Mushroom Spinach Lasagna

This mushroom and spinach lasagna brings together earthy mushrooms, fresh spinach, creamy ricotta, and tangy marinara for a comforting, hearty meal. It’s perfect for a cozy dinner when you want something satisfying but still packed with vegetables and rich flavors. The layers of cheese and sauce meld beautifully with tender noodles for a dish that feels indulgent yet wholesome.

I first made this lasagna on a chilly weekend when I craved something warm and filling. It quickly became a family favorite with everyone asking for seconds. The leftovers are just as good the next day.

Gather Your Ingredients

• Lasagna noodles: look for good quality no-boil noodles or regular ones fresh pasta can be used if available
• Olive oil: for sautéing and adding a fruity richness
• Onion finely chopped: forms the aromatic base choose a sweet variety like Vidalia for milder flavor
• Garlic minced: adds a lovely pungent note that enhances the mushroom mixture
• Mushrooms (cremini or button) sliced: key ingredient for earthy depth cremini have more flavor and a firmer texture
• Dried thyme: adds herbal warmth fresh thyme can be used but dried is convenient
• Salt and pepper to taste: essential for seasoning and balancing flavors
• Marinara sauce: use a good quality jar or homemade sauce it ties the layers together
• Ricotta cheese: creamy and mild it makes the layers luscious and adds protein
• Shredded mozzarella cheese: melts beautifully and creates that signature gooey texture
• Grated Parmesan cheese: adds sharpness and umami choose freshly grated if possible
• Fresh spinach leaves chopped: brightens the dish and adds nutrients look for tender leaves
• Fresh basil leaves for garnish: optional but adds a fresh herbal finish

How to Make It

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for about four minutes until fragrant and translucent. Then stir in minced garlic and cook for another minute releasing their aroma without burning.

Cook the Mushrooms and Spinach:

Add the sliced mushrooms to the skillet with dried thyme salt and pepper. Cook stirring occasionally until mushrooms soften and most liquid has evaporated. Once mushrooms look tender add chopped spinach and cook for another two to three minutes until wilted. Remove the pan from heat and set aside.

Prepare the Baking Dish and Noodles:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Grease a 9x13 inch baking dish lightly with olive oil or cooking spray. Meanwhile bring a large pot of salted water to a boil and add lasagna noodles. Cook until al dente according to package instructions then drain and rinse briefly to stop cooking.

Assemble the Lasagna:

Start by spreading a thin layer of marinara sauce on the bottom of your prepared dish. Lay down three lasagna noodles side by side over the sauce. Spread half of the ricotta cheese evenly over the noodles then add half of the mushroom and spinach mixture. Sprinkle one third of the mozzarella and Parmesan cheeses evenly on top. Repeat the layering with noodles ricotta mushrooms and cheeses ending with the remaining marinara sauce on top.

Bake Covered then Uncovered:

Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil carefully and continue baking for another 10 to 15 minutes until the cheese on top is bubbly and golden brown. Let the lasagna rest for ten minutes before serving to set the layers.

Store leftovers in an airtight container in the refrigerator for up to four days. It tastes even better the next day as the flavors meld. To reheat cover with foil and warm in a 350 degree oven until heated through or microwave individual portions.

Flavor Boosters

Pair this lasagna with a crisp salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crunchy baguette are perfect for mopping up any leftover sauce. A glass of light Italian red wine elevates the meal beautifully.

Serving Suggestions

Lasagna is a beloved Italian classic with countless regional variations. This mushroom and spinach version reflects a vegetarian approach influenced by Italian cucina povera which uses simple humble ingredients to create rich satisfying dishes. It’s perfect for those who enjoy traditional flavors without meat.

Creative Twists

This recipe works well year-round but you can adapt it by swapping mushrooms for seasonal wild varieties in the fall or using tender baby spinach or other greens in spring. Adding roasted butternut squash or zucchini makes a lovely seasonal twist.

This recipe combines simple ingredients with straightforward techniques to create a vegetarian classic that warms you from the inside out. Whether cooking for family or friends this mushroom and spinach lasagna satisfies every time with luscious layers and vibrant flavors.

Recipe FAQs

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal for their earthy flavor and texture that holds well when cooked.

→ Can I prepare the dish in advance?

Yes, it can be assembled ahead and refrigerated overnight to deepen flavors before baking.

→ How should I cook the spinach for best results?

Lightly sautéing or blanching the spinach helps remove excess moisture and enhances its flavor.

→ What cheeses provide the best texture?

Ricotta adds creaminess, mozzarella melts smoothly, and Parmesan adds a sharp, nutty taste.

→ What oven temperature is recommended?

Bake at 375°F (190°C) to ensure even cooking and a bubbly, golden cheese topping.