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Balsamic Mushroom and Spinach Ricotta Casserole

Updated: Feb 2, 2021

If you are craving a full flavour Italian dinner, try layering this casserole. It's chocked full of yummy surprise taste sensations.

I am watching my COVID calories, but you don't have to...this cheesy recipe can swing both ways.

I have a number of packages of mushrooms to put to good culinary use. This is yet another recipe conjured up to use up those earthy morsels.

With less than 500 calories per serving, this vegetarian dish can be low fat, low sodium, no sugar and gluten free! I used GoGo gluten free pasta. Purchase or use the ingredients that work with your dietary needs, full fat or light, high fibre or white work equally well here!

I portion, freeze, and thaw when the Italian vegetarian hankering hits!

Balsamic Mushroom and Spinach Ricotta Casserole

4 to 6 servings

2 cups pasta, cook according to the package directions (gluten free or any other works)

1 tablespoon olive oil

1 large onion, chopped

4 large garlic cloves, minced

475 grams ricotta

1 lemon rind and juice of half the lemon

142 gram package spinach

227 gram package mushrooms

2 tablespoons balsamic vinegar

1 large egg

2 tablespoons Parmesan cheese

1 cup or more your fave tomato sauce, divided

Italian cheese blend, shredded

  1. Preheat oven to 420 degrees F

  2. cook pasta according to the package directions, set aside

  3. Heat the olive oil in a medium or large skillet and fry the onions, then add the mushrooms and cook for about 3 minutes, then add the balsamic vinegar. Mix until just cooked.

  4. Remove the onions and mushroom mixture and set aside on a plate.

  5. To the hot skillet add all the spinach and sweat until just soft.

  6. In a large bowl mix the ricotta, garlic, parmesan, and lemon rind and juice (about 2 tablespoons) until smooth.


  1. In a 9 x 9 inch baking dish, spread 1/4 cup of the tomato sauce

  2. Next spread 1 cup of the pasta on the sauce

  3. For a third layer, spread the ricotta mixture

  4. For the fourth layer, spread the spinach

  5. For the fifth layer spread the balsamic mushroom mixture

  6. For the sixth layer spread the last 1 cup of tomato sauce

  7. Finish with spreading the last cup of pasta

  8. Sprinkle with the Italian shredded cheese mix, you can add more if not watching your fats and calories

  9. Cover with tinfoil or parchment and bake in the 420 degree F for about 25 minutes

  10. Remove foil or parchment

  11. Bake until golden and bubbling around 20 minutes more.

Serving suggestion: Serve with a nice green salad or green vegetables like brussels sprouts and asparagus.


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