If you’ve been dreaming of a cozy, comforting Italian dinner that feels indulgent yet wholesome, this Mushroom and Spinach Lasagna Recipe is exactly what you’ve been waiting for. Packed with earthy mushrooms, fresh spinach, and creamy cheeses layered between tender noodles and rich marinara, it’s a fantastic way to bring warmth and vibrant flavors to your table. Whether you’re a seasoned lasagna lover or trying a vegetarian twist for the first time, this dish promises to satisfy and impress with every hearty bite.
Ingredients You’ll Need
Creating the perfect Mushroom and Spinach Lasagna Recipe is surprisingly simple, thanks to a handful of thoughtfully chosen ingredients. Each one plays a vital role—mushrooms add a satisfying umami depth, spinach brings bright freshness and color, while ricotta and mozzarella provide creamy, melty layers that bind everything together in delicious harmony.
- Lasagna noodles (9): Buy no-boil or regular; cook until just al dente for perfect layering.
- Mushrooms (1 pound, sliced): Cremini or button mushrooms work best for their rich, meaty texture.
- Ricotta cheese (2 cups): This creamy base adds luscious moisture and mild flavor to each layer.
- Marinara sauce (3 cups): Choose a high-quality sauce or homemade for the freshest taste.
- Fresh spinach leaves (2 cups, chopped): Adds a burst of green color and a subtle earthy note.
- Mozzarella cheese (1 cup shredded): Melts beautifully for that gooey, cheesy layer everyone loves.
- Parmesan cheese (½ cup grated): Delivers a sharp, salty kick that enhances all other flavors.
- Olive oil (2 tablespoons): Helps sauté the veggies while imparting a silky richness.
- Onion (1, finely chopped): Provides a sweet aromatic base that makes the mushrooms and spinach shine.
- Garlic (3 cloves, minced): Adds fragrant warmth and depth to the vegetable filling.
- Dried thyme (½ teaspoon): A subtle herbal note that pairs perfectly with mushrooms.
- Salt and pepper (to taste): Essential for balancing and elevating every layer’s flavor.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prepare Your Oven and Noodles
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish so your lasagna layers won’t stick. Then, boil your lasagna noodles according to the package instructions until they’re just tender but still firm to the bite, also known as al dente. Drain them carefully to avoid breaking these delicate layers in the pan.
Step 2: Sauté the Vegetables
Heating olive oil in a skillet over medium heat, gently cook the finely chopped onion until it turns translucent and soft, releasing its natural sweetness. Add minced garlic and sliced mushrooms, cooking until the mushrooms shrink and become tender—this step is where the dish builds its deep, earthy flavor. Finally, toss in your chopped spinach and stir until it wilts down, merging all the vegetables into a harmonious filling.
Step 3: Begin Layering Your Lasagna
Spread a generous layer of marinara sauce on the bottom of your baking dish to prevent sticking and add that signature tangy tomato flavor. Start layering by placing noodles, dollops of ricotta cheese, the mushroom and spinach mixture, shredded mozzarella, and a sprinkle of Parmesan. This layering repeats, building up the lasagna’s signature cheesy, saucy texture that’s so irresistible.
Step 4: Bake with Care
Cover the entire dish with foil and bake in your preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt fully. After 25 minutes, remove the foil so the top can brown and bubble beautifully, baking for an additional 10 to 15 minutes. The golden, bubbling top means your Mushroom and Spinach Lasagna Recipe is ready to wow your taste buds!
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a fantastic burst of color and freshness right before serving. For an extra hint of richness, a few shaved Parmesan curls on top can elevate both the presentation and flavor beautifully. A light drizzle of high-quality olive oil over the warm slices also enhances the dish’s luxurious finish.
Side Dishes
This lasagna shines on its own but pairs wonderfully with a simple side salad of mixed greens dressed in a tangy vinaigrette to cut through the richness. Crusty garlic bread or warm focaccia is always a welcomed companion, perfect for soaking up any leftover sauce on your plate. Roasted vegetables, like bell peppers or zucchini, also add a lovely roasted sweetness that complements the spinach and mushrooms.
Creative Ways to Present
For entertaining, cut your Mushroom and Spinach Lasagna Recipe into neat squares and serve on individual plates with a colorful side salad and a drizzle of balsamic glaze. Alternatively, try layering the ingredients in smaller ramekins for single servings that look charming and personalized. Using a cast iron skillet to bake adds rustic charm right from oven to table, making your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any leftover Mushroom and Spinach Lasagna Recipe into an airtight container and store it in the refrigerator. It will stay fresh for up to 3 to 4 days, giving you several convenient meals that taste just as delightful as the first day. Reheating in the oven or microwave will bring back that comforting warmth perfectly.
Freezing
If you want to save some for longer, this lasagna freezes wonderfully. Wrap individual portions tightly in plastic wrap and then foil, or place the entire dish covered with foil into the freezer. It will keep well for up to 3 months, allowing you to enjoy homemade comfort anytime. Just thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place your portion on a microwave-safe plate and cover with a damp paper towel to keep it moist as you heat. Alternatively, reheat in a preheated 350°F (175°C) oven covered with foil for about 15 to 20 minutes until warmed through. This method helps maintain the lasagna’s texture and melt the cheeses to their original gooey goodness.
FAQs
Can I use frozen spinach instead of fresh in the Mushroom and Spinach Lasagna Recipe?
Absolutely! Just make sure to thaw and squeeze out excess moisture from the frozen spinach before adding it to the recipe to avoid a watery lasagna. The flavor will still be delightful and the process is slightly easier since frozen spinach is pre-chopped.
What type of mushrooms works best for this dish?
Cremini or button mushrooms are ideal for this Mushroom and Spinach Lasagna Recipe because they have a meaty texture and a rich, earthy flavor. However, feel free to mix in shiitake or portobello for more depth if you prefer a bolder mushroom profile.
Can I make this Mushroom and Spinach Lasagna Recipe gluten-free?
Yes! Simply substitute regular lasagna noodles for gluten-free noodles available in most stores. Just be sure to cook or prepare them according to package instructions because cooking times can vary slightly.
Is this lasagna recipe suitable for vegans?
This particular recipe includes ricotta and mozzarella cheeses, which are not vegan. To make it vegan, swap in plant-based cheese alternatives and use a dairy-free ricotta substitute. The mushroom and spinach filling remains perfectly vegan-friendly.
How long can I prepare this dish ahead of time?
You can assemble the entire Mushroom and Spinach Lasagna Recipe up to a day before baking. Store it covered in the refrigerator, then bake it fresh when you’re ready. This makes it a great option for busy days or hosting dinner with minimal last-minute stress.
Final Thoughts
There’s nothing quite like the satisfaction of slicing into a warm, bubbling Mushroom and Spinach Lasagna Recipe that brings together freshness, creaminess, and rich tomato goodness all in one dish. It’s a recipe that feels like a warm hug on a plate and is versatile enough to suit family dinners or impress guests alike. I can’t wait for you to try it and see how easily this classic comfort food can become your new favorite!
Print
Mushroom and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a hearty and delicious vegetarian dish featuring layers of tender lasagna noodles, savory sautéed mushrooms and onions, fresh spinach, creamy ricotta, and melty mozzarella and Parmesan cheeses. Perfectly baked with marinara sauce, this comforting lasagna is ideal for family dinners or special occasions, delivering rich flavors and satisfying textures in every bite.
Ingredients
Lasagna Noodles
- 9 lasagna noodles
Vegetables and Aromatics
- 1 pound mushrooms (cremini or button), sliced
- 2 cups fresh spinach leaves, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
Cheeses
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other Ingredients
- 3 cups marinara sauce
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and set it aside for later use.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until they are al dente. Drain the noodles and lay them flat to prevent sticking.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and their moisture has mostly evaporated, roughly 7-8 minutes. Stir in the chopped spinach and cook until wilted. Season the mixture with dried thyme, salt, and pepper to taste. Remove from heat.
- Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Begin layering by placing a layer of noodles, followed by dollops of ricotta cheese, then spread the sautéed mushroom and spinach mixture evenly. Sprinkle some shredded mozzarella and grated Parmesan cheese on top. Repeat these layers until all ingredients are used, finishing with marinara sauce and a generous topping of mozzarella and Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and lightly golden on top.
Notes
- For a creamier texture, add a beaten egg to the ricotta cheese before layering.
- Use fresh spinach for the best flavor, but frozen spinach (thawed and drained) can be substituted.
- Allow the lasagna to rest for 10 minutes before serving to help it set and make slicing easier.
- Feel free to add other vegetables like zucchini or bell peppers to the sauté mix for extra nutrition.
- To reduce sodium, choose low-sodium marinara sauce and cheeses.
