Why You’ll Love This Recipe

This Mushroom and Spinach Lasagna is a perfect balance of flavors and textures. The mushrooms create a deep, umami-rich base, while the ricotta and mozzarella bring creamy richness, and the spinach adds a vibrant freshness. It’s a wholesome dish that’s perfect for family dinners or special occasions. The best part? It’s easy to make and bursting with flavor!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

9 lasagna noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper to taste
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves for garnish

Directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the lasagna noodles according to the package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
Add the sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and the excess liquid evaporates. Add spinach and cook until wilted. Remove from heat.
In the greased baking dish, spread a thin layer of marinara sauce on the bottom. Layer three lasagna noodles, followed by half of the ricotta cheese, half of the mushroom mixture, and a third of the mozzarella and Parmesan cheeses.
Repeat the layers: add three more noodles, the remaining ricotta, mushrooms, and another third of the cheeses. Finish with the remaining marinara sauce and top with the final third of cheeses.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before serving. Garnish with fresh basil leaves.

Servings and Timing

Servings: 4-6
Prep Time: 25 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5-10 minutes

Variations

Add Meat: You can easily add ground beef or turkey to the mushroom mixture for a meat version.
Vegan Version: Use vegan ricotta and vegan mozzarella to make this recipe dairy-free.
More Veggies: Add bell peppers, zucchini, or eggplant for extra layers of flavor.
Gluten-Free: Substitute regular lasagna noodles with gluten-free noodles.

Storage/Reheating

Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days.
To reheat, place the lasagna in the oven at 350°F (175°C) for 20-30 minutes, or microwave individual slices for 2-3 minutes.

FAQs

Can I prepare the lasagna ahead of time?

Yes, you can assemble the lasagna and refrigerate it overnight before baking. Just add an extra 10 minutes to the baking time if it’s cold from the fridge.

Can I use other types of mushrooms?

Yes, you can use a variety of mushrooms, such as portobello or shiitake, to add different textures and flavors.

How do I make sure the lasagna isn’t too watery?

Ensure the mushrooms are cooked until all their liquid evaporates and don’t use too much sauce between layers.

Can I use no-boil noodles?

Yes, no-boil lasagna noodles work well, but make sure to add a bit more sauce to keep them moist during baking.

Can I freeze this lasagna?

Yes, you can freeze the lasagna before baking for up to 3 months. Just cover it tightly with foil and plastic wrap. When ready to cook, bake from frozen, adding extra time as needed.

What’s the best way to slice the lasagna?

Let the lasagna rest for about 10-15 minutes after baking. This will make slicing easier and help the layers set.

Can I make this lasagna gluten-free?

Yes, just substitute regular lasagna noodles with gluten-free noodles, and the rest of the ingredients are naturally gluten-free.

How can I make this lasagna spicier?

Add crushed red pepper flakes or some finely chopped chili peppers to the marinara sauce or the mushroom filling for a spicy kick.

Can I substitute spinach with other greens?

Yes, you can use kale, Swiss chard, or arugula instead of spinach for a different flavor.

What is the best cheese to use for lasagna?

Ricotta, mozzarella, and Parmesan work best for lasagna, but feel free to add provolone or fontina for extra flavor.

Conclusion

This Mushroom and Spinach Lasagna is a hearty, satisfying dish that’s perfect for any occasion. Packed with flavors from the mushrooms, spinach, and cheeses, it’s a great vegetarian meal that’s as comforting as it is delicious. Whether you’re making it for a family dinner or a special gathering, this lasagna will become a crowd favorite!

Mushroom and Spinach Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mushroom and Spinach Lasagna blends earthy mushrooms, creamy cheeses, and tangy marinara sauce in perfect harmony. It’s a rich, vegetarian lasagna that’s hearty and comforting, making it a delicious option for meatless meals.

Author: Emily
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5–10 minutes
Yield: 4-6 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook lasagna noodles according to package instructions, drain, and set aside.
In a skillet, heat olive oil, cook onion for 3-4 minutes, add garlic, and cook for 1 minute.
Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release their moisture. Add spinach and cook until wilted.
In the baking dish, layer sauce, noodles, ricotta, mushroom mixture, and cheese. Repeat layers.
Cover with foil, bake for 25 minutes. Remove foil, bake for another 10-15 minutes.
Garnish with basil and serve.

Notes

Let the lasagna rest for 10-15 minutes before serving for easier slicing.
You can make ahead and refrigerate overnight.