Earthylicious Mushroom and Spinach Lasagna

Recipe Introduction

Quick Hook

Fancy a bit of Italian comfort food ? Ever wondered how to make a mushroom spinach lasagna recipe vegetarian that’s both hearty and delicious? I'm going to share my take on this absolute classic with you.

It features earthy mushrooms and vibrant spinach, all layered up in a creamy sauce.

Brief Overview

This mushroom lasagna is a celebration of Italian flavours. It's a dish perfect for using those extra veggies. This vegetarian lasagna recipe is medium difficulty, and takes about an hour and a bit from start to finish.

This spinach lasagna makes around eight generous servings. Think Sunday lunch sorted!

Main Benefits

One of the best things is that this is a meatless lasagna recipe . A great way to get your greens.

Plus, this easy vegetarian lasagna is perfect for feeding a crowd. What makes this mushroom and spinach lasagna really special is the creamy ricotta filling – it just elevates everything.

Okay, so, let's talk ingredients. I personally think that Vegetarian Italian comfort food is perfect to share with friends.

Earthylicious Mushroom and Spinach Lasagna Recipe Card

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Preparation time:25 Mins

Cooking time:45 Mins

Servings:8 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 12 oz (340g) cremini or button mushrooms, sliced
• 6 cups (about 170g) fresh spinach, roughly chopped, or 10 oz (283g) frozen spinach, thawed and squeezed dry
• Salt and freshly ground black pepper, to taste
• 15 oz (425g) whole milk ricotta cheese
• 1 large egg
• 1 cup (100g) grated Parmesan cheese
• 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
• Salt and freshly ground black pepper, to taste
• 9-12 no-boil lasagna noodles (or regular lasagna noodles, pre-cooked according to package directions)
• 3 cups (336g) shredded mozzarella cheese
• 3 cups (700ml) marinara sauce (homemade or your favorite store-bought brand)

Instructions:

• Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant. Add mushrooms and cook until browned and moisture has evaporated. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
• In a large mixing bowl, combine ricotta cheese, egg, Parmesan cheese, Italian herbs, salt, and pepper. Mix well until smooth.
• Spread a thin layer of marinara sauce on the bottom of the baking dish.
• Layer 3-4 lasagna noodles over the sauce, followed by half the ricotta mixture, half the vegetable filling, and 1 cup of mozzarella cheese. Add another layer of sauce.
• Repeat the layering process (noodles, ricotta, vegetables, mozzarella, sauce).
• Finish with a final layer of noodles, sauce, and the remaining mozzarella cheese on top.
• Cover the baking dish with foil and bake in a preheated oven. Remove the foil during the last phase, bake until cheese is golden brown and bubbly.
• Let the lasagna rest before slicing and serving.

Nutrition Facts

Calories:450-550

Fat:20-25g

Fiber:4-6g

Recipe Info

Category:Main Course

Cuisine:Italian

What you'll need for your Earthylicious Mushroom and Spinach Lasagna

Right then, let’s get cracking on this Vegetable lasagna recipe ! It’s going to be a real crowd-pleaser, even for the meat-lovers.

Honestly, this recipe for Best vegetarian lasagna will be a banger! You'll need: mushrooms, spinach and ricotta spinach mushroom lasagna , don't worry I have your back!

Let’s talk mushrooms!

Did you know that mushrooms are a great source of vitamin D? I discovered that once! It's just like, "Oh my gosh!".

It would be a shame to not add these wonderful ingredients to your dish, right? Remember to not overcook the mushrooms!

Getting the cheese ready

You know?, ricotta is the secret weapon! I always make sure to drain it well so the lasagna isn't too watery. Adds so much creaminess and blends perfectly.

Putting it all together

Layering is key, lads!. A thin layer of marinara sauce on the bottom prevents sticking. It's like a proper Italian version of a Sunday roast.

Ingredients & Equipment: Let's Get Started!

Right, let's get this show on the road! We're about to make a banging Mushroom spinach lasagna recipe Vegetarian . Trust me, it's easier than fitting into your skinny jeans after Christmas!

Main Ingredients: The Foundation of Flavour

• Olive oil: 2 tablespoons ( 30 ml ). Get the good stuff. It matters!
• Yellow onion: 1 medium , finely chopped (about 1 cup ). Nobody likes big chunks of onion in their lasagna.
• Garlic: 4 cloves , minced. Fresh is best, obvs.
• Mushrooms: 12 oz ( 340g ) cremini or button, sliced. Look for firm mushrooms, no slimy bits!
• Spinach: 6 cups (about 170g ) fresh, roughly chopped or 10 oz ( 283g ) frozen, thawed and squeezed dry. Get all that water out!
• Ricotta cheese: 15 oz ( 425g ) whole milk. Full fat is where it's at.
• Egg: 1 large . Free range if you can.
• Parmesan cheese: 1 cup ( 100g ) grated. Not the powdered stuff, mind.
• Italian herbs: 1 teaspoon dried. That's a proper flavor bomb.
• Lasagna noodles: 9-12 no-boil (or regular, pre-cooked). I usually go for no-boil because I am lazy.
• Mozzarella cheese: 3 cups ( 336g ) shredded. Pre-shredded is fine if you’re rushed.
• Marinara sauce: 3 cups ( 700ml ). Homemade or your fave store-bought.

Seasoning Notes: Spicing Things Up

Italian herbs are your best friend. Basil, oregano, thyme – all that jazz. Seasoning is crucial. Don't be shy with the salt and pepper!

Equipment Needed: Keep It Simple, Stupid

• Large skillet. For cooking the veg.
• 9x13 inch ( 23x33 cm ) baking dish. The classic lasagna size.
• Large mixing bowl. For the cheese mixture.
• Aluminum foil. To keep the moisture in at the start.

You can defo use a different sized dish if you have nothing else, but this will result in different total cooking times and overall result.

This Vegetarian lasagna recipe is proper lush. Don't worry if it looks a bit messy when you're layering it. That's part of the charm! It's a simple Easy vegetarian lasagna , the best vegetarian lasagna in my opinion.

Enjoy this Mushroom lasagna , a Spinach lasagna , and a Vegetable lasagna recipe all in one. Meatless lasagna recipe is pure Vegetarian Italian comfort food .

It's a Ricotta spinach mushroom lasagna dream!

Right then, let's talk about prepping for this Earthylicious Mushroom spinach lasagna recipe Vegetarian . Honestly, a bit of prep makes all the difference! I swear by it.

Getting organised is key, innit?

Prep Like a Pro

Essential Mise en Place

First things first, get everything chopped and measured out. This is your mise en place, that fancy term chefs use to sound posh! Chop 1 medium yellow onion , mince those 4 garlic cloves , and slice 12 oz (340g) cremini or button mushrooms.

Rough chop 6 cups (about 170g) fresh spinach , or thaw and squeeze the life out of 10 oz (283g) frozen spinach .

Trust me on the spinach squeezing, nobody likes a watery lasagna!

Time-Saving Organization Tips

Batch prep, if you can. Chop your veg the night before and store them in the fridge. Honestly, it’s a lifesaver! Also, pre-grate your cheese.

It's much quicker than doing it while you're juggling hot pans. For the cheese mixture, get 15 oz (425g) ricotta , 1 large egg , 1 cup (100g) Parmesan , and 1 tsp Italian herbs ready to go.

Safety Reminders

Don't be a muppet. Wash your hands before starting. Keep raw veggies separate from cooked ones to avoid any nasties.

And mind your fingers when chopping! You know? Dull knives are actually more dangerous than sharp ones because you need to apply more force.

Lasagna Magic: Step-by-Step

This is where the magic happens! Follow these simple steps, and you'll have a cracking Mushroom Lasagna in no time.

1. Veggie Power: Sauté 1 medium yellow onion and 4 minced garlic cloves in 2 tbsp (30 ml) olive oil 'til soft. Add 12 oz (340g) sliced mushrooms and cook until browned. The moisture will evaporate and the flavours intensify.
2. Spinach Time: Chuck in 6 cups (170g) fresh spinach or squeezed frozen spinach. Cook until wilted. Season with salt and pepper. Boom! Veggie filling done. This Vegetable lasagna recipe is taking shape!
3. Cheesy Goodness: In a bowl, mix 15 oz (425g) ricotta , 1 egg , 1 cup (100g) Parmesan , and 1 tsp Italian herbs . Season. Give it a good mix until everything is combined well.
4. Base Layer: Spread 3 cups (700ml) marinara sauce thinly on the bottom of a 9x13 inch (23x33 cm) baking dish . This is your foundation, get it right!
5. Layer Up! Layer 3-4 no-boil lasagna noodles , then half the ricotta mixture, half the veggie filling, and 1 cup (100g) mozzarella . Add a layer of sauce. This Meatless lasagna recipe is a thing of beauty.
6. Repeat, Repeat: Repeat the layering process. Noodles, ricotta, veggies, mozzarella, sauce. Easy peasy, right?
7. Top It Off: Finish with noodles, sauce, and the remaining 3 cups (336g) mozzarella . Make sure it's evenly distributed.
8. Bake Time: Cover with foil and bake at 375° F ( 190° C) for 20 minutes . Remove foil and bake for another 25 minutes , or until bubbly and golden. This is where the ricotta spinach mushroom lasagna magic happens!

Pro Tips for Lasagna Greatness

• Resting is Key: Let it rest for 10- 15 minutes before slicing. Honestly, it makes a massive difference. It sets properly and doesn't turn into a sloppy mess.
• Avoid Watery Woes: Squeeze every last drop of moisture out of that spinach! Otherwise, your lasagna will be a soggy disaster.
• No-Boil Advantage: Using no-boil noodles is a game changer. If you're using regular ones, pre-cook them slightly, even if the packet says otherwise.

Well, that’s all folks, This Mushroom spinach lasagna recipe Vegetarian is a recipe you can use to prepare the best lasagna you will ever eat.

Right then, let’s get cracking on this Mushroom and Spinach Lasagna recipe Vegetarian ! Honestly, it's a real crowd-pleaser, even for the meat-lovers.

Think vegetable lasagna recipe , but dialed up to eleven.

Recipe Notes for Your Earthylicious Lasagna

This Mushroom spinach lasagna recipe Vegetarian is a proper treat. There are a few things to bear in mind for lasagna success. These notes will help you nail it!

Serving it Up Right

Plating and Presentation Ideas

Presentation is key. A nice sprinkle of fresh basil on top really elevates this dish. Honestly, a simple garnish makes all the difference.

You know? I also love a drizzle of balsamic glaze. It's so fancy!

Complementary Sides or Beverages

This best vegetarian lasagna pairs brilliantly with garlic bread. You can't go wrong. A simple green salad is also nice to cut through the richness.

A glass of Chianti or other Italian red would be a wonderful choice.

Keeping it Fresh: Storage Tips

Refrigeration Guidelines

Leftovers will happily keep in the fridge for up to 3 days . Just make sure it's in an airtight container.

Freezing Options (If Applicable)

Good news! This easy vegetarian lasagna freezes beautifully. Cut into portions before freezing for easy thawing. It’ll last for up to 3 months in the freezer.

Reheating Instructions

Reheat in the oven at 175C (350F) until warmed through. Cover with foil to prevent the top from burning. Microwaving works in a pinch, but oven reheating is best.

Mix it Up: Variations

Dietary Adaptations

Fancy a bit of a kick? Add a pinch of red pepper flakes. Want to go vegan? Simply use vegan ricotta and mozzarella.

Seasonal Ingredient Swaps

In autumn, swap some of the spinach for roasted butternut squash. It gives it a lovely sweetness. You can even make it a meatless lasagna recipe .

Nutrition Lowdown

Simplified Nutrition Information

Each serving is around 450-550 calories. It's packed with protein (25-30g) and fibre (4-6g).

Key Health Benefits

This spinach lasagna is a great source of vitamins and minerals. The spinach brings the good stuff! It’s also a good source of calcium.

This is a proper Italian comfort food. It’s the mushroom spinach lasagna recipe Vegetarian you've been waiting for!

Making this Mushroom lasagna really isn't that difficult. Don't be intimidated, give it a go! You'll be so proud of yourself.

You've got this! This ricotta spinach mushroom lasagna is waiting to be discovered.