Mushroom and spinach lasagna is the ultimate comfort food that marries the earthy flavor of mushrooms with the vibrant freshness of spinach, all wrapped in tender layers of pasta. This dish is ideal for those cozy nights in or when family and friends gather around the table. It’s hearty enough to satisfy but packed with veggies, making it a balanced choice that everyone can agree on. I’ve often served this lasagna at gatherings, and there’s always a chorus of satisfied "mmm’s" around the table.

Why you’ll love this dish
This mushroom and spinach lasagna stands out for several reasons. First, it’s a fantastic way to incorporate more vegetables into your meals without skimping on flavor. Moreover, it’s versatile enough for a busy weeknight dinner or a special occasion like a family gathering or potluck. You can even prepare it ahead of time, making it a lifesaver for meal planning. Packed with protein from the ricotta and nutrients from spinach, this dish is both filling and satisfying.

“Easily the best vegetarian lasagna I’ve ever made! My family couldn’t even tell it was meatless. The layers of flavor are incredible, and I love how it kept so well as leftovers!”

How this recipe comes together
Making mushroom and spinach lasagna might seem like an undertaking, but it’s quite straightforward! This dish involves just a few key steps: cooking your noodles, sautéing the filling, layering your ingredients, and baking it to perfection. The best part is the fragrant aroma of baked cheese and herbs wafting through your kitchen. Ready to get started? Let’s gather our ingredients!

What you’ll need
To whip up this delicious lasagna, you will need:

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

Feel free to swap out the mushrooms for your favorite variety or use whole wheat noodles for a healthier twist!

Step-by-step instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure nothing sticks.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until it’s translucent, followed by the minced garlic for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet along with thyme, salt, and pepper. Sauté until the mushrooms are tender, then stir in the chopped spinach and cook until wilted. Remove from heat.
To assemble the lasagna, spread a layer of marinara sauce in the greased baking dish. Lay down 3 noodles, followed by half the ricotta, half the mushroom filling, and a third of the mozzarella and Parmesan. Repeat this layering process, finishing with a layer of marinara and the remaining cheeses on top.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
Allow the lasagna to cool slightly before garnishing with fresh basil leaves and serving warm.

Best ways to enjoy it
Mushroom and spinach lasagna is versatile in how you can serve it. Pair it with a crisp side salad topped with vinaigrette for a refreshing balance, or opt for garlic bread to soak up any leftover sauce. It also goes well with a glass of red wine, enhancing the rich flavors of the dish. For a specific twist, consider serving it alongside roasted vegetables for an extra nutritious meal.

How to store & freeze
To keep your leftover mushroom and spinach lasagna fresh, allow it to cool completely before transferring it into an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze individual portions for quick lunches—up to 3 months is ideal. When reheating, make sure to bring it to an internal temperature of 165°F to ensure safe eating.

Helpful cooking tips

Cook your noodles just until al dente, as they will soften further while baking.
For extra flavor, consider adding red pepper flakes to the sautéed vegetables.
If you’re short on time, store-bought marinara is perfectly fine but homemade adds a lovely touch.

Creative twists
Feel free to experiment with your mushroom and spinach lasagna! Try adding different cheese varieties, such as goat cheese for a tangy kick, or mix in some roasted red peppers for a burst of color and flavor. For an added protein boost, consider incorporating cooked lentils or shredded chicken between the layers. And if you’re looking for a gluten-free option, use zucchini or eggplant slices instead of noodles.

Your questions answered

What’s the prep time for this lasagna?
The total prep time is about 30 minutes, with an additional 40–45 minutes for baking.
Can I use a different type of cheese?
Absolutely! Feel free to mix and match cheeses based on your preferences, though ricotta and mozzarella are classic choices.
How long can I keep leftovers in the fridge?
Leftover lasagna can be refrigerated for up to 4 days in an airtight container.
Is this lasagna suitable for freezing?
Yes! It freezes beautifully. Just make sure it’s cooled and stored in an airtight container for up to 3 months.
Can I make this dish in advance?
Definitely! You can assemble the lasagna several hours before baking, or even the day before. Just cover and refrigerate until you’re ready to pop it in the oven.

Now, gather your ingredients and enjoy the process of creating this comforting dish. The result is a hearty lasagna that you and your loved ones will adore!

Mushroom and Spinach Lasagna

A hearty and comforting lasagna filled with earthy mushrooms and vibrant spinach, perfect for family gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Dinner, Main Course

Cuisine Italian, Vegetarian

Servings 8 servings

Calories 320 kcal

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Choose whole wheat for a healthier option.
2 tablespoons olive oil
1 piece onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced Swap for your favorite mushroom variety.
½ teaspoon dried thyme
to taste Salt and pepper
3 cups marinara sauce Store-bought or homemade.
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
for garnish Fresh basil leaves

Instructions

Preparation

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, followed by the minced garlic for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet along with thyme, salt, and pepper. Sauté until the mushrooms are tender, then stir in the chopped spinach and cook until wilted. Remove from heat.

Assembly

Spread a layer of marinara sauce in the greased baking dish. Lay down 3 noodles, followed by half the ricotta, half the mushroom filling, and a third of the mozzarella and Parmesan.
Repeat this layering process, finishing with a layer of marinara and the remaining cheeses on top.

Baking

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
Allow the lasagna to cool slightly before garnishing with fresh basil leaves and serving warm.