Mushroom and Spinach Lasagna is a delightful twist on a classic favorite, perfect for cozy family dinners or gatherings with friends. The combination of earthy mushrooms, tender spinach, and layers of creamy cheese creates a comforting dish that’s both satisfying and healthful. I fell in love with this recipe after I made it for a friend’s birthday dinner, and it quickly became a staple in my kitchen.

Why you’ll love this dish

This Mushroom and Spinach Lasagna is an ideal choice for anyone looking to please a crowd without spending all day in the kitchen. Not only is it budget-friendly, but it also offers a wholesome option packed with vegetables, making it a hit for both adults and kids. Whether it’s a weeknight family dinner or a special holiday gathering, this lasagna fits the bill perfectly. Easy to prepare and store, it’s a versatile recipe that toasts the essence of comfort food.

"This lasagna is the best I’ve ever made! It was a hit with my kids, who usually shy away from greens. The cheese blend is simply incredible!"

How this recipe comes together

To whip up this delicious Mushroom and Spinach Lasagna, you’ll first need to gather your ingredients and prep your cooking space. Then just follow a straightforward process: start by cooking your noodles while you prepare a savory mushroom filling. The real magic happens when you layer everything together and bake until bubbly. This method ensures that even the most novice cooks can feel like pros in the kitchen.

What you’ll need

For this delicious recipe, gather the following ingredients:

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 other favorites like zucchini or eggplant if you want to switch up the flavors a bit.

Step-by-step instructions

Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook Lasagna Noodles: Bring salted water to a boil, cook the noodles until they’re al dente, drain them, and set aside.
Prepare Mushroom Filling: In a skillet, heat olive oil over medium heat. Sauté the onion for about 3–4 minutes until translucent, then add the minced garlic for another minute. Stir in the sliced mushrooms along with thyme, salt, and pepper. Cook until the mushrooms are tender, then add the spinach and cook until just wilted. Remove from heat.
Assemble Lasagna: Begin with a layer of marinara sauce in your baking dish. Place 3 noodles on top, followed by half of the ricotta, half of the mushroom mixture, and a third of the mozzarella and Parmesan. Repeat the layers and finish with more marinara sauce and the remaining cheeses.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, allowing the cheese to become bubbly and golden.
Serve: Let the lasagna cool slightly, then garnish with fresh basil before serving warm.

Best ways to enjoy it

This Mushroom and Spinach Lasagna is an excellent stand-alone dish but can be enhanced with a crisp salad or garlic bread for a complete meal. Consider pairing it with a light, acidic white wine or sparkling water with a squeeze of lemon to cut through the richness.

Storage and reheating tips

If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions. Just make sure the lasagna is properly cooled before placing it in a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat in the oven until warmed through.

Help make it even tastier

To take your lasagna to the next level, try these simple tips:

Mix in different herbs, such as basil or oregano, for added flavor.
For a healthier twist, use whole grain or gluten-free noodles.
Experiment with different cheeses like goat cheese or fontina, which add a unique flavor profile.

Creative twists

Feel free to get creative with this recipe! Add some roasted red peppers for extra sweetness, zucchini for more vegetables, or even some ricotta mixed with spinach for an elevated filling. Vegetarian sausage can also be used for added protein without compromising flavor.

Common questions

What can I substitute for ricotta cheese?
You can use cottage cheese or a dairy-free alternative like cashew cheese if you’re looking for a dairy-free option.
How long does the lasagna take to prepare?
The total preparation and cooking time is about 1 hour and 15 minutes, making it a great option for a cozy night in.
Can I prepare this in advance?
Absolutely! You can assemble the lasagna a day in advance and refrigerate it until you’re ready to bake. Just add an extra few minutes to the baking time if it’s chilled.

Enjoy making this Mushroom and Spinach Lasagna, and savor the depth of flavors that emerge with every bite!

Mushroom and Spinach Lasagna

A delightful twist on a classic favorite, this Mushroom and Spinach Lasagna features earthy mushrooms, tender spinach, and layers of creamy cheese, making it perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Dinner, Main Course

Cuisine Italian

Servings 8 servings

Calories 350 kcal

Ingredients

Main ingredients

9 pieces lasagna noodles Cook according to package instructions.
2 tablespoons olive oil For sautéing.
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste Adjust based on preference.
3 cups marinara sauce For layering.
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 Add before serving.

Instructions

Preparation

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Bring salted water to a boil and cook the lasagna noodles until they're al dente. Drain them and set aside.
In a skillet, heat olive oil over medium heat. Sauté the onion for about 3–4 minutes until translucent, then add the minced garlic for another minute.
Stir in the sliced mushrooms along with thyme, salt, and pepper. Cook until the mushrooms are tender, then add the spinach and cook until just wilted. Remove from heat.

Assembly

Begin with a layer of marinara sauce in your baking dish. Place 3 noodles on top, followed by half of the ricotta, half of the mushroom mixture, and a third of the mozzarella and Parmesan.
Repeat the layers and finish with more marinara sauce and the remaining cheeses.

Baking

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, allowing the cheese to become bubbly and golden.

Serving

Let the lasagna cool slightly, then garnish with fresh basil before serving warm.

Notes

This lasagna is a great standalone dish but can be paired with a crisp salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 3 months.

Keyword comfort food, Family Dinner, Mushroom Lasagna, Spinach Lasagna, Vegetarian Lasagna