Mushroom and Spinach Lasagna – A Vegetarian Comfort Food

There is something undeniably comforting about a warm, cheesy, and flavorful lasagna. The layers of tender pasta, rich marinara sauce, and creamy cheese blend together beautifully, creating a dish that feels like a warm hug. While traditional lasagna often includes meat, this mushroom and spinach lasagna is a hearty vegetarian alternative that does not compromise on flavor. The combination of earthy mushrooms, vibrant spinach, and a luscious cheese mixture makes this dish just as satisfying as its meat-based counterpart.

What makes this recipe truly special is its balance of textures and flavors. The mushrooms provide a deep, umami-rich taste, while the spinach adds a fresh, slightly sweet contrast. The ricotta cheese layer brings a creamy, mild richness that pairs perfectly with the tangy marinara sauce. Mozzarella and Parmesan cheeses top it all off, creating a golden, bubbly crust that is simply irresistible.

This lasagna is perfect for cozy family dinners, meal prepping for the week, or even serving at a gathering. It is a versatile dish that can be customized with different cheeses, herbs, or even a little spice for those who enjoy a kick of heat. Despite its impressive appearance and depth of flavor, it is quite simple to prepare. Even if you are new to cooking, you can follow these step-by-step instructions and achieve a perfect result every time.

If you love comfort food but want a meat-free option that still feels indulgent, this mushroom and spinach lasagna is a must-try. Whether you are a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite in your household.

Why You’ll Love This Recipe

There are countless reasons to love this mushroom and spinach lasagna. Not only is it a delightful combination of flavors, but it is also packed with nutrients and easy to prepare.

One of the best things about this lasagna is that it is rich and hearty without being overly heavy. The mushrooms give it a deep, savory flavor that makes it incredibly satisfying, while the spinach adds freshness and a boost of vitamins. The creamy ricotta cheese mixture keeps the dish soft and smooth, and the melty mozzarella and Parmesan topping gives it that classic, cheesy pull.

This recipe is also great for meal prep. It tastes even better the next day as the flavors have more time to meld together. You can make a big batch and store leftovers for quick and delicious meals throughout the week. It also freezes well, so you can prepare it in advance and reheat it whenever you need a comforting meal.

Lastly, this lasagna is perfect for gatherings and family dinners. It is a crowd-pleaser that even meat lovers will enjoy. The layers of cheese, sauce, and pasta create a dish that is familiar and comforting, making it a great choice for holidays, potlucks, or Sunday family meals.

Health Benefits

While lasagna is often thought of as a decadent dish, this mushroom and spinach lasagna offers several health benefits.

1. Rich in Nutrients
Mushrooms are a great source of antioxidants, B vitamins, and minerals like selenium and copper. They support immune function and provide a natural umami flavor that enhances the dish without the need for excessive salt or fat.

Spinach is loaded with vitamins A, C, and K, as well as iron and calcium. It is an excellent leafy green that contributes to bone health, heart health, and overall well-being.

2. High in Protein
Although this is a vegetarian dish, it still contains plenty of protein from the cheese. Ricotta, mozzarella, and Parmesan cheese provide essential amino acids that help with muscle repair and overall health.

3. A Good Source of Fiber
Whole wheat lasagna noodles can be used to increase the fiber content of this dish. Fiber aids digestion, helps regulate blood sugar levels, and keeps you feeling full for longer.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5–10 minutes
Servings: 6–8

Nutritional Information (Per Serving):
Calories: 380
Protein: 20g
Carbohydrates: 45g
Fat: 15g
Fiber: 6g
Calcium: 30% of the Daily Value

Ingredients List

For the Lasagna:

• 9 lasagna noodles (regular or whole wheat)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (cremini or button), sliced
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 2 cups fresh spinach, chopped
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups ricotta cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Step-By-Step Cooking Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.

2. Cook the Lasagna Noodles

• 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, separating them to prevent sticking.

3. Prepare the Mushroom Filling

• Heat olive oil in a large skillet over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until translucent.
• Stir in the minced garlic and cook for another minute.
• Add the sliced mushrooms, thyme, salt, and pepper. Cook for about 7–10 minutes, stirring occasionally, until the mushrooms are tender and their moisture has evaporated.
• Add the chopped spinach and cook for 2–3 more minutes, until wilted. Remove from heat.

4. Prepare the Ricotta Mixture

• In a mixing bowl, combine ricotta cheese, egg, dried oregano, and dried basil.
• Stir until well combined.

5. Assemble the Lasagna

• Spread a thin layer of marinara sauce on the bottom of the baking dish.
• Arrange 3 lasagna noodles over the sauce.
• Spread half of the ricotta mixture over the noodles, followed by half of the mushroom mixture.
• Sprinkle a layer of mozzarella and Parmesan cheese.
• Repeat the layers with 3 more noodles, the remaining ricotta and mushroom mixture, and more cheese.
• Place the last 3 noodles on top and cover with the remaining marinara sauce.
• Sprinkle with the remaining mozzarella and Parmesan cheese.

6. Bake the Lasagna

• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and slightly golden.

7. Let It Rest and Serve

• Allow the lasagna to cool for about 10–15 minutes before slicing.
• Garnish with fresh basil and serve warm.

How to Serve

This mushroom and spinach lasagna is delicious on its own, but it pairs well with several side dishes. Serve it with a simple green salad, roasted vegetables, or a side of garlic bread for a complete meal.

Pairing Suggestions

This mushroom and spinach lasagna is a complete and satisfying meal on its own, but pairing it with the right side dishes and beverages can enhance the overall dining experience. Whether you’re serving this for a casual family dinner or a special gathering, here are some delicious accompaniments that complement the flavors of this hearty dish.

Side Dishes

1. Garlic Bread – A classic lasagna pairing, garlic bread is perfect for soaking up any extra marinara sauce on your plate. You can make a simple version by brushing slices of baguette with olive oil and minced garlic, then toasting them until golden brown.
2. Fresh Green Salad – A crisp salad with a light vinaigrette provides a refreshing contrast to the rich and creamy layers of the lasagna. A simple arugula or spinach salad with lemon dressing works beautifully.
3. Roasted Vegetables – Roasting vegetables like zucchini, bell peppers, and asparagus brings out their natural sweetness and adds a slightly caramelized depth of flavor that pairs well with the umami-rich mushrooms in the lasagna.
4. Steamed Broccoli or Green Beans – A light, steamed vegetable side keeps the meal balanced without adding extra heaviness.
5. Minestrone Soup – For an Italian-style meal, serve a small bowl of minestrone soup alongside your lasagna for a comforting and nourishing experience.

Beverage Pairings

Since this lasagna has a robust tomato-based sauce and earthy mushrooms, you’ll want to pair it with drinks that enhance these flavors without overpowering them.

1. Herbal Teas – If you prefer a non-alcoholic pairing, herbal teas like chamomile or mint provide a soothing complement to the richness of the dish.
2. Sparkling Water with Lemon – The light citrusy fizz of sparkling water with a squeeze of lemon refreshes the palate and keeps the meal from feeling too heavy.
3. Freshly Squeezed Lemonade – The slight tartness of homemade lemonade cuts through the richness of the cheese and adds a bright contrast.
4. Pomegranate Juice – Its natural tartness pairs well with tomato-based sauces and enhances the umami flavors of the mushrooms.

Storage, Freezing, and Reheating Instructions

One of the best things about this mushroom and spinach lasagna is that it stores well, making it a perfect meal for leftovers or meal prep. Whether you want to keep it in the fridge for a few days or freeze it for later, here’s how to properly store and reheat your lasagna while maintaining its delicious texture and flavor.

Refrigerating Leftovers

1. Allow the lasagna to cool completely before storing. Storing it while it’s still warm can create excess moisture, making it soggy.
2. Place the leftovers in an airtight container or cover the entire baking dish with plastic wrap or aluminum foil.
3. Store in the refrigerator for up to 3–4 days.

Freezing Instructions

If you want to make this lasagna ahead of time or save leftovers for later, freezing is a great option.

For a Whole Lasagna:

1. Assemble the lasagna in a freezer-safe baking dish, but do not bake it.
2. Wrap the dish tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
3. Label it with the date and freeze for up to 3 months.

For Individual Portions:

1. Cut the cooled lasagna into serving-size squares.
2. Wrap each portion in plastic wrap and then place them in a freezer-safe bag or container.
3. Freeze for up to 3 months.

Reheating Instructions

the Refrigerator:

1. Preheat your oven to 350°F (175°C).
2. Cover the lasagna with foil and bake for 20–25 minutes until heated through.
3. Remove the foil for the last 5 minutes to allow the cheese on top to become slightly crispy.

Frozen (Whole Lasagna):

1. Remove the lasagna from the freezer and let it thaw in the refrigerator overnight.
2. Once thawed, bake at 375°F (190°C) for 45–50 minutes, covering it with foil for the first half of baking.

frozen (Individual Portions):

1. Microwave: Heat on medium power for 3–4 minutes, then check if it’s warmed through. If needed, continue heating in 30-second intervals.
2. Oven: Place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20–25 minutes.

Common Mistakes to Avoid

Even though this mushroom and spinach lasagna is easy to make, a few common mistakes can affect the texture and flavor of your dish. Avoid these pitfalls to ensure a perfect lasagna every time.

1. Skipping the Draining Step for Spinach and Mushrooms – Mushrooms and spinach release a lot of water when cooked. If you don’t drain or sauté them properly, the excess moisture can make your lasagna watery. Always cook them until most of the liquid evaporates before assembling your layers.
2. Not Seasoning the Ricotta Mixture – While marinara sauce and cheese provide flavor, the ricotta mixture should also be well-seasoned. Adding dried oregano, basil, and a pinch of salt and pepper enhances the overall taste.
3. Overloading with Too Much Sauce – While sauce is necessary for a moist lasagna, too much can make the layers slide apart and create a soupy consistency. Use just enough to coat each layer evenly.

Pro Tips for the Best Mushroom and Spinach Lasagna

1. Use No-Boil Noodles for Convenience – If you want to save time, opt for no-boil lasagna noodles. They absorb moisture from the sauce and bake up perfectly soft.
2. Add a Pinch of Nutmeg to the Ricotta Mixture – A tiny amount of nutmeg enhances the flavor of the cheese and brings out its richness.
3. Layer Thinly and Evenly – Overloading any single layer can lead to an uneven bake. Keep the cheese, sauce, and filling layers balanced for the best texture.
4. Make It a Day Ahead – Lasagna often tastes even better the next day as the flavors have time to meld. Refrigerate overnight and reheat before serving.

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess water before using it to avoid adding extra moisture to the lasagna.

2. Can I make this lasagna gluten-free?
Absolutely! Just use gluten-free lasagna noodles, and check that your marinara sauce and other ingredients are gluten-free.

3. How do I make this lasagna spicier?
Add red pepper flakes to the marinara sauce or mix a little chili powder into the ricotta mixture for extra heat.

Conclusion & Call to Action

Mushroom and spinach lasagna is a wonderful, hearty dish that brings comfort and delicious flavors to any table. With its creamy ricotta, earthy mushrooms, vibrant spinach, and gooey melted cheese, this vegetarian lasagna proves that meatless meals can be just as satisfying.

If you give this recipe a try, I would love to hear your thoughts! Share your experience in the comments, and don’t forget to take a picture and tag me on social media. I can’t wait to see your delicious creations!

Mushroom and Spinach Lasagna

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• Author: Julianne Carter
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

This mushroom and spinach lasagna is a flavorful and hearty vegetarian dish made with layers of ricotta, marinara sauce, mushrooms, spinach, and gooey melted cheese. It’s the perfect comfort food for family dinners or meal prepping for the week.

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Ingredients

Scale 1x2x3x

• 9 lasagna noodles
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 lb mushrooms (cremini or button), sliced
• ½ tsp dried thyme
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

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Instructions

• Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
• Cook lasagna noodles until al dente, drain, and set aside.
• Heat olive oil in a skillet, sauté onions for 3 minutes, then add garlic and cook for 1 minute.
• Add mushrooms, thyme, salt, and pepper; cook for 7–10 minutes until soft. Stir in spinach and cook until wilted.
• In a bowl, mix ricotta, egg, oregano, and basil until combined.
• Spread marinara sauce in the baking dish, then layer 3 lasagna noodles. Add half of the ricotta mixture, half of the mushroom-spinach mixture, and a sprinkle of mozzarella and Parmesan.
• Repeat layers, finishing with marinara sauce and the remaining cheese on top.
• Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
• Let it rest for 10 minutes before slicing. Garnish with fresh basil and serve.

Notes

• Use no-boil lasagna noodles to save time.
• Drain cooked mushrooms and spinach well to avoid excess moisture.
• For extra flavor, add a pinch of red pepper flakes to the marinara sauce.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-Inspired