Print

Mushroom and Spinach Lasagna Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/mushroom-and-spinach-lasagna-recipe/