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    You are here: Home » Recipes » Mains and Dinners

    Published: Aug 26, 2019 · Modified: Jan 18, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Easy Spinach Lasagna with Portobello Mushrooms

    Jump to Recipe Print Recipe
    A simple and fresh spinach lasagna recipe full of light ricotta cheese and portobello mushrooms. Vegetarian recipe.
    Prep Time40 mins
    Cook Time30 mins
    Servings: 8 people
    Calories: 442kcal
    Italian
    Casserole, Main Course
    easy lasagna in a caserole dish, vegetarian

    This is a light and fresh spinach lasagna. Layers of ricotta and mozzarella between an easy tomato basil sauce and packed full of spinach and mushrooms.

    overhead picture of spinach lasagna with mozzerella

    For the times when you just want a fresh veggie-based lasagna - this is your recipe. Lasagna does not have to be dense and heavy. This is my favourite vegetarian lasagna.

    Vegetarian lasagna tends to be heavy and rich. Sometimes full of cheese or cream sauces, which can be good when that is what you need. Special occasions or whatever, but this is not that lasagna.

    An easy mid-week vegetarian lasagna

    This is more like Wednesday night lasagna. Make the layers the night before and bake for dinner the next night if you must. But this is not a very involved meal. Certainly not a 30-minute meal, but you can be done, start to finish in a little over an hour. So, no, not quick. But not an all-day affair either. And in my book, it's almost quick.  And so that is when you make this spinach lasagna - when you want a fresh and light lasagna on a Wednesday. Or a lazy weekend. 

    Definitely crowd-pleasing, something you can through together before last-minute gatherings. Casual enough for potlucks or football watching. 

    vegetarian spinach lasagna, top view in a caserole dish, melted cheese

    This is fresh, easy and so full of veggies, you will feel healthy after dinner. Not like you need a nap. ...not that there is anything wrong with after-dinner naps....

    How to make spinach lasagna

    The trick to making lasagna easy is getting the components made first before you get the noodles out.

    Start with the sauce. This is my go-to homemade tomato sauce. It's quick and just a few simple ingredients.

    Keep this tomato basil sauce recipe for those times when you want a simple sauce for a bowl of penne. It's my kid's favorite.

    There are three components to this lasagna:

    1. Start with the sauce
    2. While the sauce simmers, saute portobello's and wilt the spinach.
    3. Mix the ricotta, parm, garlic and lemon. Add a healthy dose of basil.
    • homemade tomato sauce from scratch
      Your favourite basic tomato sauce - I'll give you the recipe below, you will want to keep this one handy.
    • While the sauce simmers, make the veggies. Portobellos and wilted spinach.
    • ricotta filling for easy lasagna recipe
      Ricotta with lemon, garlic and a good dose of italian herbs. Fresh basil.

    Layers: Once you have the above made, you can layer your casserole. I've used no-boil noodles in this recipe. Only 9 noodles... to keep this dish light. And saves you that extra step of boiling the noodles first.

    • first layer for easy lasagna
      Spread a little tomato sauce on the bottom of the baking dish
    • vegetable layer for easy vegetarian lasagna
      spinach and mushroom layer
    • ricotta and tomatoes sauce for easy lasagna recipe
      spread about half the cheese on top and add a little tomatoe sauce

    Make ahead. Once assembled, the lasagna can be tucked away in the fridge for a few hours or overnight if needed. Or go ahead, and bake right away.

    If you are making this ahead of time, add 10 minutes to the covered baking time.

    vegetarian lasagna slice on a plate, side view

    Using no-boil noodles

    No-boil noodles save time and a few pots and pans. "No-boil" or "oven-ready" noodles are basically precooked in the factory and then dehydrated. The resulting noodle is lighter and thinner than normal, need to boil, noodles.

    The trick to using no-boil noodles is making sure you have enough liquid in the uncooked dish. Some people say you have to add water to the assembled lasagna before baking. I find this isn't necessary. Just a good saucy sauce and baking the dish covered with aluminum foil for at least 30 minutes is all you need.

    5 from 2 votes

    Vegetarian Spinach Lasagna

    A simple and fresh spinach lasagna recipe full of light ricotta cheese and portobello mushrooms. Vegetarian recipe.
    Prep Time40 mins
    Cook Time30 mins
    Servings: 8 people
    Calories: 442kcal

    Ingredients

    • 3 cups Italiano cheese, shredded
    • 8-9 no cook, dried lasagna noodles

    Sauce

    • 1 tablespoon olive oil
    • 1 small onion, finely diced
    • 2 teaspoon italian spices
    • ½ tso chili flakes
    • 1 796ml can whole tomatoes San Mazano are best
    • 1 796ml can diced tomatoes no salt added
    • 2 tablespoon white sugar
    • 1 teaspoon sea salt

    spinach and mushroom layer

    • 1 small white onion, finely diced
    • 2 cloves garlic crushed or minced
    • ½ teaspoon red chili flakes
    • 1 tsp dried Italian herbs
    • 4 portobello mushroom caps, gills removed and chopped
    • ½ teaspoon sea salt
    • 6 oz fresh baby spinach

    Cheese layer

    • 650 mls ricotta cheese
    • ½ cup parmesan cheese grated
    • ½ teaspoon lemon zest
    • 1 teaspoon Italian spices
    • 2 cloves garlic crushed or minced
    • ½ teaspoon sea salt
    • 2 tablespoon fresh basil

    Instructions

    To Make Sauce

    • In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes. Reduce heat if bubbling too much.

    For Vegetable layer

    • In a large skillet, heat olive oil over medium heat and add diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes and Italian herbs. Saute for another minute, then add mushrooms. Cook for 10-15 minutes, or until mushrooms are cooked through and tender. Add spinach. Toss and saute until spinch is completely wilted. Remove from heat. Set aside

    For cheese layer

    • In a large bowl combine ricotta and parmesan cheeses, lemon zest, Italian spice, garlic, salt and basil.

    Assemble Lasagna

    • At this point, if your tomato sauce is a bit on the thick side, add a ½ cup of water and stir it in so that it well incorporated and smooth. You want a nice thin sauce, chunky is okay, but it needs enough moisture to help the noodles soften as the lasagna bakes.
    • In a 9x12 glass casserole dish, spread a ½ cup of sauce on the bottom. Lay 3 noodles, lenghtwise across bottom on casserole dish. On top of noodles spread ½ of ricotta cheese mixture, top with 1 cup of shredded cheese and ¼ of the tomato sauce.
    • Layer 3 more noodles, ¼ of the tomato sauce and spread spinach and mushroom mixture evenly. top with 1 cup of shredded cheese and remaining ½ of the ricotta cheese mixture.
    • Drizzle ¼ of the tomato sauce on top of cheese mixture, layer remaining 3 noodles. Spread remaining sauce over nooodles and top with 1 cup of shredded Italian cheese.
    • Cover with aluminium foil and bake at 350 for 30 minutes. Remove cover and bake for another 20 minutes or until cheese on top is bubbly.

    Notes

    So that assembly goes quickly, make all the components first.
    This lasagna can be assembled ahead of time and baked later. If making ahead of time, add 10 minutes to the baking time while the dish is still covered.  So baked covered for 30-35  minutes, then bake for an additional 20 minutes uncovered to melt the cheese and toast the top.
    Calories: 442kcal (22%) Carbohydrates: 31g (10%) Protein: 26g (52%) Fat: 24g (37%) Saturated Fat: 14g (88%) Cholesterol: 79mg (26%) Sodium: 1040mg (45%) Potassium: 461mg (13%) Fiber: 3g (13%) Sugar: 6g (7%) Vitamin A: 2789IU (56%) Vitamin C: 9mg (11%) Calcium: 490mg (49%) Iron: 2mg (11%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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