Name: Creamy Spinach and Mushroom Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 80 min
Ingredients: 9 pieces lasagna noodles (Regular or no-boil; if using no-boil, ensure sauce is slightly thinner or add a few minutes to baking time.); 1 jar marinara sauce (24 oz) (Use a good-quality store-bought or homemade sauce.); 2 cups ricotta cheese (Can use part cottage cheese for lighter texture.); 3 cups mozzarella cheese, shredded (Part-skim or whole-milk depending on richness.); 1 cup Parmesan cheese, grated (Freshly grated gives the best flavor.); 3 cups fresh spinach, chopped (Or use 10–12 oz frozen spinach, thawed and squeezed very dry.); 2 cups mushrooms, sliced (Cremini or button; shiitake adds more depth.); 2 cloves garlic, minced (Or 1 tsp garlic paste.); 1 tablespoon olive oil (For sautéing.); Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon dried basil

I first made this creamy spinach and mushroom lasagna on a rainy Sunday when I wanted something comforting but not heavy. The layers of tender lasagna noodles, garlicky sautéed mushrooms and spinach, ricotta-rich creaminess, and bubbling mozzarella on top make it a reliable, vegetarian crowd-pleaser — great for weeknights, potlucks, or a simple Sunday dinner that feeds a family with leftovers for lunches.

Why you’ll love this dish

This lasagna gives you rich, cheesy comfort without relying on meat. It’s satisfying, fairly quick to assemble, and uses inexpensive, easy-to-find ingredients. The mushrooms add umami and meaty texture while the spinach keeps it bright and slightly sweet. It’s an excellent make-ahead meal and reheats beautifully — ideal when you want home-cooked comfort with minimal fuss.

“A cozy, cheesy weeknight winner — juicy mushrooms, creamy ricotta, and just the right amount of garlic. My kids didn’t believe it was vegetarian.” — home cook review

Preparing Creamy Spinach and Mushroom Lasagna

Overview: You’ll cook noodles, sauté mushrooms and garlic, wilt the spinach, assemble three layers with ricotta and cheeses, then bake until bubbly and golden. Total active prep is about 25–35 minutes; baking is 40 minutes, plus a 10-minute rest. Expect about 6–8 servings depending on portions.

What happens step by step:

Boil and drain lasagna noodles so they’re pliable for layering.
Sauté garlic and mushrooms in olive oil until the mushrooms are golden and flavorful.
Add spinach to the pan and cook just until wilted; season the mixture.
Assemble three noodle layers with marinara, the veggie mixture, ricotta, and mozzarella.
Cover and bake, then finish uncovered to brown the cheese and develop a crisp top.
Let rest 10 minutes so slices hold together when served.

Gather these items

9 lasagna noodles (regular or no-boil; if using no-boil, add a few minutes baking time or ensure sauce is slightly thinner)
2 cups ricotta cheese (can use part cottage cheese for lighter texture)
3 cups fresh spinach, chopped (or 10–12 oz frozen spinach, thawed and squeezed very dry)
2 cups mushrooms, sliced (cremini or button; shiitake adds more depth)
3 cups mozzarella cheese, shredded (part-skim or whole-milk depending on richness)
1 cup Parmesan cheese, grated (freshly grated gives best flavor)
1 jar (24 oz) marinara sauce (use a good-quality sauce or homemade)
2 cloves garlic, minced (or 1 tsp garlic paste)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil

Substitution notes: For a creamier version, stir 1/2 cup béchamel or heavy cream into the ricotta. To make it vegan, swap ricotta and mozzarella for plant-based versions and use nutritional yeast instead of Parmesan.

How to prepare it

Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
Cook the lasagna noodles in salted boiling water according to package directions until al dente. Drain and lay flat on a towel to keep from sticking. If using no-boil noodles, skip this step.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant.
Add sliced mushrooms and cook 6–8 minutes, stirring occasionally, until they release liquid and turn golden. Season with a pinch of salt and pepper.
Add chopped spinach to the pan and cook 1–2 minutes until wilted. Stir in dried oregano and dried basil; adjust salt and pepper to taste. Remove from heat.
Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish to prevent sticking.
Layer three lasagna noodles across the dish. Spread half of the spinach-mushroom mixture evenly over the noodles. Dollop and spread half of the ricotta over the vegetables, then scatter about 1 cup of shredded mozzarella. Spoon ~3/4 cup marinara over the cheese.
Add the second set of three noodles. Repeat with the remaining spinach-mushroom mixture, remaining ricotta, another cup of mozzarella, and more marinara.
Top with the final three noodles. Spread remaining marinara evenly over the top. Sprinkle the remaining mozzarella and the grated Parmesan cheese across the surface.
Cover tightly with foil and bake for 25 minutes.
Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing so it sets and slices cleanly.

Best ways to enjoy it

Serve wedges of lasagna with a crisp green salad (arugula with lemon vinaigrette is a bright contrast) or roasted vegetables like asparagus or broccoli. For bread lovers, garlic bread or a crusty baguette is classic. Pair with a light red wine (Pinot Noir) or a citrusy white (Sauvignon Blanc) for dinner guests.

How to store & freeze

Refrigerating: Cool the lasagna to room temperature, cover tightly with foil or an airtight lid, and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or the whole pan at 350°F (175°C) covered until warmed through (internal temp 165°F / 74°C).
Freezing: For long-term storage, wrap the cooled lasagna tightly in plastic wrap and foil or use a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze unbaked assembled lasagna; add 10–15 minutes to covered baking time if baking from thawed.
Food safety: Always reheat to 165°F, and don’t leave lasagna at room temperature for more than 2 hours.

Pro chef tips

Dry your spinach: If using fresh spinach, chop and let it wilt in the pan, then transfer to a sieve and press out excess moisture. Excess water makes the lasagna watery.
Brown the mushrooms: Let mushrooms caramelize rather than steam. A golden edge adds umami. Use medium-high heat and a single layer if possible.
Use fresh Parmesan: Pre-grated cheese contains anti-caking agents that can affect melting. Freshly grated Parmesan gives a creamier top.
Don’t overfill with sauce: Too much sauce makes slices sloppy. Even coverage is better than puddles.
Rest before slicing: The 10-minute hold is important — it lets the layers set so pieces hold their shape.

Creative twists

Add protein: Stir cooked Italian sausage or ground turkey into the marinara for a meatier version.
Make it gluten-free: Use gluten-free lasagna noodles or thinly sliced roasted eggplant in place of noodles.
Add herbs: Fold fresh basil or thyme into the ricotta for brighter herb flavor.
Swap cheeses: Use fontina or provolone for a meltier top. For a richer flavor, add a layer of béchamel.
Spicy kick: Stir red pepper flakes into the marinara or sauté some pancetta with the mushrooms for heat and depth.

Common questions

Q: Can I use frozen spinach?
A: Yes. Thaw fully and squeeze out as much liquid as possible before mixing with the mushrooms to prevent a watery lasagna.

Q: Do I have to pre-cook the noodles?
A: Regular lasagna noodles should be boiled until al dente. If you use no-boil noodles, follow the package instructions — you may need slightly more sauce or a longer covered bake.

Q: How long does this take from start to finish?
A: Prep and assembly take about 30–40 minutes (less if you multitask). Baking is 40 minutes. Allow 10 minutes to rest before serving. Total ~80–90 minutes.

Q: Can I make this ahead for a party?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, freeze unbaked and bake from thawed or partially frozen (add extra covered time).

Q: What’s the best pan size?
A: A 9×13-inch (23×33 cm) baking dish works best for the given quantities and yields three layers.

Conclusion

If you want to compare technique or flavor variations, this take on the dish is similar in spirit to other well-regarded versions like Creamy Mushroom and Spinach Lasagna | For the Love of Cooking and you can find an alternative approach and inspiration at Creamy Spinach and Mushroom Lasagna • Kroll’s Korner. These resources are great if you want extra ideas for sauces, cheeses, or make-ahead strategies.