Mushroom and Spinach Lasagna Recipe

Lasagna is a beloved comfort food, with its layers of pasta, sauce, cheese, and fillings that come together into a warm, satisfying meal. This Mushroom and Spinach Lasagna takes the traditional Italian favorite and gives it a fresh vegetarian twist, packed with earthy mushrooms, vibrant spinach, and creamy ricotta and mozzarella cheeses. It’s a perfect dish for family dinners, special occasions, or meal prep because it holds up well and tastes even better as leftovers.

This recipe balances the umami depth of sautéed mushrooms with the bright, leafy flavors of fresh spinach, layered between sheets of tender pasta and a luscious béchamel or tomato sauce, depending on your preference. The creamy ricotta and melted mozzarella provide richness, while Parmesan adds a sharp finish. Every forkful delivers comfort and wholesome satisfaction.

The process is simple yet rewarding: sauté the vegetables to enhance their flavors, prepare the sauce, and layer everything carefully before baking to bubbly, golden perfection. Whether you’re a seasoned cook or a beginner, this recipe guides you step-by-step with tips and tricks to ensure success.

How to Make Mushroom and Spinach Lasagna

Step 1: Prepare the Vegetable Filling

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic and cook for another 1 minute until fragrant. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until mushrooms have released their moisture and browned. Season with salt, pepper, and dried oregano. Add chopped spinach and cook until wilted, about 3 minutes. Remove from heat and set aside.

Step 2: Make the Ricotta Mixture

In a bowl, combine ricotta cheese, egg, grated Parmesan, chopped herbs (if using), salt, and pepper. Mix well until smooth. This mixture adds richness and helps bind the layers.

Step 3: Prepare the Sauce

Choose either marinara or béchamel sauce based on your preference. For marinara, warm it gently on the stove. For béchamel, melt butter in a saucepan, whisk in flour to make a roux, gradually add milk while whisking constantly, and cook until thickened. Season with salt, pepper, and a pinch of nutmeg.

Step 4: Cook the Noodles

If using regular lasagna noodles, cook them in salted boiling water according to package instructions until al dente. Drain and lay out on a clean kitchen towel to prevent sticking. If using no-boil noodles, ensure you have enough sauce to hydrate them during baking.

Step 5: Assemble the Lasagna

Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of sauce. Lay down a layer of noodles. Spread one-third of the ricotta mixture over noodles, followed by one-third of the vegetable filling, then sprinkle one cup of shredded mozzarella. Repeat two more layers ending with a generous topping of mozzarella and Parmesan.

Step 6: Bake the Lasagna

Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the cheese is golden and bubbly. Let cool for 10 minutes before slicing.

Tips for Success

To create the perfect mushroom and spinach lasagna, attention to detail at every step makes a difference. First, when selecting mushrooms, cremini or baby bella mushrooms offer a richer flavor compared to white button mushrooms, but any fresh variety will work well. Be sure to clean the mushrooms gently with a damp cloth or soft brush rather than rinsing under water to prevent them from becoming soggy. Sauté the mushrooms thoroughly until their moisture evaporates and they start to brown; this concentrates their umami flavor and prevents the filling from becoming watery. Similarly, fresh spinach should be added at the end of the sautéing process just long enough to wilt but retain some texture and vibrant color. Overcooking spinach can lead to a mushy texture and loss of nutrients. When preparing the ricotta mixture, make sure to use whole-milk ricotta if possible; lower-fat versions tend to be grainier and less creamy. Mixing the ricotta with an egg helps bind the layers and adds richness, but don’t overmix, as you want the cheese to maintain a soft texture. If you prefer a smoother filling, you can blend the ricotta mixture briefly. Choosing between marinara and béchamel sauce depends on your taste preference—marinara adds a tangy, tomato-based brightness, while béchamel offers a luscious creaminess. Either way, seasoning the sauce well with salt, pepper, and herbs like oregano or basil is essential to balance the flavors. If using regular lasagna noodles, be sure to cook them just until al dente; overcooked noodles will break down during baking and make the lasagna overly soft. For no-boil noodles, ensure there is enough moisture in your sauce to allow the noodles to hydrate fully during baking, or they may remain tough. When layering, spreading ingredients evenly and pressing down gently helps compact the lasagna, preventing it from falling apart when sliced. Covering the dish with foil during most of the baking time traps steam, keeping the lasagna moist, while removing the foil toward the end allows the cheese to brown and bubble beautifully. Letting the lasagna rest for at least 10 minutes before serving helps the layers set, making it easier to cut neat portions without the filling running. Lastly, consider sprinkling fresh herbs or a drizzle of good-quality olive oil on top just before serving to add a bright finishing touch.