This Lasagna Mushroom and Spinach is a hearty, vegetarian comfort food that proves you don’t need meat to make a delicious lasagna. Packed with earthy cremini mushrooms, vibrant spinach, and three types of melting cheese, it is a satisfying meal that the whole family will love.
With layers of tender noodles, savory vegetable filling, and rich marinara sauce, this dish is perfect for a cozy Sunday dinner or a meatless Monday feast.
Recipe Details
- Flavor Profile: A classic Italian savory profile featuring sweet onions, earthy mushrooms, and bright spinach, enriched by creamy ricotta and tangy marinara.
- Texture: Soft layers of pasta and cheese are contrasted by the meaty bite of mushrooms and the tender wilted spinach.
- Time: 20 minutes prep, 45 minutes bake time.
- Difficulty: Intermediate. It involves sautéing vegetables, mixing cheese, and layering.
What You’ll Need
To make this recipe, you will need a large skillet to cook the vegetable filling and a 9×13-inch baking dish for assembly. A medium mixing bowl is used for the ricotta mixture. The ingredients combine fresh produce like spinach and mushrooms with convenient pantry staples like jarred pasta sauce and oven-ready lasagna noodles.
Ingredient Notes
- Cremini Mushrooms – Also known as baby bellas, these have a deeper, earthier flavor than white button mushrooms. Chopping them ensures they distribute evenly throughout the layers.
- Fresh Spinach – You need a full pound (about 10 cups). It seems like a lot, but it wilts down significantly in the pan. Fresh spinach provides better texture than frozen.
- Ricotta Cheese – A 15-ounce container forms the creamy heart of the lasagna. Full-fat or part-skim both work well.
- No-Boil Lasagna Noodles – These save a huge step. They cook directly in the sauce while the lasagna bakes. If using traditional noodles, cook them first.
- Marinara Sauce – Use your favorite jarred sauce (24 oz) or 3 cups of homemade marinara. A robust tomato flavor is key.
- Cheeses – A combination of grated mozzarella for the melt and finely grated parmesan for the salty bite creates the perfect topping.
- Eggs – Two large eggs bind the ricotta cheese so it sets into a distinct layer rather than melting into the sauce.
Add-ins and Substitutions
- Protein – If you aren’t strictly vegetarian, you can brown ground beef or Italian sausage and add it to the sauce.
- Vegetables – Zucchini or bell peppers can be diced and sautéed along with the onions and mushrooms.
- Cheese – Cottage cheese can be substituted for ricotta if you prefer a different texture or higher protein content (blend it first for smoothness).
How to Make Lasagna Mushroom and Spinach
- Prep: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish (3-quart dish) with a small amount of oil.
- Make the Filling: Heat the olive oil in a large skillet over medium heat. Add the diced onions and chopped mushrooms. Cook, stirring occasionally, until the onions become translucent and the mushrooms release their liquid, about 10 minutes. Add the minced garlic, fresh spinach leaves, and ¼ teaspoon of the salt. Cook, stirring as needed, until the spinach is bright green and completely wilted.
- Make the Cheese Mixture: In a medium bowl, combine the ricotta cheese, beaten eggs, ½ teaspoon of salt, and ¼ teaspoon of pepper. Stir until well blended.
- Assemble Layer 1: Spread 1 cup of pasta sauce over the bottom of the prepared baking dish. Arrange three noodles lengthwise to cover the bottom. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the parmesan and one-third of the mozzarella. Add half of the spinach and mushroom mixture, then top with about ½ cup of marinara sauce.
- Assemble Layer 2: Add a second layer of noodles and repeat the process: the remaining ricotta mixture, another one-third of the parmesan and mozzarella, the remaining spinach mixture, and another ½ cup of sauce.
- Finish and Bake: Finish with a third layer of noodles and top with the remaining sauce, parmesan, and mozzarella. Loosely cover the lasagna with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes until the cheese is bubbly and browned around the edges.
- Broil and Serve: For a cheesy, golden-brown top, slide the lasagna uncovered under the broiler for 1 to 2 minutes (watch closely!). Let it sit for 5 to 10 minutes to set before serving.
Pro Tip: When using no-boil noodles, make sure every inch of the noodle is covered with sauce or cheese mixture. Dry spots on the noodles will remain hard and crunchy after baking.
Recipe Tips
- Don’t Overcrowd Mushrooms: If your skillet is small, cook the mushrooms in batches so they brown nicely instead of steaming.
- Wilt in Stages: Adding 10 cups of spinach at once can be overwhelming. Add it in handfuls, letting each batch wilt slightly before adding more.
- Resting is Key: Letting the lasagna sit for 10 minutes after baking allows the layers to firm up. If you cut into it immediately, it will be messy and slide apart.
FAQs
- Can I use frozen spinach? Yes, thaw it completely and squeeze out all the excess water before adding it to the skillet. You will need about 10 oz frozen.
- Can I make this ahead? Yes, you can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the covered baking time.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Salad: A crisp Caesar salad or mixed greens with vinaigrette cuts through the richness of the cheese.
- Bread: Garlic bread or breadsticks are essential for soaking up the extra sauce.
- Wine: A glass of Chianti or Merlot pairs beautifully with the tomato and mushroom flavors.
Make This Recipe in Advance
- Freezing: You can freeze the unbaked assembled lasagna (wrapped tightly) for up to 2 months. Thaw in the fridge overnight before baking.
- Veggie Prep: You can sauté the mushroom and spinach mixture a day in advance and store it in the fridge until you are ready to assemble.
Lasagna Mushroom and Spinach
- Total Time: 1 hour 15 minutes
- Yield: 9-12 Servings 1x
- Diet: Vegetarian
Description
This Lasagna Mushroom and Spinach is a hearty, vegetarian comfort food that proves you don’t need meat to make a delicious lasagna. Packed with earthy cremini mushrooms, vibrant spinach, and three types of melting cheese, it is a satisfying meal that the whole family will love. With layers of tender noodles, savory vegetable filling, and rich marinara sauce, this dish is perfect for a cozy Sunday dinner or a meatless Monday feast.
Ingredients
The Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 ounces Cremini mushrooms, chopped (approx. 2 1/2 cups)
- 1 clove garlic, minced or finely grated
- 1 pound fresh spinach leaves (approx. 10 cups)
The Cheese Mixture
- 15 ounces Ricotta cheese (approx. 2 cups)
- 2 large eggs, beaten
- 3/4 teaspoon fine sea salt (divided use)
- 1/4 teaspoon freshly ground black pepper
Assembly
- 1 (24-ounce) jar marinara sauce (or 3 cups homemade)
- 12 no-boil (oven-ready) lasagna sheets
- 1 1/4 cups grated Mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
Instructions
Prep
Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish lightly with oil.
Cook Vegetables
Heat the olive oil in a large skillet over medium heat. Add the diced onions and chopped mushrooms. Cook, stirring occasionally, until onions are translucent and mushrooms have released their liquid (about 10 minutes).
Wilt Spinach
Add the minced garlic, fresh spinach, and 1/4 teaspoon of salt to the skillet. Cook until the spinach is completely wilted and bright green. (Add spinach in batches if it doesn’t all fit at once). Remove from heat.
Make Ricotta Mix
In a medium bowl, whisk together the ricotta cheese, beaten eggs, remaining 1/2 teaspoon of salt, and the black pepper until smooth.
Assemble Layer 1
Spread 1 cup of marinara sauce on the bottom of the baking dish. Place 3 noodles lengthwise. Spread half of the ricotta mixture over the noodles. Sprinkle with 1/3 of the Parmesan and Mozzarella. Add half of the spinach-mushroom mixture. Top with 1/2 cup marinara sauce.
Assemble Layer 2
Place 3 more noodles. Spread the remaining ricotta mixture. Sprinkle 1/3 of the Parmesan and Mozzarella. Add the remaining spinach-mushroom mixture. Top with 1/2 cup marinara sauce.
Top Layer
Place the final 3 noodles. Pour the remaining marinara sauce over the top, spreading it to the edges. Sprinkle with the remaining Parmesan and Mozzarella.
Bake
Cover loosely with foil. Bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes until bubbly and browned. Optional: Broil for 1-2 minutes for a golden crust.
Rest
Let the lasagna sit for 10 minutes before slicing to allow the layers to set.
Notes
No-Boil Noodle Tip: When using oven-ready noodles, ensure they are completely covered by sauce or cheese. Any exposed noodle will bake hard and crunchy instead of softening.
Frozen Spinach: You can substitute 10 oz of frozen spinach. Thaw it completely and squeeze out all excess water before sautéing.
Mushroom Texture: Don’t rush the mushrooms. Let them cook until the liquid evaporates so your lasagna isn’t watery.
Make Ahead: Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if going straight from the fridge to the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Slice (1/12th of pan)
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
Keywords: mushroom spinach lasagna, vegetarian lasagna recipe, no boil lasagna noodles, meatless monday dinner, ricotta cheese recipes, spinach lasagna, hearty vegetarian meals
