Mushroom and Spinach Lasagna

Why You’ll Love This Recipe

This Mushroom and Spinach Lasagna is perfect for any occasion, whether you’re feeding a large group or enjoying a quiet family dinner. The combination of earthy mushrooms and fresh spinach, paired with a deliciously creamy ricotta filling and a rich, flavorful tomato sauce, makes for a dish that’s both satisfying and nutritious. It’s an easy-to-make, one-pan dish that is sure to become a favorite in your household. Plus, it’s versatile—perfect for meal prep, and it tastes even better the next day!

Ingredients

• 12 lasagna noodles, cooked al dente

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 10 oz fresh spinach, chopped

• 1 (15 oz) container ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 cups marinara sauce

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Fresh basil leaves for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions, drain, and set aside.

3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.

4. Add the sliced mushrooms to the skillet and cook for an additional 5-7 minutes, or until the mushrooms release their moisture and become golden brown.

5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

6. In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Add the salt, pepper, oregano, and basil, and mix until well combined.

7. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of the ricotta mixture over the noodles, followed by a portion of the mushroom and spinach mixture.

8. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with the remaining marinara sauce and the remaining mozzarella cheese.

9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

10. Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh basil if desired.

Servings and Timing

• Servings: 6-8 servings

• Total Time: 1 hour 15 minutes

  • Prep Time: 20 minutes

  • Cook Time: 55 minutes

Variations

• Vegan Option: Substitute the ricotta and mozzarella cheese with plant-based alternatives, such as tofu ricotta and vegan mozzarella.

• Add Protein: For those who want some protein, add cooked lentils or crumbled tempeh to the mushroom and spinach mixture.

• Gluten-Free Option: Use gluten-free lasagna noodles for a gluten-free version of this recipe.

• Spicy Kick: Add red pepper flakes to the marinara sauce for an extra spicy kick.

Storage/Reheating

• Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.

• Freezing: This lasagna freezes well. Wrap individual portions in plastic wrap and aluminum foil, and freeze for up to 3 months.

• Reheating: To reheat, place the lasagna in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, or until hot.

FAQs

Can I make Mushroom and Spinach Lasagna ahead of time?

Yes, you can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach instead of fresh spinach. Be sure to thaw and drain the spinach thoroughly before using it in the recipe.

How do I prevent the lasagna noodles from sticking together?

To prevent lasagna noodles from sticking together, be sure to cook them al dente, and then rinse them with cold water once drained. This will stop the cooking process and prevent them from sticking.

Can I substitute the ricotta cheese?

Yes, if you prefer a different cheese, you can substitute ricotta with cottage cheese or even a mix of cream cheese and Greek yogurt for a creamier texture.

Can I use a different type of mushroom?

Yes, you can substitute the mushrooms with other varieties such as cremini, shiitake, or portobello. The flavor and texture might vary slightly, but they will still work well in the lasagna.

Can I make this lasagna gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free lasagna noodles, which are readily available in most grocery stores.

How do I prevent the lasagna from being too watery?

To prevent a watery lasagna, make sure to cook the mushrooms thoroughly to release any excess moisture before assembling the lasagna. Also, avoid over-saucing the layers.

Can I add other vegetables to this lasagna?

Absolutely! You can add other vegetables such as zucchini, bell peppers, or eggplant for more flavor and texture.

How long does it take to bake Mushroom and Spinach Lasagna?

The total baking time is about 35-40 minutes, with the first 25 minutes covered with foil to allow the lasagna to cook through, followed by an additional 10-15 minutes uncovered to brown the cheese.

Can I freeze this lasagna?

Yes, you can freeze the Mushroom and Spinach Lasagna before or after baking. It can be stored in the freezer for up to 3 months. Just allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil.

Conclusion

Mushroom and Spinach Lasagna is a flavorful, comforting, and nutritious dish that’s perfect for any occasion. With its rich layers of cheesy goodness, earthy mushrooms, and fresh spinach, it’s a meal that can be enjoyed by everyone. Whether you make it ahead of time or enjoy it fresh from the oven, this lasagna is sure to be a hit. Plus, it’s versatile and can be easily customized to suit your dietary preferences. Give it a try, and you’ll find yourself coming back to this recipe again and again!

Mushroom and Spinach Lasagna

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Mushroom and Spinach Lasagna is a wholesome, flavorful vegetarian dish featuring layers of creamy ricotta, earthy mushrooms, fresh spinach, and savory marinara sauce. Perfect for any occasion, this comforting lasagna offers a balance of rich flavors and nutritional goodness. It’s a great choice for meal prep and can easily be customized for gluten-free or vegan diets.

• Author: Laura
• Prep Time: 20min
• Cook Time: 55min
• Total Time: 1 hour 15 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

12 lasagna noodles, cooked al dente

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 oz mushrooms, sliced

10 oz fresh spinach, chopped

1 (15 oz) container ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups marinara sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Fresh basil leaves for garnish (optional)

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Instructions

• Preheat oven to 375°F (190°C).

• Cook lasagna noodles according to package instructions, drain, and set aside.

• Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for 3-4 minutes until softened.

• Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become golden.

• Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

• In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and Parmesan. Add salt, pepper, oregano, and basil, then mix until smooth.

• Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Add a layer of lasagna noodles, then spread with the ricotta mixture and top with the mushroom-spinach mixture. Repeat the layers, finishing with noodles, marinara sauce, and the remaining mozzarella.

• Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

• Let cool for a few minutes before slicing and serving. Garnish with fresh basil if desired.

Notes

• Storage: Leftover lasagna can be stored in an airtight container in the fridge for up to 4 days.

• Freezing: Wrap individual portions tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.

• Reheating: Reheat in the oven at 350°F (175°C) for 20-25 minutes or microwave individual portions for 2-3 minutes.