Name: Mushroom And Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
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; 2 cups fresh spinach leaves, chopped; 3 cups marinara sauce; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil leaves for garnish

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If you’re searching for a dish that feels like a warm hug on a plate, you’ve got to try this Mushroom And Spinach Lasagna Recipe. It’s a delightful combination of tender mushrooms and vibrant spinach layered between tender noodles and rich, creamy cheeses, all wrapped up in a luscious marinara sauce. Every bite bursts with comforting flavors and a mix of textures that’ll have you coming back for more. Whether you’re cooking for a cozy night in or impressing friends with a veggie-forward main, this lasagna shines with hearty goodness and a fresh, savory twist.

Mushroom And Spinach Lasagna Recipe Ingredients You’ll Need

Mushroom And Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each bringing their own magic to the dish. From the earthiness of mushrooms to the fresh pop of spinach, and the creamy cheeses that bind it all together, you’re set up for an amazing flavor experience.

9 lasagna noodles: The perfect base to hold all those delicious layers together.
2 tablespoons olive oil: Adds richness and helps soften the veggies beautifully.
1 onion, finely chopped: Provides a sweet, aromatic foundation when sautéed.
3 cloves garlic, minced: Infuses the dish with irresistible warmth.
1 pound mushrooms (cremini or button), sliced: Brings a hearty, meaty texture without overpowering flavors.
1/2 teaspoon dried thyme: Offers a subtle herbal note that complements the mushrooms perfectly.
Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
3 cups marinara sauce: The tangy, vibrant sauce that ties every layer together.
2 cups ricotta cheese: Adds creamy softness and richness to each bite.
1 cup shredded mozzarella cheese: Melts delightfully and creates that classic lasagna stretch.
1/2 cup grated Parmesan cheese: Brings a nutty, sharp kick for depth and complexity.
2 cups fresh spinach leaves, chopped: Adds fresh color and a mild, slightly sweet flavor.
Fresh basil leaves for garnish: Brightens the dish with a pop of aromatic freshness when serving.

How to Make Mushroom And Spinach Lasagna Recipe

Step 1: Prepare the Oven and Pasta

Start by preheating your oven to a warm 375°F (190°C). While it warms up, grease your 9×13-inch baking dish with a light layer of olive oil or cooking spray. Then, bring a large pot of salted water to a boil and cook your lasagna noodles just until tender. Drain them carefully and set aside so they’re ready to layer into your delicious creation.

Step 2: Sauté Your Aromatics and Mushrooms

Heat a splash of olive oil in a large skillet over medium heat. Toss in the finely chopped onion and let it cook gently until translucent and fragrant, about 3 to 4 minutes. Stir in the minced garlic and let its aroma fill the kitchen. Now, add the sliced mushrooms along with dried thyme, salt, and pepper, cooking until the mushrooms are tender and any liquid is evaporated. This step builds the rich, savory base flavor that’s key in this Mushroom And Spinach Lasagna Recipe.

Step 3: Wilt the Spinach and Combine

Next, add your chopped fresh spinach to the skillet. Cook it just until wilted, which takes about 2 to 3 minutes. This gentle cooking keeps the spinach bright and tender—perfect for layering. Once wilted, remove the skillet from heat and set aside. This combined mushroom and spinach mix brings incredible texture and delicious earthiness to your lasagna.

Step 4: Assemble the Layers

Onto the greased baking dish, spoon a little marinara sauce as your base. Lay down a layer of noodles next, followed by dollops of ricotta cheese and some of the mushroom and spinach mixture. Drizzle more marinara sauce and sprinkle mozzarella and Parmesan cheese as you build each layer. Repeat this rhythm until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan to create a wonderfully golden crust while baking.

Step 5: Bake to Perfection

Cover your masterpiece loosely with foil and bake in the preheated oven for about 25 minutes. Then, remove the foil and let it bake for another 15 minutes or until the top is bubbly and golden. When it’s done, allow it to rest for 10 minutes; this helps the layers settle beautifully and makes for easier slicing. The wait is absolutely worth it!

How to Serve Mushroom And Spinach Lasagna Recipe

Garnishes

Fresh basil leaves sprinkled over the top add a wonderful aroma and a burst of green color that makes the dish feel vibrant and inviting. You can also lightly dust the lasagna with some extra grated Parmesan for a salty finish.

Side Dishes

This lasagna pairs fantastically with a crisp green salad tossed in a tangy vinaigrette or a simple garlic bread for sopping up every last bit of sauce. Roasted vegetables or steamed asparagus make lovely light accompaniments too, balancing the richness of the lasagna.

Creative Ways to Present

For a rustic family-style feel, serve the lasagna straight from the baking dish with plenty of fresh basil scattered on top. Alternatively, create individual portions in small ramekins for a fun twist that’s perfect for parties or cozy dinners. Adding a swirl of pesto or a drizzle of balsamic glaze just before serving can take the presentation and flavor up a notch.

Make Ahead and Storage

Storing Leftovers

Your Mushroom And Spinach Lasagna Recipe tastes just as good the next day. Store any leftovers covered in an airtight container in the refrigerator for up to 3 days. This is perfect for quick lunches or dinners when time is short.

Freezing

Want to save some for later? Wrap the lasagna tightly with plastic wrap and then foil, or use a freezer-safe container. It will keep well for up to 2 months. Just remember to thaw it in the fridge overnight before reheating for the best texture.

Reheating

Reheat your leftover lasagna in the oven at 350°F (175°C) until warmed through, usually about 20 minutes. Cover with foil to prevent the top from drying out. You can also use the microwave for a quicker option, but the oven method preserves that wonderful baked texture.

FAQs

Can I use other types of mushrooms in this Mushroom And Spinach Lasagna Recipe?

Absolutely! While cremini or button mushrooms work beautifully, you can try shiitake, portobello, or a wild mushroom mix for a different flavor profile and texture. Just make sure to slice them evenly for consistent cooking.

Is it possible to make this recipe vegan?

Definitely! Substitute ricotta, mozzarella, and Parmesan with your favorite plant-based cheeses or make cashew-based cheese alternatives. Use olive oil or a vegan butter substitute and ensure your marinara sauce doesn’t contain any animal ingredients.

Can I prepare the Mushroom And Spinach Lasagna Recipe in advance?

Yes! This recipe is perfect for making ahead. Assemble the lasagna, then cover and refrigerate it for up to 24 hours before baking. This makes it a great option for gatherings or meal prep.

What can I use instead of fresh spinach?

If fresh spinach isn’t available, frozen spinach works in a pinch. Just thaw it well and squeeze out excess moisture before adding. This helps prevent the lasagna from becoming watery.

How do I know when the lasagna is fully cooked?

It’s ready when the cheese on top is melted and golden brown, and the sauce is bubbly around the edges. A slight jiggle in the middle is normal. Letting it rest after baking allows everything to set nicely for perfect slices.

Final Thoughts

There’s something so satisfying about making and sharing a homemade Mushroom And Spinach Lasagna Recipe. It’s packed with flavor, texture, and wholesome ingredients that make every forkful special. Whether you’re a seasoned cook or trying lasagna for the first time, this recipe is approachable and rewarding. I truly hope you give it a try and let it become one of your new favorites to enjoy again and again.

Mushroom And Spinach Lasagna Recipe

★★★★★

5 from 20 reviews

Author: Simon
Total Time: 65 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Mushroom and Spinach Lasagna is a deliciously hearty vegetarian dish featuring layers of tender lasagna noodles, savory sautéed mushrooms, fresh spinach, creamy ricotta, and melted mozzarella, all baked to bubbly perfection with rich marinara sauce and topped with Parmesan cheese and fresh basil.

Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook until al dente, usually around 8-10 minutes. Drain and set aside, laying them flat to prevent sticking.
Sauté Onions and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for an additional minute, stirring frequently.
Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Sprinkle with 1/2 teaspoon dried thyme, salt, and pepper to taste. Cook until the mushrooms are tender and their moisture has evaporated, about 7-8 minutes.
Add Spinach: Stir in the chopped fresh spinach leaves and cook for another 2-3 minutes until wilted. Remove the skillet from the heat and set aside.
Assemble the Lasagna Layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay 3 noodles over the sauce, then spread half of the ricotta cheese over the noodles. Add half of the sautéed mushroom and spinach mixture, then sprinkle with 1/3 of the mozzarella cheese. Repeat the layers once more with noodles, ricotta, veggies, and mozzarella. Finish with the last 3 noodles, remaining marinara sauce, mozzarella, and Parmesan cheese on top.
Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for another 15 minutes or until the cheese is melted, bubbly, and golden brown.
Garnish and Serve: Allow the lasagna to rest for 10 minutes before serving. Garnish with fresh basil leaves to add brightness and an herby touch. Slice and enjoy your comforting Mushroom and Spinach Lasagna!

Notes

For easier slicing, let the lasagna rest for at least 10 minutes after baking.
You can substitute part of the ricotta with cottage cheese for a lighter texture.
Use fresh spinach for best flavor, but frozen spinach (thawed and drained) can be used as well.
Feel free to add extra herbs like oregano or basil to the mushroom sauté for more depth.
To make this dish vegan, substitute ricotta and mozzarella with plant-based cheese alternatives and choose vegan marinara sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking, Sautéing, Boiling
Cuisine: Italian