Mushroom and Spinach Lasagna Recipe

If you’ve been looking for a comforting, rich, and flavorful lasagna that’s packed with veggies, then look no further—this Mushroom and Spinach Lasagna is about to steal your heart! Imagine layers of perfectly cooked noodles, velvety ricotta cheese, earthy mushrooms, and tender spinach, all baked together in a cheesy, herby tomato sauce. It’s the ultimate combination of creamy, savory, and satisfying in every bite. Whether you’re a vegetarian or just craving a wholesome, indulgent meal, this lasagna will become your new favorite go-to comfort food.

Why You’ll Love Mushroom and Spinach Lasagna

• Vegetarian Delight: This lasagna is fully loaded with healthy veggies but still incredibly hearty, making it perfect for vegetarians and meat-lovers alike.
• Packed with Flavor: With garlic, mushrooms, spinach, and herbs, each layer is bursting with flavor. The creamy ricotta and mozzarella just pull it all together.
• Perfectly Comforting: There’s something so satisfying about lasagna, and this recipe delivers all the comfort, minus the meat.
• Make-Ahead Friendly: Lasagna is always better the next day, so feel free to prep this in advance for a stress-free dinner.
• Crowd-Pleaser: This dish is great for family dinners, potlucks, or just a cozy meal at home. It’s always a hit!

Ingredients

Here’s what you’ll need to bring this delicious lasagna to life:

For the Mushroom and Spinach Filling:

• Mushrooms: Fresh mushrooms like cremini, button, or a mix for a deep, savory flavor.
• Spinach: Fresh spinach, wilted down to create a tender layer in the lasagna.
• Garlic: For that essential aromatic base.
• Olive Oil: For sautéing the veggies to bring out their natural flavors.
• Ricotta Cheese: Creamy and rich—this forms a big part of the lasagna’s creamy filling.
• Mozzarella Cheese: To give the lasagna its signature gooey cheese layer.
• Parmesan Cheese: A sprinkle of this on top for that perfect golden finish.

For the Tomato Sauce:

• Canned Tomatoes: Crushed or diced tomatoes to create a rich base.
• Tomato Paste: Adds a deeper, more concentrated tomato flavor.
• Onion: A finely chopped onion to add sweetness and depth to the sauce.
• Herbs: Fresh or dried basil, oregano, and thyme to infuse the sauce with classic Italian flavors.
• Olive Oil: For sautéing the onion and garlic.
• Salt and Pepper: For seasoning the sauce.
• Red Pepper Flakes: Optional, for a little heat.

Other Ingredients:

• Lasagna Noodles: Either traditional or no-boil noodles will work.
• Egg: To help bind the ricotta cheese mixture.
• Fresh Basil: For garnish (optional).

(Note: Full ingredient list, including measurements, can be found in the recipe card below.)

Instructions

Let’s walk through how to make this Mushroom and Spinach Lasagna step-by-step!

Step 1: Prepare the Tomato Sauce

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and soft, about 3-5 minutes. Add in the crushed tomatoes, tomato paste, and herbs, then season with salt, pepper, and red pepper flakes (if using). Let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

Step 2: Prepare the Mushroom and Spinach Filling

While the sauce is simmering, heat olive oil in a large pan over medium heat. Add the mushrooms and sauté for about 5-7 minutes, until they’re browned and tender. Add the spinach to the pan, stirring until wilted. Season with salt, pepper, and garlic, then remove from heat.

Step 3: Prepare the Ricotta Mixture

In a medium bowl, combine ricotta cheese, egg, a little salt, pepper, and half of the Parmesan cheese. Stir until smooth and well-combined.

Step 4: Cook the Lasagna Noodles

If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside, ensuring the noodles don’t stick together.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish. Then, layer the noodles, followed by the ricotta mixture, sautéed mushrooms and spinach, and a layer of mozzarella cheese. Repeat the layers, ending with a layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.

Step 6: Bake the Lasagna

Cover the lasagna with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Step 7: Let It Rest and Serve

Allow the lasagna to rest for 10-15 minutes before slicing. This helps the layers set so you get those perfect, clean slices. Garnish with fresh basil if desired, and serve!

Nutrition Facts

Here’s an approximate breakdown of the nutrition for one serving (based on 8 servings):

• Calories per serving: 350-400 calories
• Total Fat: 20g
  • Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 600mg
• Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 8g
• Protein: 18g
• Vitamin A: 15%
• Vitamin C: 15%
• Calcium: 25%
• Iron: 10%

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

How to Serve Mushroom and Spinach Lasagna

• With a Side Salad: Pair this lasagna with a fresh, tangy side salad dressed in balsamic vinaigrette to balance the richness.
• Garlic Bread: Serve with crispy, buttery garlic bread to soak up any extra sauce.
• Wine Pairing: A light red wine like Pinot Noir or a crisp white like Sauvignon Blanc complements the flavors of the lasagna beautifully.

Additional Tips

• Make Ahead: Lasagna tastes even better the next day! Feel free to make it ahead, store it in the fridge, and bake it the next day.
• Freezer-Friendly: You can also freeze individual portions of this lasagna for a quick meal on busy nights.
• Use Fresh Spinach: If using frozen spinach, make sure to squeeze out excess moisture to prevent the lasagna from getting soggy.
• Add More Veggies: If you love veggies, you can add zucchini, bell peppers, or even some roasted eggplant to the layers.

FAQ Section

Q1: Can I use store-bought tomato sauce instead of making my own?

A1: Yes, store-bought tomato sauce works well too, especially if you’re short on time. Just season it with herbs to make it your own!

Q2: Can I use no-boil noodles for this lasagna?

A2: Absolutely! No-boil noodles are a great time-saver and will absorb the sauce as it bakes, making for a super tender lasagna.

Q3: Can I make this lasagna gluten-free?

A3: Yes! You can use gluten-free lasagna noodles, and this recipe will work perfectly.

Q4: Can I add meat to this lasagna?

A4: If you want to add meat, ground beef, turkey, or sausage would be delicious! Simply brown the meat and layer it in with the mushrooms and spinach.

Q5: Can I use different types of cheese?

A5: Yes! Feel free to swap out mozzarella with provolone or fontina for different textures and flavors.

Q6: How do I store leftover lasagna?

A6: Store leftover lasagna in an airtight container in the fridge for up to 3 days. You can also freeze individual slices for up to 3 months.

Q7: Can I make this lasagna in advance?

A7: Yes! Assemble the lasagna the night before, cover tightly with foil, and refrigerate. Bake it the next day as usual.

Q8: Can I add more cheese to the layers?

A8: Definitely! Add extra mozzarella or sprinkle some extra Parmesan between the layers for more cheesy goodness.

Q9: Can I use frozen spinach?

A9: Yes, but be sure to thaw and squeeze out excess moisture from the frozen spinach to prevent the lasagna from getting soggy.

Q10: Can I make this lasagna in a smaller dish?

A10: Absolutely! Just adjust the layers to fit the size of your dish and keep an eye on the baking time.

Conclusion

This Mushroom and Spinach Lasagna is the perfect way to indulge in a comforting, hearty meal without missing the meat. It’s packed with delicious vegetables, creamy cheese, and a savory tomato sauce that will have everyone asking for seconds. Whether you’re serving it for a family dinner, a special occasion, or meal prep for the week, this lasagna is always a winner. Grab your ingredients, get layering, and enjoy the cozy, delicious goodness of homemade lasagna!

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