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Mushroom and Spinach Lasagna Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/mushroom-and-spinach-lasagna-recipe/