Go Back
–+ servings
Mushroom And Spinach Lasagna

Mushroom And Spinach Lasagna: A Creamy Comfort Dish

A creamy Mushroom and Spinach Lasagna packed with nutritious spinach and rich cheeses, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 box Lasagna Noodles Use no-boil noodles for easy assembly and quick cooking.
For the Filling
  • 8 oz Mushrooms Provide an earthy flavor base; substitute with your favorite vegetables if desired.
  • 10 oz Spinach Adds nutritional value and vibrant color; can be replaced with kale if you prefer.
  • 15 oz Ricotta Cheese Creates a creamy and rich texture; opt for cottage cheese for a lighter option.
  • 2 cups Mozzarella Cheese Offers melting quality and stretchiness; part-skim is a great alternative for a lighter version.
  • 1 cup Parmesan Cheese Gives a tangy flavor to the dish; use nutritional yeast for a vegan twist.
For the Sauce
  • 2 cups Marinara Sauce Provides moisture and flavor; homemade or store-bought works well—just avoid overly watery varieties.
For Sautéing
  • 3 cloves Garlic Adds aromatic flavor; minced garlic creates a pungent base.
  • 1 medium Onion Sweetens the dish as it cooks; leeks can be substituted for a milder taste.
  • 2 tbsp Olive Oil Enhances flavor during cooking; feel free to use any neutral oil if preferred.
For Seasoning
  • 1 tsp Dried Thyme A classic herb that elevates flavor; Italian seasoning is a convenient substitute.
  • to taste Salt & Pepper Essential seasonings to taste; adjust based on your preference.

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Skillet

Method
 

Step-by-Step Instructions for Mushroom And Spinach Lasagna
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they turn translucent.
  4. Add the sliced mushrooms to the skillet, along with dried thyme, salt, and pepper. Cook for about 5-7 minutes until the mushrooms are tender.
  5. Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.
  6. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Then, layer down a row of noodles, followed by half of the ricotta cheese, the mushroom and spinach mixture, and a sprinkle of mozzarella and Parmesan cheese.
  7. Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  8. Carefully remove the foil and return the lasagna to the oven. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  9. Once done, take the Mushroom and Spinach Lasagna out of the oven and let it cool for about 10 minutes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Expert Tips for Mushroom and Spinach Lasagna: Season each layer, avoid too much marinara, cover wisely while baking, make ahead for best flavor, and let it rest before serving.

Tried this recipe?

Let us know how it was!