Mushroom and Spinach Lasagna Recipe
If you’re searching for a hearty, meatless meal that’s as comforting as it is impressive, the Mushroom and Spinach Lasagna Recipe is about to become your new weeknight hero. This luscious, golden-baked lasagna layers tender noodles with savory mushrooms, vibrant spinach, creamy ricotta, and gooey mozzarella, all blanketed in rich marinara sauce. Each bite offers a medley of earthy flavors and melt-in-your-mouth textures, making it the perfect centerpiece for family dinners, cozy gatherings, or when you just need a little culinary hug. Whether you’re a lifelong vegetarian or simply craving a lighter twist on a classic, this Mushroom and Spinach Lasagna Recipe is destined to earn a permanent spot in your recipe rotation.
Ingredients You’ll Need
The beauty of this Mushroom and Spinach Lasagna Recipe is in the simplicity of its ingredients. Each component plays a starring role, from the mushrooms adding deep umami to the spinach’s pop of color, the creamy cheeses, and the aromatic spices that bring it all together.
- Lasagna noodles (9, regular or no-boil): These create those signature layers—no-boil noodles save time, but classic noodles work beautifully too.
- Olive oil (2 tablespoons): Provides richness and helps sauté the vegetables to perfection.
- Onion (1 medium, chopped): Adds sweetness and a subtle aromatic base to the filling.
- Garlic (3 cloves, minced): Brings a bold, savory kick that infuses the whole dish.
- Mushrooms (16 ounces, sliced – cremini or button): Offer deep flavor and a meaty texture that make this lasagna so satisfying.
- Fresh spinach (5 cups, roughly chopped): Lends color, nutrients, and a fresh taste that balances the richness of the cheeses.
- Salt (1 teaspoon): Enhances all the flavors; adjust to taste if needed.
- Black pepper (1/2 teaspoon): Adds a gentle heat and complexity.
- Dried thyme (1 teaspoon): Provides an earthy, herbal note that pairs perfectly with mushrooms.
- Ricotta cheese (2 cups): Gives the lasagna its creamy, fluffy layers.
- Large egg (1): Binds the ricotta and helps it set while baking.
- Grated Parmesan cheese (1/4 cup): Adds a nutty, salty finish to the cheese mixture.
- Shredded mozzarella cheese (3 cups): Delivers that tempting, stretchy melt on top and throughout every layer.
- Marinara sauce (2 cups, store-bought or homemade): Adds tang, moisture, and that classic Italian flavor.
- Optional garnish: chopped parsley or extra Parmesan: Sprinkled on just before serving for color and a final burst of flavor.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prep the Noodles
If you’re using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles until al dente, following the package directions. Drain them well and set aside on a clean towel to prevent sticking. If you’ve chosen no-boil noodles, you can skip this step and jump straight into the filling prep, making your Mushroom and Spinach Lasagna Recipe even speedier!
Step 2: Sauté the Vegetables
Heat olive oil in a spacious skillet over medium heat. Toss in the chopped onion and let it cook for about 3–4 minutes, stirring occasionally, until the pieces turn soft and fragrant. Add the minced garlic and all those glorious sliced mushrooms. Sauté everything together for about 6–8 minutes, allowing the mushrooms to release their moisture and develop beautiful golden edges. Toss in the chopped spinach and continue to cook until it wilts, about 2 minutes. Season with salt, pepper, and thyme, then take the skillet off the heat. This aromatic mixture forms the heart of your Mushroom and Spinach Lasagna Recipe.
Step 3: Mix the Cheeses
In a medium bowl, combine the ricotta cheese, large egg, and grated Parmesan. Stir until the mixture is smooth and creamy. This luscious cheese blend will create those dreamy, melty layers that make the Mushroom and Spinach Lasagna Recipe so utterly satisfying.
Step 4: Assemble the Lasagna
Now comes the fun part—layering! Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor right from the first bite. Lay down a layer of noodles, then half of the ricotta mixture, followed by half of the savory mushroom-spinach filling. Sprinkle with a third of the shredded mozzarella, and add another layer of marinara sauce. Repeat the process: noodles, the rest of the ricotta, remaining mushroom-spinach blend, more mozzarella, and sauce. Finish with the last noodles, a final blanket of marinara, and the rest of the mozzarella for that irresistible golden crust.
Step 5: Bake to Perfection
Cover the assembled lasagna tightly with foil to trap in moisture and bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the top is bubbling and gorgeously golden brown. Let it rest for about 10 minutes before slicing—this helps the Mushroom and Spinach Lasagna Recipe set up nicely and makes serving a breeze.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley or an extra dusting of Parmesan right before serving adds a pop of color and a burst of freshness. These little touches take your Mushroom and Spinach Lasagna Recipe from delicious to downright irresistible, offering that “wow” factor whether it’s a weeknight dinner or a special occasion.
Side Dishes
Serve this lasagna with a crisp green salad tossed in lemony vinaigrette or a platter of roasted seasonal vegetables for a complete, balanced meal. For a classic Italian touch, some warm garlic bread or a simple tomato salad pairs beautifully and soaks up any extra sauce from your Mushroom and Spinach Lasagna Recipe.
Creative Ways to Present
For a fun twist, cut the lasagna into small squares and serve as individual stacks at a party or potluck. Arrange slices on a platter with alternating colors of garnish—parsley, basil, or even roasted red peppers. The Mushroom and Spinach Lasagna Recipe also shines when plated with a drizzle of balsamic glaze for an elegant, modern presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Spinach Lasagna Recipe keeps beautifully in the refrigerator. Store slices in an airtight container, and they’ll stay fresh for up to four days. The flavors deepen over time, making next-day leftovers even more delicious!
Freezing
To freeze, let the lasagna cool completely, then wrap individual portions or the whole dish tightly in plastic wrap and foil. It can be frozen for up to three months. When you’re ready to enjoy, simply thaw overnight in the refrigerator for best results.
Reheating
For best texture, reheat slices of Mushroom and Spinach Lasagna Recipe in a 350°F (175°C) oven, covered with foil, until warmed through. If you’re short on time, the microwave works too—just cover the slice and heat in short bursts to keep everything moist and melty.
FAQs
Can I use other greens instead of spinach?
Absolutely! Kale, Swiss chard, or even arugula can be swapped in for spinach. Just chop them finely and sauté until tender before layering into your Mushroom and Spinach Lasagna Recipe.
What’s the best way to avoid watery lasagna?
Make sure to cook off most of the moisture from the mushrooms and spinach before assembling your layers. Letting the lasagna rest after baking also helps the layers hold together and prevents excess liquid.
Can I make this Mushroom and Spinach Lasagna Recipe gluten-free?
Yes, simply use your favorite gluten-free lasagna noodles. All other ingredients are naturally gluten-free, so you can enjoy this dish without worry!
How can I add extra flavor to the marinara sauce?
Try simmering your marinara with a splash of red wine, a pinch of red pepper flakes, or a handful of fresh basil. This gives your Mushroom and Spinach Lasagna Recipe a homemade, restaurant-quality flavor boost.
Can I assemble the lasagna ahead of time?
Definitely! You can assemble the entire lasagna up to a day in advance and refrigerate it until you’re ready to bake. This is perfect for busy weeknights or making entertaining stress-free.
Final Thoughts
If you’re craving a dish that’s both nourishing and deeply comforting, give the Mushroom and Spinach Lasagna Recipe a try. It’s a crowd-pleaser that brings together everything we love about Italian comfort food—layers of flavor, plenty of cheese, and a little bit of magic in every bite. Happy cooking!
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Mushroom and Spinach Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a hearty and flavorful vegetarian dish perfect for a comforting family meal. Layers of tender lasagna noodles are filled with a savory blend of sautéed mushrooms, fresh spinach, creamy ricotta cheese, and marinara sauce, topped with melted mozzarella and Parmesan cheese. Easy to prepare with store-bought sauce and customizable with optional ingredients, this baked pasta dish delivers a delicious Italian-inspired experience.
Ingredients
Pasta
- 9 lasagna noodles (regular or no-boil)
Vegetables and Herbs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms (sliced – cremini or button)
- 5 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Cheeses
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
Sauce
- 2 cups marinara sauce (store-bought or homemade)
Optional Garnish
- Chopped parsley
- Extra Parmesan cheese
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to the package directions until al dente, then drain and set aside. If using no-boil noodles, you can skip this step.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for 6 to 8 minutes until the mushrooms release their moisture and start to brown. Add the chopped spinach and cook until wilted, about 2 minutes. Season with salt, black pepper, and dried thyme. Remove the skillet from heat.
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until the mixture is smooth and creamy.
- Assemble Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer the lasagna noodles on top of the sauce. Spread half of the ricotta mixture evenly over the noodles, followed by half of the mushroom and spinach filling. Sprinkle one third of the shredded mozzarella cheese over the vegetables, then add a layer of marinara sauce. Repeat the layers once more starting with noodles, then remaining ricotta, mushrooms and spinach, mozzarella, and sauce. Finish with a final layer of noodles topped with the remaining marinara sauce and mozzarella cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking uncovered for 10 to 15 minutes, or until the lasagna is bubbling and the cheese on top is golden brown.
- Rest and Serve: Remove the lasagna from the oven and allow it to rest for about 10 minutes before slicing. Garnish with chopped parsley or extra Parmesan cheese if desired. Serve warm and enjoy your delicious vegetarian lasagna!
Notes
- Use oven-ready noodles to save time by skipping the boiling step.
- Swap fresh spinach for kale for a slightly different flavor and texture.
- For a spicy kick, add red pepper flakes to the mushroom and spinach mixture.
- The lasagna can be assembled a day in advance and refrigerated; just reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
