Mushroom and Spinach Lasagna

This Mushroom and Spinach Lasagna is the perfect dish for anyone who loves Italian food. It’s packed with flavor and nutrients, and it’s so easy to make! You won’t be able to resist this tasty dish.

The best part about this lasagna is that it’s healthy and hearty at the same time. You won’t feel guilty about indulging in this meal, because it’s packed with veggies and protein. And it tastes so good, you won’t even realize you’re eating something healthy!

spoon in side of mushroom and spinach lasagna baking dish

Ingredients

10 ounces cremini mushrooms, sliced (300g)
2 tablespoons olive oil (30ml)
1 ½ teaspoons salt, divided (9g)
1 ½ cups ricotta cheese (340g)
½ cup grated parmesan (57g)
1 teaspoon chili flakes (2.5g)
1 teaspoon dried thyme (2g)
1 egg yolk
1 cup frozen spinach, thawed and patted dry (70g)
1 cup shredded mozzarella cheese (120g)
1 ½ cups tomato sauce (360ml)
10 lasagna noodles
1 ball mozzarella cheese, pulled apart (125g)

Handy Kitchen Tools

mushroom and spinach lasagna in pink baking dish on gray table

How to Make a Mushroom and Spinach Lasagna

Video Instructions:

Before you begin preparing the lasagna, you need to remove the spinach from your freezer and let it thaw. This usually takes 30 to 45 minutes at room temperature but can be defrosted in the microwave. Once thawed, strain off excess liquid and pat dry, then set aside.

Preheat the oven to 375°F/190°C and spray a 9"x13" baking dish with non-stick spray then set it aside.

Heat olive oil over medium heat setting in a large skillet. Add the mushrooms and cook them, stirring regularly, for 8 to 10 minutes until they are reduced and golden.

To the mushrooms, add the chili flakes, garlic, and ½ teaspoon of salt. Stir this together and cook for 1 minute, then remove it from the heat source and set it aside.

In a medium bowl, mix together the ricotta, parmesan, egg yolk, thyme, remaining 1 teaspoon salt, and spinach. Stir this together until it is combined completely.

Spoon a portion of the tomato sauce onto the bottom of the baking dish (2 to 3 tablespoons) and spread evenly. Then top this sauce with a layer of lasagna noodles.

Now, you will begin the layering process. Spread ⅓ of the spinach ricotta mixture over the dry noodles.

spinach and cheese being spread over lasagna noodle sin pink baking dish

Then, sprinkle ⅓ of the mushrooms on top of this. Top this with ⅓ of the shredded mozzarella. Repeat this process with sauce, noodles, spinach ricotta, mushrooms, and cheese, making at least 3 layers.

Now you will tear apart the ball of mozzarella and sprinkle it over the top of the lasagna before baking.

hands holding unbaked lasagna in pink baking dish

Bake for 45 minutes. It should be bubbling and golden brown on top.

For even slices that don't fall apart, make sure to let the lasagna stand for at least 15 minutes before you slice. Serve with additional parmesan cheese and fresh basil.

mushroom and spinach lasagna on white plate on counter by baking dish

Chef's Tip

If you want to add more flavor to this recipe, replace the basic tomato sauce with your favorite ready-made pasta sauce or this all-purpose pasta sauce. This gives a little more of a flavor profile to the dish.

Like tips like this? Then check out my latest cookbook, The Complete Cookbook for Beginners. This book is filled with essential skills and step-by-step techniques that are ideal for new home cooks.

Frequently Asked Questions

What Mushrooms are Best for Lasagna?

When it comes to making mushroom and spinach lasagna, I like to use cremini mushrooms. They have a rich flavor and are readily available at the grocery store. You can also use white or brown button mushrooms. If you prefer, portobello or shitake can be used. However, in this recipe, the flavor would be overshadowed by the spinach and cheese, so I prefer using the more common mushrooms.

Why is My Spinach Lasagna Watery?

The key to making the perfect lasagna is to ensure that you don’t add too much liquid. Spinach has a tendency to release water as it cooks, so it’s important to make sure you have thawed the spinach completely and then drained and patted it dry. This will help keep it thick and not watery.

Should I Cover Lasagna With Foil While Baking?

The answer to this depends on your preference. If you like the top of your lasagna to be golden and slightly crispy, then don’t cover it with foil while baking. However, if you want a softer, moister top layer, then covering the lasagna with foil will help lock in moisture and keep the top from drying out.

Does it Matter How You Layer Your Lasagna?

Yes, it does matter how you layer your lasagna. Make sure to put a layer of sauce on the bottom of the pan before adding other ingredients. This will help prevent burning and ensure that all of the flavors are evenly distributed throughout the dish. Also, make sure to use enough sauce to keep the lasagna moist. Lastly, don’t be afraid to layer more veggies and cheeses between the noodles for added flavor.

How Long is Vegetable Lasagna Good For?

If stored properly, this lasagna will last in the fridge for up to five days. You can also freeze it and reheat it when you’re ready to eat. Just be sure to store it in an airtight container or bag so that it doesn’t dry out.

I like to use this recipe as an easy freezer meal. You can wrap it well before baking and place it in the freezer. You can also freeze it after it has baked. I like to place individual portion sizes in freezer bags so I can take out one portion at a time.

baking dish holding baked mushroom and spinach lasagna

More Easy Recipes

If you want more pasta inspiration for your menu, look no further than the recipes below. We love a meal that is packed with pasta to help extend our budget. These recipes are also loaded with flavor and sure to please a crowd. Take a moment to check them out and bookmark your favorite recipes. You can also print them out or pin them to Pinterest so they are handy when you are ready to cook.

Yield: 6

Mushroom and Spinach Lasagna

Indulge in the savory flavors of this mushroom and spinach lasagna. Filled with creamy ricotta and savory cremini mushrooms, it's topped with mozzarella cheese and has plenty of herbs and garlic for a tasty and satisfying meal.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

10 ounces cremini mushrooms, sliced (300g)
2 tablespoons olive oil (30ml)
1 ½ cups tomato sauce (360ml)
10 lasagna noodles
1 ½ cups ricotta cheese (340g)
1 cup shredded mozzarella cheese (120g)
1 ball mozzarella cheese, pulled apart (125g)
½ cup grated parmesan (57g)
1 teaspoon chili flakes (2.5g)
1 teaspoon dried thyme (2g)
1 egg yolk
1 cup frozen spinach, thawed and patted dry (70g)

Instructions

Preheat the oven to 375°F/190°C and spray a 9"x13" baking dish with non-stick spray then set it aside.
In a large skillet, add the olive oil and mushrooms and cook over medium heat for 10 minutes. Stir regularly cooking until they are golden brown.
Add ½ teaspoon of the salt, chili flakes, and garlic to the dish and stir together. Cook for 1 minute then remove from heat.
In a medium bowl, mix together the ricotta, parmesan, egg yolk, thyme, remaining 1 teaspoon salt, and the thawed and dried spinach. Stir this together until it is combined completely.
Pour a heaping spoon of tomato sauce onto the bottom of the baking dish, then spread evenly. Top this with a layer of uncooked lasagna noodles.
Now, spread ⅓ of the spinach and ricotta mixture over the pasta.
Top this with ⅓ of the mushrooms and ⅓ of the shredded mozzarella.
Repeat this with 2 more layers of each, ending with mozzarella. Then, pull apart the additional ball of mozzarella and spread it over the top of the lasagna.
Bake for 45 minutes until heated through, the pasta is tender, and the cheese is melted and golden.