This Mushroom and Spinach Lasagna is rich, creamy, cheesy, and absolutely packed with flavor. Layers of sautéed mushrooms, wilted spinach, lasagna noodles, herbed ricotta, and a creamy béchamel or marinara sauce come together to create a hearty, comforting, meatless meal that even carnivores will love.
🧾 Ingredients (Serves 6–8)
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 450 g (1 lb) mushrooms, sliced (cremini, button, or a mix)
- 6 cups fresh spinach (or 1 package frozen, thawed and squeezed dry)
- Salt and black pepper, to taste
- ½ teaspoon dried thyme or Italian seasoning
- Optional: a splash of white wine or balsamic vinegar
For the Ricotta Mixture:
- 450 g (15 oz) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil or parsley
- Salt and pepper, to taste
Additional:
- 9–12 cooked lasagna noodles (or oven-ready)
- 2½ cups marinara or béchamel sauce
- 2 cups shredded mozzarella cheese
- Extra Parmesan, for topping
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Sauté the mushrooms and spinach:
Heat olive oil in a large skillet. Add onions and cook until soft. Stir in garlic and mushrooms, cooking until mushrooms release moisture and brown, about 8–10 minutes. Season with salt, pepper, and thyme. Add spinach and cook until wilted. Set aside. - Make the ricotta mixture:
In a medium bowl, combine ricotta, egg, Parmesan, herbs, salt, and pepper. Mix until smooth. - Assemble the lasagna:
- Spread a layer of sauce in the bottom of a 9×13 baking dish.
- Add a layer of noodles, then spread half the ricotta mixture, half the mushroom-spinach filling, and a sprinkle of mozzarella.
- Repeat layers, ending with noodles, sauce, and a generous sprinkle of mozzarella and Parmesan on top.
- Bake:
Cover with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes, until bubbly and golden. - Cool and serve:
Let rest 10 minutes before slicing. Garnish with fresh basil or parsley.
💡 Tips
- Cook noodles al dente so they don’t get mushy while baking.
- Sauté mushrooms until golden brown—this brings out their deep, umami flavor.
- Use oven-ready noodles to skip boiling and save time.
- Let the lasagna rest before cutting for neater slices.
🔁 Variations & Substitutions
- Use kale or Swiss chard in place of spinach.
- Add zucchini slices, roasted eggplant, or bell peppers for more veggies.
- Make it vegan with dairy-free ricotta, vegan mozzarella, and egg replacer.
- Switch marinara for homemade béchamel for a white lasagna twist.
❓ FAQs
Can I make this lasagna ahead of time?
Yes! Assemble it up to a day in advance and store in the fridge until ready to bake.
Can I freeze it?
Absolutely. Freeze before or after baking. If frozen unbaked, thaw overnight before baking as directed.
What mushrooms work best?
Cremini, baby bella, or even a wild mix give the best flavor. Avoid canned mushrooms.
Can I make it gluten-free?
Use gluten-free lasagna noodles and check that your sauce is gluten-free.
🍽️ Serving Suggestions
- Serve with a fresh green salad with lemon vinaigrette
- Add a side of garlic bread or crusty sourdough
- Pair with a glass of Pinot Noir or Chardonnay
- Finish the meal with a light lemon sorbet or panna cotta
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