If you’ve ever wanted to master a comforting, veggie-packed Italian classic, this Mushroom and Spinach Lasagna Recipe is just what your dinner table needs. Bursting with layers of tender noodles, creamy ricotta, earthy mushrooms, fresh spinach, and bubbly mozzarella, it’s a heartwarming dish that will quickly become a favorite in your recipe rotation. Whether you’re cooking for family or friends, this lasagna delivers rich flavors with a wholesome twist, making each bite a celebration of simple, fresh ingredients done right.
Ingredients You’ll Need
The magic of this Mushroom and Spinach Lasagna Recipe lies in its straightforward and delicious ingredients. Each one plays a crucial role, from the mushrooms adding deep, savory notes to the vibrant spinach providing a fresh, healthy pop. With a mix of creamy cheeses and tangy marinara, you’ll see how these essentials come together beautifully in every layer.
- 9 lasagna noodles: The foundation for layers that hold everything together perfectly.
- 2 tablespoons olive oil: Adds richness and helps sauté the veggies to savory perfection.
- 1 onion, finely chopped: Brings sweetness and depth to the filling.
- 3 cloves garlic, minced: Gives a fragrant kick that complements the mushrooms wonderfully.
- 1 pound mushrooms (cremini or button), sliced: The star of the filling—earthy, meaty, and satisfying.
- ½ teaspoon dried thyme: Offers an herby, subtle warmth to balance the flavors.
- Salt and pepper, to taste: Essential for seasoning every layer just right.
- 3 cups marinara sauce: Provides a tangy, rich tomato base that keeps every bite saucy and bright.
- 2 cups ricotta cheese: Adds creamy smoothness and mellow richness to the layers.
- 1 cup shredded mozzarella cheese: Melts perfectly for that gooey, cheesy pull everyone loves.
- ½ cup grated Parmesan cheese: Brings a sharp, nutty finish to the dish’s top layers.
- 2 cups fresh spinach leaves, chopped: A fresh, slightly sweet touch that lightens the mushroom filling.
- Fresh basil leaves, for garnish: Adds a pop of color and fragrant brightness when serving.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Preparing your workspace like this sets the stage for a stress-free assembly later.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles until they’re al dente — firm but tender — so they hold their shape in the bake. Drain and set them aside carefully, making sure they don’t stick together.
Step 3: Sauté the Mushroom and Spinach Filling
Heat the olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté for about 3 to 4 minutes until translucent and sweet. Add the minced garlic and cook for another minute until fragrant. Now, stir in the sliced mushrooms with dried thyme, a pinch of salt, and freshly ground black pepper. Cook until the mushrooms release their moisture and become tender. Finally, add the chopped spinach and cook just until wilted — this keeps the vibrant color and fresh flavor intact. Remove the skillet from heat and let that wonderful filling cool slightly.
Step 4: Assemble Your Lasagna Layers
Begin by spreading a thin layer of marinara sauce on the bottom of your greased baking dish. Layer three cooked lasagna noodles over the sauce. Spoon half of the ricotta cheese evenly over the noodles, then half the mushroom-spinach filling. Sprinkle a third of the mozzarella and Parmesan cheeses atop that. Repeat with another layer of noodles, ricotta, mushroom filling, and cheeses. Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses spread evenly on top. This layering creates the perfect balance of flavors and textures throughout the dish.
Step 5: Bake to Perfection
Cover the dish tightly with foil and pop it into the oven for 25 minutes. This steaming phase ensures the noodles soften perfectly and the filling melds beautifully. Then, remove the foil and bake for an additional 10 to 15 minutes, allowing the cheese on top to become golden, bubbly, and irresistible.
Step 6: Rest and Garnish
Let your Mushroom and Spinach Lasagna Recipe cool for about 10 minutes before cutting. This resting time helps the layers set so your slices stay intact. Garnish with fresh basil leaves to add a pop of green and a touch of herbal freshness that’s just perfect before serving.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
Fresh basil is the classic choice for garnishing, adding a lovely aroma and vibrant color that contrasts beautifully with the golden cheese. For an extra hint of flavor, a light drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes will elevate the dish even more.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad dressed with a simple vinaigrette to cut through the richness. Roasted vegetables like zucchini or bell peppers also complement the earthy mushroom and spinach flavors nicely, balancing the meal perfectly.
Creative Ways to Present
For a fun twist, try serving individual portions in small ramekins or cast-iron skillets — this makes for a rustic, cozy presentation. You can also layer the filling in a clear baking dish so the colorful layers peek through the sides, tempting everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the lasagna tightly with plastic wrap or transfer slices to an airtight container and refrigerate. It will stay fresh for up to 4 days, making it perfect for weekday lunches or easy dinners later in the week.
Freezing
Mushroom and Spinach Lasagna Recipe freezes beautifully. Wrap individual portions or the whole dish tightly with foil and plastic wrap to prevent freezer burn. It can be frozen for up to 3 months, ready whenever you need a comforting, homemade meal on hand.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to keep the texture and flavor intact. If reheating from frozen, thaw overnight in the fridge for best results, then bake covered with foil for 20 to 30 minutes.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach is actually preferred for this Mushroom and Spinach Lasagna Recipe because it wilts nicely when cooked and adds a great fresh flavor and texture to the filling.
Do I need to pre-cook the lasagna noodles?
Yes, cooking the noodles to al dente before assembling helps prevent a soggy texture while ensuring they cook evenly and absorb the sauce flavors perfectly during baking.
What type of mushrooms work best?
Cremini or button mushrooms are recommended here for their mild flavor and great texture, but feel free to mix in shiitake or portobello for an earthier, meatier bite.
Can I make this recipe vegan?
To make a vegan Mushroom and Spinach Lasagna Recipe, substitute ricotta and mozzarella with plant-based cheeses and use a vegan marinara sauce. Sauté the veggies in olive oil and it will still be flavorful and delicious.
Is this recipe freezer friendly?
Yes, this lasagna freezes well! Just make sure to wrap it tightly and thaw in the fridge overnight before reheating for best flavor and texture.
Final Thoughts
Try this Mushroom and Spinach Lasagna Recipe soon and discover how a handful of fresh, simple ingredients can create something so cozy and memorable. It’s perfect for sharing around the table, warming both body and soul, and proving that vegetarian meals can be just as hearty and satisfying. Happy cooking, and enjoy every delicious bite!
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 dish that layers tender lasagna noodles with a savory mushroom and spinach filling, creamy ricotta, and melted mozzarella and Parmesan cheeses. Baked to golden perfection, it makes a comforting meal perfect for family dinners or special occasions.
Ingredients
Lasagna Layers
- 9 lasagna noodles
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Mushroom and Spinach Filling
- 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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, following package instructions. Drain the noodles and set them aside on a clean kitchen towel to avoid sticking.
- Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms along with dried thyme, salt, and pepper, cooking until the mushrooms are tender and browned. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce over the bottom of the greased baking dish. Layer 3 cooked lasagna noodles over the sauce. Spoon half of the ricotta cheese evenly over the noodles, followed by half the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheese. Repeat the layers starting with noodles, ricotta, mushroom filling, and cheeses. Finish by spreading the remaining marinara sauce on top and sprinkling with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the assembled lasagna tightly 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 on top is bubbly and golden brown.
- Serve: Let the lasagna cool for a few minutes after baking to set. Garnish with fresh basil leaves and serve warm for a comforting and satisfying meal.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes to the mushroom filling.
- If you prefer, use no-boil lasagna noodles and adjust the cooking time slightly.
- Ricotta can be substituted with cottage cheese for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives and use a vegan marinara sauce.
