Prepare to embark on a culinary journey that transforms the classic lasagna into a vibrant, vegetarian masterpiece that will leave your family and friends begging for seconds! This Mushroom and Roasted Red Pepper Spinach Lasagna isn't just another pasta dish - it's a symphony of flavors that combines earthy mushrooms, sweet roasted peppers, and tender spinach, all nestled between layers of perfectly cooked noodles and creamy, melted cheeses. Get ready to elevate your dinner game with a recipe that's both impressive and incredibly delicious!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup roasted red peppers, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your lasagna bakes evenly and thoroughly.
- In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
- In a mixing bowl, combine the ricotta cheese, egg, salt, and pepper. Mix until smooth and well combined. This will be your creamy filling.
- In a skillet over medium heat, add a little olive oil and sauté the sliced mushrooms until they are golden brown, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- In the same skillet, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom to prevent sticking.
- Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed mushrooms, half of the spinach, and half of the roasted red peppers. Sprinkle with a third of the mozzarella cheese.
- Repeat the layering process: add another layer of 3 lasagna noodles, the remaining ricotta mixture, the remaining mushrooms, spinach, and roasted red peppers, and another third of the mozzarella cheese.
- Top with the final layer of 3 lasagna noodles. Spread the remaining marinara sauce over the top layer of noodles. Sprinkle with the remaining mozzarella cheese and the grated parmesan cheese.
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. This will prevent the cheese from burning while the lasagna cooks.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing. This will help the layers set and make it easier to serve.
- Serve warm, garnished with additional parmesan cheese and fresh basil if desired. Enjoy your delicious Mushroom and Roasted Red Pepper Spinach Lasagna!
Tips
- For the best texture, cook lasagna noodles just until al dente to prevent them from becoming mushy during baking.
- Allow your lasagna to rest after baking - this crucial 10-15 minute cooling period helps the layers set and makes cutting and serving much easier.
- Use fresh, high-quality ingredients, especially for the cheeses and marinara sauce, to maximize flavor.
- Don't skip the step of sautéing mushrooms and spinach separately - this develops deeper, more complex flavors.
- If you want to make this dish ahead of time, you can assemble the lasagna and refrigerate it (unbaked) for up to 24 hours before cooking.
- For a golden, crispy top, remove the foil in the last 20 minutes of baking to allow the cheese to brown beautifully.
- Feel free to customize with additional herbs like fresh basil or oregano to enhance the Italian flavors.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
