Mushroom Spinach “Lasagna” - Carolina Country

Mushroom Spinach “Lasagna”

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Mushroom Spinach “Lasagna”

This is a twist on a classic dish that combines traditional flavors with fun textures.


  • 2 bags tri-color quinoa

  • 1 tablespoon olive oil

  • 2 garlic cloves, chopped

  • ½ cup onion, chopped

  • 1 cup mushrooms, sliced

  • 4 cups baby spinach leaves

  • 3 cups tomato sauce

  • 2 cups ricotta cheese

  • 1 egg, lightly beaten

  • ½ cup grated Parmesan cheese, divided

  • 1 tablespoon Italian seasoning

  • 1½ cups shredded mozzarella cheese, divided


  1. Preheat oven to 375 degrees.

  2. Prepare quinoa according to package directions.

  3. In large skillet, heat oil over medium heat. Add garlic and onions; sauté 1 minute.

  4. Add mushrooms and cook 5 minutes, stirring occasionally.

  5. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.

  6. In medium bowl, combine ricotta, egg, ¼ cup Parmesan cheese and Italian seasoning.

  7. Place 1 cup tomato sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup tomato sauce. Sprinkle with 1 cup mozzarella.

  8. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.

  9. Bake uncovered 30 minutes. Serve warm.

Recipe courtesy of

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