Delicious Mushroom and Spinach Lasagna Recipe for Comfort Food

Craving a dish that hugs you like a cozy blanket on a chilly night? Look no further than this Mushroom and Spinach Lasagna! With layers of creamy ricotta, vibrant spinach, and earthy mushrooms all nestled between tender pasta sheets, it’s comfort food that promises to warm your soul and fill your belly.

Picture yourself diving into a cheesy square of goodness, the aroma of garlic and tomatoes wafting through the air. It’s an explosion of flavors that brings back memories of family gatherings, laughter chiming in the background as friends gather around the dining table. Whether you’re looking for an impressive date-night dinner or a cozy meal to share with loved ones, this Mushroom and Spinach Lasagna is a crowd-pleaser that hits the spot every time.

Ingredients for Mushroom and Spinach Lasagna

Here’s what you’ll need to make this delicious Mushroom and Spinach Lasagna:

1 1/2 pounds cremini mushrooms – These earthy mushrooms add a deep, rich flavor that perfectly accompanies the spinach.

1/2 pound shiitake mushrooms – With their meaty texture, they’re a delightful addition to the lasagna that provides complexity.

1/4 teaspoon kosher salt – Essential for drawing out moisture from the mushrooms and enhancing their flavor.

1 generous cup chopped onions – Sweet, caramelized onions add depth and sweetness to the sauce.

1/4 cup extra virgin olive oil – A high-quality oil adds richness and can be used for oiling noodles as well.

4 cloves garlic – Because more garlic means more flavor, right? It’s a must for a savory profile.

1 (6-ounce) can tomato paste – Concentrated tomato flavor packs a punch in the sauce.

2 cups prepared tomato sauce – A good-quality sauce is key for building the base flavor.

1 (28-ounce) can crushed tomatoes – Adds small chunks and a fresh tomato flavor that complements the lasagna beautifully.

1 cup water – Used to hydrate and lighten the sauce.

1 tablespoon dried thyme – This herb adds a wonderful fragrance and heightens the dish’s taste.

1/2 teaspoon red pepper flakes – A hint of spice that balances the rich cheese and sauces.

1 tablespoon sugar – Just a pinch to cut the acidity of the tomatoes and smooth out the flavors.

2 (10-ounce) boxes frozen chopped spinach – Thawed and squeezed of excess moisture, this gives a lovely green layer without overpowering the dish.

1 pound lasagna noodles – Opt for no-boil sheets if short on time; they cook perfectly in the oven.

1 (15 or 16-ounce) container ricotta cheese – This creamy cheese adds the quintessential lasagna textures.

1/4 cup chopped fresh basil – Fresh herbs brighten every layer with freshness and flavor.

1/4 pound shredded pecorino or Parmesan cheese – Adds a sharp, nutty finish to the lasagna.

1 pound shredded mozzarella cheese – Because what’s lasagna without a gooey, cheesy top?

How to Make Mushroom and Spinach Lasagna

Follow these simple steps to prepare this delicious Mushroom and Spinach Lasagna:

Step 1: Prepare the Mushrooms
In a large sauté pan, heat over high heat and toss in the cremini and shiitake mushrooms. Stir continuously until they release their moisture, about 5 minutes. Sprinkle with kosher salt to enhance their flavor while they cook.

Step 2: Add the Onions and Garlic
Once the mushrooms have reduced, stir in the chopped onions. Cook until the mixture is dry and fragrant, then pour in the olive oil. After a minute, add the chopped garlic and sauté for another minute or so until fragrant.

Step 3: Build Your Sauce
Stir in the tomato paste and let it cook for one minute to deepen its flavor. Then, pour in the crushed tomatoes and water. Add thyme, red pepper flakes, and sugar to balance the acidity. Bring to a simmer and then reduce the heat. Let it simmer gently for 20 minutes while you prep the other ingredients.

Step 4: Cook the Lasagna Noodles
As the sauce simmers, set a pot of salted water to boil and cook the lasagna noodles according to the package instructions until al dente, about 8 minutes. Drain, rinse with cold water, and coat them in olive oil to prevent sticking.

Step 5: Assemble the Lasagna
Grab a large casserole dish and spread a cup of the reserved tomato sauce on the bottom. Layer the noodles, then dollop on ricotta cheese, followed by a generous helping of spinach, mozzarella cheese, and a portion of the mushroom sauce. Repeat the layers until all ingredients are used, finishing with noodles topped with the remaining mushroom sauce and the rest of the mozzarella and pecorino cheese on top.

Step 6: Bake
Cover with aluminum foil and bake in a preheated oven at 350°F for 25 minutes. Remove the foil and let it bake uncovered for an additional 25 minutes until bubbly and golden. Let it rest for 10 minutes before slicing and serving to ensure delicious, gooey goodness remains intact.

This Mushroom and Spinach Lasagna isn’t just a meal; it’s an experience. Serve it to friends, family, or simply enjoy it on your couch with a fork and no regrets. Welcome to lasagna bliss!

Perfecting Mushroom and Spinach Lasagna Cooking Process

Begin by sautéing the mushrooms first until they release their moisture. Once the mushrooms are cooked down, add onions and then the garlic. Prepare the sauce while the noodles are boiling, allowing for an efficient and streamlined cooking process.

Add Your Touch to Mushroom and Spinach Lasagna

Feel free to swap out the mushrooms for zucchini or roasted bell peppers to add more color. Different herbs like oregano or dill can replace thyme, and a splash of white wine can elevate the sauce’s flavor.

Storing & Reheating Mushroom and Spinach Lasagna

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and bake at 350°F for 20-25 minutes, ensuring it warms through without drying out.

Nothing beats that moment when family members declare your Mushroom and Spinach Lasagna the best lasagna they’ve ever tasted. The compliments kept flowing, and I couldn’t help but bask in the glow of their praise.

FAQs About Mushroom and Spinach Lasagna

What is Mushroom and Spinach Lasagna?

Mushroom and Spinach Lasagna is a delightful twist on the classic Italian dish, brimming with layers of pasta, flavorful mushrooms, and nutritious spinach. This vegetarian version showcases the earthy taste of cremini and shiitake mushrooms, combined with creamy ricotta and fresh mozzarella. It’s not only satisfying but also a feast for the eyes, making it perfect for any gathering or a cozy family dinner. Each bite offers a harmonious blend of flavors, ensuring you won’t miss the meat at all.

How do I store leftover Mushroom and Spinach Lasagna?

To keep your Mushroom and Spinach Lasagna fresh, store any leftovers in an airtight container. It can be refrigerated for up to four days. When reheat time rolls around, simply cover it with aluminum foil and bake at 350°F for about 20-25 minutes. This technique ensures the lasagna heats through without drying out, so you can enjoy it just like it was freshly made.

Can I customize the Mushroom and Spinach Lasagna recipe?

Absolutely! The beauty of Mushroom and Spinach Lasagna lies in its versatility. Feel free to swap out the mushrooms for other vegetables like zucchini or bell peppers for extra color and flavor. Personalize the herbs to your taste; oregano or dill can replace thyme for different profiles. Adding a splash of white wine to the sauce can also elevate the dish, giving it a gourmet touch that family and friends will love.

What makes Mushroom and Spinach Lasagna a comfort food?

Mushroom and Spinach Lasagna embodies the essence of comfort food with its warm, cheesy layers and deeply satisfying flavors. It’s a dish that feels like a warm hug on a chilly night, bringing together wholesome ingredients that create a rich and hearty meal. The melty mozzarella and creamy ricotta combined with the savory mushroom sauce make it a heartfelt favorite, perfect for sharing with family and loved ones.

Conclusion for Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna is more than just a meal; it’s an experience that brings joy and nourishment to the table. Through its delightful layers of pasta, rich mushroom sauce, and creamy cheese, this dish offers comfort and satisfaction in every bite. Whether you’re preparing it for a special occasion or a weeknight dinner, this lasagna is sure to impress. So gather your ingredients and dive into this delicious culinary adventure; your taste buds will thank you!

Delicious Mushroom and Spinach Lasagna Recipe for Comfort Food

This Mushroom and Spinach Lasagna is a delightful vegetarian twist on a classic dish, perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Resting Time 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 10 slices

Course: Dinner Recipes

Cuisine: Italian

Calories: 474

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.5 pounds cremini mushrooms roughly chopped
• 0.5 pounds shiitake mushrooms roughly chopped
• 0.25 teaspoon kosher salt
• 1 cup onions chopped
• 0.25 cup extra virgin olive oil plus more for oiling noodles
• 4 cloves garlic chopped
• 1 can tomato paste (6-ounce)
• 2 cups prepared tomato sauce divided
• 1 can crushed tomatoes (28-ounce)
• 1 cup water
• 1 tablespoon dried thyme
• 0.5 teaspoon red pepper flakes
• 1 tablespoon sugar
• 2 boxes frozen chopped spinach (10-ounce each), thawed and squeezed for excess moisture
• 1 pound lasagna noodles (16 to 20 noodles)
• 1 container ricotta cheese (15 or 16-ounce)
• 0.25 cup fresh basil chopped
• 0.25 pound pecorino or Parmesan cheese (about 1 cup shredded)
• 1 pound mozzarella cheese (about 4 cups shredded)

Equipment

• large pot
• Large sauté pan
• Casserole Dish
• Baking Sheets
• Colander

Method

 

1. Bring a pot of salted water to a boil.
2. Place mushrooms in a large sauté pan on high heat. Stir them continuously, allowing them to release moisture.
3. Sprinkle salt over the mushrooms and cook until they no longer release moisture, about 5 minutes.
4. Stir in chopped onions and cook until the mixture is dry.
5. Add olive oil and sauté for about a minute. Then add garlic and cook for an additional minute.
6. Stir in tomato paste and cook for one minute. Reserve 1 cup of tomato sauce, and add the remainder to the mushroom mixture along with crushed tomatoes and water.
7. Stir in thyme, sugar, and red pepper flakes, and bring to a simmer. Reduce heat and simmer for 20 minutes.
8. Preheat the oven to 350°F.
9. Spread reserved tomato sauce over the bottom of a large casserole dish.
10. Cook lasagna noodles in boiling water according to package instructions until al dente, about 8 minutes. Drain and rinse with cold water.
11. Coat lasagna noodles with olive oil and spread them out on baking sheets to prevent sticking.
12. Assemble the lasagna by layering noodles, ricotta cheese, spinach, mozzarella cheese, a portion of mushroom sauce, and basil. Repeat layers.
13. Add a final layer of noodles and top with remaining sauce, finishing with mozzarella and pecorino cheese.
14. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 25 minutes.
15. Let lasagna rest for 10 minutes before slicing to serve.

Nutrition

Serving: 1sliceCalories: 474kcalCarbohydrates: 43gProtein: 23gFat: 30g

Notes

This lasagna is a versatile dish that can be enjoyed for weeknight dinners, special occasions, or meal prep. Feel free to customize it with your favorite vegetables or herbs.

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