Mushroom and Spinach Lasagna – Creamy, Cheesy Vegetarian Comfort Food

This mushroom and spinach lasagna combines layers of tender vegetables, creamy ricotta, and melted mozzarella to create the ultimate vegetarian comfort food. Whether you’re looking for a vegetarian spinach mushroom lasagna for Sunday dinner or an easy vegetable lasagna for meal prep, this spinach mushroom lasagna recipe delivers restaurant-quality flavors with simple, wholesome ingredients. Perfect for vegetarians, flexitarians, or anyone craving a hearty meatless meal that doesn’t sacrifice an ounce of satisfaction.

Quick Recipe Snapshot

Prep Time	Cook Time	Total Time	Servings	Calories
30 minutes	45 minutes	1 hour 15 min	8-10	385 per serving

Why You’ll Love This Recipe

Rich & creamy vegetarian lasagna that rivals any meat version
Packed with nutritious spinach and earthy mushrooms for incredible flavor depth
Easy weeknight dinner or elegant special occasion dish – versatile for any meal
Freezer-friendly & make-ahead perfect for busy schedules and meal planning
Wholesome comfort food that satisfies vegetarians and omnivores alike
Budget-friendly ingredients that create an impressive, restaurant-quality dish

Ingredients

This healthy spinach and mushroom lasagna uses simple, fresh ingredients that come together to create layers of incredible flavor. The combination of sautéed mushrooms, wilted spinach, and creamy cheeses makes this no-meat lasagna recipe absolutely irresistible.

For the Vegetable Filling:

1 lb mixed mushrooms (cremini, baby bella, or white button), sliced
10 oz fresh baby spinach (or 1 package frozen, thawed and drained)
3 cloves garlic, minced
1 medium onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper to taste

For the Cheese Layer:

15 oz whole milk ricotta cheese
1 large egg
1/2 cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1/4 cup fresh parsley, chopped

For Assembly:

12 lasagna noodles (regular or no-boil)
3 cups marinara sauce (homemade or high-quality store-bought)
1 cup shredded mozzarella for topping

Ingredient Substitutions & Variations

Cheese Alternatives: Substitute ricotta with cottage cheese for a lighter version, or use cashew cream for a vegan spinach lasagna with ricotta and mushrooms alternative.

Vegetable Additions: Enhance your oven baked vegetarian lasagna dish by adding diced zucchini, chopped kale, roasted bell peppers, or sun-dried tomatoes for extra nutrition and flavor complexity.

Dietary Modifications: Create a gluten-free version using rice or lentil-based lasagna sheets, or make it vegan by substituting dairy cheeses with plant-based alternatives and using aquafaba instead of eggs.

How to Make Mushroom and Spinach Lasagna

Step 1: Prepare the Vegetable Filling

Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3-4 minutes until softened. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. Add minced garlic, oregano, and basil, cooking for another minute until fragrant. Add fresh spinach in batches, cooking until wilted. Season with salt and pepper, then set aside to cool slightly.

Step 2: Prepare the Cheese Mixture

In a large bowl, combine ricotta cheese, egg, grated Parmesan, 1 cup of mozzarella, and fresh parsley. Mix until smooth and well combined. This creamy mixture is what makes this creamy mushroom lasagna with spinach so incredibly rich and satisfying.

Step 3: Layer Your Homemade Mushroom Spinach Lasagna

Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 4 cooked lasagna noodles, half the ricotta mixture, half the mushroom-spinach filling, and 1 cup marinara sauce. Repeat layers, ending with remaining noodles, sauce, and 1 cup mozzarella cheese on top.

Step 4: Bake Until Golden & Serve

Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly. Let rest for 10-15 minutes before slicing – this crucial step ensures clean, beautiful layers when serving your ricotta spinach mushroom lasagna.

Tips for Best Results

Avoid Watery Lasagna: Always drain cooked spinach thoroughly and let sautéed mushrooms release their moisture completely. Pat vegetables dry with paper towels if needed.

Perfect Layering: Slightly undercook lasagna noodles by 1-2 minutes if using regular pasta – they’ll finish cooking in the oven and won’t become mushy.

Golden Cheese Crust: For the perfect bubbly, golden top, use the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.

Serving Suggestions

This make ahead veggie lasagna pairs beautifully with a crisp Caesar salad, garlic breadsticks, and roasted vegetables like zucchini or bell peppers. For wine lovers, serve with a medium-bodied red wine like Chianti or a crisp white wine such as Pinot Grigio. The rich, creamy flavors also complement a simple arugula salad with lemon vinaigrette perfectly.

Storage, Freezing & Reheating

Refrigerator Storage: Cover leftover layered spinach and mushroom pasta bake tightly and refrigerate for up to 4 days.

Freezing Instructions: This lasagna freezes beautifully! Wrap individual portions or the entire dish in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

Reheating Tips: Cover with foil and reheat at 350°F for 20-25 minutes until heated through, or microwave individual portions for 2-3 minutes, checking temperature carefully.

FAQs

Can I make this lasagna ahead of time?
Absolutely! Assemble your mushroom and spinach lasagna up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.

What kind of mushrooms work best?
Cremini, baby bella, or white button mushrooms work wonderfully. For deeper flavor, try a mix including shiitake or portobello mushrooms.

Can I use frozen spinach?
Yes! Thaw 10 oz frozen spinach completely and squeeze out excess moisture using a clean kitchen towel or paper towels before adding to your recipe.

How do I know when it’s done?
The lasagna is ready when the cheese is golden and bubbly, and a knife inserted in the center comes out hot. Internal temperature should reach 165°F.

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