Description
A cozy, veggie-forward lasagna that layers tender pasta with a savory mushroom–spinach sauté and creamy cheese. It’s simple to pull together, bakes into gooey perfection, and makes excellent leftovers.
Ingredients
Scale
- 9 lasagna noodles (regular or no-boil, as you prefer)
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 lb mushrooms (cremini or button), thinly sliced
- ½ tsp dried thyme (or 1 tsp fresh, chopped)
- Salt and black pepper, to taste
- 3 cups marinara sauce (jarred or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divide for layering and topping)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, coarsely chopped (or use well-drained frozen spinach)
- Fresh basil leaves, for finishing
Instructions
- Heat the oven & prep dish. Preheat your oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking pan.
- Cook the noodles (if using regular). Boil salted water and cook the lasagna noodles until just tender (al dente). Drain and separate so they don’t stick.
- Sauté the vegetables. Warm the olive oil in a large skillet over medium heat. Cook the onion until soft, about 3–4 minutes, then stir in the garlic for 30–60 seconds. Add the sliced mushrooms, sprinkle in the thyme, and season with salt and pepper. Cook until the mushrooms release their juices and begin to brown. Toss in the spinach and cook until it wilts. Remove from heat and set aside.
- Mix the cheese. In a bowl, stir the ricotta with a pinch of salt and pepper (you can add a little of the Parmesan here if you like).
- Build the lasagna. Spread a thin layer of marinara on the bottom of the prepared pan. Lay down three noodles, then spread about half of the ricotta mixture across them. Spoon half of the mushroom–spinach mixture on top, then pour about one cup of marinara and sprinkle with one-third of the mozzarella and a bit of Parmesan. Repeat: noodles → ricotta → vegetables → sauce → cheese. Finish with a top layer of noodles, the remaining marinara and all remaining mozzarella and Parmesan.
- Bake. Cover the pan with foil (tent slightly so the cheese doesn’t stick). Bake 25 minutes. Remove the foil and bake another 10–15 minutes until the top is bubbly and golden.
- Rest & serve. Let the lasagna sit 10–15 minutes after removing from the oven so it firms up for cleaner slices. Scatter torn fresh basil on top before serving.
Notes
- Variations & tips
- Add other vegetables: Stir in roasted zucchini, bell peppers, or eggplant for extra texture.
- Make it vegan: Use plant-based ricotta and shredded cheese alternatives.
- Use frozen spinach: Thaw and squeeze out excess water before adding so the lasagna doesn’t get watery.
- For extra creaminess: Fold an egg into the ricotta to help it set sturdier when baked.
- Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat slices in a 350°F oven (covered) for 15–20 minutes or microwave individual portions until warmed through.
- Freezing
- To freeze unbaked: assemble in an oven-safe dish, wrap tightly with plastic and foil, and freeze up to 3 months. Bake from frozen (add ~20–30 minutes) or thaw overnight in the fridge and bake as directed.
- Baked leftovers freeze well too — thaw in the fridge before reheating.