Name: Mushroom and Spinach Lasagna
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients: 9 noodles 9 lasagna noodles (Regular or no-boil; reduce sauce slightly if using no-boil.); 2 tablespoons 2 tablespoons olive oil (Plus a little for the pan.); 1 medium 1 onion, finely chopped; 3 cloves 3 cloves garlic, minced; 1 pound 1 pound mushrooms (cremini or button), sliced (Can swap cremini for baby bella or white button.); ½ teaspoon ½ teaspoon dried thyme; to taste Salt and freshly ground black pepper; 3 cups 3 cups marinara sauce (Use a robust jar or homemade.); 2 cups 2 cups ricotta cheese (For a lighter layer, mix with cottage cheese.); 1 cup 1 cup shredded mozzarella cheese; ½ cup ½ cup grated Parmesan cheese; 2 cups 2 cups fresh spinach leaves, chopped; for garnish Fresh basil leaves

I’ve been making this mushroom and spinach lasagna for years when I want a cozy, vegetable-forward dinner that still feels indulgent. Layers of ricotta and melted mozzarella wrap earthy mushrooms and bright spinach in a tangy marinara — perfect for weeknights when you want comfort without fuss. If you like rich, cheesy vegetarian lasagnas, you might also appreciate this twist on a classic: cheesy spinach and mushroom lasagna for another take that leans even more on creamy cheese.

Why you’ll love this dish

This lasagna hits the sweet spot between simple and special. It’s vegetarian but deeply satisfying: mushrooms add meatiness, ricotta brings creaminess, and fresh spinach keeps it bright. It’s great for:

Weeknight dinners when you want leftovers that reheat well.
Meatless Mondays or a make-ahead dish for casual dinner parties.
Families — kids usually accept the familiar lasagna format even with hidden veggies.

“Comfort food that doesn’t skimp on vegetables — every forkful felt like a restaurant-quality hug.” — typical reaction from guests

For a slightly different texture and extra cheesiness, I sometimes consult another version of a beloved cheesy spinach and mushroom lasagna that inspired my layering choices.

Step-by-step overview

Before you dive in, here’s what happens at a glance:

Boil the noodles until just al dente and cool them so they don’t tear.
Sauté onion, garlic and mushrooms until the mushrooms brown and their liquid evaporates.
Wilt the spinach into the mushroom mixture and season.
Layer marinara, noodles, ricotta, the mushroom-spinach mix and cheeses in a 9×13 pan — three layers total.
Cover and bake, then uncover to brown the top, rest, and serve.

If you prefer a creamier filling, you can see another approach in a creamy spinach and mushroom lasagna recipe that plays with sauce ratios.

What you’ll need

9 lasagna noodles (regular or no-boil; if using no-boil, reduce sauce slightly)
2 tablespoons olive oil (plus a little for the pan)
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms (cremini or button), sliced
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
3 cups marinara sauce (use a robust jar 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

Notes and substitutions:

Swap cremini for baby bella or white button mushrooms depending on budget and flavor preference.
For a lighter ricotta layer, mix 1 cup ricotta with 1 cup cottage cheese.
Use gluten-free lasagna noodles if needed; bake time may vary.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente (usually 8–10 minutes). Drain and lay them flat to cool so they don’t stick.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion and sauté 3–4 minutes, until translucent.
Stir in the minced garlic and cook about 1 minute until fragrant.
Add the sliced mushrooms, dried thyme, salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 6–8 minutes.
Toss in the chopped spinach and cook until just wilted. Taste and adjust seasoning; remove from heat.
Spread a thin layer (about ½ cup) of marinara sauce on the bottom of the prepared baking dish.
Place 3 lasagna noodles over the sauce. Dollop and spread half the ricotta across the noodles. Spoon half the mushroom-spinach mixture over the ricotta. Sprinkle with about one-third of the mozzarella and one-third of the Parmesan.
Repeat the layers: sauce, 3 noodles, the remaining ricotta, the remaining mushroom-spinach mixture, and another third of the cheeses.
Finish with the last 3 noodles, the remaining marinara, and the remaining mozzarella and Parmesan.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake 10–15 minutes more, until the top is bubbly and lightly golden.
Let the lasagna rest 10–15 minutes before slicing so the layers set. Garnish with fresh basil leaves and serve warm.

For another set of layering tips and photo guidance, check this classic mushroom and spinach lasagna walkthrough.

Best ways to enjoy it

Serve slices with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
Add roasted vegetables like asparagus or bell peppers on the side for color and texture.
For wine pairings, try a medium-bodied red (Chianti or Sangiovese) or a fuller white (oaked Chardonnay).
For an elegant presentation, cut squares and garnish with a basil chiffonade and a drizzle of good olive oil.

Storage and reheating tips

Refrigerate: Cool the lasagna to room temperature, cover tightly, and refrigerate for up to 3–4 days.
Reheat: Reheat single servings in the microwave (1–2 minutes on high, covered) or in a 350°F oven covered with foil for 15–20 minutes until heated through.
Freeze: Wrap individual slices or the entire pan (if freezer-safe) tightly in plastic and foil. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
Food safety: Do not leave cooked lasagna at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C).

Pro chef tips

Dry mushrooms brown better than wet ones — avoid washing them; wipe with a damp towel instead.
Salt the mushrooms lightly early to help draw out moisture and speed browning.
If your ricotta is very wet, stir in a tablespoon of grated Parmesan or a beaten egg to stabilize it.
Use a mix of cheeses: mozzarella for melt, Parmesan for umami, and ricotta for creaminess.
Letting the lasagna rest is essential — it makes slicing cleaner and the layers hold together.

Recipe variations

Vegan: Use plant-based ricotta and mozzarella alternatives, and substitute olive oil for butter. Nutritional yeast added to the sauce boosts savory depth.
Add protein: Stir cooked Italian sausage or crumbled tempeh into the mushroom mixture for extra heft.
White sauce version: Replace marinara with a béchamel or creamy Alfredo for a richer, “white” lasagna.
Gluten-free: Use certified gluten-free noodles or thinly sliced roasted eggplant as noodle substitutes.

Common questions

Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil noodles, slightly increase the amount of sauce to ensure the noodles hydrate during baking. Layer as directed and bake the same time, checking for tenderness.

Q: How long does this take to prep and cook?
A: Active prep is about 25–35 minutes (sautéing and layering). Bake time is 35–40 minutes plus a 10–15 minute rest. Total time ≈ 1½ hours.

Q: Can I assemble this ahead of time?
A: Absolutely. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If baking from chilled, add about 10–15 extra minutes to the covered bake time.

Q: Is ricotta necessary?
A: Ricotta adds the signature creamy layer, but you can swap it with cottage cheese blended until smooth, or use a béchamel for a different texture.

Conclusion

If you want more inspiration or photo-guided versions, I like comparing different approaches — for instance, this detailed take on Mushroom Spinach Lasagna – Life As A Strawberry that highlights ingredient timing, and this creamy variation at Creamy Mushroom and Spinach Lasagna | For the Love of Cooking for a richer sauce-based version.