Mushroom Spinach Lasagna

Ingredients for Mushroom Spinach Lasagna

I always start with fresh mushrooms for this recipe because they release better flavor and texture than pre-sliced varieties. My go-to choice is cremini mushrooms, though button mushrooms work beautifully too. Fresh spinach wilts down significantly during cooking, so don’t worry about the volume. Here’s what you’ll need:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced) – I recommend using fresh garlic instead of jarred for the best aromatic flavor
• 1 pound mushrooms (cremini or button, sliced)
• 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
• Salt and pepper to taste
• 3 cups marinara sauce – My preference is a good quality store-bought sauce to save time
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese – In my experience, freshly shredded melts better and tastes creamier than pre-shredded
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach leaves (chopped) – I usually buy baby spinach since it’s already tender and requires less chopping
• Fresh basil leaves for garnish

Step-by-Step Instructions

I recommend prepping all your ingredients before you start assembling, as this makes the layering process much smoother and prevents the stress of hunting for items mid-recipe.

Step 1: Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray or olive oil. Bring a large pot of salted water to a boil, add the lasagna noodles, and cook until al dente according to package directions, usually 8-10 minutes. Drain, rinse with cool water to stop cooking, and set aside on a clean kitchen towel to prevent sticking.

Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. You’ll know it’s ready when the onion softens and starts to look glossy. Add the minced garlic and cook for one more minute until aromatic but not browned.

Step 3: Add the sliced mushrooms, thyme, salt, and pepper to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are tender and golden brown and any liquid has completely evaporated. This step is crucial for preventing a watery lasagna, so don’t rush it. The mushrooms should have reduced in size and developed a slightly caramelized color.

Step 4: Stir in the chopped spinach and cook just until wilted, about 2-3 minutes. The spinach will reduce significantly in volume. Remove from heat and set aside to cool slightly while you prepare the baking dish.

Step 5: Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of your prepared baking dish. Lay three lasagna noodles side by side on top, making sure they don’t overlap too much. Spread half the ricotta cheese evenly over the noodles using the back of a spoon, followed by half the mushroom-spinach mixture. Sprinkle with about 1/3 cup each of the mozzarella and Parmesan cheeses.

Step 6: Repeat the layering process with three more noodles, the remaining ricotta, remaining mushroom mixture, and another 1/3 cup each of the cheeses. Top with the final three noodles and spread the remaining marinara sauce over them, then finish with the rest of the mozzarella and Parmesan on top.

Step 7: Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking) and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is bubbly and golden brown with slightly crispy edges.

Step 8: Let the lasagna rest for 10-15 minutes before slicing. This resting time allows the layers to set and the cheeses to firm up slightly, making it much easier to cut clean, beautiful portions. If you skip this step, your slices may fall apart. Garnish with fresh basil leaves before serving.

Perfect Pairings for Mushroom Spinach Lasagna

This hearty lasagna pairs beautifully with lighter sides that balance its richness and add freshness to your plate.

Crisp Green Salad: A simple salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the cheese and adds a refreshing contrast that cleanses your palate between bites. For more salad inspiration, try our Mediterranean Chickpea Salad which pairs wonderfully with Italian dishes.

Garlic Bread: Classic garlic bread or our homemade Garlic Bread Rolls are perfect for soaking up any extra marinara sauce on your plate, and the crispy texture complements the soft, layered lasagna beautifully.

Roasted Vegetables: Simple roasted broccoli, zucchini, or asparagus add nutritional balance and a slightly charred flavor that pairs wonderfully with the creamy cheese layers. Our Healthy Sautéed Vegetables make an excellent side dish.

Steamed Green Beans: Lemon-dressed green beans add a light, healthy side that doesn’t compete with the lasagna’s robust flavors and keeps the meal feeling balanced. Check out our Lemon Garlic Butter Chicken Thighs with Green Beans for green bean preparation tips.

Make-Ahead and Storage Guide

This lasagna stores exceptionally well, making it perfect for meal prep or leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. Make sure the lasagna has cooled completely before covering and refrigerating to prevent condensation buildup. The flavors actually deepen overnight, so leftovers often taste even better the next day.

To reheat, I recommend using the oven at 350°F covered with foil for about 20 minutes for best texture, or microwave individual portions for 2-3 minutes until heated through. The oven method keeps the noodles from getting rubbery and helps the cheese melt evenly.

For make-ahead convenience, assemble the entire lasagna, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if starting from cold. You can also freeze portioned servings in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Mushroom and Spinach Lasagna

Delightful vegetarian lasagna with earthy mushrooms, fresh spinach, and three types of cheese layered between perfectly cooked lasagna noodles

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 pound mushrooms cremini or button, sliced
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh
• 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

Equipment

• 9×13-inch baking dish
• Large pot
• Large skillet
• Aluminum foil

Method

 

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente according to package instructions, usually 8-10 minutes. Drain, rinse with cool water, and set aside on a clean kitchen towel.
3. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Add minced garlic and cook for another minute until aromatic.
4. Add sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook for 6-8 minutes, stirring occasionally, until mushrooms are tender and golden brown and any excess liquid has completely evaporated.
5. Add chopped spinach leaves to the skillet and cook until wilted, about 2-3 minutes. The spinach will reduce significantly. Remove from heat and set aside.
6. Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of the prepared baking dish. Place three lasagna noodles side by side on top of the sauce.
7. Spread half of the ricotta cheese evenly over the noodles, followed by half of the mushroom-spinach mixture. Sprinkle with about 1/3 cup each of the mozzarella and Parmesan cheeses.
8. Repeat the layering process with three more noodles, remaining ricotta, remaining mushroom mixture, and another 1/3 cup each of the cheeses. Top with the final three noodles and remaining marinara sauce, then finish with the rest of the mozzarella and Parmesan.
9. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese on top is bubbly and golden brown.
10. Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set. Garnish with fresh basil leaves and serve.

Notes

Lasagna tastes even better the next day after flavors have melded. Can be made ahead and refrigerated overnight before baking. Use no-boil noodles to save time, but add 1/2 cup extra sauce to keep the dish moist. Make sure to let the lasagna rest before slicing for clean portions.