If you’ve ever wished for a comforting, crowd-pleasing dish that brings together the earthy richness of mushrooms with the fresh vibrancy of spinach, you’ll absolutely fall in love with this Mushroom and Spinach Lasagna Recipe. It’s a perfect balance of creamy ricotta, melted mozzarella, and savory tomato sauce layered between tender sheets of pasta, making every bite an utterly satisfying experience. Whether you’re cooking for family or dinner guests, this recipe always impresses with its hearty flavors and beautiful colors that brighten up any table.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating this luscious lasagna. Each element plays a vital role in building the perfect textures, depths of flavor, and inviting aromas that make this dish unforgettable.
- 9 lasagna noodles (regular or no-boil): These form the sturdy yet tender layers to hold all the yummy fillings together.
- 2 tablespoons olive oil: Adds richness and helps sauté your veggies to golden perfection.
- 1 medium onion, finely chopped: Brings a natural sweetness and depth to the filling.
- 3 cloves garlic, minced: Infuses the dish with a subtle, irresistible aroma.
- 16 oz mushrooms, sliced (button, cremini, or a mix): The star ingredients, offering earthiness and umami.
- 4 cups fresh spinach, chopped: Brightens the layers with color and a fresh texture.
- 1/2 teaspoon dried thyme: Enhances the filling with a warm, herbal note.
- Salt and pepper to taste: Essential seasonings that bring all flavors into harmony.
- 1 jar (24 oz) marinara sauce: Your comforting tomato base, store-bought or homemade works great.
- 2 cups ricotta cheese: Creates creamy, luscious layers that balance the veggies.
- 2 cups shredded mozzarella cheese: Melts beautifully, creating that gooey, cheesy delight we all crave.
- 1/2 cup grated Parmesan cheese: Adds a nutty, savory kick and a golden crust on top.
- 1 large egg: Helps bind the ricotta mixture for a silky texture.
- 1/4 cup fresh basil, chopped (optional): Lends a fragrant freshness that elevates the overall flavor.
- 1 can (15 oz) crushed tomatoes: Used if you want to make your own tomato sauce, adding a bright acidity.
- 1 tablespoon olive oil: For simmering your homemade tomato sauce to perfection.
- 1 teaspoon dried oregano: Gives the sauce a classic Italian herbaceous touch.
- 1/2 teaspoon garlic powder: Boosts the savory notes in your sauce.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prepare the Lasagna Noodles
If you’re using regular lasagna noodles, start by cooking them according to the package directions until just al dente. Drain and set them aside to avoid sticking. If you prefer the no-boil version, this step is conveniently skipped, making your prep a little easier.
Step 2: Cook the Mushroom and Spinach Filling
Heat olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté until soft and fragrant, about 3 to 4 minutes. Next, add minced garlic and cook just until you can’t resist the inviting scent. Then, stir in your sliced mushrooms and cook them until they’re beautifully browned and most of their moisture has evaporated. Fold in fresh spinach and cook just until it wilts. Season the entire mixture with dried thyme, salt, and pepper, then step back and let those flavors mingle while you prepare the rest.
Step 3: Mix the Creamy Ricotta Filling
In a medium bowl, whisk together ricotta cheese, the egg, half of your grated Parmesan, and fresh basil if you’re using it. Add a pinch of salt and pepper and stir until everything is blended into a smooth, creamy mixture that will add richness to every bite.
Step 4: Make the Tomato Sauce (Optional Homemade Version)
For those who love putting a personal spin on every component, warming olive oil in a saucepan allows you to infuse crushed tomatoes with dried oregano, garlic powder, salt, and pepper. Let this simmer gently for 10 to 15 minutes to develop a sauce that’s balanced, bright, and full of Italian charm.
Step 5: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom so the noodles don’t stick. Lay down a layer of noodles, then dollop half the ricotta mixture, spread your mushroom-spinach filling evenly, and sprinkle with mozzarella cheese. Add another layer of sauce, then repeat: noodles, ricotta, veggies, mozzarella, and sauce again. For the final layer, cover the noodles with remaining marinara sauce and top generously with mozzarella and Parmesan to get that golden, bubbly finish.
Step 6: Bake the Lasagna
Cover your dish with foil and bake for 30 minutes to keep moisture locked in. Then, remove the foil and bake for another 15 to 20 minutes until the cheese has melted beautifully and turned a tempting golden brown on top.
Step 7: Rest and Serve
Allow the lasagna to rest for 10 to 15 minutes after baking. This step is crucial as it lets everything set up so your slices hold together perfectly. This little wait creates a more enjoyable, clean serving experience every time.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or an extra handful of grated Parmesan cheese makes a simple yet elegant finishing touch. It adds a splash of color and an extra layer of fragrance that will wow anyone lucky enough to sit at your table.
Side Dishes
This hearty lasagna pairs beautifully with light, crisp sides. Consider a fresh green salad with a lemon vinaigrette or garlic-roasted asparagus to cut through the richness and keep the meal balanced. Crunchy breadsticks or a warm ciabatta loaf also make perfect companions for soaking up any leftover sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with a single basil leaf. Alternatively, layer your lasagna in clear glass dishes for an eye-catching display that shows off all the colorful layers. Adding a drizzle of extra virgin olive oil on top before serving can bring a lovely shine and deepen the flavors.
Make Ahead and Storage
Storing Leftovers
The Mushroom and Spinach Lasagna Recipe keeps incredibly well in the fridge. Store leftovers in an airtight container, and it will stay fresh for up to 4 days, making it perfect for meals later in the week. The flavors actually deepen overnight, so it tastes even better the next day!
Freezing
You can freeze this lasagna either before baking or after it has cooled. Wrap it tightly in foil or plastic wrap and place it in an airtight container or freezer bag. It will maintain its quality for up to 3 months. Just be sure to thaw it overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly, usually about 20-25 minutes. Cover with foil to prevent the top from over-browning if necessary. For a quicker option, a microwave works in a pinch—just cover and heat on medium power, stirring midway through to ensure even heating.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If you’re short on fresh spinach, frozen works well too. Just be sure to thaw and squeeze out as much water as possible so your layers don’t get soggy.
Is it possible to make this recipe vegan?
Yes! Swap out the ricotta and mozzarella for vegan cheese alternatives and use a plant-based egg substitute. You can also choose a tomato sauce without added dairy or meat products. The mushrooms and spinach will still shine brilliantly.
How can I add more protein to this lasagna?
Adding cooked lentils or finely chopped tempeh to the vegetable mixture is a great way to boost protein without upsetting the balance of flavors. Alternatively, sprinkle in some shredded cooked chicken if you’re not vegetarian.
Do I need to drain the cooked mushrooms?
It’s best to cook the mushrooms long enough so their moisture evaporates naturally. This prevents the lasagna from becoming watery. No extra draining needed if you follow the cooking time closely.
What type of mushrooms work best for this recipe?
Button and cremini mushrooms are classics here, but mixing in shiitakes or portobellos adds wonderful layers of flavor. Choose whatever you enjoy or have on hand for a personalized touch.
Final Thoughts
There’s something truly magical about this Mushroom and Spinach Lasagna Recipe that keeps people coming back for more. It’s a perfect blend of comfort and freshness, hearty enough for a family dinner but elegant enough to serve guests. So why not dive in and make a batch this weekend? Your kitchen will smell incredible, and your loved ones will thank you with every delicious bite.
Print
Mushroom and Spinach Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty and delicious Mushroom and Spinach Lasagna recipe combines sautéed mushrooms and fresh spinach with creamy ricotta and a rich tomato sauce, layered between tender lasagna noodles and topped with melted mozzarella and Parmesan cheese. Perfectly baked until bubbly and golden, this vegetarian lasagna is a satisfying meal for family or guests.
Ingredients
Lasagna Components
- 9 lasagna noodles (regular or no-boil)
- 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)
Vegetable Filling
- 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
Homemade Tomato Sauce (Optional)
- 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, then drain 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 to 4 minutes until softened. Add the minced garlic and cook an additional 1 minute until fragrant. Add the sliced mushrooms and cook for about 5 to 7 minutes, until they release moisture and become golden brown. Stir in the chopped spinach and cook for another 2 to 3 minutes until wilted. Season with dried thyme, salt, and pepper to taste, then 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 fresh basil if using. Season with a pinch of salt and pepper and stir until smooth and well blended.
- Make the Tomato Sauce (if using homemade): Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the crushed tomatoes, dried oregano, garlic powder, salt, and pepper. Stir and let the sauce simmer gently for 10 to 15 minutes to meld the flavors. Adjust seasoning as needed. If not making homemade sauce, use the jarred marinara sauce.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer with lasagna noodles, half of the ricotta mixture, half of the mushroom and spinach filling, and a portion of shredded mozzarella cheese. Add another layer of sauce. Repeat the layers with remaining noodles, ricotta mixture, mushroom-spinach mixture, mozzarella, and sauce. Finish with a top layer of noodles covered with remaining marinara sauce and a generous sprinkle of mozzarella and 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 bake uncovered for an additional 15 to 20 minutes, until the cheese is golden, bubbly, and slightly browned on top.
- Serve: Allow the lasagna to rest for 10 to 15 minutes after removing it from the oven; this resting period helps the layers set for easier slicing. Garnish with additional fresh basil or Parmesan cheese if desired. Serve warm and enjoy a comforting, flavorful meal!
Notes
- You can use regular lasagna noodles or no-boil noodles depending on your preference and time constraints.
- If you prefer a vegetarian sauce, ensure your marinara sauce does not contain meat.
- Fresh basil is optional but adds a nice herbaceous flavor to the ricotta mixture and garnish.
- Letting the lasagna rest before serving improves sliceability and presentation.
- This lasagna can be made a day ahead and refrigerated, just increase baking time by about 10-15 minutes if baking from cold.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
