If you're looking for a cozy, veggie-packed comfort meal that feels like a warm hug, you've come to the right place. This Mushroom and Spinach Lasagna Recipe combines tender mushrooms and fresh spinach with creamy cheeses and a rich marinara, making it a perfect dish for weeknight dinners or weekend gatherings when you want something hearty yet wholesome.
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In the Kitchen
This Mushroom and Spinach Lasagna Recipe is one of my go-to dishes when I want something filling without meat. It’s a wonderful way to showcase earthy mushrooms and vibrant greens in a classic Italian favorite. You'll enjoy how the flavors meld together with every bite, creating something uniquely satisfying and surprisingly simple to pull off.
- Juicy and Tender Every Time: Using cremini mushrooms and fresh spinach keeps the filling moist, so the lasagna isn’t dry.
- Golden, Satisfying Finish: Baking with a cheese topping that melts and browns gives that irresistible toasty crust.
- Simple Ingredients, Big Impact: You don’t need fancy ingredients—just fresh veggies, good marinara, and quality cheeses.
- Weeknight to Weekend Ready: It’s straightforward enough for a busy night, yet impressive for guests.
Ingredients at a Glance
Choosing fresh, quality ingredients is the secret to making your Mushroom and Spinach Lasagna Recipe shine. I always look for firm mushrooms and vibrant spinach to ensure each layer bursts with flavor and texture.
- Lasagna noodles: Regular or no-boil noodles work, but if boiling, cook just until al dente to avoid mushy layers.
- Olive oil: Use extra virgin for the best depth and aroma in sautéeing veggies.
- Onion and garlic: Fresh and finely chopped for that aromatic base.
- Mushrooms: Cremini are my favorite for their extra earthy flavor, but button mushrooms do well too.
- Dried thyme: Adds a subtle herby note that complements the mushrooms beautifully.
- Fresh spinach: Use baby spinach or regular leaves, but chop them roughly for even cooking.
- Ricotta cheese: Provides creaminess; I prefer fresh ricotta with a smooth texture.
- Mozzarella cheese: For melting stretchiness and that luscious golden top.
- Parmesan cheese: A grating of this adds nutty, sharp notes to finish off the dish.
- Marinara sauce: A good-quality jar or homemade sauce with balanced acidity works best.
- Fresh basil: For garnish, adding a fresh, peppery brightness just before serving.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1 — Sauté Your Mushrooms and Spinach Filling
Start by heating olive oil in a large skillet over medium heat. When it’s shimmering, add finely chopped onion and cook for about 3 to 4 minutes until it turns soft and slightly translucent—this brings out a lovely sweetness. Toss in minced garlic and sauté for just a minute, careful not to burn it. Add your sliced mushrooms along with dried thyme, then season with salt and pepper. Cook these, stirring occasionally, until the mushrooms have released their juices and become tender—about 7 to 9 minutes. Finally, stir in the chopped spinach, allowing it to wilt gently, and then remove the pan from the heat. This filling is bursting with flavor and moisture that will keep your lasagna from ever feeling dry.
Step 2 — Boil and Prepare the Lasagna Noodles
While your filling cooks, bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package directions until just al dente. You want them firm enough so that they hold their shape while baking but not so raw that they taste floury. Drain the noodles carefully and lay them flat on a clean kitchen towel or parchment paper to prevent sticking. This step sets the foundation for those beautifully defined layers in your Mushroom and Spinach Lasagna Recipe.
Step 3 — Assemble the Layers
Now for the fun part! Lightly grease a 9×13-inch baking dish, then spread a thin layer of marinara sauce on the bottom—just enough to keep the noodles from sticking. Arrange three noodles in a single layer over the sauce. Dollop half the ricotta evenly over the noodles, then spread half of your mushroom and spinach mixture on top. Sprinkle a third of the shredded mozzarella and Parmesan over this. Repeat the layering: noodles, the remaining ricotta, mushroom mixture, and cheese. Finish with a final layer of noodles topped with marinara and the remaining mozzarella and Parmesan. When layering, I like to spread ingredients gently but evenly to make slicing easier once it’s baked.
Step 4 — Bake Until Bubbly and Golden
Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. This lets all those lovely layers meld together hot and juicy. Then, remove the foil and continue baking for another 10 to 15 minutes until the cheese on top turns golden and bubbly—a sign everything is perfectly cooked and ready. When you pull it out, the kitchen will be filled with a toasty, cheesy aroma that’s utterly irresistible.
Step 5 — Rest, Garnish, and Serve
Let your Mushroom and Spinach Lasagna Recipe cool for about 10 minutes before cutting. This resting time helps the layers set so you get neat slices rather than a messy scoop. Just before serving, sprinkle fresh basil leaves on top for a pop of color and a fresh, peppery scent that complements the rich flavors. Serve warm and enjoy the applause from anyone lucky enough to dig in.
Things to Remember
When I make this Mushroom and Spinach Lasagna Recipe, I always keep a few key tricks in mind to get it just right. Here are my top tips so you don’t miss a step and get the best possible results.
- Doneness Cue: Look for bubbling sauce around the edges and golden cheese on top as a sign it’s ready.
- Temperature Trick: Baking at 375°F is perfect—not too hot to dry it out, but hot enough to melt cheese beautifully.
- Make-Ahead Move: You can assemble the lasagna a day ahead, cover it tightly, and refrigerate; just add 10-15 extra minutes to baking time.
- Common Pitfall: Avoid overcooking noodles in boiling water; undercooked noodles will bake better and maintain structure.
Ways to Serve It
Finishing Touches
A drizzle of good-quality extra virgin olive oil or a sprinkle of fresh cracked black pepper right after baking really elevates the Mushroom and Spinach Lasagna Recipe. Sometimes, I add a pinch of red pepper flakes for a little warmth that plays beautifully with the earthy mushrooms and creamy cheeses.
Plays Well With
Pair this lasagna with a crisp green salad dressed simply in lemon and olive oil or roasted seasonal vegetables to add fresh, bright contrast to the richness. Garlic bread or a crusty baguette also work perfectly if you love dipping into melty cheese and sauce.
Simple Plating Upgrades
For an easy upgrade, serve individual portions on warm plates with a basil sprig on top, some freshly shredded Parmesan, and maybe a light drizzle of balsamic reduction. It turns a humble weeknight dinner into something a bit more special without a lot of extra effort.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover Mushroom and Spinach Lasagna Recipe in an airtight container in the refrigerator for up to 4 days. I recommend using glass containers—they hold heat well and keep the layers intact. The texture remains wonderful, and the flavors deepen after a day or two, which is pure comfort food magic.
Freezing Tips
This recipe freezes beautifully. Just wrap tightly with plastic wrap followed by foil, or use a freezer-safe container. Freeze for up to 2 months. To thaw, leave it overnight in the fridge, then bake covered at 350°F until heated through, about 30 to 40 minutes. The texture and flavors will remain close to fresh, perfect for busy days ahead.
Reheating Mushroom and Spinach Lasagna Recipe Without Drying Out
Reheat slices gently in the oven at 350°F, covered with foil to trap moisture, for about 15-20 minutes. If using a microwave, cover loosely with a damp paper towel and heat in 1-minute intervals to keep it from drying. I’ve even reheated portions in an air fryer at 320°F wrapped carefully to keep the cheese melty. Adding a small splash of water or extra marinara sauce before reheating also helps keep things juicy and delicious.
Frequently Asked Questions
Absolutely! No-boil noodles save time and work well with the saucy layers here. Just make sure your marinara sauce is a bit more generous to help soften the noodles during baking.
Yes, cottage cheese or a blend of cream cheese and sour cream can work in a pinch, but ricotta provides that classic creamy texture that pairs best with the mushrooms and spinach.
This recipe uses dairy cheeses, but you could make it vegan by using plant-based ricotta and mozzarella alternatives, plus a vegan-friendly marinara sauce. Keep in mind texture and flavor will vary slightly.
Make sure to cook off excess moisture from mushrooms and spinach fully before assembling. Also, don’t over-sauce the noodles—just enough to keep everything moist but not soggy.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe has become a staple in my kitchen for good reason—it’s comforting, nourishing, and surprisingly easy to prepare. Whether you’re after a vegetarian meal that satisfies meat-eaters alike or looking to add a fresh twist to classic lasagna, this recipe delivers warmth and flavor in every forkful. Give it a try and enjoy the way it brings everyone around the table together.
PrintFull Printable Recipe
Mushroom and Spinach Lasagna Recipe
This Mushroom and Spinach Lasagna is a delicious vegetarian dish featuring layers of tender lasagna noodles, a savory mushroom and spinach filling, ricotta, mozzarella, and Parmesan cheeses, all baked to golden perfection with marinara sauce. Perfect as a hearty main course for family dinners or special occasions.
- Total Time: 1 hour
- Yield: 6 servings
Ingredients
Lasagna Layers
- 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) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8-10 minutes. Drain the noodles and set them aside to cool slightly.
- Prepare Mushroom Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add the minced garlic and cook for an additional minute. Add the sliced mushrooms, dried thyme, salt, and pepper, and sauté until the mushrooms are tender and any liquid has evaporated. Stir in the chopped spinach and cook until just wilted. Remove the skillet from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place 3 cooked lasagna noodles over the sauce in a single layer. Add half of the ricotta cheese evenly over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle one-third of the shredded mozzarella and grated Parmesan cheeses over the filling. Repeat the layers with 3 more noodles, remaining ricotta, remaining mushroom mixture, and another third of mozzarella and Parmesan. Finish with the last 3 noodles, remaining marinara sauce, and remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil to prevent the top from burning. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and golden brown.
- Serve: Allow the lasagna to cool for about 10 minutes to set. Garnish with fresh basil leaves before slicing and serving warm.
Notes
- For easier slicing, let the lasagna rest after baking for 10-15 minutes.
- If fresh spinach is not available, frozen spinach (thawed and drained) can be used as a substitute.
- The mushrooms can be swapped with your favorite variety such as portobello or shiitake to add different flavors.
- To make the dish gluten-free, use gluten-free lasagna noodles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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