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Creamy Spinach and Mushroom Lasagna

A comforting vegetarian lasagna with layers of tender noodles, garlicky mushrooms, fresh spinach, and rich cheeses.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 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.
Cheese Mixture
  • 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.
Vegetable Filling
  • 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Cook the lasagna noodles in salted boiling water according to package directions until al dente. Drain and lay flat on a towel.
  3. In a large skillet, heat the olive oil over medium heat and sauté the garlic for 30 seconds.
  4. Add the sliced mushrooms and cook until golden, about 6–8 minutes. Season with salt and pepper.
  5. Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Add oregano and basil, adjusting seasoning to taste.
  6. Spread about 1/2 cup marinara sauce in the bottom of the baking dish.
Assembly and Baking
  1. Layer three lasagna noodles across the dish, then spread half of the spinach-mushroom mixture over the noodles.
  2. Dollop half of the ricotta over the vegetables, then scatter about 1 cup of shredded mozzarella. Spoon ~3/4 cup marinara over the cheese.
  3. Repeat with the second set of three noodles, the remaining spinach-mushroom mixture, remaining ricotta, another cup of mozzarella, and more marinara.
  4. Top with the final noodles, spreading remaining marinara over the top. Sprinkle with remaining mozzarella and Parmesan.
  5. Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
  6. Let the lasagna cool for 10 minutes before slicing.

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.