Mushroom and Spinach Lasagna Recipe

Introduction

This mushroom and spinach lasagna is a delicious vegetarian twist on a classic favorite. Layers of tender noodles, creamy ricotta, sautéed mushrooms, fresh spinach, and melted cheese come together in a comforting, flavorful bake. It’s perfect for a cozy dinner that will please both veggies and meat lovers alike.

Ingredients

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (such as cremini or button), sliced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach leaves, chopped
• Fresh basil leaves for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil.
2. Step 2: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and set aside.
3. Step 3: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes, then add the minced garlic and cook for another minute.
4. Step 4: Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and liquid has evaporated.
5. Step 5: Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove the skillet from heat.
6. Step 6: Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
7. Step 7: Arrange three lasagna noodles over the sauce.
8. Step 8: Spread half of the ricotta cheese evenly over the noodles. Spoon half of the mushroom and spinach mixture on top.
9. Step 9: Sprinkle one-third of the mozzarella and Parmesan cheeses over the mushroom layer.
10. Step 10: Repeat the layers with the remaining noodles, ricotta, mushroom mixture, and cheeses. Finish with a final layer of marinara sauce on top.
11. Step 11: Cover the dish with aluminum foil and bake for 25 minutes.
12. Step 12: Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.

Tips & Variations

• For extra flavor, add a splash of white wine to the mushrooms while cooking.
• Swap out spinach for kale or Swiss chard for a different leafy green.
• Use gluten-free lasagna noodles if needed to make the dish gluten-free.
• Add crushed red pepper flakes to the marinara sauce for a spicy kick.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. You can also reheat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Bake it right before serving, adding a few extra minutes to the baking time if baking from cold.

Can I use fresh mushrooms instead of cremini or button mushrooms?

Absolutely. Any fresh mushrooms will work, but cremini and button mushrooms provide a sturdy texture and rich flavor that complements this dish well.

Mushroom and Spinach Lasagna Recipe

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★★★★★

5 from 52 reviews

• Author: Charlotte
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian dish featuring tender layers of cooked lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all baked to golden perfection in a rich marinara sauce. Perfect for a comforting weeknight dinner or special occasion.

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Ingredients

Scale 1x2x3x

Lasagna Base

• 9 lasagna noodles
• 2 tablespoons olive oil, divided
• Salt, to taste (for boiling water and seasoning)

Vegetable Filling

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (cremini or button), sliced
• 1/2 teaspoon dried thyme
• 2 cups fresh spinach leaves, chopped
• Salt and pepper, to taste

Cheeses and Sauce

• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh basil leaves

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
2. Cook Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside, preventing them from sticking.
3. Sauté Onions and Garlic: Heat a large skillet over medium heat and add a splash of olive oil. Add chopped onion and sauté for 3 to 4 minutes until translucent and fragrant. Add minced garlic and cook for one more minute.
4. Cook Mushrooms: Add sliced mushrooms to the skillet with dried thyme, salt, and pepper. Sauté until mushrooms are tender and most of the moisture has evaporated.
5. Wilt Spinach: Add chopped spinach to the skillet and cook for 2 to 3 minutes until wilted. Remove skillet from heat and set aside the vegetable mixture.
6. Layer Sauce: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking and add flavor.
7. Assemble First Layer: Place three cooked lasagna noodles over the sauce in the dish.
8. Add Ricotta and Vegetables: Spread half of the ricotta cheese evenly over the noodles, then evenly distribute half of the mushroom and spinach mixture over the ricotta.
9. Cheese Layer: Sprinkle one-third of the mozzarella and Parmesan cheeses over the vegetable layer.
10. Repeat Layers: Add the next three noodles, followed by the remaining ricotta, the rest of the mushroom and spinach mixture, and another one-third of the mozzarella and Parmesan cheeses.
11. Top it Off: Finish layering with the last three noodles and pour the remaining marinara sauce over the top. Sprinkle the final one-third of mozzarella and Parmesan cheeses evenly.
12. Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture. Place in the preheated oven and bake for 25 minutes.
13. Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is bubbly and golden brown.
14. Garnish and Serve: Let the lasagna rest for 5 to 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

Notes

• You can substitute fresh spinach with frozen spinach; just make sure to thaw and squeeze out excess water before adding.
• Use no-boil lasagna noodles for a quicker prep, but increase baking time slightly and ensure noodles have enough sauce to cook fully.
• For added depth, try mixing different mushroom varieties like shiitake or portobello.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make it vegan, substitute ricotta, mozzarella, and Parmesan with plant-based cheese alternatives.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian vegetarian recipe