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Vegetarian Spinach and Mushroom Lasagna
Vegetarian Spinach and Mushroom Lasagna
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Indulge in a savory vegetarian lasagna bursting with mushrooms, spinach, and creamy cheeses that will please everyone's taste buds.
Ingredients:
  • For the sauce:
  • 1 1/2 pound cremini mushrooms, roughly chopped
  • 1/2 pound shiitake mushrooms, roughly chopped
  • 1/4 teaspoon salt
  • 1 generous cup chopped onions
  • 1/4 cup extra virgin olive oil plus more for keeping the noodles from sticking to each other
  • 4 cloves garlic, chopped (about 4 teaspoons)
  • 1 (6-ounce) can tomato paste
  • 2 cups tomato sauce
  • 1 (28-ounce) can crushed tomatoes (such as Muir Glen with basil )
  • 1 cup water
  • 1 tablespoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • For the lasagna:
  • 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture
  • 1 pound lasagna noodles (16 to 20 noodles)
  • 1 (15-or-16-ounce) container of ricotta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
  • 1 pound shredded mozzarella cheese (about 4 cups)
Instructions:
  • Bring a pot of water to a boil for the lasagna noodles. Heat a large sauté pan over high heat, add mushrooms, and sprinkle with salt. Cook until mushrooms release water and the liquid evaporates, about 5 minutes. Add onions and continue cooking until mushrooms are dry, stirring occasionally.
  • Prepare the sauce: Heat olive oil in a pot with mushrooms and stir to coat. Sauté mushrooms and onions briefly. Add garlic and cook for another minute. Mix in tomato paste and cook for an additional minute. Set aside 1 cup of sauce. Pour the remaining sauce into the pot. Add crushed tomatoes and water. Stir in thyme, sugar, and red pepper flakes. If using dried basil, add it now. Simmer gently for 20 minutes.
  • Preheat the oven to 350°F and generously spread one cup of tomato sauce in a large casserole dish (10- x 15-inch), ensuring the bottom is evenly covered. Add another layer if using a smaller dish.
  • Cook the lasagna noodles in vigorously boiling salted water for 8 minutes or as indicated on the package until al dente. Drain and rinse the noodles under cold water, gently separating them to avoid sticking. Coat the noodles with a tablespoon of olive oil on large baking sheets to prevent sticking while preparing the sauce and assembling the casserole.
  • Layer the lasagna as follows: first, spread a layer of lasagna noodles over the tomato sauce, overlapping slightly. Drop half of the ricotta cheese on the noodles, followed by half of the defrosted, drained, and squeezed spinach. Sprinkle half of the mozzarella cheese and a quarter of the pecorino over the spinach. Next, ladle one-third of the mushroom sauce over the mozzarella and scatter half of the fresh basil on top.
  • Continue layering: Add another layer of lasagna noodles on top of the sauce. Spread the remaining ricotta, spinach, and mozzarella over the noodles. Sprinkle another quarter of the pecorino with the mozzarella. Add another portion of the mushroom sauce and the remaining fresh basil. Place the final layer of lasagna noodles over the sauce. Finish by spreading the remaining sauce over the noodles and sprinkling with the remaining pecorino or parmesan cheese.
  • Cover with foil and bake: Prepare a sheet of foil with a light coating of olive oil on one side. Place the foil over the casserole dish, pressing to seal. Bake at 350°F for 25 minutes with foil on, then remove foil and bake uncovered for an additional 25 minutes until cheese is melted and sauce bubbles. Rest for 10 minutes before serving. Enjoy! Leave a rating and review if you liked the recipe!

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