Print

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/mushroom-and-spinach-lasagna-recipe/