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Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna

Layers of creamy ricotta, sautéed mushrooms, tender spinach, and melty mozzarella come together in this comforting vegetarian lasagna.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine Italian
Servings 8 Servings

Equipment

Ingredients
  

Vegetable Filling

  • Mushrooms sliced 4 cups (300 g)
  • Baby spinach 5 cups 150 g
  • Olive oil 1 tbsp 15 ml
  • Onion diced 1 cup (150 g)
  • Garlic minced 3 cloves (9 g)
  • Salt ½ tsp 3 g
  • Black pepper ¼ tsp 1 g
  • Ricotta Layer
  • Ricotta cheese 15 oz 425 g
  • Egg 1 large
  • Parmesan cheese grated ½ cup (50 g)
  • Italian seasoning 1 tsp 2 g
  • Salt ¼ tsp 1.5 g
  • Black pepper ⅛ tsp 0.5 g

Other Layers

  • Lasagna noodles no-boil or traditional, 12 sheets (250 g)
  • Marinara sauce 3 cups 720 ml
  • Mozzarella cheese shredded 3 cups (336 g)
  • Parmesan cheese extra ¼ cup (25 g) for topping

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes. Stir in garlic, then add mushrooms, salt, and pepper. Cook until mushrooms release their liquid and start to brown. Add spinach and cook until wilted. Remove from heat.
  • Make the ricotta mixture: In a mixing bowl, combine ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Mix until smooth.
  • Assemble the lasagna:
  • Spread 1 cup marinara sauce on the bottom of the baking dish.
  • Add a layer of lasagna noodles.
  • Spread one-third of the ricotta mixture over the noodles.
  • Add one-third of the mushroom-spinach filling.
  • Sprinkle one cup mozzarella.
  • Add a thin layer of marinara.
  • Repeat for three layers total.
  • Top with remaining marinara, mozzarella, and Parmesan.
  • Cover with foil and bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden.
  • Let rest 10–15 minutes before slicing.

Notes

  • Add protein: Stir in cooked ground turkey or Italian chicken sausage for a heartier lasagna.
  • Meal prep friendly: Refrigerates well up to 4 days or freeze up to 3 months.
  • Cheese variations: Substitute some mozzarella with provolone or fontina for a richer flavor.
  • Noodle tip: If using traditional noodles, boil to al dente before layering.
Keyword lasagna, mushroom sauce, spinach
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