Ultimate Skinny Mushroom Spinach Lasagna: Healthy, Hearty & Vegetarian-Friendly Comfort Food
Discover the secret to a super filling, incredibly satisfying lasagna that’s completely vegetarian friendly! This Skinny Mushroom Spinach Lasagna is generously loaded with savory chopped mushrooms, creamy ricotta cheese, and wholesome whole wheat lasagna noodles. It’s the perfect show-stopping dish to serve to your vegetarian guests for Thanksgiving or any special occasion, and don’t be surprised when even the most devoted carnivores eagerly ask for a second slice!
Embrace the Comfort: A Heavenly Twist on a Classic
Holy comfort food, indeed! There’s something truly magical about a well-made lasagna – the tender layers, the bubbling cheese, the rich sauce. This comfy, cozy, mushroom and spinach lasagna isn’t just heavenly; it’s a testament to how all things warm and inviting can come together in a single pan to create an unforgettable meal. Imagine layers of perfectly cooked noodles cradling a luscious filling, all baked to golden perfection, just in time for dinner. Get ready, because we’re about to dive into all the lovely, saucy, cheesy, and surprisingly healthy details that make this dish a true winner.
The most astonishing truth about this lasagna is that despite its indulgent taste, packed with flavorful lasagna noodles, creamy ricotta, melted mozzarella, and loads of delicious filling combined with a rich tomato sauce, each generous piece contains a mere 245 calories! Shut the front door, right? I know, I’m absolutely stoked about it too! This means you can indulge in a hearty, soul-satisfying meal without any guilt. Comfort food that’s truly waistline-friendly? Yes, please, and thank you!
The “Skinny” Secret: Indulgence Without Guilt
For a comfort food junkie, like myself, this skinny mushroom spinach lasagna is nothing short of cheesy bliss. If you’re still skeptical about how it can be so low in calories yet so incredibly delicious, keep reading, and I’ll explain every single secret. And leftovers? Oh, bring them on! I’d welcome these kinds of leftovers forever and ever. In fact, as I write this, I’m currently scarfing down large bits of this leftover lasagna, and I have absolutely no shame in admitting it’s still slightly cold in the center, but I absolutely do not care—it’s that good!
The magic of this dish lies in a few smart swaps and techniques. We opt for whole wheat lasagna noodles, which offer more fiber and a satisfying chew. Non-fat ricotta cheese is a key player, providing all the creamy texture without the excess fat. We also ensure a generous amount of vegetables – mushrooms and spinach – which add bulk, nutrients, and flavor without packing on calories. The thoughtful use of sauce ensures moisture and taste without drowning the dish, making every bite count.
Crafting the Perfect Filling: Layers of Flavor
But really, this spinach lasagna truly shines because, first and foremost, it boasts the most incredible mushroom, spinach, and ricotta cheese filling. The foundation of this exquisite flavor begins simply: we start by letting some finely chopped onions gently sweat in a little bit of salted butter. This initial step is crucial for building a deep, sweet base. Next, we introduce 2 heaping cups of finely chopped mushrooms, allowing them to sweat alongside the onions. The mushrooms are a game-changer, adding an earthy depth and a wonderfully varied texture to the lasagna that you simply can’t achieve with just cheese and sauce.
Next, we introduce the indispensable minced garlic (because what is anything truly delicious without garlic?). We then add two 10-ounce packages of defrosted spinach, making sure all excess liquid has been thoroughly squeezed out. This step is vital to prevent a watery lasagna. While frozen spinach is incredibly convenient and a freezer staple for quick meals, you can certainly use fresh spinach if you prefer; just be sure to wilt and drain it well. A bit of crucial seasoning goes in here too. Remember to salt your filling liberally at this stage, because once it gets mixed with the ricotta and egg, it becomes much harder to properly check and adjust for salt! A thoughtful pinch of red pepper flakes adds a subtle warmth, and a hint of nutmeg takes this lasagna filling to entirely new aromatic heights, complementing the spinach beautifully.
Another noteworthy fact about this lasagna is that it strikes the perfect balance with its sauce. There’s just enough marinara to beautifully tie all the flavors and layers together, ensuring every bite is moist and cohesive. However, it’s never so much that you find your delicate lasagna noodles swimming in a chunky tomato soup. This balance is über important because while we (you & I) adore a rich sauce, no one wants their glorious spinach lasagna floating aimlessly. Ya hear me? The consistency and quantity of the sauce are key to the integrity of the layers and the overall delightful experience of this dish.
Assembling Your Masterpiece: Quick & Easy Layers
The rest of this culinary creation comes together pretty quickly once your filling is ready. In a large bowl, combine the non-fat ricotta, a large egg (which acts as a binder), and a quarter cup of grated parmesan cheese. Gently fold in the sautéed mushroom and spinach mixture until everything is well combined and evenly distributed. Then, we meticulously file all this into neat, pretty little layers in your baking dish. We intentionally “skimp” a little on the number of layers by using fewer lasagna noodles than traditional recipes, primarily to save a few calories from the extra pasta, aligning with our “skinny” goal. However, if you’re not concerned about the calorie count or simply prefer a more substantial pasta-to-filling ratio, feel free to make as many layers as you’d like – there’s plenty of delicious filling to go around! And if extra cheese is truly your thing, don’t hesitate to add more mozzarella or parmesan between layers, because you know it’s definitely mine!
One last heartwarming note: my husband, Anees (affectionately known as the hubs), truly proved that you absolutely don’t have to be a total “veg-head” to thoroughly enjoy this incredible skinny lasagna. Boy, am I glad to hear that this particular spinach lasagna is a delicious possibility for our dinner table more than just once a year! It’s a testament to its universal appeal and undeniable deliciousness, making it a perfect meal for anyone, any time.
Skinny Mushroom Spinach Lasagna
15 minutes
40 minutes
55 minutes
A super filling meal that’s completely vegetarian-friendly! This spinach lasagna is loaded with chopped mushrooms, ricotta cheese, and whole wheat lasagna noodles. It’s the perfect dish to serve to vegetarians for Thanksgiving! And don’t be surprised when the carnivores love it just as much!
Ingredients
- 2 tablespoons salted butter
- 1/2 cup chopped onions
- 2 cups chopped mushrooms
- 2 tablespoons minced garlic
- 2 – (10 ounce) packages frozen or fresh spinach, defrosted + water squeezed out
- salt + pepper to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 30 oz non-fat ricotta cheese
- 1 large egg
- 1/4 cup grated parmesan cheese
- 9 whole wheat lasagna noodles, prepared (see note)*
- 24 ounces marinara sauce (store bought is fine too)
- 2 cups part skim mozzarella cheese*
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and sauté them for 2 minutes or until they start to just become translucent and tender. This step helps build a foundational sweetness. Add the chopped mushrooms and continue to cook for 3-4 minutes, allowing them to release their moisture and brown slightly, which deepens their flavor. Stir in the minced garlic, the thoroughly squeezed spinach, red pepper flakes, and nutmeg. Sauté for just a minute or so until all the ingredients are well mixed and fragrant. Season generously with salt and freshly ground black pepper to taste, keeping in mind that this is the best stage to adjust the seasoning for the filling.
- In a separate large bowl, combine the non-fat ricotta cheese, the large egg (which helps bind the filling), and the grated parmesan cheese. Mix these ingredients thoroughly until smooth. Then, carefully add the sautéed mushroom and spinach mixture to the ricotta cheese mixture and stir until everything is perfectly combined. This ensures every bite of your lasagna will have a balanced flavor and texture.
- To begin assembling your lasagna, position an oven rack in the middle of your oven and preheat the oven to 375 degrees Fahrenheit (190°C). Spread a thin, even layer of your marinara sauce in the bottom of a 9×13 baking pan. This prevents the first layer of noodles from sticking and adds moisture. Next, lay down 3 whole wheat lasagna noodles over the sauce. Follow this with half of the prepared spinach and mushroom mixture, spreading it evenly across the noodles. Then, add a third of the remaining tomato sauce, followed by a third of the part-skim mozzarella cheese. Repeat these layers: 3 lasagna noodles, the remaining half of the spinach mixture, another third of the tomato sauce, and another third of the mozzarella cheese. Finally, finish with the last 3 noodles, the remaining tomato sauce, and generously top with the last portion of mozzarella cheese. Bake the lasagna covered with aluminum foil for 20 minutes to allow it to cook through evenly and prevent the top from browning too quickly. Then, remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbling and golden brown. It’s crucial to let the lasagna stand for 10-15 minutes after baking; this resting period allows the noodles to soak up all the extra deliciousness and helps the lasagna set, making it much easier to cut and serve without falling apart. Cut into 12 pieces and serve warm.
Notes
- For the lasagna noodles: To achieve a perfect al dente texture that holds up well during baking, I highly recommend under-boiling your whole wheat lasagna noodles. For example, if your package calls for 9 minutes of cooking time, boil yours for just 5 minutes. This ensures they don’t get super soft or mushy during the secondary baking process in the oven.
- Additional tomato sauce, cheese, and lasagna noodles can be added to your preference for a richer, more traditional lasagna. Feel free to make more layers with additional noodles if you prefer a thicker, multi-layered lasagna. Remember, the “skinny” aspect is achieved by careful ingredient choices and portioning, but you can always adjust to your taste!
- This lasagna stores beautifully! Leftovers can be refrigerated in an airtight container for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- Consider serving this lasagna with a fresh green salad with a light vinaigrette and some crusty bread for a complete and satisfying meal.
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