This Mushroom and Spinach Lasagna is the ultimate comfort-food masterpiece—rich, creamy, and bursting with flavor in every layer. Tender lasagna noodles are layered with a savory mushroom-spinach filling, velvety ricotta, melty mozzarella, and a bold marinara sauce. This hearty vegetarian twist on the classic lasagna is satisfying enough for weeknight dinners yet impressive enough for gatherings and special occasions.
Whether you’re cooking for family, guests, or meal-prepping for the week, this dish delivers cozy warmth and restaurant-quality taste every time.
Why You’ll Love This Recipe
✔ Comforting & Flavor-Packed
Earthy mushrooms, fresh spinach, and creamy cheeses come together to create a rich, savory lasagna that even meat-lovers rave about.
✔ Perfect Vegetarian Main Dish
A filling and wholesome option for plant-forward meals without sacrificing taste.
✔ Make-Ahead Friendly
Assemble ahead of time and bake when needed—great for busy days, guests, and weekly meal prep.
✔ Simple Ingredients, Big Flavor
Every layer works together to create a delicious blend of textures and flavors.
✔ Crowd-Pleaser
A guaranteed hit for family dinners, parties, or potlucks.
Ingredients
Lasagna Layers
- 9 lasagna noodles
- 3 cups marinara sauce
Vegetable Filling
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon dried thyme
- Salt & pepper, to taste
- 2 cups fresh spinach leaves, chopped
Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For Garnish
- Fresh basil leaves
Tip: Full ingredient measurements and instructions are listed in the recipe card below.
How to Make Mushroom and Spinach Lasagna
1. Preheat the Oven
Preheat to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Cook the Lasagna Noodles
Boil the noodles according to package instructions until al dente.
Drain and set aside.
3. Prepare the Vegetable Filling
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Stir in garlic and cook for another minute.
- Add sliced mushrooms and cook until they release moisture and turn golden.
- Season with thyme, salt, and pepper.
- Add chopped spinach and cook until wilted.
Remove from heat and set aside.
4. Mix the Cheese Layer
In a bowl, combine:
- ricotta
- half of the mozzarella
- Parmesan
Mix until creamy.
5. Assemble the Lasagna
In the greased baking dish:
1️⃣ Spread a thin layer of marinara sauce.
2️⃣ Add 3 cooked lasagna noodles.
3️⃣ Spread ⅓ of the ricotta mixture.
4️⃣ Add ⅓ of the mushroom-spinach mixture.
5️⃣ Spoon marinara sauce over top.
Repeat the layers until all ingredients are used.
Finish with marinara and the remaining mozzarella.
6. Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes until the cheese is melted and bubbly.
7. Cool & Serve
Let the lasagna rest for 10 minutes before slicing.
Garnish with fresh basil leaves.
Tips for Best Results
Use cremini mushrooms for deeper flavor.
Add red pepper flakes if you prefer slight heat.
Substitute fresh spinach with frozen (just squeeze out excess moisture).
Add a layer of béchamel for extra creaminess.
For a crispy top, broil for 2–3 minutes at the end.
Serving Suggestions
Pair your Mushroom and Spinach Lasagna with:
- Garlic bread or cheesy breadsticks
- A fresh garden or Caesar salad
- Creamy tomato soup
- Roasted vegetables
Perfect for an Italian-inspired meal!
Storage & Meal Prep
Refrigerate: Up to 4 days
Freeze: Up to 2–3 months
Reheat: Bake at 350°F until warmed through or microwave individual slices.
Final Thoughts
This Mushroom and Spinach Lasagna brings comfort, flavor, and simplicity to your dinner table. Whether you’re hosting guests or prepping meals for a busy week, this vegetarian lasagna is always a delicious choice.
