Name: Mushroom and Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 9 lasagna noodles; 3 cups marinara sauce; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil leaves for garnish; 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; 2 cups fresh spinach leaves, chopped; Salt and pepper to taste

Jump to Recipe

Introduction

This mushroom and spinach lasagna is a comforting, flavorful vegetarian dish perfect for any occasion. Layers of tender noodles, creamy ricotta, savory mushrooms, and fresh spinach come together baked under a golden cheese topping. It’s hearty yet fresh, sure to satisfy the whole family.

A rectangular glass baking dish filled with a cooked lasagna. The top layer is a deep red meat sauce spread evenly, sprinkled with a fine layer of grated white cheese. Underneath, the edges of wide, flat pasta sheets peek out, showing the layered structure of the dish. The dish is placed on a white marbled surface with a blue and white patterned cloth nearby. In the top right corner, part of a white plate with blue floral patterns contains a heap of grated cheese. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain and set aside.
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.
Step 4: Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and the liquid has evaporated.
Step 5: Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
Step 6: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Step 7: Lay three lasagna noodles over the sauce.
Step 8: Spread half of the ricotta cheese over the noodles, then evenly distribute half of the mushroom and spinach mixture on top.
Step 9: Sprinkle one-third of the mozzarella and Parmesan cheeses over the mushroom layer.
Step 10: Repeat the layers with the remaining noodles, ricotta, mushroom mixture, and cheeses. Finish with a final layer of marinara sauce on top.
Step 11: Cover the dish with aluminum foil and bake for 25 minutes.
Step 12: Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden brown. Let it cool slightly before serving. Garnish with fresh basil leaves.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the mushroom mixture.
Swap spinach for kale or Swiss chard if you prefer a heartier green.
Use no-boil lasagna noodles to save time; increase baking time slightly if needed.
To make it vegan, substitute ricotta and mozzarella with plant-based cheeses.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until warmed through. For longer storage, freeze the baked lasagna wrapped tightly in foil or in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A square piece of lasagna sits on a white plate with black speckles, showing four distinct layers: the top layer is golden-browned melted cheese with a sprig of fresh rosemary placed in the center; below this is a thin, slightly toasted pasta layer; the third layer contains a rich mixture of creamy sauce and wilted green spinach; the bottom layer reveals juicy mushrooms in a savory brown sauce that has slightly spilled onto the plate. Fresh green herbs are scattered around the plate edges, and the setting is on a white marbled surface with rustic wooden accents in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom and spinach mixture ahead of time?

Yes, you can cook the mushroom and spinach mixture a day ahead and store it in an airtight container in the refrigerator. Bring it to room temperature before layering to ensure even cooking.

Do I need to precook the lasagna noodles?

Traditional lasagna noodles should be boiled until al dente before assembling. However, you can use no-boil noodles, which soften during baking. Just adjust the baking time as needed and ensure there is enough sauce to cook the noodles properly.