If you’re craving a comforting dish that’s both hearty and packed with wholesome greens, you’re going to fall head over heels for this Mushroom and Spinach Lasagna Recipe. It’s a beautiful blend of tender mushrooms, vibrant spinach, melted cheeses, and rich marinara sauce layered perfectly between al dente noodles. This lasagna isn’t just a meal—it’s a celebration of fresh, earthy flavors wrapped up in a cozy, cheesy embrace that’s sure to delight every forkful.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the incredible taste, texture, and color that make this Mushroom and Spinach Lasagna Recipe so irresistible.
- 9 lasagna noodles: The foundation of your dish, providing the perfect tender bite to hold all those delicious layers together.
- 2 tablespoons olive oil: Adds smooth richness and helps sauté the veggies to perfection.
- 1 onion, finely chopped: Brings a natural sweetness and depth to the mushroom filling.
- 3 cloves garlic, minced: Infuses the dish with warm, aromatic flavor that complements the mushrooms beautifully.
- 1 pound mushrooms (cremini or button), sliced: The star ingredient—earthy, meaty, and utterly satisfying.
- ½ teaspoon dried thyme: Adds a hint of herbal brightness to elevate the filling.
- Salt and pepper, to taste: Essential seasonings to bring out the full flavor of every component.
- 3 cups marinara sauce: A luscious, tangy layer that keeps the lasagna moist and flavorful.
- 2 cups ricotta cheese: Creamy and mild, it balances the savory filling with soft richness.
- 1 cup shredded mozzarella cheese: Melts beautifully, giving you that classic gooey lasagna texture.
- ½ cup grated Parmesan cheese: A punch of salty, nutty flavor that brightens every bite.
- 2 cups fresh spinach leaves, chopped: Adds vibrant color, nutrition, and a pleasing slight bite to the filling.
- Fresh basil leaves, for garnish: Finishing touch that gives freshness and a lovely pop of green.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Preheat the Oven
First things first, heat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Preparing your oven and dish ahead ensures your lasagna will bake evenly and release easily when it’s time to serve.
Step 2: Cook Lasagna Noodles
Bring a large pot of salted water to a boil. Cook your lasagna noodles until just al dente — tender but still firm to the bite. Drain them carefully and set aside so they’re ready to layer in the lasagna without falling apart.
Step 3: Prepare Mushroom Filling
Now comes the magic! In a large skillet, heat the olive oil over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until soft and fragrant, then add the minced garlic for about a minute—until you can smell its wonderful aroma filling the kitchen. Toss in the sliced mushrooms, dried thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms turn tender and start to caramelize. Finally, add the chopped spinach and cook just until it wilts down, blending all the flavors together into a savory, colorful filling that’s simply irresistible.
Step 4: Assemble the Lasagna
Spread a thin layer of marinara sauce on the bottom of your prepared baking dish—this prevents sticking and adds flavor right from the start. Layer 3 noodles over the sauce, then spoon half of your ricotta cheese evenly on top, followed by half of the mushroom-spinach mixture. Sprinkle with one-third of the mozzarella and Parmesan cheese. Repeat these layers—noodles, ricotta, mushroom filling, cheeses—until you’ve used up all the filling. Finish with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheeses for a tantalizing golden top.
Step 5: Bake to Perfection
Cover the dish with foil and pop it in the oven for 25 minutes. This slow, gentle baking lets everything meld together beautifully. After that, remove the foil and bake for another 10 to 15 minutes, until the cheese bubbles and turns a gorgeous, mouth-watering golden brown. The aroma alone will have everyone gathered around the kitchen!
Step 6: Serve and Enjoy
Once out of the oven, allow the lasagna to cool for a few minutes—this helps it set and makes it easier to slice. Garnish generously with fresh basil leaves to add a burst of color and fragrant freshness before serving your beautiful creation warm and fresh from the oven.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
A sprinkle of fresh basil leaves is the perfect finishing touch, adding a leafy brightness that contrasts beautifully with the rich, cheesy layers. If you want a bit of extra zing, a light drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes also works wonders.
Side Dishes
To keep things balanced, pair your Mushroom and Spinach Lasagna Recipe with a crisp green salad tossed in tangy vinaigrette or garlic-roasted vegetables. A crusty baguette or garlic bread is also fantastic for soaking up any leftover sauce and completing the meal.
Creative Ways to Present
For a dinner party, consider serving this lasagna in individual ramekins or smaller casserole dishes for a personalized touch. You can also layer it into clear glass bakeware to show off the beautiful strata of sauce, cheese, mushrooms, and spinach—it’s almost too pretty to eat, almost!
Make Ahead and Storage
Storing Leftovers
After enjoying your first helping, simply cover the remaining lasagna with foil or plastic wrap and refrigerate. It will keep well for 3 to 4 days, making for easy and delicious lunch or dinner options later in the week.
Freezing
This Mushroom and Spinach Lasagna Recipe freezes beautifully. Place portions or the entire baked dish in airtight containers or freezer-safe wrap. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating for a convenient meal anytime.
Reheating
For best results, reheat your lasagna in the oven at 350°F (175°C) covered with foil to retain moisture, for about 20 minutes or until heated through. If you’re short on time, microwave portions until bubbly, but the oven gently revives the wonderful textures and flavor.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw and squeeze out as much water as possible before adding it to the mushroom filling, so your lasagna doesn’t get watery.
What type of mushrooms work best?
Cremini or button mushrooms are perfect for this recipe because they have a meaty texture and mild flavor. You can also mix in shiitake or portobello for a richer taste if you like.
Is this recipe suitable for vegetarians?
Yes, this Mushroom and Spinach Lasagna Recipe is completely vegetarian, loaded with veggies and cheeses but no meat, making it ideal for a satisfying plant-forward meal.
Can I make this lasagna gluten-free?
Definitely! Substitute regular lasagna noodles with your favorite gluten-free variety, and you’ll still get all the comforting layers and flavors without any gluten concerns.
How can I make this lasagna creamier?
For an extra creamy texture, try mixing a beaten egg into the ricotta cheese before layering, or add a bit of béchamel sauce between the layers for an indulgent finish.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe has quickly become one of my absolute favorites, and I know once you try it, it might just find a cherished spot in your recipe rotation as well. Bursting with fresh veggies, melty cheeses, and cozy layers, it’s the kind of dish that feels like a warm hug on a plate. So go ahead, gather those ingredients and treat yourself and your loved ones to a slice of pure comfort tonight!
Print
Mushroom and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian Italian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and melted mozzarella and Parmesan cheeses, all baked to perfection with rich marinara sauce. Perfect for a comforting family meal or special occasion.
Ingredients
Lasagna Noodles
- 9 lasagna noodles
Sautéed Vegetables
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach leaves, chopped
Sauces and Cheeses
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil leaves, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil, add the lasagna noodles, and cook them until al dente according to package instructions. Drain and set aside to cool slightly.
- Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in sliced mushrooms, dried thyme, salt, and pepper, cooking until mushrooms are tender and any liquid has evaporated. Add the chopped spinach and cook until wilted. Remove from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce evenly in the bottom of the prepared baking dish. Lay down 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese on top, followed by half of the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses over the filling. Repeat the layering with 3 noodles, the remaining ricotta, mushroom mixture, and another third of the cheeses. Finish with the final 3 noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Serve: Allow the lasagna to cool for 10 minutes to set. Garnish with fresh basil leaves, slice, and serve warm.
Notes
- For easier handling, stir olive oil into the boiling water before cooking noodles to prevent sticking.
- Use fresh spinach for best flavor, but frozen chopped spinach can be substituted if well-drained.
- For a gluten-free version, substitute gluten-free lasagna noodles.
- Letting the lasagna rest after baking helps it hold together when cutting.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
