If you’re craving a satisfying dinner that brings comfort and a little extra color to the table, this Mushroom and Spinach Lasagna is your new go-to recipe. Each slice is full of savory mushrooms, vibrant spinach, creamy ricotta, plenty of gooey cheese, and tangy marinara sauce, all layered between tender noodles. Whether you’re feeding family, impressing friends, or treating yourself, this dish reliably wins hearts and ensures there are never leftovers for long.

Mushroom and Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is simple, but it’s what makes this Mushroom and Spinach Lasagna truly shine. Every component plays a big part, whether it’s adding a burst of color, a creamy bite, or deep umami flavor. Here’s everything you’ll need, along with a few helpful tips to get the most from each ingredient:

Lasagna noodles (9): Use traditional noodles for structure, or try oven-ready for a shortcut—just check the box for baking adjustments.
Olive oil (2 tablespoons): Brings out the flavors of the veggies and keeps everything luscious.
Onion (1, finely chopped): Forms the flavor base and adds a naturally sweet note.
Garlic (3 cloves, minced): Lifts the whole filling with its savory aroma—don’t skip this!
Mushrooms (1 pound, cremini or button): Provide earthy, meaty texture and plenty of depth to the filling.
Dried thyme (½ teaspoon): Adds a subtle herbal touch that pairs beautifully with mushrooms.
Salt and pepper (to taste): Essential for balancing flavors—taste as you go!
Marinara sauce (3 cups): Pick your favorite jar or homemade batch; it’s the backbone of the lasagna.
Ricotta cheese (2 cups): Brings creaminess and a mild flavor that melds all the layers together.
Mozzarella cheese (1 cup, shredded): Melts into stretchy, golden perfection on top.
Parmesan cheese (½ cup, grated): Gives a deeply savory finish and gorgeous cheesy crust.
Fresh spinach leaves (2 cups, chopped): Add color, nutrition, and freshness to every bite.
Fresh basil leaves (for garnish): Brighten each slice and add an irresistible aroma at serving time.

How to Make Mushroom and Spinach Lasagna

Step 1: Preheat and Prepare Your Baking Dish

Set your oven to 375°F (190°C). Grab a 9×13-inch baking dish and give it a quick coat of olive oil or nonstick spray, so your Mushroom and Spinach Lasagna pops out easily later. With this simple prep, you’re already ahead—no sticking, no mess!

Step 2: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Once it’s bubbling, add your noodles and cook until just al dente, following the package instructions. Drain and lay them flat on a kitchen towel so they don’t stick together. Perfect noodles are the foundation of a great Mushroom and Spinach Lasagna!

Step 3: Make the Mushroom and Spinach Filling

Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes, until it turns translucent and smells sweet. Add in the garlic and cook for another minute—you’ll know it’s ready when that incredible garlic aroma fills your kitchen! Toss in the sliced mushrooms, thyme, a generous pinch of salt and pepper. Sauté until the mushrooms are tender and their liquid has cooked off. Add the chopped spinach and cook just until it wilts. This mushroom and spinach mix is what sets your Mushroom and Spinach Lasagna apart!

Step 4: Assemble the Lasagna

Start by spreading a thin layer of marinara sauce on the bottom of your prepared baking dish. Lay down three of your noodles, then half the ricotta, half the mushroom-spinach mixture, and a third each of mozzarella and Parmesan. Repeat the layers: sauce, noodles, ricotta, the rest of the mushroom mix, and more cheese. Finish it all off with the remaining noodles, the rest of the sauce, and a generous sprinkling of mozzarella and Parmesan. This is when your lasagna starts to look seriously impressive!

Step 5: Bake the Lasagna

Cover the dish tightly with foil and slide it into your hot oven. Bake for 25 minutes, then remove the foil and bake another 10–15 minutes until the top is bubbly, golden, and calling your name. Let your Mushroom and Spinach Lasagna cool for at least 10 minutes before slicing, so the layers set and serving is a breeze.

Step 6: Garnish and Serve

Scatter fresh basil leaves across the top as soon as the lasagna comes out of the oven. The heat releases the herb’s fragrance and gives each serving a gorgeous pop of green. Invite everyone to the table, because your Mushroom and Spinach Lasagna is ready to steal the show!

How to Serve Mushroom and Spinach Lasagna

Garnishes

Go big on fresh basil or add a handful of chopped parsley for even more color and flavor. A light dusting of extra Parmesan or a drizzle of high-quality olive oil can turn each slice of Mushroom and Spinach Lasagna into a restaurant-worthy plate. If you’re feeling fancy, top each portion with a roasted cherry tomato or two—delicious and beautiful.

Side Dishes

Classic lasagna always benefits from simple sides. Serve this Mushroom and Spinach Lasagna with crisp garlic bread, a fresh green salad dressed in lemon vinaigrette, or roast vegetables. Anything bright and zippy will balance the rich, cheesy layers and round out the meal perfectly.

Creative Ways to Present

Try baking individual portions in ramekins for a dinner party, or layer the lasagna in a cast-iron skillet for rustic charm. You could also roll the filling in cooked lasagna noodles for delicate “lasagna roll-ups” and arrange them in a pretty, spiral pattern. Presentation is half the fun—show off your Mushroom and Spinach Lasagna your way!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your Mushroom and Spinach Lasagna to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as they rest, so tomorrow’s lunch might taste even better than tonight’s dinner!

Freezing

This lasagna is freezer-friendly: assemble but don’t bake, wrap tightly, and freeze for up to three months. When a lasagna craving strikes, you can bake it straight from the freezer (just add extra baking time) or let it thaw overnight in the fridge before popping it in the oven. It’s perfect for making ahead or gifting to a friend in need of a homemade meal.

Reheating

To reheat Mushroom and Spinach Lasagna, place slices in the oven at 350°F until heated through and the cheese is melty again, or microwave individual portions. Either way, just add a fresh sprinkle of basil or cheese before serving for that made-just-now feel.

FAQs

Can I make Mushroom and Spinach Lasagna gluten-free?

Absolutely! You can substitute regular lasagna noodles with your favorite gluten-free brand. Just cook according to the package directions, and the results are just as delicious.

Can I add other vegetables to the filling?

Definitely! This recipe is versatile—zucchini, roasted red peppers, or thin slices of eggplant work beautifully with mushrooms and spinach. Mix and match based on what’s in season or what you love most.

How do I prevent my lasagna from being watery?

Be sure to cook the mushrooms until most of their moisture has evaporated, and sauté spinach just until wilted. Letting the lasagna rest for ten minutes before serving also helps the layers firm up and prevents excess liquid.

Can I make Mushroom and Spinach Lasagna ahead of time?

Yes! You can assemble the whole lasagna a day ahead, cover tightly, and refrigerate. When you’re ready to bake, simply add five extra minutes to the covered baking time. It’s a wonderful way to get dinner on the table fast after a busy day.

What’s the best way to slice and serve lasagna?

Let your Mushroom and Spinach Lasagna cool for at least ten minutes before slicing. This helps the layers set and gives you those beautiful, clean squares everyone loves. Use a sharp knife and a spatula to lift out generous, cheese-stretching portions.

Final Thoughts

I hope this Mushroom and Spinach Lasagna brings the same cozy, crowd-pleasing joy to your table as it does to mine. Don’t be surprised if you find yourself reaching for this recipe anytime you want a meal that’s both easy and unforgettable—grab those noodles and get layering!