Description
A rich vegetarian lasagna featuring layered pasta, creamy ricotta, sautéed mushrooms, and fresh spinach held together by tangy marinara. Perfect for satisfying meat cravings with a meaty texture and vibrant flavors.
Ingredients
9 Lasagna Noodles
2 Tablespoons Olive Oil
1 Large Onion, finely chopped
3 Cloves Garlic, freshly minced
10 oz (280g) Cremini Mushrooms, sliced
4 cups Fresh Spinach, chopped
15 oz (425g) Ricotta Cheese
1 cup Freshly Grated Parmesan (non-animal source if needed)
3/4 teaspoon Dried Thyme
1 teaspoon Salt
1/2 teaspoon Black Pepper
10 oz (280g) Marinara Sauce (store-bought or homemade)
Instructions
Preheat oven to 375°F (190°C)
Boil lasagna noodles according to package instructions (save a little boiled water if needed)
Heat olive oil in a pan over medium heat; sauté onion until translucent (4-5 minutes)
Add minced garlic and sauté for 1 minute
Stir in mushrooms and thyme, cook 8-10 minutes until browned and dried out
Incorporate chopped spinach, cook 3-4 minutes until wilted
Beat ricotta with salt, pepper, and 1/2 cup of boiled pasta water into a smooth texture
Assemble lasagna in layers: noodle, ricotta mixture, spinach-mushroom mixture, marinara (repeat 3 layers total)
Top with final layer of noodles, marinara, and grated parmesan
Cover with foil and bake 25 minutes; remove foil and bake 10 minutes until golden
Notes
Use cremini mushrooms for firmer texture vs. white buttons
Wilt spinach completely to prevent moisture accumulation
Adjust seasoning to taste; consider adding nutritional yeast for additional umami
Lasagna can be assembled ahead and refrigerated before baking
For freezing, use an airtight container and thaw before reheating
- Prep Time: 25
- Cook Time: 40
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 245
- Sugar: 17g
- Sodium: 484mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg