Name: Mushroom and Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
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; 2 cups fresh spinach leaves, chopped; 3 cups marinara sauce; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil leaves, for garnish

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Introduction

This Mushroom and Spinach Lasagna is a delicious vegetarian twist on a classic comfort food. Packed with sautéed mushrooms, fresh spinach, and layers of creamy ricotta and gooey mozzarella, it makes a satisfying meal for any occasion.

A close-up view of a baked lasagna in a white ceramic dish, showing multiple layers: at the bottom, a mix of cooked spinach and small chunks of chicken, followed by a smooth white cheese sauce layer, then a yellow pasta sheet, topped with sliced mushrooms, melted golden cheese with bubbly browned spots, scattered fresh green herbs like basil and parsley, and a whole basil leaf sits on top as garnish. The edges of the pasta are slightly crispy and browned, edges of the dish show some baked cheese sticking lightly. The background is a white marbled surface. 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 (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

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain and set aside.
Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until softened, then add the minced garlic and cook for another minute.
Step 4: Add the sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until the mushrooms are tender and any moisture has evaporated, about 7–8 minutes.
Step 5: Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.
Step 6: Spread a layer of marinara sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
Step 7: Spread half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture. Sprinkle with one-third of the mozzarella and Parmesan cheeses.
Step 8: Repeat the layers: marinara sauce, 3 noodles, the remaining ricotta, the remaining mushroom mixture, and another third of the cheese.
Step 9: Top with the last 3 noodles, spread the remaining marinara sauce over them, and sprinkle with the remaining mozzarella and Parmesan cheese.
Step 10: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
Step 11: Let the lasagna cool for a few minutes, garnish with fresh basil leaves, then serve warm.

Tips & Variations

Use no-boil lasagna noodles to save time and skip the noodle cooking step.
Add a pinch of red pepper flakes to the mushroom mixture for a subtle spicy kick.
Swap ricotta with cottage cheese for a lighter option.
Include layers of sliced zucchini or eggplant for extra veggies.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

A thick slice of lasagna sits on a white plate, showing four visible layers filled with creamy white sauce mixed with mushrooms and green spinach. The top layer is golden brown melted cheese with some darker browned spots and garnished with fresh chopped green herbs. The mushrooms inside are light brown and glossy, while the spinach adds dark green color and texture between smooth creamy layers. The white plate is set on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance. Keep it covered in the refrigerator and bake it just before serving, adding a few extra minutes to the baking time if needed.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Make sure to thaw and squeeze out excess moisture before adding it to the mushroom mixture to avoid a watery lasagna.