This Mushroom and Spinach Lasagna is a comforting, cheesy dish that's perfect for any occasion. With layers of tender pasta, a savory mushroom-spinach filling, creamy ricotta, and melted mozzarella, it’s a perfect vegetarian twist on a classic lasagna. Finished off with marinara sauce and golden cheese, this dish will surely impress everyone at your table.

Why You’ll Love This Recipe

This lasagna is the ultimate comfort food. The savory combination of mushrooms and spinach adds a unique depth of flavor that pairs perfectly with the creamy ricotta and gooey mozzarella cheese. With layers of pasta and marinara sauce to tie everything together, this dish is rich, hearty, and sure to please even the most skeptical of veggie lovers. It's the perfect recipe for a cozy dinner, a special occasion, or a meal prep for the week ahead.

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (e.g., cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: 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 lasagna noodles and cook until al dente, according to package instructions. Drain and set aside.
Prepare the Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent (about 3–4 minutes). Add garlic and cook for 1 minute. Add sliced mushrooms, dried thyme, salt, and pepper. Sauté until the mushrooms are tender and their liquid has evaporated. Add the chopped spinach and cook until wilted (about 2–3 minutes). Remove from heat and set aside.
Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Lay 3 lasagna noodles on top of the sauce. Spread half the ricotta cheese, followed by half the mushroom mixture and a third of the mozzarella and Parmesan cheeses. Repeat the layers, finishing with a layer of marinara sauce and the remaining cheeses on top.
Bake to Perfection: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
Serve and Enjoy: Let the lasagna cool for a few minutes to set the layers. Garnish with fresh basil leaves and serve warm.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 350 kcal per serving

Variations

Add More Veggies: Feel free to add other vegetables like zucchini, bell peppers, or eggplant for more texture and flavor.
Use Vegan Cheese: For a dairy-free version, substitute ricotta, mozzarella, and Parmesan with plant-based cheese alternatives.
Gluten-Free Option: Use gluten-free lasagna noodles for a gluten-free version of this dish.
Meat Option: Add cooked ground beef or sausage to the mushroom filling if you prefer a meaty lasagna.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for about 20 minutes or until heated through. If reheating in the oven, cover with aluminum foil to prevent the cheese from overbaking.

FAQs

1. Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna the night before, cover it tightly, and store it in the refrigerator. When ready to bake, just pop it in the oven. You may need to bake it a bit longer since it will be cold from the fridge.

2. Can I freeze Mushroom and Spinach Lasagna?

Yes, you can freeze it. After assembling the lasagna, cover it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to eat, bake from frozen or thaw it overnight in the refrigerator and then bake as usual.

3. Can I substitute the mushrooms with other vegetables?

Yes, feel free to substitute mushrooms with other vegetables like cauliflower, carrots, or even eggplant for a different flavor profile.

4. Is this lasagna spicy?

No, this lasagna is not spicy. However, you can add chili flakes or hot sauce if you want to add some heat.

5. Can I use store-bought marinara sauce?

Absolutely! If you're short on time, using store-bought marinara sauce is a great option. Just make sure to choose a quality sauce for the best flavor.

6. Can I make this lasagna gluten-free?

Yes, you can substitute the lasagna noodles with gluten-free noodles to make the dish gluten-free.

7. Can I use fresh spinach instead of frozen?

Yes, fresh spinach works wonderfully in this recipe. Just make sure to cook it down until it's wilted before adding it to the mushroom mixture.

8. Can I add more cheese to the lasagna?

Of course! You can add extra mozzarella or Parmesan if you love cheesy lasagna.

9. How can I make this lasagna creamier?

For a creamier texture, you can mix in some heavy cream or add a bit more ricotta cheese to the filling.

10. How can I ensure the noodles don’t stick together?

To prevent the noodles from sticking together, make sure to stir them occasionally while cooking and rinse them with cold water after draining.

Conclusion

This Mushroom and Spinach Lasagna is a perfect blend of comfort and flavor, offering a satisfying and hearty meal that’s great for vegetarians and anyone looking to enjoy a delicious, meatless dish. With its layers of pasta, creamy cheese, savory mushrooms, and fresh spinach, it’s guaranteed to be a hit at the dinner table. Whether you make it for a family dinner or a special occasion, this lasagna is sure to impress!