Mushroom and Spinach Lasagna Recipe

If you’re craving a comforting, hearty meal that celebrates fresh vegetables and rich, melty cheeses, this Mushroom and Spinach Lasagna is exactly what you need. It’s a layered masterpiece packed with tender mushrooms, vibrant spinach, and tangy marinara sauce, all nestled between perfectly cooked noodles and blankets of creamy ricotta and gooey mozzarella. Every bite feels like a warm, flavorful hug, making it a perfect dish to share with family or friends any night of the week. The Mushroom and Spinach Lasagna effortlessly balances earthy and fresh flavors, turning a classic Italian favorite into a veggie-forward delight.

Ingredients You’ll Need

The magic behind this Mushroom and Spinach Lasagna lies in its simple, fresh ingredients that come together beautifully to create layers of flavor and texture. Each item plays a vital role, from the tender mushrooms that add depth, to the spinach that brightens the dish and boosts its color, to the cheeses that provide creaminess and that irresistible golden topping.

• 9 lasagna noodles: Cooked to al dente for the perfect tender bite without getting mushy.
• 2 tablespoons olive oil: Adds richness and helps sauté the vegetables evenly.
• 1 onion, finely chopped: Brings a subtle sweetness that complements the mushrooms.
• 3 cloves garlic, minced: Infuses the dish with savory aroma and depth.
• 1 pound mushrooms (cremini or button), sliced: The star vegetable component providing earthiness and substantial texture.
• ½ teaspoon dried thyme: A fragrant herb that enhances the mushroom flavor beautifully.
• Salt and pepper, to taste: Essential seasonings that elevate every layer of the lasagna.
• 3 cups marinara sauce: A tangy, tomato-based sauce that ties all the ingredients together.
• 2 cups ricotta cheese: Adds creamy richness and a luscious texture between noodles.
• 1 cup shredded mozzarella cheese: Melts perfectly for that classic stringy cheese pull we all love.
• ½ cup grated Parmesan cheese: Offers a sharp, nutty kick that rounds out the cheesy layers.
• 2 cups fresh spinach leaves, chopped: Provides a fresh, bright contrast to the savory mushrooms and cheese.
• Fresh basil leaves, for garnish: Adds a fresh, herbal accent and a pop of color when serving.

How to Make Mushroom and Spinach Lasagna

Step 1: Preheat and Prepare

Start by heating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure your lasagna doesn’t stick and can be served out of the pan easily.

Step 2: Cook Lasagna Noodles

Bring a large pot of salted water to a boil, then cook the noodles until al dente. This is crucial so they stay firm but tender, providing structure without becoming mushy. Drain and set aside to cool slightly.

Step 3: Make the Mushroom and Spinach Filling

In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 3 to 4 minutes until it softens and becomes translucent. Toss in the minced garlic, cooking for an additional minute until fragrant. Now add your sliced mushrooms along with the dried thyme, salt, and pepper. Continue cooking until the mushrooms release their moisture and become tender, about 7–8 minutes. Finally, stir in the chopped spinach and cook just until it wilts. Remove the skillet from heat and set aside your savory vegetable filling.

Step 4: Layer Your Lasagna

Start assembling by spreading a thin layer of marinara sauce on the bottom of your baking dish. Place three noodles over the sauce, then evenly spread half the ricotta cheese over the noodles. Add half of the mushroom and spinach mixture next. Sprinkle with a third of both the mozzarella and Parmesan cheese. Repeat this layering process, finishing with a top layer of marinara sauce and the remaining cheeses. This careful layering ensures each slice is bursting with flavor in every mouthful.

Step 5: Bake to Perfection

Cover the dish with aluminum foil and bake for 25 minutes to allow the flavors to meld and the filling to heat through. Then remove the foil and bake for another 10 to 15 minutes. This step gives the cheese a chance to bubble and form a gorgeous golden crust that’s absolutely irresistible.

Step 6: Let It Rest and Serve

Once out of the oven, give your Mushroom and Spinach Lasagna a few minutes to cool and set. This resting time makes slicing easier and helps preserve the layers. Garnish with fresh basil leaves for a fragrant, colorful finish and serve warm to enjoy at its best.

How to Serve Mushroom and Spinach Lasagna

Garnishes

Fresh basil leaves not only add a beautiful green pop but also bring a subtle, herbal freshness that cuts through the richness of the dish. You can also sprinkle a little extra grated Parmesan on top just before serving to enhance the cheesy goodness. For a touch of brightness, a light drizzle of good-quality olive oil works wonders.

Side Dishes

This Mushroom and Spinach Lasagna pairs beautifully with a crisp green salad dressed in a zesty vinaigrette to balance the richness. Garlic bread or crusty Italian bread is fantastic to sop up any extra sauce and cheese. Roasted or steamed vegetables like asparagus or broccoli also complement the meal nicely without competing with the main flavors.

Creative Ways to Present

For a more formal dinner, serve individual portions on warm plates garnished with tiny basil sprigs and a dusting of Parmesan. You could also turn this dish into a buffet-style meal with a colorful vegetable platter and antipasto spread to add variety. Leftover slices make fantastic paninis or baked sliders the next day for a quick, flavorful lunch.

Make Ahead and Storage

Storing Leftovers

After enjoying your Mushroom and Spinach Lasagna, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making for an easy, delicious meal the next day. The flavors often deepen overnight, making leftovers just as exciting as the fresh bake.

Freezing

This lasagna freezes wonderfully, perfect for meal prep or future busy days. Assemble the lasagna but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes to the baking time to ensure it’s heated through.

Reheating

To reheat leftover Mushroom and Spinach Lasagna, cover it loosely with foil and warm in a 350°F (175°C) oven for about 20-25 minutes until heated through. You can also microwave individual portions, just be careful to cover them to retain moisture and reheat evenly. Fresh basil added after reheating will bring back its vibrant freshness.

FAQs

Can I use frozen spinach instead of fresh in the Mushroom and Spinach Lasagna?

Absolutely! Just be sure to thaw and thoroughly squeeze out excess moisture from the frozen spinach to prevent the lasagna from becoming watery. Fresh spinach adds a little more vibrant texture, but frozen works well too.

What types of mushrooms work best for this lasagna?

Cremini or button mushrooms are classic choices because they have a nice balance of flavor and texture. You can also experiment with shiitake or portobello mushrooms for a more intense, meaty flavor.

Is this Mushroom and Spinach Lasagna suitable for vegetarians?

Yes, this recipe is naturally vegetarian-friendly as it uses no meat. Just make sure your marinara sauce and cheeses are vegetarian if you’re avoiding animal rennet.

Can I make this lasagna gluten-free?

Definitely! Use gluten-free lasagna noodles or thin slices of zucchini or eggplant as a noodle substitute. Just adjust cooking and layering times slightly as needed.

How do I prevent the lasagna noodles from sticking together?

Cooking them to al dente and then laying them flat on a lightly oiled baking sheet to cool helps prevent sticking. You can also toss them gently with a bit of olive oil right after draining.

Final Thoughts

This Mushroom and Spinach Lasagna is a truly comforting and flavorful dish that manages to be both hearty and fresh. Its vegetable-packed filling and creamy cheeses make it a crowd-pleaser that’s perfect for any occasion. I can’t wait for you to make it, share it, and fall in love with every cheesy, mushroomy bite.

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