Creamy Spinach Mushroom Lasagna A Comforting Delight!

This creamy spinach and mushroom lasagna is a comforting vegetarian twist on a classic Italian favorite. Layers of pasta are filled with a rich ricotta mixture, savory sautéed mushrooms and spinach, and plenty of melty mozzarella, all baked together in a bubbly marinara base. Perfect for feeding a crowd or enjoying as leftovers, this lasagna is hearty, creamy, and full of flavor.

Why You’ll Love This Recipe

This lasagna is a meatless dish that doesn’t skimp on flavor. The combination of earthy mushrooms, tender spinach, creamy ricotta, and melted mozzarella makes every bite satisfying. It’s simple to prepare with no-boil noodles and jarred marinara sauce but feels like a dish straight out of a cozy Italian kitchen. It’s family-friendly, freezer-friendly, and makes the perfect main dish for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 pound cremini mushrooms, sliced

• 10 ounces fresh spinach, coarsely chopped

• ½ cup ricotta cheese

• ¼ cup grated Parmesan cheese

• 1 egg, lightly beaten

• ¼ teaspoon ground nutmeg

• Salt and pepper, to taste

• 1 (24-ounce) jar marinara sauce

• 9 lasagna noodles (no-boil recommended)

• 8 ounces mozzarella cheese, shredded

Directions

1. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until softened and browned. Stir in spinach and cook for 2–3 minutes until wilted. Remove from heat and let cool slightly.

2. Prepare the ricotta mixture: In a medium bowl, mix ricotta, Parmesan, egg, nutmeg, salt, and pepper until well combined.

3. Preheat the oven: Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of marinara sauce across the bottom.

4. Assemble the lasagna: Place three noodles over the sauce. Spread half the ricotta mixture evenly on top. Add half the mushroom-spinach mixture and one-third of the mozzarella. Repeat the layering with noodles, remaining ricotta mixture, spinach-mushroom mix, and another third of the mozzarella. Finish with a top layer of noodles, remaining marinara sauce, and remaining mozzarella.

5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until cheese is bubbly and golden.

6. Rest and serve: Let lasagna rest for 10–15 minutes before slicing. This helps the layers set for easier serving.

Servings and timing

Servings: 10
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Variations

• Different mushrooms: Swap cremini for portobello, shiitake, or button mushrooms.

• Frozen spinach: Use thawed frozen spinach—just make sure to squeeze out excess liquid.

• Cheese variations: Try ricotta mixed with cottage cheese for extra creaminess or use fresh mozzarella slices on top.

• Homemade sauce: Replace jarred marinara with homemade tomato sauce for a richer flavor.

• Add herbs: Layer in fresh basil or oregano for an aromatic touch.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual slices in the microwave or warm the whole dish in the oven at 350°F until heated through. For freezing, wrap the cooled lasagna tightly in foil or freezer-safe wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I make this lasagna ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake just before serving.

Can I freeze unbaked lasagna?

Absolutely. Assemble the dish, cover tightly, and freeze. Bake from frozen at 350°F, adding about 20–25 extra minutes.

Do I have to use no-boil noodles?

No, you can use regular lasagna noodles. Just boil them according to package instructions before layering.

Can I use other greens instead of spinach?

Yes, kale, Swiss chard, or even arugula can be used in place of spinach.

How can I prevent watery lasagna?

Make sure mushrooms release most of their liquid while sautéing and squeeze excess moisture out of spinach if using frozen.

Can I make this recipe gluten-free?

Yes, simply use gluten-free lasagna noodles and ensure your marinara is gluten-free.

Can I make this recipe dairy-free?

Yes, use dairy-free ricotta, mozzarella, and Parmesan substitutes, along with plant-based cream cheese if desired.

Why does the lasagna need to rest before cutting?

Resting helps the layers firm up so the slices hold together better when served.

Can I double this recipe for a crowd?

Yes, bake in two pans if doubling. Cooking time may need slight adjustment depending on pan depth.

What sides go well with spinach and mushroom lasagna?

Serve with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.

Conclusion

Creamy spinach and mushroom lasagna is the ultimate vegetarian comfort food. Packed with layers of pasta, cheese, marinara, and vegetables, it’s satisfying, hearty, and perfect for both family dinners and entertaining. With make-ahead and freezer-friendly options, it’s a versatile recipe that deserves a spot in your go-to dinner rotation.

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