Spinach Mushroom Pasta

This spinach and mushroom lasagna turns ordinary ingredients into a warm, hearty meal that's great for both casual family dinners and gatherings with friends. The robust mushrooms, tender spinach, and smooth cheese work together to create a meat-free delight that'll win over everyone at your table.

I whipped up this lasagna when my veggie-loving sister came for a holiday visit. Everyone gobbled it up so enthusiastically that we've made it our go-to Christmas Eve meal ever since.

Ingredients

• Lasagna noodles: They form the basic layers and give that familiar bite we all want in lasagna
• Olive oil: Grab a nice extra virgin kind to really pump up the mushroom mix flavor
• Onion and garlic: They build the flavor foundation that makes everything else pop
• Cremini or button mushrooms: They add that deep, meaty taste - look for ones that feel firm with closed caps
• Dried thyme: Brings out the natural taste of mushrooms with its gentle forest-like flavor
• Marinara sauce: Pick your go-to jar sauce or try making your own for a custom touch
• Ricotta cheese: Makes those velvety layers that cut the sauce tang - full-fat works best
• Mozzarella and Parmesan: Give you those gorgeous cheese pulls and sharp flavor notes
• Fresh spinach: Adds pretty green color and nutrients - grab the pre-washed bags to save time
• Fresh basil: Tops off your dish with lovely color and fresh smell

Simple Cooking Steps

Get Things Hot and Ready:

First, warm your oven to 375°F and grease your 9×13-inch baking dish. This temp will melt your cheese perfectly while helping all flavors mix without burning the sides. Don't be shy with that oil or cooking spray to keep things from sticking.

Handle the Noodles:

Get a big pot of water boiling with salt, then drop in your lasagna noodles. Cook them a bit less than what the box says - about 2 minutes short - since they'll keep cooking later in the oven. Drain them carefully and lay them on a clean towel so they won't stick together.

Start the Flavor Base:

Put olive oil in a large pan over medium heat until it looks shiny. Toss in your onions and cook till you can see through them, around 3-4 minutes, giving them a stir now and then. Add your chopped garlic and cook one more minute until you can really smell it but before it turns brown. Your kitchen will start smelling amazing now.

Brown Those Mushrooms:

Throw your sliced mushrooms into the pan with the thyme, salt, and pepper. Let them cook about 7-8 minutes, stirring sometimes, until they let out their water and it dries up. You want them looking golden and tasting rich. This browning step really brings out their flavor.

Cook the Spinach:

Add your chopped spinach to the mushroom mix and cook just 2-3 minutes until it shrinks down but stays bright green. Take the pan off the heat and set it aside. The pan will still be hot, so the spinach will keep cooking a bit more.

Build Your First Layer:

Spread about a cup of sauce on the bottom of your greased dish, making it even. Place three noodles side by side over the sauce. It's okay if they overlap a bit. Spread half your ricotta over the noodles, then add half your mushroom-spinach mix. Sprinkle a third of both kinds of cheese on top.

Make Your Middle Layer:

Do it all again - put down three more noodles, the rest of your ricotta, your remaining mushroom mix, and another third of both cheeses. Put your last three noodles on top, cover with the rest of your sauce, and finish with your leftover cheese.

Bake Until Bubbly:

Cover your dish with foil, making sure it doesn't touch your top cheese. Bake covered for 25 minutes, then take the foil off and bake 10-15 minutes more until the cheese bubbles and gets those tasty brown spots. Let it sit for 10 minutes before cutting so it firms up nicely.

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The mushrooms really shine in this dish. My grandma always told me that well-cooked mushrooms are what vegetarians count on for big flavor. She showed me how waiting for them to release their juices and then cook them away leads to the best taste.

Prep Ahead Tips

This lasagna works great for planning ahead. You can put it all together, wrap it tight with plastic, and keep it in your fridge for up to 24 hours before baking. When you're ready to cook, take it out about half an hour before to warm up a bit, and add around 10 extra minutes to your covered baking time.

Veggie Swap Ideas

While mushrooms and spinach go together beautifully, you can definitely play around with this recipe. Try mixing in some roasted red peppers, sliced zucchini, or cooked eggplant with the mushrooms. In autumn, chunks of butternut squash taste amazing in here. Just remember to cook any extra veggies until they're pretty dry before adding them, or your lasagna might turn out watery.

What to Serve With It

This lasagna tastes great with a simple arugula salad topped with lemon dressing. The spicy greens and tangy lemon balance out the rich, creamy lasagna. Add some garlic bread on the side to soak up any extra sauce left on your plate. If you enjoy wine, try a medium Italian red like Chianti - it goes really well with the earthy mushroom flavors.

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With its rich layers and flavorful mushroom mix, this lasagna will have everyone asking for another helping every time you make it.

Frequently Asked Questions

→ Can I prepare this ahead of time?

Absolutely! You can fully assemble it, wrap it tightly with both plastic and foil, and keep it in the fridge for up to a day. Just add 10-15 minutes to the initial baking time if you're cooking it straight out of the fridge.

→ What mushrooms work well here?

Cremini or button mushrooms are great, but you can mix things up with wild varieties like shiitake, oyster, or portobello for bolder flavors. Be sure to slice them evenly so they cook at the same pace.

→ Can I use frozen spinach?

Yep, frozen spinach works fine. Let it thaw completely first, then press out any extra water before tossing it with the mushrooms. Substitute about 10 ounces of frozen spinach for 2 cups of fresh.

→ What about a dairy-free option?

You can swap the cheese for vegan choices like cashew ricotta, dairy-free mozzarella, and nutritional yeast instead of Parmesan. It'll be a bit different in texture, but still tasty.

→ Are no-boil lasagna noodles okay?

They sure are! Just use them dry and ensure your marinara sauce is thinner and fully covers the noodle edges. You might also add about 1/4 cup water around the dish edges.

→ How do I store leftovers?

Keep any leftovers covered and refrigerated for up to 4 days. For longer storage, cut slices, wrap them individually in plastic and foil, and freeze for up to 3 months. Reheat covered in a 350°F oven until they're warmed through.