I first tried this mushroom-and-spinach lasagna on a rainy weeknight and it immediately became my go-to for feeding a hungry crowd without fuss. It’s a cozy, vegetarian twist on classic lasagna: hearty mushrooms, tender spinach, creamy ricotta and a blanket of melted mozzarella. It feels indulgent but cooks up fast enough for a family dinner—and it reheats beautifully for lunches all week.

Why you’ll love this dish

This lasagna balances comfort and vegetables in a way that satisfies meat-eaters and vegetarians alike. The mushrooms add umami and a meaty texture, while the spinach gives freshness and color. It’s perfect for weeknight dinners, potlucks, or a simple Sunday supper when you want something that feels special but doesn’t require hours of hands-on work.

“Rich, cheesy layers and concentrated mushroom flavor—this lasagna tastes like it took all day, but it’s totally doable on a weeknight.”

Quick wins: it uses pantry staples (marinara, ricotta, dried thyme), stretches easily to feed a crowd, and is a smart make-ahead meal that freezes well.

How this recipe comes together

Overview — what you’ll do and why:

Cook noodles to al dente so they finish soft in the oven but don’t go mushy.
Sauté onion, garlic and mushrooms to concentrate flavors and evaporate excess liquid—this keeps the lasagna from becoming watery.
Wilt in spinach at the end so it stays bright and doesn’t overcook.
Layer sauce, noodles, ricotta, mushroom–spinach filling and cheeses in a 9×13 pan.
Bake covered to heat through, then uncover to brown and bubble.

This short roadmap helps you plan — you can make the filling a day ahead, assemble and refrigerate, or freeze an unbaked pan for later.

Gather these items

What you’ll need (serves about 6):

9 lasagna noodles (regular, not oven-ready)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and pepper, to taste
3 cups marinara sauce (jarred or homemade)
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach leaves, chopped
Fresh basil leaves, for garnish

Ingredient notes and substitutions:

Mushrooms: cremini give deeper flavor; button mushrooms are fine and budget-friendly.
Ricotta: whole-milk ricotta yields creamier texture. For a lighter version, use part-skim.
Swap mozzarella for provolone for a sharper melt, or add fontina for a silkier profile.
Gluten-free option: use GF lasagna noodles or thin sheets of pre-cooked gluten-free pasta.
Vegan option: swap ricotta with a tofu-based ricotta and use vegan mozzarella.

How to prepare it

Step-by-step directions (clear, concise actions):

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or nonstick spray.
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente (follow package timing). Drain and lay flat on a sheet of parchment or a lightly oiled tray so they don’t stick.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until soft and translucent.
Add the minced garlic and cook 30–60 seconds until fragrant.
Add the sliced mushrooms and dried thyme. Season with salt and pepper. Sauté, stirring occasionally, until the mushrooms release their liquid and begin to brown and concentrate (about 6–8 minutes).
Stir in the chopped spinach and cook just until wilted, 1–2 minutes. Taste and adjust seasoning. Remove from heat and let the filling cool slightly.
Spoon a thin layer (about 1/2 cup) of marinara sauce into the bottom of the prepared baking dish.
Arrange 3 lasagna noodles over the sauce. Spread half the ricotta over the noodles in an even layer. Top with half the mushroom–spinach mixture. Sprinkle with one-third of the mozzarella and a little Parmesan.
Repeat: 3 noodles, remaining ricotta, remaining mushroom mixture, another third of mozzarella and Parmesan.
Finish with the final 3 noodles, the remaining marinara sauce spooned on top, and the remaining mozzarella and Parmesan.
Cover the dish tightly with foil (spritz the underside of the foil with a little cooking spray if you’re worried about cheese sticking). Bake covered for 25 minutes.
Remove foil and bake uncovered 10–15 minutes more, until the cheese is golden and bubbly.
Let the lasagna rest 10–15 minutes before slicing. Garnish with fresh basil and serve warm.

Best ways to enjoy it

Serving suggestions and pairings:

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
Garlic bread or a toasted baguette is classic for mopping up sauce.
For wine pairings: a light red like Chianti or a medium-bodied Pinot Noir complements mushrooms; a unoaked Chardonnay works with the cheese.
For a brunch twist, cut squares, top with a fried egg and sprinkle with chives.

The best way to save extras

Storage, reheating, and freezing tips:

Refrigerate: Cool the lasagna to room temperature, cover tightly, and refrigerate within 2 hours. It will keep 3–4 days.
Reheat: Reheat individual slices in the microwave until steaming hot (about 2–3 minutes) or in a 350°F oven, covered, for 15–20 minutes until warmed through. Internal temperature should reach 165°F (74°C).
Freeze: Cool completely, then wrap the pan tightly in plastic wrap and foil, or slice into portions and freeze in airtight containers. Freeze up to 3 months.
To bake from frozen: thaw overnight in the refrigerator if possible. If baking from frozen, add 15–25 minutes to the covered baking time, then uncover and brown.

Food safety note: always refrigerate within two hours and reheat to at least 165°F.

Pro chef tips

Practical tips for better texture and flavor:

Don’t overcrowd the skillet when cooking mushrooms—work hot so they brown instead of steam.
Salt the mushrooms midway to help draw out moisture; then cook until the liquid evaporates for concentrated flavor.
Press excess moisture from spinach with a clean kitchen towel if using frozen or very wet leaves.
A small sprinkle of sugar (1/4 tsp) in the marinara can brighten canned sauce that tastes a touch acidic.
Letting the lasagna rest before cutting gives cleaner slices and helps layers set.
For even browning, switch to broil for the last 1–2 minutes and watch closely.

Creative twists

Ways to change it up:

Add caramelized onions and thyme for a sweeter, deeper profile.
Swap spinach for kale (massage with a little olive oil first) for sturdier greens.
Make it saucier by adding a layer of béchamel (white sauce) under the top cheese for a creamy finish.
Add a layer of roasted red peppers or eggplant for extra vegetables and color.
Turn it into a meat hybrid by adding a layer of crumbled Italian sausage or ground turkey cooked with onion and garlic.

Your questions answered

Q: Can I use no-boil lasagna noodles?
A: Yes. If using oven-ready noodles, skip the boiling step and make sure there’s enough sauce so they can hydrate as they bake. You may need a few extra minutes covered.

Q: Can I make the mushroom–spinach filling ahead?
A: Absolutely. The filling holds well refrigerated for 24–48 hours. Rewarm slightly before assembling so it layers more easily.

Q: How do I prevent watery lasagna?
A: Cook mushrooms until their liquid evaporates. Don’t add wet spinach straight from a rinse—pat dry. Use a thicker marinara or reduce a thin jarred sauce on the stove.

Q: Is this recipe freezer-friendly?
A: Yes—freeze assembled (unbaked) or baked lasagna. Wrap tightly and label with the date. Thaw overnight in the fridge before baking or reheat from frozen, adding extra time.

Q: How can I make this vegan?
A: Use a plant-based ricotta (or blend tofu with lemon and nutritional yeast), vegan mozzarella and omit Parmesan or use a vegan alternative. Make sure the marinara is vegan.

Conclusion

If you want more inspiration or variations to compare, check this version on Mushroom Spinach Lasagna – Life As A Strawberry and this creamier take at Creamy Mushroom and Spinach Lasagna | For the Love of Cooking. Both offer helpful tweaks and photos if you want to customize texture or presentation.