Name: Mushroom and Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 40 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 (such as cremini or button), sliced; 1/2 teaspoon dried thyme; Salt and pepper to taste; 2 cups fresh spinach leaves, chopped; 3 cups marinara sauce; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil leaves for garnish

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Introduction

This mushroom and spinach lasagna is a comforting vegetarian twist on a classic favorite. Layers of tender noodles, creamy ricotta, sautéed mushrooms, and fresh spinach come together under a blanket of gooey cheese and savory marinara sauce. It’s perfect for a cozy family dinner or meal prep for the week.

A piece of lasagna with four visible layers sits on a white plate with dark speckles; the top layer is golden brown and bubbly cheese with a sprig of green rosemary in the center, the next layers show creamy white sauce, brown minced meat mixed with mushrooms and bits of spinach with a slightly oily shine, and pasta sheets with slightly crisped edges. The plate is on a wooden board with scattered green herbs around. The background shows more herbs and peppercorns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (such as cremini or button), sliced
1/2 teaspoon dried thyme
Salt and pepper to taste
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
Step 2: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another minute.
Step 4: Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated.
Step 5: Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove the skillet from heat.
Step 6: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Step 7: Arrange three lasagna noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles.
Step 8: Top the ricotta with half of the mushroom and spinach mixture, then sprinkle with one-third of the mozzarella and Parmesan cheeses.
Step 9: Repeat the layering with the remaining noodles, ricotta, mushrooms, and cheeses.
Step 10: Finish with a final layer of marinara sauce on top. Cover the dish with aluminum foil.
Step 11: Bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is bubbly and golden.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the mushroom mixture while cooking.
You can use frozen spinach; just be sure to thaw and squeeze out excess moisture before adding.
Swap ricotta for cottage cheese if you prefer a lighter texture.
Add layers of roasted red peppers or zucchini for more vegetable variety.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, bake portions in the oven at 350°F (175°C) until heated through, or microwave on medium power. You can also freeze baked lasagna wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a three-layer lasagna slice on a white round plate, placed on a white marbled surface. The bottom layer is creamy with chunks of cooked chicken and dark green spinach leaves, the middle layer shows wide, wavy-edged pale yellow pasta sheets with a similar creamy chicken-spinach mix, and the top layer is browned, melted cheese with sliced cooked mushrooms and sprinkled green herbs, crowned with one fresh basil leaf. The edges of the pasta are slightly crispy and golden, and the slice looks rich and soft. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, no-boil noodles can be used. Just make sure to spread sauce evenly to help cook the noodles properly during baking.

Is this recipe suitable for vegans?

This recipe contains dairy cheeses, so it is not vegan. To make it vegan, substitute ricotta, mozzarella, and Parmesan with vegan cheese alternatives and use olive oil instead of butter if needed.