Mushroom and Spinach Lasagna

This Mushroom and Spinach Lasagna is comfort food done right—hearty, flavorful, and satisfying without being heavy. Layers of tender lasagna noodles, earthy mushrooms, creamy ricotta, tangy marinara, and gooey mozzarella bake together into a golden, bubbling dish that’s just as perfect for weeknights as it is for entertaining.

With just a little prep and under an hour of cook time, this vegetarian lasagna is wholesome, cozy, and guaranteed to win over even the meat-lovers at your table.

Why You’ll Love This Recipe

Vegetarian comfort food – rich and hearty thanks to mushrooms and spinach.
Balanced flavors – earthy mushrooms, creamy cheeses, and tangy marinara.
Great for meal prep – tastes even better the next day!

Customizable – use your favorite mushrooms or swap in seasonal veggies.

Ingredients

(See full measurements in the recipe card below.)

Lasagna noodles – classic or no-boil both work.
Olive oil – for sautéing vegetables.
Onion & garlic – aromatic base for flavor.
Mushrooms – cremini or button mushrooms, sliced.
Thyme, salt, and pepper – simple seasonings.
Fresh spinach – wilted into the mushroom filling.
Ricotta cheese – creamy and rich.
Mozzarella & Parmesan – melty and savory.
Marinara sauce – homemade or store-bought.
Fresh basil – for garnish.

Step-by-Step Instructions

1. Preheat the oven

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

2. Cook the noodles

Bring a large pot of salted water to a boil. Cook noodles until al dente, then drain and set aside. (Skip this step if using no-boil noodles.)

3. Make the mushroom filling

Heat olive oil in a skillet over medium heat.
Sauté onion until translucent, about 3–4 minutes.
Add garlic and cook for another 1 minute.
Stir in mushrooms, thyme, salt, and pepper. Cook until tender and liquid evaporates.
Add spinach and cook until just wilted. Remove from heat.

4. Assemble the lasagna

Spread a thin layer of marinara sauce on the bottom of the baking dish.
Lay down 3 noodles.
Spread with half the ricotta, then half the mushroom-spinach mixture.
Sprinkle with mozzarella and Parmesan.
Repeat layers, finishing with noodles, marinara, and cheese on top.

5. Bake

Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until cheese is golden and bubbly.

6. Rest and serve

Let lasagna rest for 10 minutes before slicing—this helps the layers set. Garnish with fresh basil and enjoy!

Tips for the Best Mushroom Lasagna

Season as you go – add salt and pepper to each layer for maximum flavor.

Precook veggies – especially mushrooms and spinach, to avoid excess water.
Use no-boil noodles – saves time, just add extra sauce.
Make ahead – assemble a day in advance, refrigerate, then bake when ready.

Let it rest – 10–15 minutes of cooling keeps slices neat and intact.

Variations

Add veggies – zucchini, bell peppers, or roasted eggplant.
Make it creamy – stir béchamel sauce into the ricotta layer.

Go nutty – sprinkle toasted pine nuts or walnuts between layers.
Cheese swap – try fontina, provolone, or pecorino for extra depth.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze baked or unbaked portions for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Reheat individual slices in the microwave or oven.

Mushroom and Spinach Lasagna Recipe

Prep Time: 20–25 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour 5 minutes
Servings: 4–6

This vegetarian lasagna features earthy mushrooms, fresh spinach, creamy ricotta, and tangy marinara layered with noodles and baked to golden perfection.

Ingredients

9 lasagna noodles (regular or no-boil)
2 tbsp olive oil

1 medium onion, diced
3 garlic cloves, minced
16 oz mushrooms (cremini or button), sliced

1 tsp dried thyme
Salt and black pepper, to taste
5 oz fresh spinach

15 oz ricotta cheese
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

3 cups marinara sauce
Fresh basil, for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook lasagna noodles in salted boiling water until al dente. Drain and set aside. (Skip if using no-boil noodles.)
Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook 1 minute.
Stir in mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and liquid evaporates. Add spinach and cook until wilted. Remove from heat.

Spread a thin layer of marinara on the bottom of the baking dish. Layer 3 noodles, half the ricotta, half the mushroom-spinach mixture, mozzarella, and Parmesan. Repeat layers. Finish with noodles, marinara, and cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until cheese is golden and bubbly.
Let rest 10 minutes before slicing. Garnish with fresh basil and serve.