This Mushroom and Spinach Lasagna is a rich, cheesy, and comforting dish packed with layers of savory mushrooms, fresh spinach, creamy ricotta, and gooey mozzarella. Perfect for a vegetarian dinner that’s both satisfying and full of flavor!

Why You’ll Love This Recipe

Vegetarian-Friendly – No meat, just delicious veggies!
Cheesy & Creamy – Loaded with ricotta, mozzarella, and Parmesan.
Packed with Flavor – Garlic, thyme, and marinara make each bite delicious.
Perfect for Meal Prep – Tastes even better the next day!

Ingredients

Lasagna Noodles – 9 sheets, cooked
Olive Oil – 2 tbsp
Onion – 1, finely chopped
Garlic – 3 cloves, minced
Mushrooms – 1 lb (cremini or button), sliced
Dried Thyme – ½ tsp
Salt & Pepper – To taste
Marinara Sauce – 3 cups
Ricotta Cheese – 2 cups
Mozzarella Cheese – 1 cup, shredded
Parmesan Cheese – ½ cup, grated
Spinach – 2 cups, chopped
Fresh Basil – For garnish

How to Make Mushroom and Spinach Lasagna

Step 1: Prepare the Noodles

Preheat oven to 375°F (190°C).
Cook lasagna noodles in salted boiling water until al dente. Drain and set aside.

Step 2: Make the Mushroom & Spinach Filling

Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 3-4 minutes until soft.
Stir in garlic and cook for 30 seconds.
Add mushrooms, thyme, salt, and pepper. Cook until mushrooms soften and release their liquid.
Add spinach and cook until wilted, about 2 minutes. Remove from heat.

Step 3: Assemble the Lasagna

Layer 1: Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
Layer 2: Place 3 lasagna noodles on top.
Layer 3: Spread half of the ricotta, followed by half of the mushroom mixture.
Layer 4: Sprinkle ⅓ of the mozzarella and Parmesan cheeses.
Repeat: Add another layer of noodles, ricotta, mushrooms, and cheese.
Final Layer: Top with the last 3 noodles and spread the remaining marinara sauce over them.

Step 4: Bake the Lasagna

Cover with foil and bake for 25 minutes.
Remove foil and bake 10-15 minutes more until cheese is golden and bubbly.
Let it cool for 5-10 minutes, then garnish with fresh basil and serve!

Tips for the Best Lasagna

Cook Noodles Al Dente – They’ll absorb sauce and stay firm.
Use Freshly Grated Cheese – Melts better than pre-shredded cheese.
Let it Rest – Helps the layers set before cutting.
Customize It – Add bell peppers, zucchini, or even a sprinkle of chili flakes!

What to Serve with Mushroom & Spinach Lasagna

Side Salad – A fresh Caesar or arugula salad balances the richness.
Garlic Bread – Perfect for soaking up extra sauce!
Wine Pairing – A light Pinot Noir or Sauvignon Blanc pairs well.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze portions for up to 2 months.
Reheat: Bake at 350°F (175°C) for 15 minutes or microwave for 2-3 minutes.

Frequently Asked Questions

Q: Can I make this lasagna ahead of time?
Yes! Assemble the lasagna, cover it, and refrigerate for up to 24 hours before baking.

Q: Can I use frozen spinach?
Yes! Thaw and squeeze out excess water before using.

Q: Can I make this gluten-free?
Absolutely! Use gluten-free lasagna noodles.

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