Name: Mushroom and Spinach Lasagna Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

Jump to Recipe· 4.8 from 19 reviews

Mushroom and Spinach Lasagna is pure comfort food with a seriously flavorful twist. Imagine layers of tender noodles cradling a savory mushroom and spinach filling, ribbons of marinara, creamy ricotta, and gooey mozzarella, all baked to golden perfection. This is the kind of lasagna that gathers people around the table and makes everyone—vegetarian or not—ask for seconds. It’s an easy-to-make dish that feels impressive, wholesome, and completely satisfying, marrying Old World tradition with a vibrant, earthy freshness in every single bite.

Mushroom and Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Mushroom and Spinach Lasagna is refreshingly simple, and each one plays a starring role in building flavor, texture, and those picture-perfect, mouthwatering layers. Whether you stick to the classics or add your own flair, every element has a delicious purpose!

Lasagna noodles: Use 9 noodles—boiled until just al dente for that perfect structure between the layers.
Olive oil: Just two tablespoons bring out the aroma of the veggies and keep everything from sticking.
Onion: Finely chopped onion adds a subtle sweetness as the base of your savory filling.
Garlic: Minced garlic brings irresistible depth and warmth to the mushroom mixture.
Mushrooms (cremini or button): One pound, sliced thin, gives earthy richness and a meaty bite.
Dried thyme: Just half a teaspoon infuses the filling with gentle herbal notes.
Salt and pepper: Essential for seasoning each component perfectly to taste.
Marinara sauce: Three cups of your favorite, for luscious tomato flavor and moisture in every layer.
Ricotta cheese: Two cups adds a creamy, dreamy layer that balances the stronger flavors.
Mozzarella cheese (shredded): One cup for meltiness and that iconic stretchy cheese pull.
Parmesan cheese (grated): Just half a cup is enough to give a savory, nutty finish on top.
Fresh spinach leaves: Two cups, chopped, wilt beautifully into the mushrooms for color and nutrition.
Fresh basil: A handful of leaves for garnish, adding brightness and a fresh Italian flair before serving.

How to Make Mushroom and Spinach Lasagna

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This little step ensures nothing sticks and your Mushroom and Spinach Lasagna lifts out in gorgeous, neat squares.

Step 2: Cook the Lasagna Noodles

Bring a big pot of salted water to a boil. Add the lasagna noodles and cook them until just al dente—usually 8 to 10 minutes. Drain them carefully and lay them out on a clean, lightly oiled surface to keep them from sticking together while you prepare everything else.

Step 3: Make the Mushroom and Spinach Filling

Heat your olive oil in a large skillet over medium heat. Sauté the chopped onion for about 3 to 4 minutes, until translucent and fragrant. Add the minced garlic and stir for another minute. Toss in your sliced mushrooms, thyme, salt, and pepper, and cook until the mushrooms release their liquid and soften, about 7 to 8 minutes. Stir in the chopped spinach and cook until it just wilts. Remove from the heat—you’ll want this mixture to cool slightly before layering.

Step 4: Assemble the Lasagna

Let the layering begin! Spread a thin layer of marinara sauce on the bottom of your baking dish. Lay 3 noodles on top, followed by half the ricotta cheese, half of the mushroom-spinach mixture, and a third each of your mozzarella and Parmesan. Repeat with another 3 noodles, the remaining ricotta, the rest of your filling, and another third of the shredded cheeses. Add the last 3 noodles, pour on the remaining marinara, and sprinkle with the last of the mozzarella and Parmesan. It should look beautifully over-the-top!

Step 5: Bake Until Bubbling

Cover your lasagna with foil and bake for 25 minutes. Remove the foil and bake it for another 10 to 15 minutes, until the cheese is gorgeously golden and bubbling on top. For an extra-crispy finish, you can broil it for a couple minutes—just keep a close eye on it!

Step 6: Let Cool, Garnish, and Serve

Allow the Mushroom and Spinach Lasagna to cool for at least 10 to 15 minutes before slicing—this helps the layers set perfectly. Scatter fresh basil leaves on top just before serving. The aroma is totally irresistible, and the presentation looks straight out of an Italian kitchen!

How to Serve Mushroom and Spinach Lasagna

Garnishes

A good garnish can turn a great dish into a showstopper! For your Mushroom and Spinach Lasagna, freshly torn basil provides a beautiful burst of color and a sweet, peppery perfume. A light sprinkle of extra Parmesan adds a touch of salty luxury. If you’re feeling creative, microgreens or a drizzle of high-quality olive oil are stunning final touches.

Side Dishes

Pair this rich, hearty lasagna with something fresh and crisp. A zingy arugula salad with lemon vinaigrette, roasted broccolini, or simple garlic bread all make fantastic sides. These options balance out the richness of Mushroom and Spinach Lasagna and turn dinner into a festive, full meal.

Creative Ways to Present

Sometimes, presentation is half the fun, especially if you want to impress! Slice the lasagna into individual squares and serve on pre-warmed plates with a little nest of microgreens. Or, for a more casual vibe, scoop generous portions family-style from the baking dish and let everyone help themselves. Individual ramekins or mini baking dishes also make adorable single servings for parties or special dinners.

Make Ahead and Storage

Storing Leftovers

Leftover Mushroom and Spinach Lasagna is almost better the next day—the flavors meld beautifully! Let your lasagna cool fully, then cover tightly or transfer to an airtight container. It’ll keep in the fridge for up to 3 or 4 days, making it a go-to for delicious next-day lunches or easy dinners.

Freezing

For longer storage, Mushroom and Spinach Lasagna freezes wonderfully. Assemble your lasagna but don’t bake it yet—just wrap the dish tightly in plastic and foil, then freeze for up to 3 months. When you’re ready, pop the frozen lasagna in the oven (add about 20 extra minutes to your baking time) or thaw in the fridge overnight first before baking as usual.

Reheating

To reheat, cover the leftover lasagna with foil and warm in a 350°F oven for about 20 minutes, or until it’s hot all the way through. For a quicker option, microwave individual slices, loosely covered, in 1-minute bursts until just heated. Sprinkle a little extra cheese on top before reheating to revive that gooey cheese layer!

FAQs

Can I use no-boil lasagna noodles for this recipe?

Absolutely! No-boil noodles are a great timesaver. Just make sure all your layers are adequately saucy so the noodles cook through and become perfectly tender during baking.

What type of mushrooms work best in Mushroom and Spinach Lasagna?

Cremini or button mushrooms are both fantastic, but feel free to use a mix or toss in shiitake for extra umami flavor. The key is to slice them thin so they cook evenly and soak up all those delicious seasonings.

Can I make this dish vegan?

Definitely! Substitute your favorite plant-based ricotta, mozzarella, and Parmesan, and check that your noodles and marinara are vegan-friendly. The result is just as luscious and comforting as the original.

How can I add more vegetables to this lasagna?

This recipe is wonderfully flexible—add thinly sliced zucchini, bell peppers, or eggplant to the layers for even more color and nutrition. Just sauté extra veggies lightly first to avoid extra moisture in the lasagna.

Is it possible to make Mushroom and Spinach Lasagna ahead of time?

Yes! Assemble the entire lasagna up to a day ahead and keep it tightly covered in the fridge. When you’re ready to bake, just pop it straight into the oven, adding a few extra minutes if it’s still cold.

Final Thoughts

If you’re looking to bring everyone together with layers of cozy, gooey, flavor-packed goodness, Mushroom and Spinach Lasagna is the way to go. Don’t be surprised if it becomes your new favorite comfort food! Roll up your sleeves, gather your loved ones, and give this recipe a try—you’ll want to make it again and again.