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Mushroom And Spinach Lasagna Recipe

Mushroom Lasagna

This mushroom lasagna recipe is a rich, savory, and deeply satisfying vegetarian dish. It’s packed with earthy mushrooms, vibrant spinach, and layers of creamy, dreamy cheese, creating a meal with an incredible depth of flavor that has won over even dedicated carnivores. It’s the perfect centerpiece for a family dinner or a cozy night in.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound cremini or button mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 3 cups of your favorite marinara sauce
  • 2 cups whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach leaves, chopped
  • Fresh basil leaves for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Large skillet
  • Aluminum foil

Method
 

Instructions
  1. Prepare for Baking: First things first, get your oven preheating to 375°F (190°C). Lightly grease a 9x13-inch baking dish so your beautiful lasagna doesn’t stick.
  2. Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to the package directions until they are al dente. You want them pliable but still with a slight bite. Once done, drain them and set them aside. A little tip: you can lay them flat on a piece of parchment paper to keep them from sticking together.
  3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it softens and becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
  4. Cook the Mushrooms: Add the sliced mushrooms to the skillet. Season with dried thyme, salt, and pepper. Let them cook, stirring occasionally, until they have released their liquid and started to brown. This step is key to developing the deep, earthy flavor of your mushroom lasagna.
  5. Wilt the Spinach: Toss the chopped spinach into the skillet with the mushrooms. It will look like a lot at first, but it will wilt down in just 2-3 minutes. Once it’s wilted, remove the skillet from the heat.
  6. Begin the Assembly: Now for the fun part! Spread a thin layer of marinara sauce on the bottom of your prepared baking dish. This prevents the bottom noodles from drying out.
  7. First Layer of Noodles: Arrange three of the cooked lasagna noodles in a single layer over the sauce.
  8. First Filling Layer: Spread half of the ricotta cheese over the noodles. Top that with half of the mushroom and spinach mixture, spreading it out evenly.
  9. First Cheese Layer: Sprinkle about a third of the mozzarella and Parmesan cheeses over the mushroom mixture.
  10. Repeat the Layers: Create a second layer just like the first: three noodles, the remaining ricotta, the rest of the mushroom mixture, and another third of the mozzarella and Parmesan. Finish with a final layer of three noodles, the remaining marinara sauce, and the last of the cheese.
  11. First Bake: Cover the dish tightly with aluminum foil. This traps the steam and helps the lasagna cook through evenly. Bake for 25 minutes.
  12. Final Bake: Carefully remove the foil and bake for another 10-15 minutes. You’ll know it’s ready when the sauce is bubbly and the cheese on top is melted and beautifully golden brown. Let it rest for at least 10 minutes before slicing and serving. This helps it set up, so you get clean, beautiful slices.

Notes

To develop a deep, savory flavor, cook the mushrooms until they release their moisture and are well-browned; cook in batches if needed. To prevent a soupy lasagna, squeeze excess water from the spinach after wilting. Let the lasagna rest for at least 10-15 minutes after baking to allow the layers to set for cleaner slices. For an extra-crispy top, broil for the last 1-2 minutes, watching closely.