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Mushroom and Spinach Lasagna Recipe

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★★★★★

4.5 from 523 reviews

This Mushroom and Spinach Lasagna is a delightful vegetarian twist on a classic Italian favorite. Layered with tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all smothered in rich marinara sauce, this dish is perfect for a comforting family meal or special occasion. Baked to golden perfection, it promises hearty flavors and satisfying textures with every bite.

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
  • Fresh basil leaves for garnish

Vegetable Filling

  • 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

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or olive oil to prevent sticking.
  2. Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain and set aside to cool slightly.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until translucent and fragrant, about 3–4 minutes. Stir in minced garlic and cook for another minute.
  4. Cook Mushrooms: Add sliced mushrooms to the skillet with dried thyme, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated, about 6–8 minutes.
  5. Add Spinach: Stir in chopped fresh spinach leaves and cook until wilted, about 2–3 minutes. Remove the pan from heat and set the vegetable mixture aside.
  6. Assemble the Lasagna – First Layer: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to create a flavorful base.
  7. Layer Noodles: Arrange three cooked lasagna noodles over the sauce in a single layer.
  8. Add Ricotta and Vegetable Mixture: Spread half of the ricotta cheese evenly over the noodles. Then, spoon half of the mushroom and spinach mixture on top and spread it out evenly.
  9. Add Cheese: Sprinkle one-third of the shredded mozzarella and Parmesan cheese over the vegetables for a cheesy layer.
  10. Repeat Layers: Repeat the layering with the remaining noodles, ricotta cheese, mushroom mixture, and another one-third of the mozzarella and Parmesan cheeses. Finish with a final spread of marinara sauce on top.
  11. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and ingredients to heat through.
  12. Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the top is bubbly and golden brown. Let the lasagna rest a few minutes before serving and garnish with fresh basil leaves.

Notes

  • For easier serving, let the lasagna rest for 10 minutes after baking to set layers.
  • You can substitute ricotta with cottage cheese or a vegan alternative if desired.
  • Fresh mushrooms work best, but you may also use a mix of wild mushrooms for added flavor.
  • To make this dish gluten free, use gluten-free lasagna noodles.
  • Adjust seasoning with salt and pepper based on your taste preference.

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

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