If you’re searching for a comforting yet vibrant meal that brings cozy Italian flavors to your table, this Mushroom and Spinach Lasagna Recipe is your new best friend. Bursting with earthy mushrooms, fresh spinach, and layers of creamy ricotta and mozzarella, this dish strikes the perfect balance between hearty and fresh. It’s a delicious way to impress family or friends without spending hours in the kitchen, showcasing how simple ingredients can create a memorable, satisfying meal.
Ingredients You’ll Need
Getting your ingredients ready for this Mushroom and Spinach Lasagna Recipe is straightforward, and each element plays a crucial role in building flavor, moisture, and texture. From the tender noodles that hold everything together to the luscious cheeses that create creamy layers, every component is essential.
- Lasagna noodles: Using either boiled or no-boil varieties makes assembly easy and ensures the perfect al dente texture.
- Olive oil: A quality extra-virgin olive oil adds richness to sautéed vegetables.
- Onion: Diced finely to provide subtle sweetness and depth.
- Garlic: Minced to infuse the mushrooms and spinach with aromatic warmth.
- Mushrooms (cremini or button): Sliced fresh mushrooms bring an earthy, meaty bite and umami flavor.
- Fresh spinach: Roughly chopped, it adds vibrant color and leafy freshness.
- Salt and black pepper: To season and enhance all the natural flavors.
- Italian seasoning: A fragrant blend of herbs that ties the vegetable layers together beautifully.
- Ricotta cheese: Creates a creamy, slightly tangy element that contrasts the veggies.
- Egg: Mixed with ricotta to help bind the filling for perfect sliceability.
- Mozzarella cheese (shredded): Adds gooey meltiness that every lasagna dreams of.
- Parmesan cheese (grated): Sprinkled in layers and on top for sharp, nutty brightness.
- Marinara or béchamel sauce: Acts as a luscious, flavorful glue between layers.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prepare Your Oven and Baking Dish
First things first, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure your lasagna layers won’t stick and will come out beautifully when baked.
Step 2: Sauté Aromatics and Vegetables
Warm the olive oil in a large skillet over medium heat. Sauté the diced onion until soft and fragrant, about 3 to 4 minutes. Toss in the minced garlic, cooking for just 30 seconds so it doesn’t burn but releases its savory aroma. Add your sliced mushrooms next, letting them brown and release their juices for 6 to 8 minutes. Once browned, stir in the chopped spinach along with salt, black pepper, and Italian seasoning. Cook just until the spinach wilts, then remove the skillet from heat to cool slightly.
Step 3: Mix the Ricotta Filling
In a separate bowl, combine the ricotta cheese with one egg and half the grated Parmesan cheese. This mixture will add creaminess and help the layers set firmly once baked, balancing the texture of your lasagna.
Step 4: Assemble the Layers
Start by spreading a thin layer of your chosen sauce on the bottom of the baking dish. Lay down three noodles over this sauce. Next, spread one-third of the ricotta mixture evenly across the noodles. Top this with one-third of your mushroom-spinach sauté, then sprinkle a generous amount of shredded mozzarella. Add a little more sauce over this layer to keep it moist. Repeat this sequence two more times—noodles, ricotta, vegetables, mozzarella, and sauce—building up delicious layers each time.
Step 5: Finish and Bake
Complete your lasagna with a final layer of noodles, topping them with the remaining sauce, mozzarella, and the rest of the Parmesan cheese. Cover the entire dish tightly with foil to keep moisture in, and bake for 25 minutes. Afterward, remove the foil and bake for an additional 10 to 15 minutes until the top is golden, bubbly, and irresistible. Let it rest for 10 minutes before serving to let the layers settle beautifully.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a bright, herbal contrast and lifts the dish visually and flavor-wise. A little cracked black pepper on top serves as the perfect finishing touch.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette, which cuts through the richness harmoniously. Garlic bread or a crusty loaf is also a perfect companion to sop up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or mini cast-iron skillets, making a charming presentation for dinner parties. You can also sprinkle toasted pine nuts on top for added crunch and nuttiness.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Mushroom and Spinach Lasagna Recipe store beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, making it even tastier the next day!
Freezing
This lasagna freezes perfectly for up to 3 months. Wrap tightly with plastic wrap and foil or freeze in a sealed container. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, cover the lasagna with foil and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. You can also microwave individual portions, but oven reheating helps maintain the melty cheese texture beautifully.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw and thoroughly drain it to remove excess moisture, which could otherwise make the lasagna watery.
Is there a substitute for ricotta cheese?
You can substitute ricotta with cottage cheese blended until smooth, or use goat cheese for a tangier flavor, though the texture will slightly differ.
Can this Mushroom and Spinach Lasagna Recipe be made vegan?
Absolutely! Replace the cheeses with plant-based alternatives and use a vegan béchamel sauce or marinara. Sauté the vegetables in olive oil as instructed, and you’ll have a delicious vegan-friendly version.
Do I have to cook the noodles before assembling?
If you are using no-boil lasagna noodles, no need to pre-cook. For regular noodles, boiling until al dente ensures they soften perfectly while baking without a soggy texture.
How can I add more flavor to the mushroom layer?
Add a splash of white wine while sautéing the mushrooms for an added depth of flavor, or sprinkle some crushed red pepper flakes if you like a little heat in your lasagna.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe is one of those dishes that makes any weeknight feel special and every gathering memorable. With layers packed full of love, fresh ingredients, and cozy Italian goodness, it’s sure to become a favorite in your recipe rotation. Give it a try—you’ll wonder how you ever lived without it!
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Mushroom and Spinach Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a hearty and flavorful vegetarian main course featuring layers of tender noodles, a creamy ricotta mixture, sautéed mushrooms and spinach seasoned with Italian herbs, and a blend of mozzarella and Parmesan cheeses, all baked to bubbly golden perfection. It’s a comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Vegetables and Herbs
- 1 small onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms (cremini or button), sliced
- 6 cups fresh spinach, roughly chopped
Cheeses
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 9 lasagna noodles, cooked and drained (or use no-boil noodles)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups marinara or béchamel sauce
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Mushrooms and Spinach: Add the sliced mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they are browned and most of their liquid has evaporated. Stir in the chopped spinach, salt, pepper, and Italian seasoning. Cook until the spinach wilts. Remove the mixture from heat and let it cool slightly.
- Mix Ricotta Filling: In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth and well incorporated.
- Assemble Lasagna Layers: Spread a thin layer of marinara or béchamel sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce in a single layer. Spread one-third of the ricotta mixture evenly over the noodles, top with one-third of the mushroom-spinach mixture, sprinkle with mozzarella cheese, and add a little more sauce.
- Repeat Layers: Repeat the layering process two more times using noodles, ricotta mixture, mushroom-spinach filling, mozzarella, and sauce to build three layers total.
- Top and Bake: Finish with a final layer of noodles topped with the remaining sauce, mozzarella cheese, and the remaining Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the lasagna is bubbly and golden brown on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set. Slice into portions and serve warm.
Notes
- For extra flavor, add a splash of white wine to the mushrooms while cooking to enhance their depth.
- You can substitute kale or Swiss chard for the spinach if you prefer a different leafy green.
