Mushroom and Spinach Lasagna
Layered lasagna with a rich mushroom and spinach sauce, creamy ricotta, and melted mozzarella, baked to bubbly perfection. This Italian-inspired quick recipe (vegetarian), ready in about 70 minutes, pairs lasagna noodles, mushrooms, 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 "Plan a meal with the AI" 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, sliced mushrooms
- 10 oz, chopped spinach
- 1 cup ricotta cheese
- 1/2 cup, shredded mozzarella cheese
- 1/4 cup, grated parmesan cheese
- 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.
