Healthy Lasagna with Ricotta cheese, mushrooms and spinach

Healthy lasagna is a cozy, hearty, and nutritious dish loaded with fresh veggies, creamy ricotta, and layers of love. Perfect for family dinners or a special weekend treat! I served this hearty lasagna for lunch — it’s our main meal of the day, so I like to keep dinners light. Feel free to enjoy it for dinner too if that suits your routine!

• Lasagna sheets (precooked in boiling water for 10 minutes)
• 1 cup ricotta cheese
• 1 ½ cups fresh spinach
• 1 cup sliced mushrooms (I used Swiss brown, but any works)
• 1 ½ cups chopped tomatoes (canned or fresh)
• 1–2 cups mozzarella cheese (for topping)
• Olive oil
• Salt & pepper to taste
• Cracked chili flakes (optional, for a little kick)
• 1 CAN of crushed tomatoes

1. Prep the Lasagna Sheets

Boil lasagna sheets for 10 minutes until soft but still firm. Drain and set aside.

2. Grill the Mushrooms

Marinate sliced mushrooms in olive oil, salt, and pepper. Pan-grill them until golden and aromatic.

3. Layer It Up

In your baking dish, start layering:

• A layer of lasagna sheets
• Grilled mushrooms, fresh spinach, and dollops of ricotta cheese
• A generous spoonful of chopped tomatoes
• Sprinkle with salt, pepper, and a touch of cracked chili (if using)

Repeat for two more layers.

4. Bake the Lasagna

Cover the dish with foil and bake at 180°C (356°F) for 40 minutes.

5. Final Cheese Touch

Remove from oven, uncover, and top with mozzarella cheese.
Bake again for 5–8 minutes on fan grill mode until the cheese melts and turns golden brown.

Serve hot with a fresh leafy side salad or a drizzle of balsamic glaze.
Smart, satisfying, and full of feel-good flavours

This lasagna baked is a great make-ahead meal—just assemble, cover, and refrigerate for up to 24 hours before baking. You can also freeze portions for busy weekdays. If you prefer a lighter version, swap ricotta with low-fat cottage cheese. For extra flavour, add garlic or herbs like basil and oregano to the tomato layers. Serve with a fresh green salad or steamed veggies for a balanced meal. Leftovers taste even better the next day, making this dish perfect for meal prep or family dinners.

Baked Lasagna with Ricotta cheese, mushrooms and spinach

SoooDlish

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4 People

Equipment

• 1 25 cm Casserole Dish
• 1 30 x 30 cm Aluminium foil

Ingredients

  

• 250 g Lasagna Sheets
• 1 cup ricotta cheese
• 1.5 cups fresh spinach
• 1 cups sliced mushrooms
• 2 cups Mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cracked red chilli
• 1 can crushed tomatoes

Instructions

 

• Boil lasagna sheets for 10 minutes until soft but still firm. Drain and set aside.
• Marinate sliced mushrooms in olive oil, salt, and pepper. Pan-grill them until golden and aromatic.
• In your baking dish, start layering:

  A layer of lasagna sheets, grilled mushrooms, fresh spinach, and dollops of ricotta cheese, a generous spoonful of chopped tomatoes, sprinkle with salt, pepper, and a touch of cracked chili (if using)

  Repeat for two more layers.
• Cover the dish with foil and bake at 180°C (356°F) for 40 minutes.
• Remove from oven, uncover, and top with mozzarella cheese.Bake again for 5–8 minutes on fan grill mode until the cheese melts and turns golden brown.
• Serve hot with a fresh leafy side salad or a drizzle of balsamic glaze.