for up to 3 months. Bake from frozen, adding extra time, or thaw overnight then bake as usual.