Mushroom and Spinach Lasagna Recipe
If you’re craving a cozy, satisfying meal that puts veggies front and center, Mushroom and Spinach Lasagna is the answer! Imagine forkfuls of tender noodles, savory mushrooms, sweet onion, velvety ricotta, and leafy spinach, all swirled together with bubbling cheese and rich Marinara sauce. This recipe is pure comfort food bliss with a lighter, veggie-forward twist, making it perfect for weeknight dinners or impressive gatherings alike. Whether you’re a lasagna lover or just want a new main dish in your rotation, this Mushroom and Spinach Lasagna is about to become a household favorite.
Ingredients You’ll Need
The beauty of this Mushroom and Spinach Lasagna is how each simple ingredient shines in every delectable layer. From earthy mushrooms to creamy cheeses and vibrant spinach, each adds a vital layer of flavor, texture, or visual appeal.
- Lasagna noodles: Choose traditional or no-boil noodles for guaranteed hearty texture and layers.
- Olive oil: A flavor foundation for sautéing the veggies—don’t skimp on quality for the best taste.
- Onion: Adds a subtle sweetness and forms the aromatic base for the filling.
- Garlic: Essential for building savory depth in both the mushrooms and spinach.
- Mushrooms: Bring umami and meaty texture; cremini or button mushrooms both work beautifully.
- Fresh spinach: Offers color, a gentle earthiness, and plenty of nutrients; roughly chop for even layers.
- Salt and black pepper: Balances and enhances all the flavors throughout every layer.
- Dried thyme: A little herbaceous hint that complements both mushrooms and spinach.
- Crushed red pepper flakes (optional): Adds subtle heat for those who love a little kick.
- Ricotta cheese: Provides a creamy, mild tang for those luscious cheesy layers.
- Large egg: Helps bind the ricotta mixture, creating a custardy feel.
- Parmesan cheese: Salty, nutty, and perfect for bumping up that savory factor.
- Mozzarella cheese: Melts into gooey goodness—get it pre-shredded to save a step.
- Marinara sauce: Rich, tangy tomato goodness that ties every element together.
- Fresh basil: The ultimate bright garnish for a pop of color and fresh flavor.
How to Make Mushroom and Spinach Lasagna
Step 1: Prepare the Noodles
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until perfectly al dente; you want them tender but still sturdy so they hold up during baking. Drain the noodles, give them a quick rinse under cool water to prevent sticking, and set them aside while you prep the filling.
Step 2: Sauté the Vegetables
Grab a large skillet and heat your olive oil over medium flame. Add the diced onion, letting it cook for about 4 minutes until soft and fragrant. Stir in the garlic and allow it to bloom for just a minute—you’ll smell all that garlicky goodness. Toss in the sliced mushrooms and cook for 6 to 8 minutes, until browned and their moisture has evaporated. Next, add in the chopped spinach and let it wilt down for about 2 minutes. Season this veggie mix with salt, black pepper, dried thyme, and a sprinkle of red pepper flakes if you want some extra warmth.
Step 3: Mix the Ricotta Filling
In a medium bowl, combine ricotta cheese, the large egg, half of the grated Parmesan, and a pinch each of salt and pepper. Whisk these together until creamy and smooth; this mixture delivers that luscious, cheesy middle in every bite of your Mushroom and Spinach Lasagna.
Step 4: Layer the Lasagna
Spoon 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish, spreading it out evenly to prevent sticking. Lay down 4 lasagna noodles, then top with one third of the ricotta mixture, followed by one third of the mushroom-spinach mixture, a cup of shredded mozzarella, and another cup of marinara sauce. Continue layering twice more: noodles, ricotta, mushrooms and spinach, mozzarella, sauce. For the grand finale, top with a final layer of sauce, the remaining mozzarella, and the rest of the Parmesan for unbeatable golden flavor.
Step 5: Bake to Perfection
Cover your lasagna tightly with aluminum foil (to keep in the moisture) and bake for 25 minutes. After that, remove the foil and bake for another 15 minutes so the top cheese gets golden and bubbly. The aroma will fill your kitchen—be patient! Once done, let the Mushroom and Spinach Lasagna rest for 10 minutes to set up; this makes for cleaner slices and better texture. Finish it off with a shower of fresh basil just before serving.
How to Serve Mushroom and Spinach Lasagna
Garnishes
Sprinkle chopped fresh basil all over the top for a burst of green and herbaceous freshness. If you want to add extra flair, try some shavings of Parmesan or a drizzle of high-quality olive oil. These thoughtful garnishes truly make your Mushroom and Spinach Lasagna look restaurant-worthy.
Side Dishes
Mushroom and Spinach Lasagna is hearty enough to stand on its own, but it positively shines alongside a simple mixed green salad with a tangy vinaigrette. Add a side of warm, crusty Italian bread or garlic knots for the ultimate dinner spread. For a little color, a platter of roasted carrots or a vibrant tomato salad works beautifully, balancing the richness of the lasagna.
Creative Ways to Present
If you want to wow your guests, slice the lasagna neatly and stack each portion atop a thin bed of sautéed spinach or broccolini. Store-bought or homemade pesto layered in decorative dollops across the top adds a beautiful mosaic of green and flavor. Individual ramekins or mini cast iron skillets make for adorable, single-serving Mushroom and Spinach Lasagna bakes.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Spinach Lasagna stores like a dream! Simply allow it to cool to room temperature, then cover tightly and refrigerate for up to 4 days. The flavors meld and develop even more as it sits, so leftovers are outstanding for lunch the next day.
Freezing
Want to make Mushroom and Spinach Lasagna ahead? Assemble it fully and let it cool completely, then wrap the entire dish tightly in plastic wrap followed by a layer of foil. It’ll keep in the freezer for up to 3 months. When ready to serve, you can bake it straight from the freezer—just add extra time and bake covered until heated through and bubbling.
Reheating
For best results, reheat slices in a 350°F oven, covered with foil, until piping hot (about 20 minutes). The microwave also works in a pinch for single servings. If reheating from frozen, allow extra time or thaw overnight in the fridge before baking. The lasagna’s texture and flavor are every bit as irresistible on day two (or three) as they are fresh out of the oven!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach is a fantastic, convenient substitute for fresh in Mushroom and Spinach Lasagna. Be sure to thaw it completely and squeeze out as much liquid as you can so your lasagna isn’t watery. Use it exactly as you would the fresh in the recipe steps.
How do I keep my lasagna from being too runny?
The key to a sliceable Mushroom and Spinach Lasagna is removing excess moisture from the mushrooms and spinach during sautéing. Cook until the mushrooms are browned and any liquid has evaporated, and squeeze out thawed spinach completely. Letting the lasagna rest for 10 minutes after baking also helps it set.
What mushrooms work best in this recipe?
Cremini and white button mushrooms are both excellent, providing a deep, earthy flavor and texture. Feel free to get creative and use a mix, or add some shiitake or portobello for an even richer taste in your Mushroom and Spinach Lasagna.
Can I add other vegetables?
Definitely! While Mushroom and Spinach Lasagna is plenty flavorful as is, sautéed zucchini, roasted red peppers, or even thinly sliced eggplant can work beautifully. Just make sure any additions are cooked well and drained of excess moisture so the lasagna layers remain sturdy.
Is this recipe suitable for making ahead?
Yes, Mushroom and Spinach Lasagna is ideal for making in advance. You can assemble it up to a day ahead, wrap tightly, and store in the fridge before baking. It’s also freezer-friendly, making it a wonderful meal prep option for busy weeks.
Final Thoughts
Few dishes capture the heart as much as Mushroom and Spinach Lasagna. It’s comforting, cheesy, and overflowing with veggie goodness—plus, it’s crowd-pleasing even for those who usually crave meat. I encourage you to gather your favorite people and share a pan of this delightful homemade lasagna soon. Your taste buds (and dinner table) will thank you!
Print
Mushroom and Spinach Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a comforting and flavorful Mushroom and Spinach Lasagna, a delicious vegetarian twist on the classic Italian dish. Layers of lasagna noodles, ricotta cheese, mushrooms, spinach, and marinara sauce, topped with gooey mozzarella and Parmesan, create a satisfying meal for any occasion.
Ingredients
Lasaña Noodles:
- 12 lasagna noodles
Vegetable Filling:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 16 ounces mushrooms (sliced)
- 5 cups fresh spinach (roughly chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Mixtures:
- 3 cups ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese
Additional:
- 4 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Cook lasagna noodles until al dente, then set aside.
- Sauté Vegetables: Sauté onions, garlic, mushrooms until browned. Add spinach and season.
- Prepare Cheese Mixture: Combine ricotta, egg, 1/2 cup Parmesan, salt, and pepper.
- Layer Ingredients: Start with marinara in a baking dish, then layer noodles, ricotta mixture, vegetable mix, mozzarella, and sauce. Repeat.
- Bake: Cover with foil, bake for 25 mins. Uncover, bake for 15 mins until bubbly. Rest before serving.
Notes
- You can use frozen spinach, thawed and drained, as a substitute for fresh.
- For a creamier dish, mix 1/2 cup heavy cream into the marinara sauce.
- To freeze, assemble lasagna, wrap tightly, and freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg
