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Spinach Mushroom Lasagna

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Oven-ready noodles layered with marinara, ricotta, spinach, mushrooms and mozzarella. Nothing to boil and nothing to brown.

Spinach Mushroom Lasagna, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
8
Prep
25 minutes
Bake
375°F, 60 to 70 minutes
Pan
9-by-13-inch dish, at least 3 inches deep

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Spinach mushroom lasagna is a meatless lasagna with nothing to boil and nothing to brown. Oven-ready noodles go into the dish straight from the box and soften in the sauce as it bakes. The filling is ricotta mixed with an egg, Parmesan and chopped spinach, layered with sliced mushrooms, marinara and mozzarella.

Two steps matter most. Squeeze the thawed spinach as dry as you can, so the lasagna doesn't turn watery, and cover every noodle with sauce, so none of them stay hard. The raw mushrooms give off juices as they bake, which helps cook the noodles. Bake it covered first so it steams, then uncovered so the cheese browns.

Let it stand 15 minutes before cutting so the layers hold together. Serve with a green salad and garlic bread.

Ingredients

Into the dish

  • 2 (24-ounce) jars marinara sauce
  • ½ cup water
  • 1 (9-ounce) box oven-ready lasagna noodles, uncooked
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
  • ½ cup grated Parmesan cheese, divided
  • 8 ounces sliced mushrooms
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 3 cups shredded mozzarella cheese, divided
  • nonstick cooking spray

Directions

  1. Heat the oven to 375°F. Spray the dish and set it on a rimmed baking sheet.
  2. Stir the marinara and water together. Mix the ricotta, egg, spinach, half the Parmesan and the seasonings. Don't taste it; it has raw egg.
  3. Spread 1 1/2 cups of sauce in the dish. Cover with a layer of noodles.
  4. Layer on half the ricotta mixture, half the mushrooms, 1 cup mozzarella and 1 1/2 cups sauce. Add noodles and repeat.
  5. Add the last noodles and the rest of the sauce, covering every noodle.
  6. Cover tightly with foil; bake 50 minutes. Uncover, add the rest of the cheese, and bake 10 to 20 minutes more.
  7. Check the center with a food thermometer. It must read at least 165°F. If it doesn't, bake 5 minutes more and check again. Let it stand 15 minutes.

It's done when the noodles are tender, the sauce is bubbling, and the center reads at least 165°F. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • Squeeze the spinach in a clean kitchen towel until it is almost dry.
  • Reheat leftover squares covered in the microwave until the center reaches 165°F.

Food-safety sources

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