Spinach and Mushroom Lasagna

Oxmoor House
Spinach and Mushroom LasagnaRecipe
Photo: Oxmoor House
This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes. It is sure to become a family favorite.
9 servings (serving size: 1 piece)


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9 uncooked gluten-free lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms
3 cups sliced shiitake mushroom caps
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers part-skim ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
6 tablespoons grated fresh Parmesan cheese, divided
1 teaspoon dried Italian seasoning
1 teaspoon freshly ground black pepper
3 large egg whites
1 (25.5-ounce) jar gluten-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Fresh oregano leaves (optional)


1. Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside.

2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

3. Combine ricotta, spinach, 1/4 cup Parmesan cheese, Italian seasoning, pepper, and egg whites; set aside.

4. Preheat oven to 375°.

5. Spread 1/2 cup marinara sauce in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

6. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

Created date

November 2011

Nutritional Information

Calories 430
Fat 17.1 g
Satfat 10.1 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 30.4 g
Carbohydrate 39.1 g
Fiber 4.3 g
Cholesterol 52 mg
Iron 3 mg
Sodium 741 mg
Calcium 661 mg