Spinach Mushroom Lasagna
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
With no meat in the layers, water hiding in the mushrooms and spinach makes the difference between clean slices and a soggy lasagna.
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The mushrooms cook until the pan looks dry, while the spinach is only wilted so it keeps some fresh aroma. Foil stays on for the first 25 minutes to heat the layers evenly, then comes off so the mozzarella can brown.
Ingredients
Instructions
- 1
Preheat the oven to 190 C and prepare 9 lasagna sheets according to the package directions.
Keep the sheets spread apart or lightly separated so they do not stick before layering.
- 2
Slice 250 g mushrooms thinly, rinse 180 g spinach, and shake off excess water well.
Cut 100 g onion evenly so it softens at the same pace as the mushrooms.
- 3
Heat 1 tablespoon olive oil in a pan over medium heat, then saute the onion and mushrooms for about 7 minutes.
Continue until the pan looks dry and no mushroom liquid pools at the bottom.
- 4
Add the spinach and cook just about 1 minute, only until wilted, so it keeps some fresh aroma.
Season with 1 teaspoon salt and 0.5 teaspoon black pepper, then cool the vegetables slightly.
- 5
Spread tomato sauce in the baking dish, then layer sheets, ricotta, vegetables, and mozzarella in that order.
Keep each layer even and repeat the same order until 3 full layers are built.
- 6
Finish with tomato sauce and mozzarella, cover with foil, and bake for 25 minutes.
Remove the foil and bake 10 to 15 minutes more until golden, then rest 10 minutes so the layers set before slicing.
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