Spinach Mushroom Lasagna Bake
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 8 ounces cremini mushrooms finely chopped (about 2½ cups)
- 1 garlic clove minced
- 10 cups fresh spinach leaves about 1 pound
- 2 cups ricotta cheese
- 2 large eggs lightly beaten
- 3 cups marinara or pasta sauce
- 12 oven-ready no-boil lasagna sheets
- ½ cup finely grated Parmesan cheese
- 1¼ cups shredded mozzarella cheese
- ¾ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with olive oil.
- Heat olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook for about 10 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the garlic, spinach, and ¼ teaspoon of salt. Cook until the spinach is fully wilted and excess moisture evaporates. Remove from heat.
- In a bowl, mix ricotta cheese, eggs, remaining salt, and black pepper until smooth and well combined.
- Spread 1 cup of sauce over the bottom of the baking dish. Arrange a layer of lasagna sheets on top.
- Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the Parmesan and mozzarella cheeses.
- Add half of the spinach and mushroom mixture, then drizzle with about ½ cup of sauce.
- Repeat the layers once more: noodles, ricotta, cheeses, spinach mixture, and sauce.
- Finish with a final layer of noodles, remaining sauce, and remaining cheeses.
- Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes, until the cheese is melted and lightly browned.
- Let rest for 5–10 minutes before slicing and serving.
Notes
This spinach mushroom lasagna is a hearty vegetarian comfort food classic made with layers of creamy ricotta, tender vegetables, and melty cheese. It’s perfect for family dinners, meal prep, and make-ahead meals—and tastes even better the next day.