Spinach and Mushroom Lasagna

Italian, Main Dish, Pasta, Vegetarian | 1 comment

I haven’t made lasagna in quite a while, but a friend and I were talking about it so I got a craving for it. I tried out a new recipe and it really hit the spot. I added some fresh basil and oregano from the garden. I couldn’t find whole wheat noodles, so I used regular. I had fresh mozzarella on had so I used that.

Spinach and Mushroom Lasagna
  • 9 dried whole wheat lasagna noodles
  • 1 large chopped onion
  • 1 – 8 oz package sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 2 Tbs butter
  • 1 – 7 oz jar roasted sweet red peppers, drained and chopped
  • 1 – 10oz package frozen chopped spinach, thawed and well drained
  • 1 – 15 oz container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 beaten eggs
  • 1 tsp dried basil, crushed
  • 1/2 tsp dried oregano, crushed
  • 1 30 1/2-oz jar meatless spaghetti sauce
  • 1/4 cup grated Parmesan cheese
Cook lasagna noodles according to package directions, tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers if using. Set aside.
Pat and squeeze spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella cheese, the 1/2 cup Parmesan cheese, eggs, basil, oregano, and 1/4 tsp pepper. Stir mushroom mixture into spinach mixture.
Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the mushroom-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese.
Bake, covered, in a 375 degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving to let everything set. Enjoy!

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Ashley - October 23, 2008 @ 6:18 pm

    I’m glad you enjoyed it! I love fresh mozzarella, that sounds like a great addition!


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