Mushroom and Spinach Lasagna Recipe

Introduction

This mushroom and spinach lasagna is a hearty, flavorful dish that brings the warmth of classic Italian comfort food to your table. Filled with tender mushrooms, fresh spinach, and a blend of creamy cheeses, it’s perfect for a cozy family dinner or entertaining guests.

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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil.
2. Step 2: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and set aside.
3. Step 3: Heat a large skillet over medium heat and add olive oil. Sauté the chopped onion until translucent and fragrant, about 3–4 minutes. Add minced garlic and cook for another minute.
4. Step 4: Add the sliced mushrooms, dried thyme, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated.
5. Step 5: Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
6. Step 6: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
7. Step 7: Layer three lasagna noodles over the sauce.
8. Step 8: Spread half of the ricotta cheese over the noodles, then evenly distribute half of the mushroom and spinach mixture on top.
9. Step 9: Sprinkle one third of the mozzarella and Parmesan cheeses over the mushrooms.
10. Step 10: Repeat the layers with the remaining noodles, ricotta, mushroom mixture, and cheeses. Finish with a layer of marinara sauce on top.
11. Step 11: Cover the dish with aluminum foil and bake for 25 minutes.
12. Step 12: Remove the foil and bake for an additional 10–15 minutes, until the cheese on top is bubbly and golden brown.

Tips & Variations

• For extra flavor, add a splash of white wine when sautéing the mushrooms and onions.
• You can substitute kale or Swiss chard for the spinach if preferred.
• Use fresh lasagna noodles to reduce cooking time and skip boiling.
• To make it vegan, replace the cheeses with plant-based alternatives and use a vegan marinara sauce.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes. You can also microwave individual portions on medium power until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake it fresh when ready.

Can I freeze the lasagna?

Absolutely. Wrap the assembled lasagna tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Mushroom and Spinach Lasagna Recipe

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4.4 from 148 reviews

This Mushroom and Spinach Lasagna is a delightful vegetarian twist on the classic Italian dish, featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all baked to bubbly perfection in a flavorful marinara sauce. Perfect for a hearty family dinner or special occasions.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna Components

• 9 lasagna noodles
• 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

Sautéed Vegetable Mixture

• 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

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
2. Cook Lasagna Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain the noodles carefully and set them aside.
3. Sauté Onion and Garlic: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the finely chopped onion and cook 3–4 minutes until translucent and fragrant. Add the minced garlic and sauté for another minute.
4. Cook Mushrooms: Add the sliced mushrooms to the skillet along with dried thyme, salt, and pepper. Cook until the mushrooms are tender and most of their liquid has evaporated.
5. Wilt Spinach: Stir in the chopped spinach leaves and cook for 2–3 minutes until wilted. Remove the skillet from heat and set aside.
6. Assemble Lasagna – Layer 1: Spread a thin layer of marinara sauce onto the bottom of the prepared baking dish to prevent sticking and add flavor.
7. Layer Noodles: Arrange three cooked lasagna noodles evenly over the sauce.
8. Add Ricotta and Vegetable Mixture: Spread half of the ricotta cheese evenly over the noodles, followed by half of the sautéed mushroom and spinach mixture.
9. Add Cheese: Sprinkle one-third each of the shredded mozzarella and grated Parmesan cheeses over the vegetable layer.
10. Repeat Layers: Repeat the layering process with the remaining noodles, ricotta, mushroom and spinach mixture, and mozzarella and Parmesan cheeses.
11. Top with Marinara Sauce: Finish with a final layer of marinara sauce spread evenly on top.
12. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
13. Bake Uncovered: Remove the foil and continue baking for another 10–15 minutes until the top cheese is bubbly and golden brown.
14. Serve: Let the lasagna cool slightly before garnishing with fresh basil leaves. Slice and serve warm.

Notes

• Make sure to cook the noodles just until al dente to avoid overcooking during baking.
• If you prefer a creamier texture, you can mix an egg into the ricotta before spreading.
• Fresh spinach can be substituted with frozen spinach; just be sure to thaw and drain excess liquid before adding.
• For a vegan version, substitute ricotta and cheeses with plant-based alternatives.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta, Italian lasagna recipe