Name: Spinach & Mushroom Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 12oz. box of Lasagna Noodles; 9 ounces Fresh Baby Spinach; 2 cups Mozzarella, shredded; 1 cup shaved Parmesan; Olive Oil; 1 large Vidalia Onion, chopped; 8 ounces Baby Mushrooms, cleaned and sliced; 4-5 cloves garlic, crushed and finely chopped; 28 ounces Crushed Tomatoes; 2 teaspoons sugar; Salt & Pepper, to taste; Red Pepper Flakes, to taste; Dried Oregano, to taste; ½ cup shaved Parmesan Cheese; 1 tablespoon Olive Oil; 32 ounces Whole Milk Ricotta Cheese; 2 large eggs; 1 teaspoons freshly grated nutmeg; ½ teaspoon salt; 1 teaspoon black pepper

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If you’re looking for a delicious one-pan meal that’s easy to make and perfect for the entire family, this spinach lasagna is the way to go. Combining layers of cheesy goodness, savory marinara sauce, fresh spinach, and hearty noodles, this lasagna is a delightful take on a traditional Italian comfort food.

Whether you're looking for a hearty meal to serve your family, the main course for your next meatless dinner party, or a meal you can make ahead of time for easy leftovers, this Spinach Lasagna has got you covered. The great thing about this recipe is that it’s surprisingly easy to make. All you need are a few simple ingredients and a little bit of time. The lasagna itself is made with layers of lasagna noodles, spinach, ricotta cheese, mozzarella, and a delicious homemade marinara sauce. We simply layer all of that into a baking dish, and then pop it in the oven until the cheese has reached melted perfection. Simple!

This particular lasagna pairs deliciously with all of your favorite Italian sides, such as breadsticks, garlic bread, or a fresh salad. Despite being meatless, it also pairs deliciously with meatballs, steaks, or roasts, making it incredibly versatile – but more on pairings below.

While today’s lasagna is entirely meatless, you can easily add in sausage, and layer that in with the cheese, or add chop meat to the sauce, or prep meatballs and layer those in between the noodles. Sausage is also a great way to add an extra kick if you like your lasagna a bit spicier, as spicy Italian sausage, or even chorizo, would spice things up beautifully.

So, if you're looking for an easy dinner that the whole family can enjoy, then Meatless Spinach Lasagna is the perfect dish. Read on for tips and tricks, and a list of key ingredients.

Key Ingredients

The Sauce. Perhaps the most important ‘ingredient’ in today’ lasagna is the sauce. This provides virtually all of the ‘powerful’ flavors, and the bulk of the moisture. The thing is, there is no ‘right way’ to do it. While I’m providing a sauce recipe below, choosing any sauce that you personally enjoy, will work just fine. Whether that’s a spicy marinara, a decadent white sauce, or an extra chunky red sauce with sausage and meatballs, all of those will work just fine.
The Lasagna Noodles. You want to be sure to cook the lasagna noodles until they are ‘not quite’ done, as they will continue cook in the oven. Also, salt your water – a lot.
The Spinach. Use fresh spinach if possible. Fresh spinach has a more vibrant flavor and texture than frozen or canned spinach.
The Ricotta. I strongly recommend using a full fat/whole milk ricotta cheese, as this will add not only creaminess to the lasagna, but also enhance its flavor.
The Mozzarella. Similar to the ricotta, I do recommend using a full fat/whole milk mozzarella.

Tips for Making the Best Lasagna Every Time

Don't overcook the noodles. Cook them just until they are ‘almost’ al dente, that means until the noodles are ‘somewhat soft’ and ‘mostly pliable,’ but not yet fully cooked. This is because the noodles will continue cooking in the oven. If you cook them fully, or even until they are al dente, they ‘will’ become overcooked in the oven. Not fun.
Use a mix of cheeses. Mozzarella and ricotta are traditional, but be sure to add in plenty of Parmesan as well. And don’t be shy of experimenting with other types of cheese, particularly cheese that melts well, such as Manchego, Oaxaca, or even Jarlsberg.
Get the sauce right. This might sound like I’m stating the obvious, but you really want to focus on getting the sauce right. A good rule of thumb is that if you enjoy the sauce on its own, and would put it over pasta and eat it as is, only then is it ‘good enough’ to go into the lasagna.
Layering is King. When layering the noodles, sauce, and cheese, make sure to spread each layer evenly, and to pack each layer equally. We don’t want any thin, sparsely packed layers, nor do we want an overly packed layers. Balance is the way to go.
Don’t overbake the lasagna. Bake the lasagna ‘just’ until the cheese is melted and the lasagna is heated through. If you bake it too long, the noodles will overcook and become soggy.
Let the lasagna rest. Let the lasagna rest for ‘at least’ 20 minutes before cutting into it. This allows the lasagna to ‘set,’ ensuring that it will hold its shape through slicing.
Don’t skimp on the cheese. Be sure to add extra cheese to the top of the lasagna for an extra cheesy finish. Any cheese you might have left over from layering, don’t let it go to waste, simply spread it evenly over the top.

Pairing Suggestions

Salad: A hardy salad, such as my Fried Paneer Salad, would be an excellent pairing with this spinach lasagna. You might also consider something like a Moroccan Tomato Salad.
Garlic Bread: It goes without saying that a side of garlic bread is one of the best sides to lasagna, and my spinach lasagna is no exception.
Veggies: Roasted or grilled vegetables such as broccoli rabe, asparagus, roasted or stuffed peppers are all great pairings.
Soup: If you’re looking for a hardier combination, consider a side of soup such as minestrone or tomato soup, or even a potato and leek soup.
Breadsticks: Relatively simple to make, and they never fail to impress the guests. Homemade Breadsticks are one of my all-time favorite recipes.
Wine Pairing: A good wine to pair with a meatless lasagna is a light-bodied red such as Pinot Noir. The bright acidity of the wine will complement the flavors of the lasagna, while its light body will not overpower the dish.