Mushroom and Spinach Lasagna
Layered lasagna with a rich mushroom and spinach sauce, creamy ricotta, and melted mozzarella, baked to bubbly perfection. This Italian quick recipe (vegetarian), ready in about 70 minutes, pairs lasagna noodles, mushrooms, and spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 sheets lasagna noodles
- 12 oz mushrooms, sliced
- 10 oz spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 large egg
- 2 cups tomato sauce
- 1 tbsp olive oil
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Boil lasagna noodles in salted water for 8-10 minutes until al dente. Drain and set aside.
- Step 2: In a skillet, heat olive oil, sauté mushrooms for 5 minutes until tender. Add spinach, cook until wilted. Stir in tomato sauce and 1/2 tsp salt.
- Step 3: In a bowl, mix ricotta, 1/4 cup Parmesan, egg, and 1/2 tsp black pepper.
- Step 4: Layer lasagna: 1/3 sauce, 1/3 noodles, 1/3 ricotta mixture, 1/3 mozzarella, and repeat. Top with remaining sauce and mozzarella.
- Step 5: Bake for 25-30 minutes until bubbly and golden.
