There is nothing quite as comforting as a classic lasagna, especially when it’s bursting with bright greens and earthy mushrooms. This Spinach & Mushroom Lasagna Recipe offers a vibrant twist on the traditional, combining tender spinach, savory cremini mushrooms, and luscious layers of ricotta and mozzarella that melt beautifully together. Whether you’re a longtime vegetarian or simply craving a meatless meal that doesn’t skimp on flavor, this dish will satisfy every craving. It’s perfect for cozy family dinners or impressing friends with something that feels indulgent yet surprisingly wholesome.
Ingredients You’ll Need
Gathering the ingredients for this Spinach & Mushroom Lasagna Recipe is a breeze because each one plays a crucial role in building layers of flavor and texture. From creamy cheeses to fresh vegetables, every element is simple yet essential to creating a dish that’s both hearty and fresh.
- 2 tablespoons olive oil: The base for sautéing vegetables, adding richness and helping to develop flavor.
- 1 small yellow onion, chopped: Provides a sweet and slightly tangy foundation when sautéed.
- 4 cloves garlic, minced: Adds aromatic depth and a delicious punch to the vegetable mix.
- 16 oz (450g) cremini mushrooms, sliced: Earthy and meaty, they bring umami and great texture to the layers.
- 5 oz (140g) fresh baby spinach: Delivers bright color and a mild, fresh flavor that balances the richness.
- Salt and pepper, to taste: Essential seasonings to enhance all the natural flavors.
- 15 oz (425g) whole milk ricotta cheese: Creamy and mild, it adds softness between the noodles.
- 1 large egg: Helps bind the ricotta mixture for perfect spreading and texture.
- ½ teaspoon garlic powder: Boosts the garlic flavor subtly throughout the cheese mixture.
- ½ teaspoon salt: Brings out the flavor in the cheese and vegetables evenly.
- ¼ teaspoon black pepper: Adds a gentle spice to balance the creaminess.
- 1½ cups (170g) shredded mozzarella cheese: Melts beautifully and provides that signature gooey lasagna stretch.
- ½ cup (50g) grated Parmesan cheese: Adds sharp, nutty notes for an extra flavor dimension.
- 9 lasagna noodles, cooked and drained (or no-boil): The essential layering ingredient that holds the dish together.
- Extra mozzarella and Parmesan for topping: Creates a golden, cheesy crust perfect for presentation and taste.
- Optional: chopped fresh parsley or basil for garnish: Adds freshness and a pop of color for that final touch.
How to Make Spinach & Mushroom Lasagna Recipe
Step 1: Prepare the Vegetable Filling
Start by heating olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Then, toss in the sliced cremini mushrooms and cook until they release their moisture and start to brown. Finally, add the fresh baby spinach and cook just until wilted. Season with salt and pepper throughout to develop balanced flavor. This mixture brings all that savory umami goodness and vibrant greens to your lasagna layers.
Step 2: Mix the Ricotta Cheese Filling
While the vegetables cool slightly, combine the ricotta cheese, egg, garlic powder, salt, and black pepper in a medium bowl. Stir together gently until everything is well blended. This creamy mixture will add luscious moisture and smooth texture, perfectly complementing the mushrooms and spinach.
Step 3: Cook the Noodles
If you’re using traditional lasagna noodles, boil them in salted water according to package instructions until al dente. Drain them well and lay them flat on a clean kitchen towel or a sheet of parchment paper to prevent sticking. Alternatively, no-boil noodles can save you some prep time and will soften nicely during baking.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the ricotta mixture to prevent sticking. Layer three noodles on the bottom, adding a layer of the sautéed vegetable mixture, followed by dollops of the ricotta mixture, and sprinkle with mozzarella and Parmesan cheeses. Repeat this layering two more times, finishing with an extra generous topping of mozzarella and Parmesan to create that irresistible cheesy crust.
Step 5: Bake to Perfection
Cover the lasagna with foil and bake for 30 minutes to ensure everything heats evenly. Then remove the foil and bake uncovered for an additional 10 minutes. This allows the cheese on top to bubble and turn a gorgeous golden brown. Let the lasagna rest for about 10 minutes before serving to let the layers set, making it easier to cut and truly savor each bite.
How to Serve Spinach & Mushroom Lasagna Recipe
Garnishes
A sprinkle of chopped fresh parsley or basil on top brightens the presentation and adds a fresh, herbal note that contrasts wonderfully with the rich, cheesy layers.
Side Dishes
Pair your lasagna with a crisp green salad dressed in a light vinaigrette or some garlicky roasted vegetables. A warm loaf of crusty bread is also an excellent choice to mop up any leftover sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or a muffin tin for mini lasagna cups. They make for delightful party appetizers or elegant plating for dinner guests, showcasing all the layers attractively.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Spinach & Mushroom Lasagna Recipe in an airtight container in the refrigerator. It will keep well for up to four days, making it a perfect next-day meal option.
Freezing
You can freeze individual portions or the whole lasagna before baking or after it has cooled. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. It will maintain best quality for up to three months.
Reheating
Reheat leftovers in the oven at 350°F (175°C), covered with foil to keep it moist, until warmed through. Microwaving is also fine for quick meals, but the oven helps maintain that fresh-from-the-oven texture and flavor.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Absolutely. Just be sure to thaw it completely and squeeze out all excess water to avoid a watery lasagna.
Is it necessary to use an egg in the ricotta mixture?
The egg helps bind the cheese and improve the texture, but you can omit it if you prefer a looser filling or need an egg-free version.
Can I make this Spinach & Mushroom Lasagna Recipe vegan?
With some substitutions like plant-based ricotta, mozzarella, and Parmesan alternatives, plus skipping the egg, you can absolutely make a delicious vegan version.
How do I know when the lasagna is fully cooked?
When the cheese is bubbly and golden on top and the lasagna is heated through, usually after about 40 minutes of baking, it’s ready. Let it rest before slicing to set the layers.
What can I add to give this lasagna an extra flavor boost?
Try adding a pinch of nutmeg to the ricotta mixture or stirring some fresh thyme and oregano into the mushroom and spinach sauté for more aromatic depth.
Final Thoughts
I truly hope you give this Spinach & Mushroom Lasagna Recipe a try because it’s one of those dishes that feels like a warm hug from the inside out. It’s rich, satisfying, and packed with fresh flavors that celebrate vegetables in the most delightful way. Whether for a weeknight dinner or a special occasion, it’s sure to become a favorite in your recipe collection.
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Spinach & Mushroom Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach & Mushroom Lasagna is a hearty, vegetarian-friendly dish featuring layers of sautéed mushrooms and spinach combined with creamy ricotta and mozzarella cheeses, all baked to golden perfection. This recipe is perfect for a comforting family meal and includes easy-to-follow steps to create a deliciously cheesy, vegetable-packed lasagna.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 16 oz (450g) cremini mushrooms, sliced
- 5 oz (140g) fresh baby spinach
- Salt and pepper, to taste
Cheese Mixture
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
Lasagna Base & Topping
- 9 lasagna noodles, cooked and drained (or no-boil noodles)
- Extra mozzarella and Parmesan for topping
- Optional: chopped fresh parsley or basil for garnish
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes. Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, approximately 8-10 minutes. Stir in the fresh baby spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat.
- Mix the Ricotta Filling: In a medium bowl, combine the whole milk ricotta cheese, large egg, garlic powder, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the vegetable mixture on the bottom. Layer three cooked lasagna noodles on top, then spread a third of the ricotta mixture over the noodles. Sprinkle a portion of shredded mozzarella and grated Parmesan cheeses, then add another layer of the vegetable mixture. Repeat this layering process two more times, ending with noodles topped with mozzarella and Parmesan cheese. Optionally, sprinkle extra cheese on top for a golden crust.
- Bake the Lasagna: Cover the baking dish loosely with aluminum foil to prevent the cheese from over-browning. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for about 10 minutes to set. Garnish with chopped fresh parsley or basil if desired. Cut into portions and serve warm.
Notes
- For a quicker option, no-boil noodles can be used instead of traditional lasagna noodles; just adjust the layering accordingly.
- You can add additional vegetables like zucchini or bell peppers for extra flavor and nutrition.
- For a gluten-free version, use gluten-free lasagna noodles.
- To prevent the edges from drying out, cover the dish tightly with foil during most of the baking process and remove it only toward the end to brown the cheese.
- Letting the lasagna rest before serving helps it hold its shape when sliced.
