Mushroom and Spinach Lasagna

Name: Mushroom and Spinach Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 9 lasagna noodles; 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; 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

by Peter Harper

Published on: November 24, 2025

Delicious Mushroom Spinach Lasagna with layers of pasta and creamy sauce

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Mushroom and Spinach Lasagna is a comforting, earthy dish that perfectly balances rich flavors and delightful textures. Picture layers of tender pasta enveloped in creamy ricotta and savory mushrooms, all brought together by a fragrant marinara sauce. The aroma fills your kitchen, inviting everyone to the table, as the golden, bubbly cheese beckons you to dig in. This recipe is special not only for its deliciousness but also for its use of seasonal, fresh ingredients, making it an easy, sustainable choice for both casual dinners and festive gatherings.

Table of Contents

Why You’ll Love This Recipe

You’ll adore this Mushroom and Spinach Lasagna because it’s perfect for any occasion. Whether it’s a cozy family dinner, a gathering with friends, or a festive holiday meal, it provides comfort and satisfaction. The convenience of assembling it ahead of time means you can spend more time with your loved ones, while the bold, layered flavors make each bite memorable. Plus, it’s versatile enough to adapt with different ingredients based on your pantry, ensuring it can fit any dietary preference.

Seasonal Ingredients Spotlight

This Mushroom and Spinach Lasagna showcases vibrant, fresh ingredients bursting with flavor and color. The earthy, deep hues of cremini mushrooms contrast beautifully with the bright green spinach leaves, creating a feast for the eyes as well as the palate. During peak harvest seasons, the mushrooms exude a robust aroma, while the spinach offers a crisp texture that adds depth. Sourcing your ingredients locally not only supports sustainable practices but enhances the natural appeal of this dish, making it taste truly exceptional.

What You’ll Need

9 lasagna noodles
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
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

These ingredients create a delightful balance of textures and flavors. If you’re looking for alternatives, swap ricotta for goat cheese for a tangy twist or use gluten-free noodles for a dietary adaptation.

How to Make This Recipe

1. Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure easy removal later.

2. Cook Lasagna Noodles

In a large pot of boiling salted water, cook the lasagna noodles until al dente, about 8-10 minutes. Drain them and set aside, letting them cool slightly.

3. Prepare Mushroom Filling

In a skillet, heat the olive oil over medium heat. Add the chopped onion, sautéing for 3–4 minutes until translucent, then stir in the minced garlic for 1 minute. Add the sliced mushrooms along with thyme, salt, and pepper, cooking until tender. Toss in the spinach and cook until wilted. Remove from heat and set aside.

4. Assemble Lasagna

Spread a layer of marinara sauce on the bottom of the baking dish. Place 3 noodles over the sauce, then layer half of the ricotta, followed by half of the mushroom mixture, and a third of both mozzarella and Parmesan cheeses. Repeat these layers, finishing with marinara sauce and the remaining cheeses on top.

5. Bake

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown with a delightful crust.

6. Serve

Allow the lasagna to cool for a few minutes before garnishing with fresh basil. Cut into generous squares, serve warm, and enjoy the creamy, savory layers.

Essential Tools

Baking dish (9×13 inches)
Large pot for boiling noodles
Skillet for sautéing
Mixing bowls
Wooden spoon for stirring
Measuring cups and spoons

Optional tools like a food processor can make chopping quicker, but the classic methods are just as effective and bring a hands-on approach to cooking!

Meal Prep & Storage Tips

Prepare the lasagna a day in advance and store it in the refrigerator. Cover tightly with foil or plastic wrap. It can also be frozen for up to three months. For leftovers, store in sealed containers in the fridge for up to three days. Reheat individual portions in the microwave or warm in the oven until heated through.

Perfect Pairings

Pair your Mushroom and Spinach Lasagna with a crisp green salad dressed with lemon vinaigrette for a refreshing contrast. A glass of red wine, like Chianti or Merlot, complements the rich flavors beautifully. For a cozy finish, a slice of garlic bread adds a satisfying crunch and completes the meal. Present these alongside your lasagna for an inviting, colorful table.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Avoid These Common Pitfalls

Dough Too Dry

If the mixture seems too thick, add a splash of milk until it becomes creamy and pliable.

Uneven Layers

When layering, ensure each component is evenly spread for balanced flavors in every bite.

Overcooked Lasagna

To avoid sogginess, don’t overcook the noodles. Al dente is perfect, as they will continue cooking in the oven.

Pro Tips for Best Results

Use fresh herbs for garnishing, enhancing the flavor and presentation.
Let the lasagna rest for 10-15 minutes after baking to set, making it easier to slice and serve.
Experiment with different cheeses like goat cheese or feta for unique flavor twists.

Recipe Variations to Explore

Add protein: Incorporate cooked ground beef or turkey for added richness.
Alternative veggies: Swap spinach for kale or add roasted bell peppers for extra flavor.
Cultural twist: Try adding pesto between layers for an Italian twist or sun-dried tomatoes for a burst of flavor.

Dietary Adaptations & Safety Info

Gluten-free: Use gluten-free lasagna noodles available in most grocery stores.
Vegan: Substitute ricotta with silken tofu blended with nutritional yeast and a dash of lemon juice.
Dairy-free: Replace all cheeses with non-dairy versions made from cashews or soy.

Frequently Asked Questions

Can I make Mushroom and Spinach Lasagna ahead of time?

Yes! You can completely assemble it a day before and store it in the fridge until you’re ready to bake.

How do I know when the lasagna is done?

The cheese should be bubbly and golden brown on top, and the internal temperature should reach 165°F (74°C).

Can I freeze leftovers?

Absolutely! Store in an airtight container for up to three months. Reheat in the oven for best results.

What other vegetables can I add?

Feel free to incorporate zucchini, bell peppers, or eggplant for added nutrition and variety!

Can I use different cheeses?

Yes! You can mix and match cheeses based on your preference; just ensure to balance the textures.

Final Thoughts & Next Steps

Gather your ingredients and dive into this delicious Mushroom and Spinach Lasagna! It’s a flavorful dish sure to impress friends and family alike. We’d love to hear your thoughts or tips, so feel free to share in the comments below! For more delightful recipes, check out our recipe category. Happy cooking!

Mushroom and Spinach Lasagna

Author: meta-savory
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting lasagna that combines layers of tender pasta with creamy ricotta, savory mushrooms, and fresh spinach, all enveloped in a rich marinara sauce.

Ingredients

Scale

9 lasagna noodles
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
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

Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and let cool slightly.
In a skillet, heat the olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute. Add mushrooms, thyme, salt, and pepper, cooking until tender. Stir in the spinach until wilted, then remove from heat.
Spread a layer of marinara sauce on the bottom of the baking dish. Layer with 3 noodles, then half of the ricotta, half of the mushroom mixture, and a third each of mozzarella and Parmesan. Repeat layers, finishing with sauce and remaining cheeses on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Allow to cool for a few minutes, garnish with fresh basil, then cut into squares and serve warm.