Cookwith

Name: Vegetarian Spinach & Mushroom Lasagna with Ricotta and Basil
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles (regular or oven-ready); 2 tbsp olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 10 oz (285g) cremini mushrooms, sliced; 4 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry); 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); 1/2 tsp salt, more to taste; Freshly ground black pepper, to taste; 1 (28 oz) can DOP-certified whole tomatoes, crushed by hand or with a potato masher; 1 cup ricotta cheese; 1 large egg; 1/2 cup grated Parmigiano Reggiano cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup fresh basil leaves, chopped, plus extra for garnish

Vegetarian Spinach & Mushroom Lasagna with Ricotta and Basil

jkakar

This vegetarian lasagna is a celebration of summer vegetables, creamy ricotta, and the bold flavors of Italy. Mushrooms and spinach provide hearty texture and a savory umami punch, while the ricotta-Parmesan filling keeps things rich yet balanced. The sauce is made with DOP tomatoes for authentic Italian flavor, and finishing with a touch of reserved pasta water gives the layers a luscious, cohesive feel. It's a comforting, crowd-pleasing dinner perfect for a clear summer night in British Columbia. Each portion is packed with protein, layered with bright basil, and topped with bubbling mozzarella for ultimate satisfaction.

Ingredients

Instructions

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente (about 1-2 minutes less than package instructions). Drain, reserving 1/4 cup pasta water, and lay noodles on a towel to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add onion and sauté 3 minutes until softened. Add garlic and mushrooms; cook, stirring, until mushrooms are golden and their liquid evaporates, about 8-10 minutes.
Stir in spinach, oregano, and red pepper flakes. Cook until spinach wilts (if using fresh). Season with salt and pepper. Remove from heat. Taste and adjust seasoning.
While veggies cool slightly, pour crushed tomatoes into a saucepan. Simmer over medium heat 10 minutes, seasoning with a pinch of salt and the reserved pasta water to build body.
In a bowl, combine ricotta, egg, Parmigiano, and chopped basil. Mix until creamy and smooth. Season with black pepper.
To assemble: Spread a thin layer of tomato sauce in the bottom of a 9x9-inch baking dish. Add a layer of noodles, half the veggie mixture, dot and gently spread half the ricotta mixture, sprinkle 1/3 of the mozzarella, then ladle more sauce. Repeat with noodles, remaining veggies, ricotta, another 1/3 mozzarella, and sauce. Top with final noodle layer, remaining sauce, and last of mozzarella.
Cover with foil and bake 25 minutes. Remove foil and bake uncovered 10-15 minutes more until bubbly and golden.
Rest 10 minutes before slicing. Garnish with fresh basil just before serving.