Saturday, September 11, 2010

Mushroom and Spinach Lasagna

My girls celebrated Grandparent's Day at school on Friday with their Gree, Mimi and Dandad.  I tend to show my love for family with cooking.  I wanted to make them something special that they could take home and enjoy instead of worrying what to make for dinner.  I decided on a Mushroom and Spinach Lasagna that I promised my Mom I would make for her soon.  I got the recipe from For The Love Of Cooking.  I changed the recipe a little to fit our tastes.  I also doubled the recipe to make two casseroles.  

The recipe below is for a single 8 x 8 inch lasagna.  

8x8 assembled and ready to cook

10x7 assembled ready to cook
My mom shared her lasagna with me that night at our house and took the leftovers home. Mimi and Dandad took their lasagna home and are cooking it tonight for dinner.  You can store an assembled  lasagna in the refrigerator for a day or two before cooking.  I used the no boil lasagna noodles so it doesn't get too mushy.  I also made the homemade marinara.


2 T olive oil
8 oz baby portobella mushrooms, sliced
8 oz button mushrooms, sliced
2 cloves of garlic, minced
Salt and freshly cracked pepper, to taste
3 cups shredded mozzarella cheese (reserve 1 cup for top)
1/4 cup parmesan cheese
1 (15 oz) container ricotta cheese
1 egg
1 T Italian seasoning
1 1/2 cups of baby spinach leaves, stems removed
6 lasagna noodles (no boil)
3 1/2 cups of marinara sauce (homemade or store bought)

Preheat oven to 375 degrees. In a skillet over medium heat, add olive oil and cook the sliced mushrooms until tender, about 15 minutes.  Add the garlic and cook another minute.  Season with salt and freshly cracked pepper.

In a large bowl, add 2 cups of the mozzarella cheese, parmesan cheese, ricotta, egg, Italian seasoning, and salt and freshly cracked pepper. Combine until mixed thoroughly.

Spray an 8 x 8 inch baking pan with non-stick cooking spray.  Ladle in just enough marinara to cover the bottom of the pan. Lay two lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the mushroom mixture on top, and finish by layering some spinach leaves on top; repeat layering. Finish with a layer of noodles and the sauce. Sprinkle with the remaining mozzarella cheese and some Italian seasoning.  Cover with non-stick foil and bake for 30 minutes. Uncover and bake for 15 minutes. Let rest for 10 minutes before slicing so it can set up.  Enjoy!


  1. It looks delicious - what a great way to show your love to your family. I am glad you liked the recipe, thanks for the shout out and link to my site.

  2. I ate on this awesome lasagne for 3 days and it was so delicious!!!! I would have liked a little more spinach but my grandaughters are not spinach lovers like me. The portabello mushrooms were great in this.


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