If you’re on the hunt for a cozy, satisfying, and richly flavorful dish to share with friends or family, this Mushroom and Spinach Lasagna Recipe is a gem you absolutely need in your cooking repertoire. Combining earthy mushrooms, fresh spinach, creamy ricotta, and cheesy goodness layered between tender noodles, this lasagna feels like a warm hug on a plate. It’s hearty yet packed with wholesome ingredients, surprising everyone with just how delicious vegetarian comfort food can be. Whether you’re a longtime lasagna lover or trying to add more veggies to your meals, this Mushroom and Spinach Lasagna Recipe will surely become a favorite weeknight dinner or special occasion star.
Ingredients You’ll Need
These ingredients are straightforward but essential, each one playing a delightful role in building the layers of taste, texture, and color that make this lasagna so memorable. From fresh vegetables to creamy cheeses, each brings a unique note to this savory melody.
- Olive oil: The perfect base for sautéing to bring out the mushrooms’ flavor.
- Small onion: Adds gentle sweetness and depth when finely chopped and cooked.
- Garlic cloves: Minced to infuse the filling with that classic aromatic kick.
- Mushrooms (cremini or button): Earthy, juicy, and browned just right for rich texture.
- Fresh spinach: Roughly chopped to provide vibrant color and tender greens.
- Salt: Enhances all the natural flavors.
- Black pepper: Adds subtle warmth and spice.
- Dried thyme (optional): Offers an herby twist if you want to elevate the aroma.
- Ricotta cheese: Creamy, mild, and essential for that luscious layer.
- Grated Parmesan cheese: Delivers a salty, nutty punch to the ricotta mix.
- Egg: Binds the ricotta layer into a smooth, rich texture.
- Nutmeg (optional): Adds a hint of warmth that subtly lifts the cheese flavors.
- Lasagna noodles: Whether regular or oven-ready, they form the perfect tender structure.
- Shredded mozzarella cheese: Melts to golden, gooey perfection on top and between layers.
- Béchamel or store-bought Alfredo sauce: Creamy sauce to unify all layers with richness.
- Extra Parmesan and chopped parsley (optional garnish): For a beautiful finish and fresh touch.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prepare the Filling
Start by warming olive oil in a skillet over medium heat, letting the onion soften and sweeten for a few minutes. Toss in the garlic just long enough to release its fragrance. Then comes the star: mushrooms. Cook them until beautifully browned and all their liquid has evaporated, intensifying their flavor. Next, stir in the spinach until just wilted to keep that bright green color. Season this filling with salt, pepper, and if you like, a pinch of thyme. This mixture is what builds the hearty base for your layers, so be sure to get a good sear and flavor here!
Step 2: Mix the Ricotta Layer
While the filling cools slightly, whisk together ricotta, grated Parmesan, egg, salt, and a touch of nutmeg in a bowl. This blend will turn into a creamy, velvety layer that balances the texture and richness of the filling perfectly. The egg acts as a binder, while the Parmesan adds savory depth. The nutmeg is optional, but I personally love how it warms up the cheese flavors without overpowering them.
Step 3: Assemble the Lasagna
Lightly grease your 9×13-inch baking dish and spread half a cup of béchamel or Alfredo sauce on the bottom – this little layer keeps everything from sticking and adds extra creaminess. Next, layer three lasagna noodles evenly over the sauce. Spread a third of your ricotta mixture, followed by a third of the mushroom and spinach filling, then sprinkle with mozzarella cheese. Repeat these layers two more times, ending with a final sprinkle of mozzarella and the remaining sauce on top. Cover the dish with foil to trap moisture and bake for 25 minutes at 375°F (190°C), then remove the foil to let the top become beautifully golden and bubbly for another 15 to 20 minutes.
Step 4: Rest and Garnish
Resting the lasagna for about 10 minutes after baking is key. It allows the layers to set, making it easier to slice while letting the flavors meld together beautifully. For that extra pizzazz, sprinkle with more Parmesan cheese and freshly chopped parsley before serving. It adds freshness and a pop of color that makes every bite inviting.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
Simple yet effective garnishes can elevate this dish to restaurant quality at your dinner table. A sprinkle of freshly grated Parmesan and some chopped parsley adds visual appeal and a fresh, slightly nutty flavor that complements the rich layers inside.
Side Dishes
Pair this Mushroom and Spinach Lasagna Recipe with crisp green salads, such as arugula or mixed greens tossed with a vinaigrette, to cut through the richness. Crusty garlic bread or a warm baguette is also a fantastic choice for mopping up every last bit of sauce.
Creative Ways to Present
If you want to impress guests, consider serving individual portions in small ramekins or as layered parfaits in clear glasses to showcase the beautiful layers of mushrooms, spinach, and cheese. Alternatively, use colorful dinnerware and fresh herbs to add charm and personality to your presentation.
Make Ahead and Storage
Storing Leftovers
This Mushroom and Spinach Lasagna Recipe keeps beautifully in the refrigerator for up to three days. Cover it tightly with foil or place in an airtight container to preserve freshness and moisture. Reheat gently to enjoy the same creamy, comforting texture.
Freezing
You can freeze the assembled lasagna, unbaked or baked, for up to two months. Wrap it well with foil and plastic wrap to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge before baking or reheating to keep all the flavors intact.
Reheating
To reheat, cover the lasagna with foil and warm in the oven at 350°F (175°C) for about 20 minutes until heated through. For quicker reheating, microwave individual slices on medium power, keeping a close eye so the cheese doesn’t overcook and dry out.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thoroughly drain and squeeze out excess water from the frozen spinach before using. This prevents excess liquid in your layers, which can make the lasagna watery.
Is it necessary to use the egg in the ricotta mixture?
The egg helps bind the ricotta layer so it holds together after baking, but if you prefer, you can omit it for a looser, creamier texture—just be aware that the layer might be a bit softer.
Can I make this Mushroom and Spinach Lasagna Recipe vegan?
Absolutely! Substitute ricotta with vegan ricotta alternatives or blended tofu, use dairy-free cheese, and swap béchamel or Alfredo sauce for a vegan-friendly version. The layers will still be deliciously satisfying.
What kind of mushrooms work best?
Cremini and button mushrooms are both excellent choices for their flavor and texture. You can also experiment with shiitake or portobello for a more intense, meaty taste.
Can I prepare this dish ahead of time?
Yes! You can assemble the lasagna up to two days before baking. Just cover it and refrigerate, then bake it fresh when you’re ready. It’s an excellent option for busy weeknights or entertaining.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe is one of those dishes that feels like a true labor of love every time you make it. Its layers of creamy cheese, perfectly cooked veggies, and cozy pasta come together to create a meal that’s both nourishing and decadent. I encourage you to try this recipe soon; trust me, once you do, it will become a warm tradition in your kitchen that everyone asks for again and again.
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Mushroom and Spinach Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a rich and creamy Italian-inspired vegetarian dish featuring layers of tender lasagna noodles, a flavorful mushroom and spinach filling, and a luscious ricotta cheese mixture, all baked to golden perfection with béchamel or Alfredo sauce and mozzarella cheese. Perfect for a comforting family meal or special occasion.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms (cremini or button), sliced
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
For the Ricotta Layer:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Other Layers:
- 9 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- 2 cups béchamel sauce or store-bought Alfredo sauce
Optional Garnish:
- Extra Parmesan cheese
- Chopped parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated. Add the chopped fresh spinach and cook for another 2 to 3 minutes until wilted. Season the mixture with salt, black pepper, and dried thyme if using. Remove from heat and set aside.
- Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, salt, and nutmeg if desired. Mix thoroughly until smooth and well blended.
- Assemble the Lasagna: Spread half a cup of béchamel or Alfredo sauce evenly on the bottom of the prepared baking dish. Place 3 lasagna noodles in a single layer over the sauce. Over the noodles, spread one-third of the ricotta mixture, then one-third of the mushroom-spinach filling, followed by a sprinkle of shredded mozzarella cheese. Repeat these layers two more times to build the lasagna. Finish by spreading the remaining sauce on top and sprinkling the remaining mozzarella cheese evenly across the surface.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is bubbly and golden brown.
- Rest and Garnish: Take the lasagna out of the oven and let it rest for 10 minutes to set before slicing. Garnish with extra Parmesan cheese and chopped parsley if desired, then serve warm.
Notes
- Use no-boil lasagna noodles to save time by skipping the pre-cooking step.
- Substitute kale for spinach or add a layer of roasted zucchini or eggplant for additional flavor and texture.
- This lasagna can be made ahead and refrigerated for up to 2 days before baking to save time on serving day.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
