If you’re on the hunt for a cozy, crowd-pleasing meal that brings earthy flavor and rustic Italian comfort to your table, Mushroom and Spinach Lasagna is about to become your new go-to. Each bite is loaded with tender noodles, an irresistible mixture of sautéed mushrooms and wilted spinach, creamy ricotta, and a generous blanket of melty cheese—all married together with rich marinara. This dish is a celebration of Italian tradition, vegetarian goodness, and pure weeknight magic. Whether you’re cooking for a Sunday dinner or stocking the freezer for delicious leftovers, Mushroom and Spinach Lasagna always delivers on both flavor and satisfaction.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of accessible, vibrant ingredients, every layer of this lasagna shines in a unique way. Each component serves a special role: earthy mushrooms, vibrant greens, luscious cheeses, and bright marinara meld for the ultimate comfort food. Here’s your delicious lineup:
- Lasagna noodles: Your classic foundation—pre-cooked noodles help the whole assembly come together with ease and hold every tasty layer in place.
- Olive oil: This imparts a subtle fruitiness and helps to sauté the veggies into a golden, savory base.
- Onion: Chopped onion brings a gentle sweetness and depth to the filling.
- Garlic: Fresh minced garlic elevates all the flavors with its aromatic punch.
- Mushrooms: The star of the show! Sliced mushrooms contribute a hearty, meaty texture and loads of umami flavor.
- Fresh spinach: Spinach offers a vibrant pop of green color and subtle earthiness, wilting down perfectly to meld into the layers.
- Salt: Just enough to wake up the natural flavors of every ingredient.
- Black pepper: For a warm, gentle kick and a balance to the creaminess.
- Crushed red pepper flakes (optional): If you love a gentle heat, sprinkle these in for a tantalizing little bite.
- Ricotta cheese: Creamy, dreamy, and utterly essential for that authentic lasagna texture.
- Egg: Mixing with the ricotta, the egg adds structure to your creamy filling.
- Shredded mozzarella cheese: Melts beautifully for those irresistibly stretchy, golden tops.
- Grated Parmesan cheese: Salty, nutty, and essential for the signature Italian tang.
- Marinara sauce: This ties all the layers together with its sweet-tart tomato tang—use your favorite store-bought or homemade jar.
- Chopped fresh basil or parsley (optional): Fresh herbs add color and a fragrant aromatic flourish as a final touch.
How to Make Mushroom and Spinach Lasagna
Step 1: Sauté the Vegetables
Start things off by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook until it turns soft and translucent, about 4 to 5 minutes—this builds a sweet and savory flavor base. Next, stir in the minced garlic and let it sizzle for a minute until fragrant. Add your sliced mushrooms, cooking them down until they’ve released their liquid and achieved a lovely golden brown color, about 7 to 8 minutes. Now, pile in the fresh spinach; watch it wilt down and mingle beautifully with the mushrooms. Finish this mixture with salt, black pepper, and a pinch of red pepper flakes if you want a little heat. Remove from heat and set aside—you’re about to build the best Mushroom and Spinach Lasagna of your life.
Step 2: Mix the Ricotta Filling
In a medium bowl, combine the ricotta cheese with one egg and 1/4 cup of the Parmesan. This creates the luxuriously creamy layer that gives lasagna its signature texture and helps everything stay together when sliced. Give this a good stir until fully combined, and marvel at how easy it is to make your own cheesy filling from scratch!
Step 3: Assemble the Mushroom and Spinach Lasagna
Spread 1 cup of marinara sauce onto the bottom of a 9×13-inch baking dish—this prevents sticking and infuses that tangy flavor all the way through. Lay down 3 of your cooked lasagna noodles, then layer on half the ricotta mixture, half of the mushroom-spinach filling, 3/4 cup mozzarella, and another cup of marinara. Repeat the layers once more for double the goodness. For the grand finale, add your last 3 noodles, top with all the remaining sauce, then finish with the rest of the mozzarella and Parmesan cheeses. Every layer is bursting with love and flavor!
Step 4: Bake to Golden Perfection
Cover your lasagna with foil and pop it into a preheated oven at 375°F. Let it bake for 25 minutes so all the flavors mingle and the cheese gets bubbly. Remove the foil and bake for an additional 15 minutes—the top will turn golden, inviting, and slightly crisp at the edges. Before you dive in, let the lasagna rest for about 10 to 15 minutes; this makes slicing a breeze and helps the flavors settle into every piece.
How to Serve Mushroom and Spinach Lasagna
Garnishes
A simple flourish of fresh chopped basil or parsley brings a wonderful pop of color and a breath of herbal freshness that perfectly complements the Mushroom and Spinach Lasagna. A sprinkle of extra Parmesan never hurts either! Guests will know they’re in for something special from the very first glance.
Side Dishes
Pair your Mushroom and Spinach Lasagna with a crisp leafy salad tossed in a lemony vinaigrette, or rustic garlic bread that’s perfect for soaking up any leftover sauce. Roasted vegetables, like zucchini or asparagus, are also fantastic for a satisfying, well-balanced meal that feels both light and hearty.
Creative Ways to Present
If you want to delight your guests, try assembling the Mushroom and Spinach Lasagna in individual ramekins for adorable single portions. Another fun idea is to top each slice with a swirl of basil pesto or a drizzle of aged balsamic glaze for a restaurant-style finish. Arrange slices on a large platter and sprinkle with microgreens or edible flowers for a showstopping party centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover Mushroom and Spinach Lasagna stores beautifully. Once cooled, transfer pieces to an airtight container and refrigerate for up to 4 days. The flavors seem to get even better overnight, making lunches and quick dinners a total treat.
Freezing
You can easily freeze Mushroom and Spinach Lasagna, either whole or in single portions. Wrap tightly in foil and then plastic wrap (or use freezer-safe containers). It’ll keep fresh for up to 2 months—just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply cover your slice with foil and warm it in a 350°F oven until hot and bubbly (about 20–25 minutes). For a speedy method, microwave individual slices on medium power, checking every minute or so for thorough heating. Add a splash of water or extra sauce if you’re worried about the noodles drying out.
FAQs
Can I use no-boil noodles instead of regular lasagna noodles?
Absolutely! No-boil noodles are a great shortcut—just layer them in as you would the cooked noodles and let the sauce’s moisture soften them while baking. If your marinara is on the thicker side, add an extra splash so the noodles have plenty of liquid to soak up.
Is there a vegan option for this Mushroom and Spinach Lasagna?
Yes! Substitute your favorite dairy-free ricotta, mozzarella, and Parmesan alternatives, and skip the egg or use a flaxseed “egg.” Opt for a vegan marinara sauce and you have a completely plant-based version that’s just as hearty and delicious.
Can I add other vegetables to the filling?
Definitely—this recipe is endlessly adaptable. Diced zucchini, roasted red peppers, or even artichokes all make lovely additions. Just be sure to sauté or roast them first to avoid excess moisture, which can make the lasagna watery.
How can I make my Mushroom and Spinach Lasagna even richer?
Try adding a layer of béchamel sauce between the noodles and filling for extra creaminess, or a handful of fontina cheese for a velvety melt. Sundried tomatoes between layers can also lend a luxurious, tangy pop.
What’s the best way to cut lasagna cleanly?
Letting your Mushroom and Spinach Lasagna rest for at least 10–15 minutes after baking is key for neat slices. Use a sharp serrated knife and a spatula for easy serving. If you’re after really tidy pieces, refrigerate the lasagna, then slice and reheat individual portions for picture-perfect plating.
Final Thoughts
If you’re looking for a cozy, cheese-laden meal that’s both impressive and adaptable, give Mushroom and Spinach Lasagna a spot on your weekly menu. It has all the charm of an Italian classic while celebrating the best flavors of the season. Gather your ingredients and watch your kitchen fill with those irresistible aromas—there’s nothing quite like a bubbling pan of Mushroom and Spinach Lasagna to bring everyone to the table.
Print
Mushroom and Spinach Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this Mushroom and Spinach Lasagna. Layers of lasagna noodles, sautéed mushrooms, fresh spinach, creamy ricotta, and gooey cheese, all baked to perfection. A hearty vegetarian dish that’s sure to satisfy your cravings!
Ingredients
Lasagna Noodles:
- 9 lasagna noodles (cooked and drained)
Sautéed Mushrooms and Spinach:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 16 ounces mushrooms (sliced)
- 5 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Mixture:
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Additional:
- 3 cups marinara sauce (store-bought or homemade)
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté Vegetables: In a skillet, sauté onion, garlic, mushrooms, and spinach until cooked.
- Prepare Cheese Mixture: Mix ricotta, egg, and Parmesan in a bowl.
- Layer Ingredients: Layer noodles, ricotta mixture, mushroom-spinach mix, mozzarella, and marinara sauce in a baking dish.
- Bake: Cover with foil and bake, then remove foil and bake until golden.
- Rest and Garnish: Let the lasagna rest before slicing. Garnish with fresh herbs.
Notes
- You can substitute cottage cheese for ricotta if preferred.
- Add a layer of béchamel sauce for extra richness, or use no-boil noodles to save time.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
