Name: Mushroom and Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 9 lasagna noodles; 3 cups marinara sauce; 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 pound mushrooms (cremini or button), sliced; ½ teaspoon dried thyme; Salt and pepper, to taste; 2 cups fresh spinach leaves, chopped; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil leaves

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Introduction

This Mushroom and Spinach Lasagna is a comforting and flavorful vegetarian dish that’s perfect for any weeknight or special occasion. Layers of tender noodles, savory mushroom filling, creamy ricotta, and melted cheese come together in a deliciously satisfying meal.

A close-up of a tall stack of four layers of lasagna on a white plate, each layer showing soft, wavy-edged pasta sheets. Between the layers, there is creamy white sauce with cooked dark green spinach and small brown sautéed mushrooms. The top lasagna layer is golden-brown and slightly crispy with melted white cheese, topped with sliced mushrooms and two fresh green basil leaves for decoration. The plate has a few scattered herbs and a bit of sauce around the base. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (e.g., cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
3 cups marinara sauce
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil to prevent sticking.
Step 2: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook for 1 minute.
Step 4: Add the sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until the mushrooms are tender and their liquid has evaporated.
Step 5: Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
Step 6: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay 3 lasagna noodles on top of the sauce.
Step 7: Spread half of the ricotta cheese over the noodles, then half of the mushroom and spinach mixture. Sprinkle a third of the mozzarella and Parmesan cheeses on top.
Step 8: Repeat the layers: noodles, ricotta, mushroom mixture, and cheeses. Finish with a layer of marinara sauce and the remaining mozzarella and Parmesan cheeses on top.
Step 9: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and golden brown.
Step 10: Let the lasagna cool for a few minutes to set the layers. Garnish with fresh basil leaves before serving warm.

Tips & Variations

For added depth, try adding a splash of white wine when sautéing the mushrooms.
You can substitute fresh spinach with frozen spinach—just be sure to thaw and squeeze out excess moisture before using.
Try mixing in some chopped sun-dried tomatoes or artichoke hearts for a flavor twist.
Use no-boil lasagna noodles to save time; just ensure to add extra sauce to keep the dish moist.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual servings until heated through. This lasagna can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a three-layer lasagna stacked on a white plate, showing wavy pasta sheets that are golden and slightly browned on the edges, with layers of creamy white sauce mixed with sautéed green spinach and small brown mushroom pieces. The top layer has browned pasta with slices of cooked mushrooms and fresh two green basil leaves glowing richly on top. The plate sits on a surface with white marbled texture, and there are some green herb sprigs and small black pepper flakes scattered around the plate. The image has a warm, cozy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this lasagna?

Yes, feel free to use any mushrooms you like, such as portobello, shiitake, or oyster mushrooms. Mixing varieties can enhance the flavor and texture.

Is it necessary to cook the noodles before assembling the lasagna?

Traditional lasagna noodles should be cooked al dente before layering to ensure they are tender after baking. However, no-boil noodles can be used as a convenient alternative if you adjust the sauce amount accordingly.