Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna Recipe You’ll Want to Make Again and Again

If you’re craving a warm, comforting, veggie-forward dish that still feels a little gourmet, this Mushroom and Spinach Lasagna absolutely delivers. With layers of savory mushrooms, tender spinach, creamy ricotta, and perfectly melted cheese, it’s the kind of recipe that wins over both vegetarians and meat lovers at the same time. This is one of those dependable, crowd-pleasing dinners that works for family nights, potlucks, or meal prep for the week.

Why You’ll Love This Recipe

This lasagna has that classic Italian comfort food feel without being too heavy. The mushrooms add richness and depth, the spinach brings freshness, and the cheese ties everything together into silky, irresistible layers. It reheats beautifully, freezes well, and offers plenty of room for simple variations depending on what you have on hand.

Serving Size and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Kitchen Equipment Required

Here’s exactly what you need before you start cooking:

• Large skillet
• Medium saucepan
• 9×13 baking dish
• Mixing bowl
• Sharp knife
• Cutting board
• Spatula
• Spoon or ladle
• Aluminum foil
• Oven

Ingredients

• 12 lasagna noodles, cooked or oven-ready
• 2 tablespoons olive oil
• 16 ounces sliced mushrooms (cremini, baby bella, or mixed)
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 1 egg
• 1 jar marinara sauce (24 ounces)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Optional: crushed red pepper flakes for heat

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How to Make Mushroom and Spinach Lasagna

1. Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and turn golden. Stir in the garlic and cook for one minute. Add the spinach and cook until fully wilted. Season with salt, pepper, and Italian seasoning.
2. Prepare the Cheese Layer: In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan, salt, and pepper. Mix until smooth.
3. Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of your baking dish. Add a layer of noodles, followed by a layer of ricotta mixture, a layer of vegetables, a layer of sauce, and mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and the remaining Parmesan on top.
4. Bake the Lasagna: Cover the dish with foil and bake at 375 degrees for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
5. Rest Before Serving: Let the lasagna rest for at least 10 minutes before slicing. This helps the layers set and makes clean slices easier.

Tips for the Best Lasagna

• Sauté the mushrooms long enough so they release all their liquid; this prevents sogginess.
• If using oven-ready noodles, add a little extra sauce to ensure tenderness.
• Letting the lasagna rest after baking is essential for clean slices.
• Use whole-milk ricotta for the richest flavor and texture.
• Add a spoonful of pesto to the ricotta if you want an herby flavor boost.

Common Mistakes to Avoid

• Not draining vegetables well, which leads to watery lasagna.
• Skipping the resting time.
• Using too much sauce, causing layers to slip apart.
• Undercooking mushrooms, resulting in a rubbery texture.

Variations and Substitutions

• Swap spinach for kale or Swiss chard for more texture.
• Replace mushrooms with zucchini or roasted eggplant for a lighter version.
• Use gluten-free noodles if needed.
• Make it dairy-free using vegan ricotta and mozzarella.
• Add cooked Italian sausage or ground turkey if you want a protein boost.

How to Store and Meal Prep

• Refrigerate: Store leftovers in an airtight container for up to four days.
• Freeze: Freeze portions tightly wrapped for up to two months.
• Reheat: Warm in the oven at 350 degrees until heated through or microwave individual portions.
• Make Ahead: Assemble the entire lasagna up to a day before baking. Cover and refrigerate until ready.

Serving and Presentation Ideas

Serve with a crisp green salad or garlic bread for a complete meal. Add a sprinkle of chopped basil or parsley before serving for a pop of color. For a more rustic presentation, bring the baking dish right to the table and let everyone dig in.

FAQs

Can I use frozen spinach?
Yes. Thaw and squeeze out excess liquid before adding.

Can I make this without ricotta?
Cottage cheese works as a lighter substitute.

Do I have to precook the noodles?
Not if you use oven-ready noodles, but add extra sauce for moisture.

Can I assemble and freeze before baking?
Yes. Freeze the whole pan unbaked and bake from frozen, adding extra cook time.

Related Post: Cozy Pumpkin Chili

This Mushroom and Spinach Lasagna is the perfect blend of hearty, comforting, and veggie-packed goodness. It’s easy to prepare, customizable, and delicious whether you serve it fresh out of the oven or reheat it during the week. Add it to your regular dinner rotation and enjoy every layered bite.