Name: Mushroom and Spinach Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 9–12 lasagna noodles; 2 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 10 oz mushrooms, sliced; 5 oz fresh spinach; 15 oz ricotta cheese; 1 large egg; 2 cups shredded mozzarella; 1/2 cup grated Parmesan; 2 cups marinara sauce; Salt and pepper, to taste; 1/4 tsp nutmeg (optional)

I created a hearty vegetarian lasagna, layering tender noodles with sautéed mushrooms, spinach, creamy cheeses, and a flavorful marinara sauce. It’s comforting, satisfying, and perfect for a cozy dinner.

Why You’ll Love This Recipe

I’m a big fan of rich, layered dishes, and this one really delivers. The umami-packed mushrooms and fresh spinach balance the creamy ricotta, gooey mozzarella, and tangy Parmesan. Plus, it’s a complete vegetarian meal that feels indulgent yet wholesome. And when I have leftovers? They're even better the next day.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

9 lasagna noodles
2 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 lb mushrooms (cremini or button), sliced
½ tsp dried thyme
salt and pepper to taste
3 cups marinara sauce
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

directions

Preheat the oven to 375°F (190°C). Grease a 9×13″ baking dish.
Boil the lasagna noodles with a pinch of salt until al dente, then drain and set aside.
In a skillet over medium heat, warm the olive oil. Sauté the onion for 3–4 minutes until translucent. Add the garlic and cook for another minute.
Add the sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms release moisture and begin to brown. Stir in the chopped spinach and cook until it wilts. Remove from heat.
Spread a little marinara sauce in the bottom of the prepared baking dish. Layer three noodles, half the ricotta, half the mushroom-spinach mixture, and one-third each of the mozzarella and Parmesan cheeses.
Repeat with three more noodles, the remaining ricotta, the remaining mushroom mixture, and another third of the mozzarella and Parmesan cheeses.
Top with the final three noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheeses.
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for another 10–15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for a few minutes before slicing. Garnish with fresh basil and serve.

Servings and timing

Servings: 4–6 people
Prep Time: ~25 minutes
Cook Time: ~40–45 minutes
Total Time: ~1 hour 5–10 minutes

Variations

No-boil noodles: If I’m in a hurry, I use no-boil noodles. Just make sure I add a little extra sauce to help them soften during baking.
Add vegetables: Sometimes, I sauté bell peppers or zucchini along with the mushrooms for added color and flavor.
White sauce swap: For a creamier version, I replace the marinara with béchamel and layer the spinach-mushroom mixture in between the pasta and sauce.

storage/reheating

Once the lasagna has cooled, I cover it tightly and store it in the fridge for up to 3–4 days. To reheat, I bake it at 350°F (175°C) for 15–20 minutes until it’s heated through. If I have leftover unbaked lasagna, I’ll refrigerate it and bake the next day, adding an extra 10–15 minutes to ensure it’s fully hot.

FAQs

How can I make this gluten-free?

I simply swap regular lasagna noodles for certified gluten-free ones. They work the same way—just layer as usual and bake for the same amount of time.

Can I freeze this lasagna?

Yes! I portion it into single servings, wrap them in foil or store in freezer-safe containers, and freeze them for up to 2–3 months. When ready to eat, I bake from frozen at 350°F (175°C) for 30–40 minutes or until heated through.

What cheese substitutes can I use?

I sometimes swap mozzarella for provolone or fontina for a smokier taste. For Parmesan, I use Pecorino Romano. If I want a lighter version, I use cottage cheese instead of ricotta.

How do I prevent a soggy lasagna?

To avoid excess moisture, I make sure to thoroughly drain and squeeze out water from the spinach. I also ensure the mushrooms are fully cooked so any extra moisture evaporates before I assemble the layers.

Can I make this vegan?

Yes! I replace the ricotta with tofu-ricotta (blended tofu with nutritional yeast, lemon juice, and salt), use vegan mozzarella and Parmesan alternatives, and make sure the marinara is plant-based.

Conclusion

This lasagna is one of my go-to meals because it combines earthy mushrooms, fresh spinach, creamy cheeses, and tangy marinara in a hearty vegetarian dish. It’s perfect for a family dinner or any gathering. Plus, it’s easily customizable and freezer-friendly. I hope you enjoy making it as much as I do!