Meet your new weeknight hero: Mushrooms And Spinach star in this ultra-comforting, cheesy lasagna that’s equal parts cozy and classy. Layers of tender pasta, garlicky mushrooms, silky ricotta, and melty mozzarella make a vegetarian feast that even carnivores won’t argue with. Ready? Let’s dig in.
Why this Mushrooms And Spinach lasagna wins hearts (and plates)
Who doesn’t love a lasagna that feels like a hug? Here’s why this one stands out:
- Deep savory flavor from sautéed mushrooms — they give the dish an umami backbone.
- Bright green freshness from spinach cuts the richness and keeps every bite lively.
- Creamy textures from ricotta and melted cheese make it ridiculously comforting.
- Crowd-friendly — great for potlucks, family dinners, and any Vegetarian Sunday Dinner where you want something impressive but not fussy.
Seriously — have you ever had a veggie dish that causes low-key disbelief (“Wait, no meat?”)? This one does that.
A little backstory (why I made it)
I started making this after trying to convince my notoriously meat-loving cousin that vegetables could be the main event. He grudgingly agreed to taste, then ate three slices. That’s the kind of conversion this dish gets. It’s comfort food with a thoughtful, veggie-forward twist — perfect for weeknights or for pretending you’re chef-y on the weekend.
Ingredients — what you need (and why)
Below is a friendly breakdown so your shopping list is focused and useful.
- 9 lasagna noodles (or no-boil lasagna sheets)
Use no-boil if you want less fuss. - 2 tbsp olive oil
For sautéing the veg — don’t skimp on quality. - 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms (cremini, baby bella, or a mix), thinly sliced
Mushrooms give that savory Mushroom Spinach backbone. - ½ tsp dried thyme (or 1 tsp fresh)
- Salt and freshly ground black pepper
- 3 cups good marinara sauce (store-bought or homemade)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella + 1 cup for topping (total 2 cups)
- ½ cup grated Parmesan (or Pecorino)
- 2 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed)
Fresh is great but frozen works in a pinch. - Fresh basil (for garnish)
Keywords tucked in naturally: this recipe is one of my favorite Recipes With Spinach And Mushrooms and a go-to Dinner Recipes With Spinach when I want something hearty but meat-free.
Step-by-step: how to make it (simple & steady)
Follow these steps and you’ll get a lasagna that slices clean and tastes even better the next day.
1. Prep your oven and noodles
Preheat oven to 375°F (190°C). If you’re using regular lasagna noodles, boil them in salted water until al dente, drain, and toss in a little olive oil so they don’t stick.
2. Sauté the flavor base
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent (3–4 minutes). Stir in the garlic for 30–60 seconds until fragrant.
3. Cook the mushrooms
Add the sliced mushrooms, thyme, salt, and pepper. Sauté until the mushrooms release their liquid and that liquid evaporates — you want the mushrooms to brown slightly. This step concentrates flavor: don’t rush it.
4. Add the spinach
Toss in the chopped spinach and cook until wilted (if using frozen, make sure it’s well-drained before adding). Off the heat, stir the mushroom-spinach mix into a bowl and taste — add salt/pepper if needed.
5. Cheese mixture
In a bowl, combine ricotta, 1 cup mozzarella, and half the Parmesan. Season lightly with salt, pepper, and a pinch of nutmeg if you like an aromatic lift.
6. Assemble
Spread a thin layer of marinara on the bottom of a greased 9×13 pan. Lay 3 noodles across. Spread about one-third of the ricotta mix, then half the mushroom-spinach. Spoon 1 cup marinara over that, then repeat: noodles → cheese → veg → sauce. Finish with a top noodle layer, remaining sauce, and the remaining mozzarella and Parmesan.
7. Bake
Cover with foil (spritz the foil with a touch of oil to keep cheese from sticking) and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese bubbles and turns golden.
8. Rest and serve
Let it sit 10–15 minutes before slicing — this helps it set so the layers hold. Garnish with torn fresh basil.
Pro tip: If you want a creamier, richer bite, swirl a few tablespoons of béchamel or heavy cream into the ricotta mix. For lighter, use part-skim ricotta.
Pro tips for the best outcome
- Sauté mushrooms until golden — moisture ruins texture. Browning = flavor.
- Salt gradually. Mushrooms and cheese both add salt, so taste before adding more.
- Let it rest. A short rest makes cutting clean slices much easier.
- Make ahead. Assemble the lasagna a day in advance and bake when ready. It actually improves overnight.
- Freeze-friendly. Freeze baked portions for easy reheats.
Bold tip: For the creamiest interior, mix a beaten egg into the ricotta — it helps set the filling like a custard.
Variations to try (because variety = joy)
- Add roasted veggies: zucchini, eggplant, bell peppers — roast first to concentrate flavor.
- Make it spicy: fold in crushed red pepper flakes to the marinara.
- Go vegan: use plant-based ricotta and mozzarella; use olive oil or vegan butter for sautéing.
- Add protein: throw in cooked Italian sausage, or tempeh crumbles for a vegetarian protein boost.
- Spinach-forward: increase spinach for a bright, green lasagna. Great for Recipes Using Spinach fans.
FYI: frozen chopped spinach works fine if you squeeze out the extra water — just press it in a towel.
Best ways to serve (pairings & presentation)
Serve slices hot with a side salad for contrast. Here are solid partners:
- Arugula salad with lemon vinaigrette — the peppery tone balances cheese.
- Garlic bread or crusty ciabatta — for mopping up the sauce.
- A glass of medium-bodied red wine (Sangiovese or Chianti) makes a lovely pairing.
For a cozy Vegetarian Sunday Dinner, add roasted carrots and a simple mixed-green salad. Want to serve guests? Slice into squares, arrange on a platter, and sprinkle basil leaves for a showy finish.
Storage & reheating — quick tips
- Refrigerate: airtight for up to 4 days.
- Freeze: fully cooled, wrapped tightly for up to 3 months. Thaw overnight before reheating.
- Reheat: oven at 350°F covered for 20–30 minutes, or microwave single slices (start 1–2 minutes, then check).
Pro tip: add a splash of water or extra sauce when reheating to avoid dryness.
FAQs (quick answers)
Can I use frozen spinach?
Yes — thaw completely and squeeze out excess moisture for best texture.
Can I skip pre-boiling noodles?
If you use no-boil sheets, follow package directions. For regular noodles, boiling ensures ideal texture.
How do I prevent soggy lasagna?
Brown mushrooms well, use thick sauce (not watery), and drain any watery greens.
Can I assemble and freeze before baking?
Absolutely — wrap tightly and bake from frozen (add 15–25 minutes to bake time).
Is this a good meal prep dish?
Yes — it reheats beautifully and flavors meld overnight (win!).
Final thoughts — why you’ll make this again
This lasagna checks all the boxes: bold flavor, comforting texture, and veggie-forward satisfaction. It’s a top pick among Spinach Mushroom Recipes and a reliable Spinach Lasagna Recipe when you want something impressive without overcomplicating dinner. Make it for Sunday family dinners, for batch-cooking weeknight meals, or when you want to convert a skeptic into a veggie fan.
If you try one thing today, let it be this: brown the mushrooms well — it’s the step that turns good into unforgettable.
Want to get fancy? Serve with a light drizzle of balsamic reduction or a sprinkle of toasted pine nuts on top for crunch.
So: hungry yet? Get your pan, crank up the oven, and build some layers. This lasagna is proof that Recipes With Spinach And Mushrooms can be the star of the table.
Follow me on Pinterest for daily new recipes.
Irresistible Mushroom and Spinach Lasagna — Easy Recipes With Spinach And Mushrooms
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Category: Dinner
Description
A cozy, veggie-forward lasagna that layers tender pasta with a savory mushroom–spinach sauté and creamy cheese. It’s simple to pull together, bakes into gooey perfection, and makes excellent leftovers.
Ingredients
- 9 lasagna noodles (regular or no-boil, as you prefer)
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 lb mushrooms (cremini or button), thinly sliced
- ½ tsp dried thyme (or 1 tsp fresh, chopped)
- Salt and black pepper, to taste
- 3 cups marinara sauce (jarred or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divide for layering and topping)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, coarsely chopped (or use well-drained frozen spinach)
- Fresh basil leaves, for finishing
Instructions
- Heat the oven & prep dish. Preheat your oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking pan.
- Cook the noodles (if using regular). Boil salted water and cook the lasagna noodles until just tender (al dente). Drain and separate so they don’t stick.
- Sauté the vegetables. Warm the olive oil in a large skillet over medium heat. Cook the onion until soft, about 3–4 minutes, then stir in the garlic for 30–60 seconds. Add the sliced mushrooms, sprinkle in the thyme, and season with salt and pepper. Cook until the mushrooms release their juices and begin to brown. Toss in the spinach and cook until it wilts. Remove from heat and set aside.
- Mix the cheese. In a bowl, stir the ricotta with a pinch of salt and pepper (you can add a little of the Parmesan here if you like).
- Build the lasagna. Spread a thin layer of marinara on the bottom of the prepared pan. Lay down three noodles, then spread about half of the ricotta mixture across them. Spoon half of the mushroom–spinach mixture on top, then pour about one cup of marinara and sprinkle with one-third of the mozzarella and a bit of Parmesan. Repeat: noodles → ricotta → vegetables → sauce → cheese. Finish with a top layer of noodles, the remaining marinara and all remaining mozzarella and Parmesan.
- Bake. Cover the pan with foil (tent slightly so the cheese doesn’t stick). Bake 25 minutes. Remove the foil and bake another 10–15 minutes until the top is bubbly and golden.
- Rest & serve. Let the lasagna sit 10–15 minutes after removing from the oven so it firms up for cleaner slices. Scatter torn fresh basil on top before serving.
Notes
- Variations & tips
- Add other vegetables: Stir in roasted zucchini, bell peppers, or eggplant for extra texture.
- Make it vegan: Use plant-based ricotta and shredded cheese alternatives.
- Use frozen spinach: Thaw and squeeze out excess water before adding so the lasagna doesn’t get watery.
- For extra creaminess: Fold an egg into the ricotta to help it set sturdier when baked.
- Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat slices in a 350°F oven (covered) for 15–20 minutes or microwave individual portions until warmed through.
- Freezing
- To freeze unbaked: assemble in an oven-safe dish, wrap tightly with plastic and foil, and freeze up to 3 months. Bake from frozen (add ~20–30 minutes) or thaw overnight in the fridge and bake as directed.
- Baked leftovers freeze well too — thaw in the fridge before reheating.
