Spinach Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
9 sheets of lasagna noodles
→ Base Ingredients
02 -
2 tablespoons of extra virgin olive oil
03 -
1 finely diced onion
04 -
3 minced garlic cloves
05 -
1 pound of sliced mushrooms (button or cremini)
06 -
1/2 teaspoon of thyme, dried
07 -
A pinch of salt and some black pepper, to taste
→ Sauce and Cheese
08 -
3 cups of your favorite marinara
09 -
2 cups of creamy ricotta
10 -
1 cup of mozzarella, shredded
11 -
1/2 cup of Parmesan, grated
→ Vegetables and Garnish
12 -
2 cups of fresh spinach, chopped finely
13 -
A handful of basil leaves, for decoration
# Instructions:
01 -
Turn on your oven to 375°F (190°C) and grease up a 9×13-inch pan with olive oil or a spritz of nonstick spray.
02 -
Heat up a pot of water with salt until it boils. Cook the noodles til they’re firm but tender, following the package guide. Drain them and put them aside.
03 -
Warm up olive oil in a big pan over medium heat. Toss in the onion and let it cook til soft, which takes about 3-4 minutes. Stir in garlic and cook another minute—when it smells amazing, it’s ready.
04 -
Add the mushrooms, thyme, and some salt and pepper to the pan. Cook them until they soften and any liquid they release disappears.
05 -
Mix in your chopped spinach with the mushroom mix. Let it cook down til the spinach wilts. This only takes a couple of minutes. Take it off the heat and set it aside.
06 -
Take some marinara and spread it thinly over the bottom of your greased dish. Lay down three noodles over the sauce.
07 -
Spread half the ricotta over your noodles. Add half the mushroom-spinach mix. Sprinkle on a third of the mozzarella and Parmesan.
08 -
Lay down another set of three noodles. Layer on the rest of the ricotta, the last of the mushroom-spinach mix, and another third of the cheeses.
09 -
Finish with the last three noodles, pour over the remaining marinara, and scatter on the rest of the cheese.
10 -
Cover the pan with foil and bake for 25 minutes. After that, uncover it and let it bake another 10-15 minutes until the cheese is melted and has a golden caramelized look.
11 -
Let the lasagna sit for about 10 minutes before slicing. Toss some basil on top as a finishing touch.
# Notes:
01 -
Let your lasagna cool about 10 minutes before slicing—that helps it hold its shape better on the plate.
02 -
You can assemble this a day ahead, keep it in the fridge, and bake it when you’re ready.