If you are craving a dish that feels like a warm hug from the inside, this Mushroom and Spinach Lasagna Recipe is exactly what you need. It combines the earthy richness of mushrooms, the fresh vibrancy of spinach, and layers of creamy ricotta and melted mozzarella cheese, all nestled between tender sheets of lasagna noodles. Every bite bursts with flavor and texture, making it a wholesome, comforting meal that’s perfect for family dinners or a cozy night in. This recipe transforms humble ingredients into something truly special and memorable.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this Mushroom and Spinach Lasagna Recipe. Each component plays a special role in building the harmonious flavors, textures, and colors that make this dish such a standout. From fresh greens to savory mushrooms and melty cheeses, you can expect a simple but satisfying combination.
- Lasagna noodles: Use 9 sheets; boiling them to al dente ensures perfect texture without becoming mushy after baking.
- Olive oil: Just 2 tablespoons for sautéing, it adds richness and helps soften the vegetables beautifully.
- Onion: One finely chopped onion brings subtle sweetness and depth to your sauce base.
- Garlic: Three minced cloves provide aromatic warmth that complements the mushrooms perfectly.
- Mushrooms (cremini or button): One pound sliced mushrooms add earthy, meaty texture essential for this recipe.
- Dried thyme: Half a teaspoon lends a fragrant herbal note that enhances the mushroom flavor.
- Salt and pepper: Season to taste, which helps balance and brighten all the flavors.
- Marinara sauce: Three cups of your favorite tomato-based sauce anchors the dish with acidity and sweetness.
- Ricotta cheese: Two cups bring creamy, mild richness to each bite, softening the overall texture.
- Mozzarella cheese: One cup shredded cheese that melts perfectly to give that gooey satisfaction.
- Parmesan cheese: Half a cup grated cheese adds a nutty, salty sharpness on top of the layers.
- Fresh spinach leaves: Two cups chopped for a pop of bright green color and nutritional goodness.
- Fresh basil leaves: A handful for garnishing, which adds freshness and beautiful aroma to the finished dish.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Preheat Your Oven and Prepare the Dish
Start by heating your oven to 375°F (190°C). Greasing a 9×13-inch baking dish ensures your lasagna won’t stick and will come out perfectly intact after baking. Taking this preparatory step helps make the whole cooking experience smoother and more enjoyable.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles until they are al dente, usually about 8-10 minutes depending on the brand. Draining them carefully and setting aside prevents them from sticking and keeps them ready for layering. This simple step is crucial for the right noodle texture that complements the creamy filling.
Step 3: Prepare the Mushroom and Spinach Filling
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent and slightly sweet. Stir in the minced garlic and cook an additional minute until fragrant. Toss in the sliced mushrooms, sprinkle with dried thyme, salt, and pepper, and sauté until they soften and release their juices. Finally, fold in the chopped spinach and cook just until wilted. This filling combines savory, earthy, and fresh flavors that are the heart of this Mushroom and Spinach Lasagna Recipe.
Step 4: Assemble the Layers
Start by spreading a thin layer of marinara sauce on the bottom of your greased baking dish. Lay down three noodles side by side. Dollop half the ricotta cheese evenly over the noodles, followed by half the mushroom and spinach mixture. Sprinkle a third of the shredded mozzarella and Parmesan cheeses on top. Repeat with another layer of noodles, remaining ricotta, the rest of the filling, and more mozzarella and Parmesan. Top it all off with a final layer of noodles, the remaining marinara sauce, and cheeses. This layering process is what brings together the rich, melty magic of the Mushroom and Spinach Lasagna Recipe.
Step 5: Bake to Golden Perfection
Cover your assembled lasagna with foil and bake it in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, allowing the cheese on top to bubble and turn golden brown. This baking process melds all the flavors and creates the irresistible crispy-cheese top that makes lasagna a universal favorite.
Step 6: Let it Rest and Serve
Once baked, let the lasagna cool for about 10 minutes before slicing. This resting time helps the layers set so your portions hold together beautifully. Garnish with fresh basil leaves, adding a pop of color and fresh aroma. Now, you’re ready to enjoy this heartwarming Mushroom and Spinach Lasagna Recipe with your loved ones.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
Fresh basil leaves are a classic garnish that brings a bright, herbaceous note to the rich lasagna layers. You might also try a light dusting of extra Parmesan for an elegant finish or a sprinkle of red pepper flakes if you like a touch of heat. These finishing touches elevate the presentation and flavor to restaurant-quality levels in your own kitchen.
Side Dishes
This Mushroom and Spinach Lasagna Recipe pairs wonderfully with a simple green salad dressed in lemon vinaigrette to balance its richness. Garlic bread or a crusty baguette provides a perfect way to soak up any extra sauce. Roasted vegetables or steamed broccoli add more nutrients and color to your plate, rounding out a perfect, satisfying meal.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins for personal lasagna pots that look elegant and are easy to eat. You could also layer the ingredients in a large deep skillet and bake it as a lasagna skillet bake for a rustic presentation. Experimenting with presentation makes serving this Mushroom and Spinach Lasagna Recipe a moment of joy and creativity.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftovers covered tightly in the refrigerator for up to four days. The flavors often deepen overnight, making reheated portions just as delightful the next day. Use airtight containers to keep the lasagna moist and prevent it from absorbing any fridge odors.
Freezing
This Mushroom and Spinach Lasagna Recipe freezes beautifully. Wrap individual servings tightly with plastic wrap and aluminum foil or store them in freezer-safe containers for up to three months. When ready to enjoy again, thaw overnight in the fridge before reheating for best results. Preparing ahead allows you to indulge in this homemade comfort anytime you want.
Reheating
Reheat leftover lasagna covered with foil in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave portions on medium power in a covered dish, stirring midway if needed. Reheating gently ensures the cheese remains melty and the layers stay tender without drying out.
FAQs
Can I use other greens instead of spinach in this Mushroom and Spinach Lasagna Recipe?
Absolutely! Kale, Swiss chard, or even arugula can be great substitutes. Just make sure to cook them until tender to achieve the best texture and flavor balance.
Do I have to pre-cook the lasagna noodles?
For this particular recipe, yes. Boiling the noodles to al dente before layering prevents them from becoming overly soft and ensures a perfect bite every time.
Can I make this recipe vegan or dairy-free?
Yes, by swapping out ricotta, mozzarella, and Parmesan with vegan cheese alternatives and ensuring your marinara is free from animal products. Plant-based cheese varieties have improved so much that you’ll still get that delicious, melty experience.
How spicy is this Mushroom and Spinach Lasagna Recipe?
It’s naturally mild and comforting, but you can easily add red pepper flakes or a dash of hot sauce during cooking or when serving if you prefer a spicier kick.
Can I prepare this dish in advance for a dinner party?
Definitely! Assemble the lasagna a day ahead, cover it well, and refrigerate. When ready to serve, bake it fresh for the bubbling melty finish that will impress your guests.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe is a true gem to have in your recipe collection. It’s a dish that’s approachable yet impressive, hearty yet fresh, and perfect for sharing with those you love. Don’t hesitate to try making it soon — your taste buds and your family will thank you for this cozy, flavorful meal that feels like a celebration of simple, good ingredients done right.
Print
Mushroom and Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a hearty, comforting vegetarian dish layered with tender lasagna noodles, sautéed mushrooms and spinach, creamy ricotta, and rich mozzarella and Parmesan cheeses, all baked to bubbly perfection. It’s perfect for family dinners or special occasions, offering a delicious way to enjoy classic Italian flavors with a healthy twist.
Ingredients
Lasagna
- 9 lasagna noodles
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Mushroom and Spinach Filling
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach leaves, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain noodles carefully and set aside to cool slightly.
- Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant. Stir in sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and most of their moisture has evaporated. Finally, add the chopped spinach and cook briefly until wilted. Remove from heat.
- Assemble Lasagna: Spread a layer of marinara sauce evenly on the bottom of the greased baking dish. Place 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle with one third of the shredded mozzarella and Parmesan cheeses. Repeat the layering: add 3 more noodles, the remaining ricotta, remaining mushroom mixture, and another third of mozzarella and Parmesan. Top with the last 3 noodles and spread remaining marinara sauce on top. Finish by sprinkling with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil to prevent drying out. Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10 to 15 minutes until the cheese topping is bubbly, melted, and golden brown.
- Serve: Remove the lasagna from the oven and allow it to cool for about 10 minutes to set. Garnish with fresh basil leaves before slicing and serving warm. Enjoy your delightful vegetarian meal!
Notes
- For easier layering, you can cut the lasagna noodles to fit the baking dish perfectly.
- If you prefer a creamier texture, mix an egg into the ricotta cheese before layering.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use fresh herbs like thyme or basil for more vibrant flavor.
- To make this gluten-free, substitute the lasagna noodles with gluten-free noodles.
