Imagine a culinary masterpiece that combines the classic comfort of lasagna with the vibrant, herbaceous flavors of pesto, elevated by the earthy richness of mushrooms and the fresh, green goodness of spinach. This isn't just another lasagna recipe – it's a gourmet journey that transforms a traditional Italian favorite into a mouthwatering sensation that will have your family and friends begging for seconds. Get ready to unlock the secret to the most irresistible, flavor-packed lasagna you've ever tasted!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups spinach, fresh
- 1 cup mushrooms, sliced
- 2 cups pesto sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Fill a large pot with water and bring to a boil. Add a pinch of salt and cook lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a medium skillet, sauté sliced mushrooms over medium heat until they release their moisture and become golden brown, about 5-7 minutes. Set aside to cool slightly.
- In a mixing bowl, combine ricotta cheese with fresh chopped spinach and sautéed mushrooms. Mix well and season with salt and pepper to taste.
- Begin layering the lasagna: Spread a thin layer of pesto sauce on the bottom of the baking dish to prevent sticking.
- Place a layer of lasagna noodles, slightly overlapping. Spread half of the ricotta-spinach-mushroom mixture over the noodles.
- Drizzle generously with pesto sauce and sprinkle with mozzarella and Parmesan cheese.
- Repeat the layering process: noodles, remaining ricotta mixture, pesto sauce, and cheese.
- Top with a final layer of noodles, remaining pesto sauce, and a generous coating of mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 25 minutes.
- Remove foil and continue baking for an additional 15-20 minutes until the top is golden and bubbly.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the lasagna to set and makes cutting easier.
- Slice into portions, garnish with fresh basil leaves if desired, and serve hot.
Tips
- Moisture is Key: When preparing the ricotta mixture, make sure to drain excess water from the spinach to prevent a watery lasagna.
- Mushroom Magic: Sauté mushrooms until they're golden brown to develop a deep, rich flavor that complements the pesto perfectly.
- Cheese Layer Technique: Don't be shy with the cheese! Layer generously and ensure even distribution for maximum flavor and gooey texture.
- Foil Trick: Cover with foil initially to prevent burning, then uncover to achieve that beautiful golden-brown top.
- Resting Time Matters: Let the lasagna rest for 10-15 minutes after baking. This helps it set and makes cutting and serving much easier.
- Fresh Herb Finish: If possible, garnish with fresh basil leaves just before serving to add a burst of fresh flavor and beautiful presentation.Pro Tip: This lasagna can be prepared ahead of time and refrigerated. Simply add an extra 10-15 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 65mg
