If you are looking for a comforting, flavorful meal that also sneaks in some greens, this Spinach & Mushroom Lasagna Recipe is an absolute winner. It combines tender layers of sautéed mushrooms and fresh spinach with creamy ricotta, melted mozzarella, and savory Parmesan, all nestled between perfectly cooked lasagna noodles. Whether you’re cooking for family dinner or inviting friends over, this dish brings rich textures and vibrant flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Getting this Spinach & Mushroom Lasagna Recipe on your table is surprisingly straightforward with everyday ingredients that pack so much flavor. Each item plays an important role: from the earthiness of cremini mushrooms to the creaminess of ricotta, every component contributes to the dish’s delightful balance.
- Olive oil: Use good quality olive oil for sautéing mushrooms and onions to boost flavor.
- Yellow onion: Adds sweetness and depth once softened.
- Garlic: Four cloves for that aromatic, savory punch.
- Cremini mushrooms: Earthy and meaty mushrooms that bring heartiness to the filling.
- Fresh baby spinach: Adds a vibrant green color and tender texture.
- Salt and pepper: Essential seasonings to enhance all the natural flavors.
- Whole milk ricotta cheese: Creamy and mild, it acts as the perfect binder and adds richness.
- Large egg: Helps to set the ricotta mixture for perfect layering.
- Garlic powder: Adds a subtle garlicky note to the cheese layer.
- Mozzarella cheese: Shredded and melty for that irresistible gooey texture.
- Grated Parmesan cheese: Sharp and nutty, perfect for enhancing overall depth.
- Lasagna noodles: Nine sheets, cooked and drained or no-boil noodles for convenience.
- Extra mozzarella and Parmesan: For a golden, bubbly topping that’s simply irresistible.
- Optional fresh herbs: Parsley or basil for a fresh, vibrant garnish.
How to Make Spinach & Mushroom Lasagna Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by heating olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until soft and translucent. Then, toss in the minced garlic and sliced cremini mushrooms. Sauté until the mushrooms release their liquid and it evaporates, resulting in beautifully browned, flavorful mushrooms that form the base of your filling.
Step 2: Add the Spinach and Season
Once the mushrooms are perfectly cooked, add the fresh baby spinach to the pan. Stir until the spinach wilts down completely, then season the mixture with salt and pepper to taste. This combination ensures each bite has balanced earthiness and a touch of brightness from the greens.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl, combine the whole milk ricotta cheese with one large egg, garlic powder, salt, and black pepper. Whisk well until smooth and creamy. This mixture will add a luscious, tender layer between the noodles and veggies, helping to bring the whole lasagna together.
Step 4: Layer the Lasagna
Preheat your oven to 375°F (190°C). In a baking dish, start by spreading a bit of the ricotta mixture on the bottom to prevent sticking. Then layer noodles, followed by the mushroom and spinach sauté, dollops of ricotta mixture, and generous sprinkles of shredded mozzarella and Parmesan cheese. Repeat these layers two or three times, making sure the top layer consists of noodles, extra mozzarella, and Parmesan to create a bubbling, golden crust.
Step 5: Bake to Perfection
Cover the lasagna with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and lightly browned. Let the lasagna rest for at least 10 minutes before cutting to allow the layers to set beautifully.
How to Serve Spinach & Mushroom Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil really elevates this Spinach & Mushroom Lasagna Recipe by adding a touch of color and refreshing herbal brightness. If you want a little extra zing, a light drizzle of good quality olive oil or a few red pepper flakes can add a lovely finish.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, providing a contrast to the rich lasagna. Garlic bread or a crusty baguette is also a fantastic companion to soak up any leftover cheesy sauce.
Creative Ways to Present
For a fun twist, try serving individual portions in shallow ramekins topped with a sprinkle of Parmesan and fresh herbs. You can also accompany your lasagna with a small bowl of marinara sauce for dipping or swirling on the plate, adding extra flavor and a pop of vibrant red.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach & Mushroom Lasagna Recipe can be stored in an airtight container in the refrigerator for up to four days. The flavors meld wonderfully overnight, making your next meal even better.
Freezing
This lasagna freezes beautifully. Wrap portions tightly in plastic wrap and then foil, or store in freezer-safe containers. It will keep well for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) wrapped in foil to prevent drying out, approximately 20-25 minutes until warmed through. Alternatively, microwave individual servings uncovered for 2-3 minutes, stirring halfway for even heating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw and drain it very well to prevent excess liquid from making the lasagna soggy. Fresh spinach generally gives a brighter flavor and better texture.
Is it possible to make this recipe vegan?
Absolutely! Substitute ricotta and mozzarella with plant-based versions, and use a flax egg or another egg substitute to bind the cheese mixture. Also, check the lasagna noodles to ensure they are egg-free.
Do I have to cook the lasagna noodles before assembling?
Not necessarily. This recipe works well with no-boil noodles for convenience. Just ensure you have a sauce or moist filling because these noodles absorb liquid while baking.
How do I prevent the lasagna from being watery?
The key is to fully sauté the mushrooms until their moisture evaporates and to thoroughly drain any cooked noodles. Draining spinach well and using a thick ricotta mixture also help keep the lasagna firm.
Can I add other vegetables to this Spinach & Mushroom Lasagna Recipe?
Definitely! Feel free to add zucchini, roasted red peppers, or artichoke hearts to customize the recipe. Just make sure to prep them properly so they don’t add too much moisture.
Final Thoughts
This Spinach & Mushroom Lasagna Recipe is one of those dishes that feels like a big, warm hug at the end of a long day. It’s comforting without being heavy and packed with wholesome ingredients that satisfy both body and soul. I encourage you to gather your ingredients and give it a try; I promise it will quickly become a family favorite in your home, just like it is in mine.
Print
Spinach & Mushroom Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach & Mushroom Lasagna is a hearty and comforting vegetarian dish layered with sautéed mushrooms, fresh baby spinach, creamy ricotta cheese, and a blend of mozzarella and Parmesan. Perfect for family dinners or special occasions, this lasagna combines rich flavors and wholesome ingredients to create a satisfying, cheesy meal.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 16 oz (450g) cremini mushrooms, sliced
- 5 oz (140g) fresh baby spinach
- Salt and pepper, to taste
Cheese & Dairy
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups (170g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- Extra mozzarella and Parmesan for topping
Others
- 9 lasagna noodles, cooked and drained (or no-boil noodles)
- Optional: chopped fresh parsley or basil for garnish
Instructions
- Prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sauté mushrooms and spinach: Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir in the fresh baby spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the ricotta mixture: In a medium bowl, combine the whole milk ricotta cheese, large egg, garlic powder, salt, and black pepper. Mix until smooth and well combined.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Assemble the lasagna: In a baking dish, spread a thin layer of the ricotta mixture on the bottom. Place a layer of cooked lasagna noodles on top. Spread half of the mushroom and spinach mixture over the noodles, followed by dollops of ricotta mixture, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layering process once more, finishing with the final layer of noodles and topping with remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
- Rest and garnish: Let the lasagna rest for 10-15 minutes after baking to set. Sprinkle with chopped fresh parsley or basil if desired before serving.
Notes
- You can use no-boil lasagna noodles to save time, just ensure they are well layered with sauce to soften properly.
- For added flavor, consider adding a pinch of nutmeg to the ricotta mixture.
- This lasagna freezes well; assemble and freeze before baking for an easy meal later.
- Use whole milk ricotta for creaminess; part-skim ricotta works but will be less creamy.
- If you prefer, add a layer of marinara sauce for more moisture and flavor.
