Enjoy a vegetarian take on the traditional favorite with this mushroom and spinach lasagna. Enriched with layers of pasta, mushrooms sautéed in garlic and herbs, delicious spinach, creamy ricotta cheese and mozzarella – it’s sure to tantalize your taste buds! Perfect for an intimate dinner at home or when feeding a crowd, this hearty recipe satisfies both comfort food cravings and gourmet sensibilities.
Ingredients:
- 12 lasagna noodles
- 2 tablespoons of olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 lb. of sliced mushrooms
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 (10 oz.) package of frozen chopped spinach, thawed and drained
- 1 (15 oz.) container of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F.
- Cook the lasagna noodles according to the package instructions until they’re al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Toss the diced onion and minced garlic into the skillet, stirring regularly until they become soft and translucent.
- Place the sliced mushrooms in a skillet and cook until they release their moisture, stirring occasionally for an even browning.
- Gently fold in the dried oregano, basil, salt and freshly ground black pepper.
- Stir in the defrosted and strained spinach to combine with the mushroom mixture until everything is evenly blended.
- In a separate bowl, combine the ricotta and 1 cup of shredded mozzarella to create an irresistibly cheesy mixture.
- To create the lasagna, layer a thin coating of the mushroom and spinach concoction in the base of your 9×13 inch cooking tray.
- Layer three of the cooked lasagna noodles atop the savory mushroom and spinach mixture.
- Spread half of the ricotta cheese mixture over the noodles.
- Evenly distribute the remaining mushroom and spinach mix over the ricotta cheese layer.
- Repeat with another layer of noodles, the remaining ricotta cheese mixture, and the remaining mushroom and spinach mixture.
- Finish the lasagna with an extra layer of 1 cup of shredded mozzarella cheese and a sprinkle of grated Parmesan to add delightful flavor.
- Securely cover the baking dish with aluminum foil, then place it in the preheated oven for a duration of 25 minutes.
- Unwrap the foil and place it in the oven for an additional 25-30 minutes, or until you see melted cheese that’s bubbling with heat and your lasagna is thoroughly cooked.
- Allow the lasagna to sit for a spell in order to cool, before cutting and serving.
Indulge yourself and your guests with this delectable vegetarian lasagna! Offering 8-10 generous servings, it is the ideal meal to share at a large gathering. The exquisite blend of mushrooms and spinach creates an intensely delightful dish that pairs excellently with a side salad and garlic bread. Dig in for the ultimate gastronomic delight! Bon appétit!