Healthier spinach lasagna recipe with mushrooms

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Spinach lasagna recipe healthier and easier with fresh spinach, tasty mushrooms, light tomato sauce and cheeses. A delicious meatless lasagna. Go to the full spinach lasagna recipe or read on to see how we do it.

Healthier spinach lasagna recipe with mushrooms

This spinach lasagna is one of the best things we ate lately, which says a lot since you can't find meat, sausages, or bacon. Instead, he is a vegetarian by far of fresh spinach, mushrooms, light tomato sauce and cheese.

MORE LASAGNA RECIPES: Try our sausage and beef lasagna recipe, this 5-star vegetable lasagna with zucchini and roasted red peppers, or our easy-to-make, freezer-safe vegetable lasagna rolls.

How we make our healthy spinach lasagna

This spinach lasagna recipe is easy and thanks to the unboiled noodles it can be prepared quickly.

Easy spinach lasagna recipe with fresh spinach, savory mushrooms, light tomato sauce and cheeses.

To keep things easy, we took advantage of the unboiled lasagna noodles. At first we were skeptical, but after reading the comments on other lasagna recipes that we praised, we decided to give them a try. The results were great. Things went much faster and we actually found that we preferred the lighter texture of unboiled noodles to the more traditional boil-then-use variety.

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When it comes to spinach, we like to use it fresh. However, you could use thawed frozen spinach just as easily. We have included instructions in the recipe below.

Cook the filling: mushrooms, onions and spinach

Although we call this a spinach lasagna, one of my favorite parts is the mushrooms. Since this is a meatless lasagna, we wanted to make sure there was something meaty and rich. Mushrooms work perfectly for this.


As I mentioned earlier, making lasagna is quite simple. We cook onions and mushrooms until lightly browned around the edges, then add garlic and lots of fresh spinach leaves. Once the spinach wilts, we put the vegetables with lasagna noodles, marinara sauce and many cheeses.

After some time in the oven, the lasagna has just the right amount of sauce, lots of vegetables, all with a layer of lightly golden, bubbly cheese on top. It's really nice.

Homemade marinara sauce recipe

YOU MIGHT ALSO LIKE This easy marinara sauce recipe (which we use for this spinach lasagna recipe), has only a few simple ingredients and takes less than an hour to make. Store up to a week in the refrigerator and up to 6 months in the freezer.

Advance tips: how to make lasagna in advance

Lasagna is the perfect meal to prepare in advance. Here we'll explain to you how to do it:

  • The sauce can be made in advance. And it should last in your refrigerator for up to 3 days and in your freezer for about 3 months. We recommend using freezer safe glass containers, or double layers of freezer bags to store sauces. To defrost, simply leave it overnight in the refrigerator.
  • Baked lasagna freezes well. Let it cool completely on a rack before freezing, and then wrap it nicely with aluminum foil (we use two layers). Thaw frozen lasagna overnight in the refrigerator, and then bake at 400 ┬░ F for about 1 hour.
  • Consider using unboiled noodles. We love using unboiled noodles to make lasagna, especially if we plan to do it ahead of time. Unboiled noodles do not tend to become as soft or soft after freezing or reheating compared to boiled noodles.

Updated recipe, originally published in February 2014. Since I published this in 2014, we have tweaked the recipe to make it clearer. – Adam and Joanne

Healthier spinach lasagna recipe with mushrooms

  • PREP 25mins
  • COOK 45 minutes
  • TOTAL 1 hour 10 minutes

Lots of fresh spinach, tasty mushrooms, light tomato sauce, and a variety of cheeses make for truly delicious lasagna. This holds up incredibly well, it might even be better the next day. To keep things easy, we took advantage of the unboiled lasagna noodles. While we were skeptical of using them at first, we fell in love with the ease and final texture of the noodles.

Makes 8 servings

Will need

1 tablespoon of olive oil

1 medium onion, finely chopped

8 ounces cremini mushrooms, chopped (about 2 1/2 cups)

1 clove garlic, minced

1 pound fresh spinach leaves, rinsed

3/4 teaspoon kosher salt, or to taste

2 cups partially skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)

2 large eggs, beaten

1/4 teaspoon freshly ground black pepper

3 cups marinara sauce, check out our homemade marinara sauce recipe (one 24-ounce jar)

12 unboiled lasagna noodles or use regular lasagna noodles that have been cooked

1 1/2 ounces parmesan cheese, grated (about 1/2 cup)

5 ounces partially skim mozzarella cheese, grated (about 1 1/4 cups)


  • Make filling
  • Heat oven to 350┬║ F. Lightly grease a 13-inch by 9-inch baking pan.

    Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until the onions become translucent, about 10 minutes.

    Add garlic, spinach leaves, and 1/4 teaspoon salt. Cook, stirring as necessary, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may seem like a lot now, but as it cooks, it wilts considerably. Depending on the size of your pan, you may want to add spinach in batches.)

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<p>In a medium bowl, mix ricotta cheese, eggs, 1/2 teaspoon salt, and pepper until well blended.</p>
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    Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side to side to cover the bottom.

    Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the Parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and mix about 1/2 cup marinara sauce over the spinach.

    Add a second layer of noodles and repeat with remaining cheese, spinach, and another 1/2 cup sauce. Finish with a third layer of noodles and top with remaining sauce, Parmesan, and mozzarella.

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    Bake lasagna

    Loosely cover lasagna with aluminum foil and bake for 30 minutes, uncover and bake an additional 10 to 15 minutes until cheese is bubbly and golden around the edges. For a cheesy golden brown top, slide the uncovered lasagna under the grill for 1 to 2 minutes.

Adam and Joanne's advice

  • Cremini Mushrooms – You will find "baby bella" or cremini mushrooms sold alongside white mushrooms. They're usually a bit more expensive, but they're worth it when it comes to flavor. If you can't find them, consider cutting a couple of portobello mushrooms, use a combination of exotic mushrooms, or use mushrooms.
  • Fresh vs. Frozen Spinach – We really love using fresh spinach for this, but you can substitute frozen spinach. To do this, thaw a 10-ounce package of frozen spinach, then pat dry and use them in our recipe above instead of the fresh leaves.
  • We use kosher salt. If you don't have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

Nutrition per serving: calories 396 / protein 24 g / carbohydrate 42 g / dietary fiber 5 g / total sugars 7 g / total fat 15 g / saturated fat 7 g / cholesterol 80 mg

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