Creamy Mushroom and Spinach Lasagna Recipe
This mushroom and spinach lasagna recipe is a comforting Italian classic featuring layers of tender lasagna noodles, savory sautéed mushrooms and spinach, creamy ricotta, and melted mozzarella and Parmesan cheeses. With rich marinara sauce binding it all together, this baked dish delivers hearty, satisfying flavors perfect for a family meal or cozy dinner.
- Prep Time: 15–20 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–65 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Lasagna Base
- 9 lasagna noodles
- 2 tablespoons olive oil
- Cooking spray or additional olive oil for greasing
Vegetable Filling
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach leaves, chopped
Cheeses and Sauce
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil leaves for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and set aside on a flat surface to prevent sticking.
- Sauté Vegetables: Heat a large skillet over medium heat and add olive oil. Cook the finely chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook another minute. Add sliced mushrooms, dried thyme, salt, and pepper, cooking until mushrooms are tender and liquid has evaporated.
- Wilt Spinach: Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove vegetable mixture from heat.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the greased baking dish. Layer three lasagna noodles over the sauce. Spread half the ricotta over the noodles, then evenly distribute half the mushroom and spinach mixture. Sprinkle one-third of the mozzarella and Parmesan cheeses over the vegetables. Repeat layers with remaining noodles, ricotta, mushroom mixture, and cheeses. Finish with a final layer of marinara sauce on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Remove from oven and let stand for a few minutes. Garnish with fresh basil leaves before serving.
Notes
- Sauté or blanch vegetables like onions, bell peppers, or spinach before layering to avoid excess moisture.
- Lasagna tastes even better the next day; consider making it ahead and refrigerating overnight.
