Mushroom and Spinach Lasagna Recipe

Introduction

This Mushroom and Spinach Lasagna is a comforting, flavorful vegetarian dish perfect for any occasion. Layered with tender noodles, sautéed mushrooms, fresh spinach, and rich cheeses, it’s a delightful twist on classic lasagna that everyone will love.

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 tender. 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. Add minced garlic and cook for 1 more minute.
4. Step 4: Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and liquid evaporates.
5. Step 5: Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
6. Step 6: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
7. Step 7: Arrange three lasagna noodles on top of the sauce.
8. Step 8: Spread half of the ricotta cheese over the noodles, then evenly distribute half of the mushroom and spinach mixture.
9. Step 9: Sprinkle one-third of the mozzarella and Parmesan cheeses over the mushroom layer.
10. Step 10: Repeat the layering with the remaining noodles, ricotta, mushrooms, 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 an additional 10–15 minutes, until the cheese is bubbly and golden brown.

Tips & Variations

• Use fresh basil leaves in the filling for an extra burst of flavor or garnish with chopped fresh herbs before serving.
• Swap ricotta for cottage cheese if you prefer a lighter texture.
• For a gluten-free option, use gluten-free lasagna noodles.
• Add a layer of grilled zucchini or eggplant for more vegetable variety.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F (175°C) oven until heated through, about 20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead, cover it tightly, and keep it refrigerated. Bake it just before serving, adding a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the lasagna?

Absolutely. Freeze the unbaked lasagna tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Mushroom and Spinach Lasagna Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Mushroom and Spinach Lasagna is a delicious vegetarian twist on the classic Italian dish. Layered with tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all nestled in a rich marinara sauce and baked to golden perfection. Perfect for a comforting family dinner or special occasion.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna Base

• 9 lasagna noodles
• 2 tablespoons olive oil, divided
• 3 cups marinara sauce

Vegetable Filling

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

Cheese Mixture

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

Garnish

• Fresh basil leaves

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light drizzle of olive oil to prevent sticking.
2. Boil Lasagna Noodles: Fill a large pot with salted water and bring it to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain and set aside.
3. Sauté Aromatics: Heat a large skillet over medium heat and add a splash of olive oil. Add the finely chopped onion and cook for 3–4 minutes until translucent and fragrant. Stir in minced garlic and cook for 1 more minute.
4. Cook Mushrooms: Add sliced mushrooms to the skillet along with dried thyme, salt, and pepper. Cook until mushrooms are tender and liquid evaporates.
5. Add Spinach: Stir in the chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside the vegetable mixture.
6. Layer Sauce: Spread a thin layer of marinara sauce evenly across the bottom of the prepared baking dish.
7. First Layer Noodles: Place three cooked lasagna noodles on top of the sauce to start building the layers.
8. Add Ricotta and Vegetables: Spread half of the ricotta cheese evenly over the noodles, then layer half of the mushroom and spinach mixture on top.
9. Top with Cheeses: Sprinkle one-third of the mozzarella and Parmesan cheeses over the vegetable layer.
10. Repeat Layers: Repeat the layering with the remaining noodles, ricotta, vegetable mixture, and a third each of mozzarella and Parmesan cheese. Finish with a final layer of marinara sauce on top.
11. Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
12. Bake Uncovered: Remove the foil and continue baking for another 10–15 minutes until the cheese on top is bubbly and golden brown.
13. Garnish and Serve: Allow the lasagna to cool slightly before garnishing with fresh basil leaves. Serve warm for the best flavor.

Notes

• For easier layering, drain excess liquid from the cooked mushrooms completely.
• Use no-boil lasagna noodles to skip the boiling step and save time.
• Fresh spinach can be substituted with frozen, but be sure to thaw and squeeze out excess moisture first.
• To make this dish vegan, substitute ricotta and cheeses with plant-based alternatives.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Mushroom lasagna, Spinach lasagna, Vegetarian lasagna, Italian dinner recipe, Baked pasta dish