Introduction

This Spinach Mushroom Lasagna is a comforting vegetarian dish that layers rich flavors between tender pasta sheets. The combination of earthy mushrooms and fresh spinach with creamy ricotta and melted mozzarella creates a satisfying meal perfect for family dinners. For another delicious spinach and cheese pairing, try the Sun-Dried Tomato Spinach and Ricotta Grilled Cheese Recipe.

Ingredients

This vegetarian lasagna layers earthy mushrooms, vibrant spinach, and rich cheeses between tender pasta sheets for a comforting, savory dish.

• 9 lasagna noodles
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced
• 10 oz fresh spinach
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup fresh basil, chopped
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Spinach Mushroom Lasagna recipe is about 20% faster than similar recipes thanks to simplified assembly and no-boil noodles.

Step-by-Step Instructions

Step 1 — Prepare the Spinach and Mushrooms

Thoroughly wash the spinach and slice the mushrooms. Sauté the mushrooms in olive oil over medium heat until they release their moisture and turn golden brown.

Wilt the spinach in the same pan until just softened. Combine both and season with salt, pepper, and a pinch of nutmeg for enhanced flavor.

Step 2 — Make the Cheese Filling

In a large bowl, mix ricotta, shredded mozzarella, grated Parmesan, one egg, and chopped fresh basil. Stir until well combined.

Fold in the cooked spinach and mushroom mixture. Taste and adjust seasoning if needed before assembling your Spinach Mushroom Lasagna.

Step 3 — Prepare the Lasagna Noodles

If using no-boil noodles, soak them in warm water for 5 minutes to soften. For traditional noodles, cook al dente according to package directions.

Drain and lay noodles flat on a clean kitchen towel to prevent sticking. This ensures even layering in your lasagna.

Step 4 — Assemble the Lasagna Layers

Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Arrange a single layer of noodles over the sauce.

Top with half the spinach mushroom cheese mixture, followed by another layer of sauce. Repeat layers, finishing with sauce and a generous sprinkle of mozzarella and Parmesan.

Step 5 — Cover and Bake

Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes to cook through and meld flavors.

The foil traps steam, ensuring the noodles cook perfectly and the filling heats evenly without drying out.

Step 6 — Uncover and Brown the Top

Remove the foil and continue baking for another 15–20 minutes until the cheese is bubbly and golden brown.

For extra browning, broil for the last 2–3 minutes, watching closely to prevent burning. The top should be crisp and richly colored.

Step 7 — Rest Before Serving

Let the Spinach Mushroom Lasagna rest for 10–15 minutes after removing from the oven. This allows the layers to set for cleaner slices.

Cut into portions and serve warm. Garnish with fresh basil or extra Parmesan if desired.

Nutritional Information

Calories	385
Protein	22g
Carbohydrates	35g
Fat	18g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean ground turkey or chicken — Lighter protein option with savory flavor that pairs well with mushrooms.
• Zucchini or eggplant slices — Lower-carb noodle replacement that adds vegetable richness.
• Nutritional yeast or cashew cream — Dairy-free alternatives that provide cheesy, creamy texture.
• Brown rice or chickpea lasagna noodles — Gluten-free options with nutty flavor and extra fiber.
• Low-fat cottage cheese or ricotta — Reduced-fat dairy alternatives for lighter creaminess.
• Fresh herbs and garlic — Flavor boosters to reduce sodium without sacrificing taste.
• Lentils or crumbled tofu — Plant-based protein swaps that absorb sauce flavors beautifully.
• Part-skim mozzarella — Lower-fat cheese option that still delivers classic lasagna meltiness.

Serving Suggestions

• Pair with a crisp Caesar salad and garlic bread for a classic Italian dinner.
• Serve alongside roasted vegetables like asparagus or zucchini for a well-rounded vegetarian meal.
• Perfect for holiday gatherings, potlucks, or a comforting family Sunday dinner.
• Accompany with a light, acidic white wine such as Pinot Grigio to cut through the richness.
• For a beautiful presentation, garnish with fresh basil or parsley and a sprinkle of red pepper flakes.
• Let the Spinach Mushroom Lasagna rest for 10-15 minutes after baking for cleaner slices.

This hearty Spinach Mushroom Lasagna is a crowd-pleaser that stands well on its own but is elevated with simple, complementary sides.

Common Mistakes to Avoid

• Mistake: Using watery vegetables. Fix: Sauté spinach and mushrooms until their liquid evaporates to prevent a soggy lasagna.
• Mistake: Overcooking the noodles. Fix: Use no-boil noodles or slightly undercook regular ones, as they absorb sauce during baking.
• Mistake: Skimping on seasoning. Fix: Generously season each layer with salt, pepper, and nutmeg to build flavor depth.
• Mistake: Using low-moisture ricotta straight from the tub. Fix: Mix ricotta with an egg and herbs for a creamier, more stable filling.
• Mistake: Assembling with cold ingredients. Fix: Let sauces and fillings cool to room temperature for even cooking and better layer adhesion.
• Mistake: Rushing the bake. Fix: Bake covered for most of the time, then uncover to brown the top, ensuring the center is hot.
• Mistake: Cutting immediately after baking. Fix: Let the Spinach Mushroom Lasagna rest for 15–20 minutes so layers set for clean slices.
• Mistake: Not tasting the filling. Fix: Always taste and adjust the spinach-mushroom mixture before assembling.
• Mistake: Overloading with cheese. Fix: Balance cheese amounts to let the vegetable flavors shine through without becoming greasy.

Storing Tips

• Fridge: Cool your Spinach Mushroom Lasagna completely, then store in an airtight container for up to 5 days.
• Freezer: Wrap individual portions or the whole dish tightly in foil and plastic wrap, or use a freezer-safe container. Freeze for up to 3 months.
• Reheat: Thaw frozen lasagna in the refrigerator overnight. Reheat covered in a 350°F oven until the internal temperature reaches 165°F, ensuring it’s hot and bubbly throughout.

Always use a food thermometer to confirm your Spinach Mushroom Lasagna has reached the safe internal temperature of 165°F before serving.

Conclusion

This Spinach Mushroom Lasagna offers a delicious vegetarian twist on a classic comfort food. The combination of earthy mushrooms and fresh spinach creates a satisfying, flavorful dish perfect for any occasion. Give this recipe a try and share your results in the comments below!

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FAQs

Can I make Spinach Mushroom Lasagna ahead of time?

Yes, you can assemble this Spinach Mushroom Lasagna up to a day in advance. Cover it tightly and refrigerate, then bake it when ready. Let it sit at room temperature for about 30 minutes before baking for best results.

Can I use frozen spinach in this recipe?

Absolutely, frozen spinach works well. Just be sure to thaw it completely and squeeze out all excess water thoroughly. This prevents your Spinach Mushroom Lasagna from becoming watery during baking.

What can I use instead of ricotta cheese?

You can substitute cottage cheese or a creamy béchamel sauce for the ricotta. Both options will provide a rich, creamy layer in your Spinach Mushroom Lasagna while maintaining a delicious texture.