This Spinach & Mushroom Lasagna is a comforting vegetarian favorite that balances earthy flavors with creamy richness. The dish features a vibrant spinach and ricotta filling, layered with a deeply flavorful mushroom sauce made from sautéed mushrooms, vegetable stock, and a hint of soy sauce for umami depth. The lasagna noodles provide a sturdy base, holding together layers of tender greens and savory sauce. Baked until bubbly and golden, it offers a satisfying texture contrast between the soft filling and the slightly crisp top. Perfect for weeknight dinners, potlucks, or a cozy weekend meal, this recipe brings restaurant-quality Italian comfort food to your home table using simple, accessible ingredients.
Spinach & Mushroom Lasagna
Description
This Spinach & Mushroom Lasagna is a comforting vegetarian favorite that balances earthy flavors with creamy richness. The dish features a vibrant spinach and ricotta filling, layered with a deeply flavorful mushroom sauce made from saut&# 195;©ed mushrooms, vegetable stock, and a hint of soy sauce for umami depth. The lasagna noodles provide a sturdy base, holding together layers of tender greens and savory sauce. Baked until bubbly and golden, it offers a satisfying texture contrast between the soft filling and the slightly crisp top. Perfect for weeknight dinners, potlucks, or a cozy weekend meal, this recipe brings restaurant-quality Italian comfort food to your home table using simple, accessible ingredients.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add lasagna strips and cook for 8 to 10 minutes, or until al dente. Drain and rinse with cold water to stop cooking.
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Wash spinach thoroughly in several changes of cold water. Place in a heavy-bottomed pot and cook gently without adding extra water for 6 to 8 minutes, until wilted and tender.
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Strain the cooked spinach to remove excess water, then chop finely. Return to the pot, add margarine and marjoram, stir to combine, and remove from heat.
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Allow the spinach mixture to cool slightly, then fold in the ricotta cheese. Season with salt and pepper to taste.
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In a separate skillet, sauté sliced mushrooms in margarine over medium heat. Cover and cook for 10 minutes to release moisture.
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Add vegetable stock and soy sauce to the mushrooms. Simmer for 5 minutes, then blend the mixture in a blender until smooth to create the sauce.
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Preheat oven to 400ðF (200ðC). Lightly oil a 3-quart baking dish.
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Spread a thin layer of mushroom sauce on the bottom of the dish. Layer with spinach ricotta mixture, followed by lasagna strips and more mushroom sauce. Repeat layers, ending with a top layer of mushroom sauce.
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Sprinkle grated cheddar cheese evenly over the top.
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Bake for 35 to 40 minutes, until the lasagna is bubbly and the cheese is golden brown.
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Let stand for 5 minutes before serving to allow layers to set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 575.4kcal
- % Daily Value *
- Total Fat 40.7g63%
- Saturated Fat 26.1g131%
- Cholesterol 171.0mg57%
- Sodium 421.7mg18%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 4.4g18%
- Sugars 9.8g
- Protein 38.8g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, substitute butter for margarine.
You can use fresh or frozen spinach. If using frozen, thaw and squeeze out all excess moisture before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Add a layer of ricotta mixed with an egg for extra binding if desired.
Ensure mushrooms are well-drained or cooked down sufficiently to prevent a watery lasagna.
