Name: Mushroom And Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
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

Jump to Recipe

Get ready to fall in love with a cozy, soul-satisfying Mushroom And Spinach Lasagna Recipe that celebrates all the warming, hearty flavors you crave in true comfort food. This delicious spin on a classic Italian favorite layers tender pasta with savory mushrooms, creamy ricotta, bright spinach, and gooey, golden cheese—all wrapped up in tangy marinara. It’s a show-stopping, veggie-packed meal that doesn’t just fill your kitchen with irresistible aromas, but brings everyone to the table with big smiles and hungry appetites.

Mushroom And Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mushroom And Spinach Lasagna Recipe is how a handful of simple, quality ingredients come together to make something truly magical. Each component brings its own personality, building layers of taste, texture, and color for a dish that feels rooted in tradition but is anything but boring.

Lasagna noodles: The base for gorgeous, silky layers that hold everything together; cook them just until al dente so they don’t go mushy in the oven.
Olive oil: Adds depth and richness, and helps sauté the aromatics to golden perfection.
Onion: Provides a sweet, subtle backbone that enhances all the other flavors in your filling.
Garlic: Infuses everything with bold, irresistible aroma—don’t skimp on it!
Mushrooms (cremini or button): Bring in an earthy, meaty bite that’s at the heart of this recipe; slice them evenly for the best texture.
Dried thyme: Lends a gentle herbal note that plays so nicely with mushrooms and veggies.
Salt and pepper: Simple but essential for waking up all the flavors as you build each layer.
Marinara sauce: A bright, tomatoey hug that ties everything together—use homemade or your favorite jarred variety for ease.
Ricotta cheese: Creamy and mellow, this gives the lasagna those dreamy, soft layers you look forward to in every bite.
Shredded mozzarella cheese: Offers gooey, melty pockets throughout, and turns beautifully bubbly on top.
Grated Parmesan cheese: Just the right touch of salty, savory flavor to finish things off.
Fresh spinach leaves: They wilt down to add body, color, and a pop of freshness to the filling.
Fresh basil leaves for garnish: Scatter over the finished dish for a burst of color and garden-fresh aroma.

How to Make Mushroom And Spinach Lasagna Recipe

Step 1: Prep Your Oven and Baking Dish

Start by cranking your oven up to a toasty 375°F (190°C)—this temperature ensures your lasagna bakes evenly and develops that golden, bubbly cheese topping we all adore. While your oven comes to temperature, grab a 9×13-inch baking dish and either spritz it lightly with cooking spray or brush with olive oil. This little step keeps those precious layers from sticking and makes serving later a breeze.

Step 2: Cook the Lasagna Noodles

Fill a large pot with water and generously salt it (think of it like seasoning the inside of your noodles). Bring it to a lively boil, then carefully add your lasagna noodles. Give them a gentle stir now and then so they don’t stick together. Cook until they’re al dente and still have a little bite; overcooked noodles can turn the final dish mushy. Drain your noodles and lay them on a clean kitchen towel to keep them from sticking as you prep the filling.

Step 3: Sauté the Vegetables

Heat a generous swirl of olive oil in a large skillet over medium heat, and toss in the finely chopped onions—let them soften and become fragrant, about 3 to 4 minutes. Add your minced garlic and cook for just a minute more, until the whole kitchen smells amazing. Now, pile in your sliced mushrooms, sprinkle with dried thyme, salt, and pepper, and let them cook down until they’re soft and the liquid has evaporated. This process concentrates their flavor and brings out every ounce of umami.

Step 4: Wilt the Spinach

Now’s the perfect time to add your chopped fresh spinach to the skillet. It only takes 2 to 3 minutes for the leaves to wilt down and blend seamlessly with the savory mushrooms. Stir everything together, then take the skillet off the heat and set it aside—you’re ready to build your lasagna!

Step 5: Assemble the Lasagna

Ladle a thin, even layer of marinara sauce on the bottom of your prepared baking dish; this not only boosts flavor but keeps the noodles from sticking. Arrange three noodles over the sauce, slightly overlapping. Spread half of your dreamy ricotta cheese over the noodles, then spoon on a hearty layer of the mushroom-spinach mixture. Sprinkle with about a third of your shredded mozzarella and Parmesan. Repeat the layers: noodles, ricotta, mushrooms, cheeses, and another touch of that luscious marinara. Finish things off with one last flourish of sauce across the very top.

Step 6: Bake Until Perfection

Cover your lasagna tightly with aluminum foil and bake in your preheated oven for 25 minutes—this lets the steam work its magic and meld all the flavors. After that, whip off the foil and let it bake for another 10 to 15 minutes until the cheese is lush, bubbly, and speckled with golden brown spots. Let it rest for at least 10 minutes so your beautiful layers can set (and you don’t burn your tongue in your excitement!).

How to Serve Mushroom And Spinach Lasagna Recipe

Garnishes

A final flourish of fresh basil leaves on top just before serving does wonders for the flavor and the eye appeal—those bright, aromatic greens shout “homemade” and add freshness to every bite. If you’re feeling extra fancy, a little extra dusting of grated Parmesan never hurts either!

Side Dishes

To make your Mushroom And Spinach Lasagna Recipe a complete meal, pair it with a crisp, zesty green salad (think arugula, tomato, and lemon vinaigrette) and some warm, crusty bread or garlic knots. For a splash of color, a platter of roasted seasonal veggies alongside the lasagna always brings balance and beauty to the table.

Creative Ways to Present

If you want to make a splash at your next gathering, try cutting the lasagna into neat squares and serve each portion atop a puddle of extra warm marinara. For mini dinner parties, bake the lasagna in individual ramekins for a charming, personal touch—everyone gets their own beautiful little stack, piping hot and fresh!

Make Ahead and Storage

Storing Leftovers

Wrap cooled slices tightly in foil or store them in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making your leftovers just as tempting, if not more so, than the first night.

Freezing

The Mushroom And Spinach Lasagna Recipe freezes beautifully, either baked or unbaked. Simply double-wrap it in plastic wrap and foil. When you’re ready for a ready-made dinner, thaw overnight in the fridge and bake until bubbling throughout. It’s the ultimate make-ahead dish for those busy weeks!

Reheating

For the best results, reheat individual portions in the oven at 350°F until hot all the way through, with a foil covering to keep things moist. In a pinch, the microwave works for single servings—just add a spoonful of water and cover loosely so it stays luscious, not dry.

FAQs

Can I use no-boil lasagna noodles in this Mushroom And Spinach Lasagna Recipe?

Absolutely! Just increase the marinara sauce slightly and make sure every noodle gets plenty of contact with sauce so they cook up soft and tender right in the oven.

Is it possible to make this lasagna vegan?

Definitely! Use your favorite plant-based ricotta and mozzarella alternatives and double-check that your noodles and marinara are vegan-friendly. The results are just as decadent and satisfying.

Can I add other veggies to the filling?

Of course! Feel free to toss in roasted bell peppers, zucchini, or even some sun-dried tomatoes. Just keep the filling mixture relatively dry to prevent a watery lasagna.

Do I need to cook the spinach before adding it to the skillet?

No need! Stirring the spinach into the hot mushroom mixture is enough to wilt it perfectly and blend all those flavors together in the skillet.

Can the Mushroom And Spinach Lasagna Recipe be made ahead?

Yes! Assemble the entire lasagna a day in advance, cover it tightly, and refrigerate until you’re ready to bake. Just plan to add an extra 10 minutes or so to the baking time if you’re starting from cold.

Final Thoughts

If you’re searching for a deeply comforting, crowd-pleasing centerpiece, look no further than this Mushroom And Spinach Lasagna Recipe. There’s something truly special about that first slice—layers of cheesy, veggie goodness just ready to be devoured. Give this recipe a try and share it with the people you love; it just might become your new go-to favorite!

Mushroom And Spinach Lasagna Recipe

★★★★★

4.9 from 27 reviews

Author: lina
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Mushroom and Spinach Lasagna recipe is a delightful twist on the classic, with layers of savory mushrooms, creamy ricotta, and fresh spinach, all nestled between sheets of tender lasagna noodles and gooey cheeses. A comforting and satisfying dish perfect for family dinners or gatherings.

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the Noodles: Boil lasagna noodles until al dente, then drain and set aside.
Saute the Vegetables: In a skillet, sauté onions, garlic, and mushrooms with thyme, salt, and pepper until tender.
Add Spinach: Stir in chopped spinach until wilted. Set aside.
Assemble: Layer marinara sauce, noodles, ricotta, mushroom mixture, and cheeses in the baking dish.
Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10-15 minutes until golden.