Go Back
–+ servings
Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna: Comfort in Every Bite

This Mushroom and Spinach Lasagna offers a delicious vegetarian twist on a classic dish, combining layers of mushrooms, spinach, and cheese for a crowd-pleasing meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Layers
  • 12 noodles Lasagna Noodles Feel free to substitute gluten-free noodles if needed.
For the Mushroom Filling
  • 2 tablespoons Olive Oil Perfect for sautéing; vegetable oil works as an alternative if desired.
  • 1 medium Onion Yellow or white onions are best for a sweet taste.
  • 2 cloves Garlic Use fresh garlic or minced garlic depending on what you have.
  • 8 ounces Mushrooms Adds texture and umami; consider substituting with cauliflower or eggplant for variety.
  • 1 teaspoon Dried Thyme Brings in herbal flavor; fresh thyme can elevate your dish if available.
  • to taste pinch Salt Essential for seasoning.
  • to taste pinch Pepper Essential for seasoning.
  • 8 ounces Fresh Spinach Cooked frozen spinach can work as a substitute if drained well.
For the Creamy Layers
  • 15 ounces Ricotta Cheese Offers creaminess and structure; mix in some heavy cream for an even richer texture.
  • 2 cups Mozzarella Cheese Gives that irresistible melting quality.
  • 1/2 cup Parmesan Cheese Adds depth to the flavor.
For Assembly
  • 2 cups Marinara Sauce Opt for a high-quality store-bought version to elevate your dish.

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large pot, bring salted water to a vigorous boil. Add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté diced onions for 5 minutes, add minced garlic for 1 minute. Stir in mushrooms, dried thyme, salt, and pepper, cooking until mushrooms soften (about 5-7 minutes). Add spinach until wilted, then remove from heat.
  4. Spread a thin layer of marinara sauce in the greased baking dish. Layer three noodles, half of the ricotta, half of the mushroom filling, and one-third of the mozzarella and Parmesan. Repeat this process and finish with remaining noodles, sauce, and cheeses on top.
  5. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
  6. Let the lasagna cool for about 5-10 minutes before serving. Garnish with fresh basil leaves and slice into portions.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Use the freshest ingredients for the best flavor. Prepare in advance for stress-free meals.

Tried this recipe?

Let us know how it was!