If you’ve been longing for a comforting, hearty dish that feels like a warm hug on a plate, this Mushroom and Spinach Lasagna Recipe is exactly what you need. It’s a delightful blend of earthy mushrooms, vibrant spinach, creamy ricotta, and melty mozzarella, all layered between tender lasagna noodles and rich marinara sauce. Whether you’re a vegetarian or just craving a satisfying dinner with a fresh twist, this recipe brings together flavors and textures that will make you want to savor every bite and share it with loved ones.
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together to create a lasagna bursting with flavor, creamy textures, and eye-catching colors. Each component plays a crucial role from the savory mushrooms to the fresh spinach and rich cheese blends.
- 9 lasagna noodles (regular or no-boil): The perfect base to hold all those layers together with a tender bite.
- 2 tablespoons olive oil: Adds richness and helps sauté the vegetables to perfection.
- 1 medium onion, finely chopped: Brings a subtle sweetness and depth to the filling.
- 3 cloves garlic, minced: Infuses the whole dish with irresistible aroma and flavor.
- 16 oz mushrooms, sliced: Earthy mushrooms such as button or cremini provide a meaty texture and umami punch.
- 4 cups fresh spinach, chopped: Adds color, freshness, and a slight peppery hint to keep things lively.
- 1/2 teaspoon dried thyme: A fragrant herb that perfectly complements mushrooms and spinach.
- Salt and pepper to taste: Essential seasonings to elevate every layer.
- 1 jar (24 oz) marinara sauce: The luscious tomato base that ties everything together with bright acidity.
- 2 cups ricotta cheese: Creamy and mild, binding the vegetable layers beautifully.
- 2 cups shredded mozzarella cheese: Melts into gooey, golden goodness every bite needs.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty finish on top and within the layers.
- 1 large egg: Helps set the ricotta mixture for a smooth, sliceable texture.
- 1/4 cup fresh basil, chopped (optional): A fresh aromatic touch that lifts the entire dish.
- 1 can (15 oz) crushed tomatoes: Used for homemade sauce, if preferred, for a fresher flavor.
- 1 tablespoon olive oil: For simmering the homemade tomato sauce with herbs.
- 1 teaspoon dried oregano: Complements the tomatoes with classic Italian herb notes.
- 1/2 teaspoon garlic powder: Adds an extra garlic punch to the sauce.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prepare the Lasagna Noodles
If you’re using regular lasagna noodles, go ahead and cook them according to their package instructions; this usually means boiling until just tender—think al dente perfection. Drain them well and lay them out to prevent sticking. Using no-boil noodles? You get to skip this step, and that’s one less pot to clean!
Step 2: Make the Mushroom and Spinach Filling
Warm the olive oil in a large skillet over medium heat and toss in the chopped onion. Sauté gently for about 3 to 4 minutes until the onions become soft and translucent. Next, stir in the minced garlic and let it sizzle for about a minute to release that incredible aroma. Now, add those freshly sliced mushrooms. Cook them down for 5 to 7 minutes until they’ve released their moisture and have started to turn golden brown, creating a wonderful depth of flavor. Finally, stir in the chopped spinach and cook until it just wilts, about 2 to 3 minutes. Sprinkle in dried thyme, salt, and pepper to taste, then remove the skillet from the heat and set this vibrant filling aside. This step is where the magic in texture and flavor really shines!
Step 3: Prepare the Ricotta Mixture
In a medium bowl, combine ricotta cheese with the large egg, half of the Parmesan cheese, and fresh basil if you’re including it. This mixture will add creaminess and a luscious silkiness to each layer. Season it lightly with salt and pepper, then stir until smooth and fully combined. The egg is the secret that ensures the mixture holds well without being dry or crumbly once baked.
Step 4: Make the Tomato Sauce (Optional Homemade Version)
If you prefer to use homemade sauce, heat olive oil in a saucepan over medium heat. Stir in the crushed tomatoes along with oregano, garlic powder, salt, and pepper. Let it simmer gently for 10 to 15 minutes to develop those rich Italian flavors. Adjust the seasoning as needed. If store-bought marinara is your go-to, that’s perfectly fine and totally delicious too!
Step 5: Assemble the Mushroom and Spinach Lasagna Recipe
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, start by spreading a thin layer of marinara sauce to prevent sticking and add flavor. Layer your first sheet of noodles on top, then dollop half the ricotta mixture evenly over the noodles. Next, spread half of your mushroom and spinach filling over the ricotta, followed by a generous handful of shredded mozzarella cheese. Pour another layer of marinara sauce on top. Repeat this layering sequence one more time: noodles, ricotta mixture, mushroom-spinach filling, mozzarella cheese, and marinara sauce. Finally, top everything off with a last layer of noodles, the remaining marinara sauce, and sprinkle the remaining mozzarella along with the Parmesan cheese for that golden crust perfection.
Step 6: Bake to Perfection
Cover the dish tightly with aluminum foil and bake it for 30 minutes. Then, remove the foil and bake for an additional 15 to 20 minutes. You’re looking for bubbly, melty cheese on top with golden edges that promise that perfect bite. Allowing the lasagna to rest for 10 to 15 minutes after baking helps set those layers so they slice beautifully without falling apart.
Step 7: Serving
Once it has rested, your Mushroom and Spinach Lasagna Recipe is ready to impress. Slice it carefully and prepare for compliments!
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
A sprinkle of fresh chopped basil adds a pop of color and herbal brightness. You can also grate a little extra Parmesan over the top for a sharp, nutty finish. For an elegant touch, drizzle a tiny bit of good-quality olive oil just before serving.
Side Dishes
Pair this lasagna with a crisp green salad dressed in lemon vinaigrette to contrast the richness. Garlic bread or warm crusty bread works perfectly to scoop up any leftover sauce and cheese. Roasted vegetables also complement the layers beautifully without overwhelming the delicate flavors.
Creative Ways to Present
To make it extra special, cut the lasagna into small squares and serve as bite-sized portions for a party or potluck. Layer it in individual ramekins for personalized servings, perfect for a cozy dinner at home or impressing guests with something homemade yet elegant.
Make Ahead and Storage
Storing Leftovers
Any leftover Mushroom and Spinach Lasagna Recipe can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The flavors tend to deepen overnight, making the next day’s meal just as delightful.
Freezing
This lasagna freezes beautifully. Wrap individual portions tightly in plastic wrap and aluminum foil or place the entire unbaked assembled dish in the freezer before baking. Frozen lasagna stays fresh for up to 2 to 3 months.
Reheating
To reheat, thaw in the fridge overnight if frozen. Warm in a preheated oven at 350°F (175°C) covered with foil to keep it moist, for about 20 to 30 minutes until heated through. A quick microwave reheating also works well for individual portions, just keep an eye to avoid drying out the cheese.
FAQs
Can I make this Mushroom and Spinach Lasagna Recipe vegan?
Absolutely! Swap out the ricotta and mozzarella for your favorite plant-based cheeses or make a cashew cream ricotta. Check that your lasagna noodles are egg-free, and use olive oil instead of dairy butter if any is required. It’s deliciously flexible!
What types of mushrooms work best?
Button mushrooms are classic and affordable, while cremini bring a deeper earthy flavor. A mix of different mushrooms can add interesting textures and taste layers—think shiitake, portobello, or oyster mushrooms for a gourmet twist.
Can I prepare this lasagna entirely in advance?
Yes! You can assemble the entire lasagna and keep it refrigerated for up to 24 hours before baking. This makes it great for entertaining or meal prep. Just bake it straight from the fridge, adding a few extra minutes to the baking time.
What should I do if my lasagna is too watery?
Mushrooms naturally release moisture, so make sure to cook them until golden brown to evaporate most of it. Also, avoid over-saucing the layers. If it still seems watery after baking, let the lasagna rest longer before cutting, as it helps the liquid absorb and set.
Can I use frozen spinach?
You can! Just make sure to thaw and squeeze out as much liquid as possible before adding it to the filling to avoid sogginess in your lasagna layers.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe has quickly become one of my all-time favorites, offering a beautiful balance of wholesome vegetables and indulgent cheese that feels luxurious but still comforting. Whether for a family dinner or a special occasion, it’s guaranteed to bring smiles and warm hearts around the table. Give it a try—you might just discover your new go-to comfort meal!
Print
Mushroom and Spinach Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Mushroom and Spinach Lasagna is a delicious vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles are filled with a savory mushroom and spinach sauté, creamy ricotta mixture, and rich marinara sauce, topped with melted mozzarella and Parmesan cheeses. Perfectly baked to golden bubbly perfection, this lasagna makes a comforting meal for family and friends.
Ingredients
Lasagna
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button, cremini, or a mix)
- 4 cups fresh spinach, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped (optional)
Tomato Sauce (Homemade)
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Lasagna Noodles: If using regular lasagna noodles, cook them according to the package instructions until al dente. Drain the noodles well and set aside. If using no-boil noodles, you can skip this step.
- Prepare the Mushroom and Spinach Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release their moisture and become golden brown. Add the chopped spinach and cook for 2-3 minutes until wilted. Season the mixture with dried thyme, salt, and pepper to taste. Remove from heat and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, large egg, half of the grated Parmesan cheese, and chopped fresh basil if using. Add a pinch of salt and pepper, then stir everything until smooth and well incorporated.
- Make the Tomato Sauce (optional): If you prefer homemade sauce over store-bought marinara, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the crushed tomatoes, dried oregano, garlic powder, salt, and pepper. Stir well and let the sauce simmer for 10-15 minutes to blend the flavors, adjusting seasoning if necessary.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles over the sauce, then spread half of the ricotta mixture, followed by half of the mushroom-spinach filling, and a portion of the shredded mozzarella cheese. Add another layer of marinara sauce. Repeat the layering process with noodles, ricotta mixture, mushroom-spinach filling, mozzarella, and sauce. For the final top layer, place the remaining noodles, cover with the remaining marinara sauce, and sprinkle generously with shredded mozzarella and remaining Parmesan cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes until the cheese on top is melted, golden, and bubbly.
- Serve: Once baked, remove the lasagna from the oven and let it rest for 10-15 minutes. This resting time allows the layers to set and helps with easier slicing. Garnish with additional fresh basil or Parmesan if desired. Serve warm and enjoy this luscious vegetarian lasagna.
Notes
- You can substitute the mushrooms with other vegetables like zucchini or eggplant if preferred.
- If using regular noodles, be sure to prevent them from sticking by adding a little oil or stirring frequently while boiling.
- Letting the lasagna rest after baking improves its texture and makes for cleaner slices.
- For extra flavor, try adding a pinch of nutmeg to the ricotta mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.
