Mushroom and Spinach Lasagna Recipe

Mushroom and Spinach Lasagna layers tender no-boil noodles with earthy sautéed mushrooms, wilted spinach, creamy ricotta, and bubbly mozzarella in homemade béchamel for vegetarian comfort. Ready in 60 minutes plus resting, it’s make-ahead friendly for dinners.

Why This Recipe Works

• Mushrooms provide meaty umami depth.
• Spinach adds fresh nutrition without sogginess.
• Béchamel ties creamy layers smoothly.
• No-boil noodles simplify assembly.
• Freezes perfectly for batch cooking.

Ingredients & Prep

Filling:

• 16 oz mushrooms (cremini or button), sliced
• 10 oz baby spinach
• 1 onion, diced
• 3 garlic cloves, minced
• 15 oz ricotta cheese
• 1 egg
• ½ cup grated Parmesan

Béchamel:

• 3 tbsp butter
• 3 tbsp flour
• 3 cups milk
• ¼ tsp nutmeg
• Salt and pepper

Assembly:

• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella

Step-by-Step Instructions

1. Sauté onion and garlic in olive oil 4 minutes; add mushrooms, cook until browned and liquid evaporates. Stir in spinach until wilted; cool.
2. Mix ricotta, egg, Parmesan, salt; fold in mushroom-spinach mix.
3. For béchamel: Melt butter, whisk in flour 2 minutes; gradually add warm milk, simmer until thick. Season with nutmeg.
4. Spread béchamel in 9×13 dish; layer noodles, ricotta filling, mozzarella, repeat 3 times ending with cheese.
5. Cover with foil; bake at 375°F 30 minutes, uncover 20–25 minutes until golden. Rest 15 minutes.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat covered at 350°F. Freeze assembled (pre-baked) up to 2 months.

FAQs

Noodles hard?
Ensure enough sauce; tent foil loosely.

Watery?
Sauté veggies dry before filling.

Make ahead?
Assemble and refrigerate up to 24 hours.

Conclusion

Mushroom and Spinach Lasagna delivers hearty vegetarian indulgence cheesy layers perfect for family meals.

Mushroom and Spinach Lasagna Recipe

Print Recipe

A rich and comforting vegetarian lasagna layered with savory sautéed mushrooms, tender spinach, creamy ricotta, and melted mozzarella in a classic marinara sauce. Perfect for family dinners or make-ahead meals.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 45 mins
• Total Time: 1 hr 10 mins
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 9 lasagna noodles
• 2 tbsp olive oil
• 16 oz mushrooms (cremini or button), sliced
• 3 garlic cloves, minced
• 5 cups fresh spinach
• 1 (24 oz) jar marinara sauce
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil or parsley for garnish

Instructions

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• 2. Cook lasagna noodles according to package directions; drain and set aside.
• 3. Heat olive oil in a skillet over medium heat.
• 4. Add mushrooms and cook until browned and moisture evaporates.
• 5. Stir in garlic and spinach; cook until spinach wilts. Season lightly with salt and pepper.
• 6. In a bowl, mix ricotta, egg, Italian seasoning, salt, and pepper.
• 7. Spread a thin layer of marinara sauce in the baking dish.
• 8. Layer noodles, ricotta mixture, mushroom-spinach mixture, marinara sauce, and mozzarella.
• 9. Repeat layers, finishing with sauce, mozzarella, and Parmesan.
• 10. Cover with foil and bake 30 minutes.
• 11. Uncover and bake an additional 10–15 minutes until bubbly and golden.
• 12. Let rest 10 minutes before slicing. Garnish with fresh herbs.

Notes

• Use no-boil noodles to save time.
• Add a pinch of red pepper flakes for heat.
• This lasagna freezes well for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 7g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 19g
• Cholesterol: 65mg

Keywords: mushroom and spinach lasagna, vegetarian lasagna, meatless lasagna