Go Back

Mushroom and Spinach Lasagna

Rich, creamy lasagna layers featuring sautéed mushrooms, fresh spinach, and three cheeses for the ultimate comfort food experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Base
  • 12 lasagna noodles
  • 2 tbsp olive oil
  • 3 cups marinara sauce
Vegetables
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 lb mixed mushrooms sliced
  • 10 oz fresh spinach chopped
Cheese Layer
  • 2 cups ricotta cheese
  • 1 large egg
  • 3 cups mozzarella cheese shredded, divided
  • 1 cup Parmesan cheese grated, divided
Seasonings
  • 2 tsp Italian seasoning dried
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large pot for pasta
  • Mixing bowls
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook lasagna noodles according to package directions until al dente, drain and set aside.
  3. Heat olive oil in large skillet over medium-high heat, add onion and cook 5 minutes until softened.
  4. Add garlic and cook 1 minute until fragrant, stirring constantly.
  5. Add mushrooms and cook 8-10 minutes until golden brown and moisture evaporates.
  6. Add spinach and cook 2-3 minutes until wilted, season with salt, pepper, and Italian seasoning.
  7. Combine ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, basil, and parsley in bowl.
  8. Spread 1/2 cup marinara sauce in bottom of prepared baking dish.
  9. Layer 4 noodles, half ricotta mixture, half vegetable mixture, 1 cup sauce, 3/4 cup mozzarella.
  10. Repeat layering with 4 noodles, remaining ricotta, vegetables, 1 cup sauce, 3/4 cup mozzarella.
  11. Top with final 4 noodles, remaining sauce, and remaining cheeses.
  12. Cover with foil and bake 25 minutes, remove foil and bake 20-25 minutes until bubbly.
  13. Rest 10-15 minutes before cutting to allow layers to set properly.

Notes

For best results, ensure mushrooms are cooked until all moisture evaporates to prevent watery lasagna. Can be made ahead and refrigerated overnight before baking. Freezes well for up to 3 months.