Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn’t such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
- 1 pound spinach, stemmed and washed in 2 changes water if using bunch spinach, rinsed if using bagged baby spinach
- 2 tablespoons extra virgin olive oil, plus additional for oiling baking dish
- ½ pound wild mushrooms, such as oyster mushrooms or maitakes, torn or cut into smaller slices if large or in clumps
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 8 ounces ricotta cheese
- 1 egg
- 1 tablespoon water
- Pinch of nutmeg
- Salt and freshly ground pepper
- 2 ⅓ to 2 ½ cups marinara sauce (more to taste)
- 7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
- 4 ounces (1 cup) freshly grated Parmesan
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
408 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 20 grams protein; 65 milligrams cholesterol; 1202 milligrams sodium
- Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
- Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
- Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
- Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.
- Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month before or after baking. The lasagna can be baked several hours ahead and reheated in a medium oven.
1 1/2 hours