Spinach Mushroom Lasagna
Spinach mushroom lasagna layers sautéed spinach and mushrooms with ricotta cheese, tomato sauce, and mozzarella, then bakes at 190 degrees Celsius until the surface turns golden and the interior melts into a cohesive whole. Cooking the mushrooms long enough to drive off all their moisture is critical - residual water makes the finished lasagna soggy and weakens the structure between layers. The assembly follows a strict order of tomato sauce, pasta sheet, ricotta, vegetables, and mozzarella, repeated three times, with the final layer sealed under sauce and cheese. Baking covered with foil for the first 25 minutes lets heat penetrate evenly, while removing the foil for the remaining 10 to 15 minutes crisps the top and browns the mozzarella. Resting for at least 10 minutes before slicing is essential - cutting too early causes the layers to collapse and the filling to run.
Adjust Servings
Instructions
- 1
Preheat oven to 190C and prep lasagna sheets as directed.
- 2
Sauté onion and mushrooms in oil until moisture evaporates.
- 3
Add spinach, wilt it down, season, and let cool slightly.
- 4
Layer tomato sauce, sheets, ricotta, vegetables, and mozzarella.
- 5
Repeat to build 3 layers, finishing with sauce and mozzarella.
- 6
Bake covered for 25 minutes, uncovered for 10-15 minutes, then rest 10 minutes.
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