Easy Spinach Mushroom Lasagna
My spinach mushroom lasagna recipe is super simple to make, has a short list of ingredients, and tastes amazing! The filling is light and fresh, with heaps of fresh spinach leaves and flavorful mushrooms. This spinach and mushroom lasagna is one of the best things we have eaten lately. It’s a delicious meatless main course brimming with fresh spinach, mushrooms, a light tomato sauce, and cheese. It’s also easily made vegetarian. Just make sure the cheeses you use are vegetarian-friendly, and you’re good to go! For more veggie pasta, I love this vegetable lasagna, which packs more veggies like zucchini and roasted red peppers. Or, for a simple spaghetti, try our veggie spaghetti made with a from-scratch sauce loaded with fresh vegetables. Key Ingredients Spinach: I love fresh spinach leaves for this lasagna recipe, but frozen spinach works just fine. If you are using frozen spinach, thaw it first, then squeeze out some excess moisture before using it in our recipe below. You can also substitute with other greens like kale. Mushrooms: I use brown cremini mushrooms for some extra flavor and like to chop them small before cooking them with onions and garlic. Feel free to substitute your favorite mushroom! Ricotta and Eggs: These combine to make our creamy cheese filling. The eggs help firm up the ricotta so the lasagna filling stays put when serving. You can leave them out if you do not eat eggs (just keep in mind that your lasagna will be a bit looser in the middle). Cottage cheese is also an excellent substitute for the ricotta. Pasta Sauce: Your favorite store-bought jarred pasta sauce works in this recipe, making it quick and easy. If you have homemade sauce on hand, use it. Two of my favorite homemade sauces are this red pasta sauce and this basil marinara. Cheese: I use mozzarella and parmesan cheese in this lasagna. The parmesan cheese is not vegetarian, so if you want to make this vegetarian-friendly, substitute another sharp and flavorful cheese or use nutritional yeast. Lasagna Noodles: I use no-boil lasagna noodles for this spinach and mushroom lasagna. They shorten the prep time, and I love how thin they are, which makes our lasagna a bit lighter. You can use traditional noodles, but I recommend boiling them first. Spinach: I love fresh spinach leaves for this lasagna recipe, but frozen spinach works just fine. If you are using frozen spinach, thaw it first, then squeeze out some excess moisture before using it in our recipe below. You can also substitute with other greens like kale. Mushrooms: I use brown cremini mushrooms for some extra flavor and like to chop them small before cooking them with onions and garlic. Feel free to substitute your favorite mushroom! Ricotta and Eggs: These combine to make our creamy cheese filling. The eggs help firm up the ricotta so the lasagna filling stays put when serving. You can leave them out if you do not eat eggs (just keep in mind that your lasagna will be a bit looser in the middle). Cottage cheese is also an excellent substitute for the ricotta. Pasta Sauce: Your favorite store-bought jarred pasta sauce works in this recipe, making it quick and easy. If you have homemade sauce on hand, use it. Two of my favorite homemade sauces are this red pasta sauce and this basil marinara. Cheese: I use mozzarella and parmesan cheese in this lasagna. The parmesan cheese is not vegetarian, so if you want to make this vegetarian-friendly, substitute another sharp and flavorful cheese or use nutritional yeast. Lasagna Noodles: I use no-boil lasagna noodles for this spinach and mushroom lasagna. They shorten the prep time, and I love how thin they are, which makes our lasagna a bit lighter. You can use traditional noodles, but I recommend boiling them first. How to Make Spinach Mushroom Lasagna This lasagna is super simple. First, you’ll make the spinach and mushroom filling. I cook onions and chopped mushrooms in olive oil until the onions are soft and smell sweet. Then, I pile in fresh spinach and garlic and allow the spinach leaves to wilt down from the heat of the pan. When they do, you can assemble the lasagna. I use no-boil noodles, so it’s super quick. I layer sauce, noodles, the filling, and a mixture of ricotta and eggs. Then, repeat before baking in the oven until bubbly. Easy! Easy Spinach Mushroom Lasagna PREP 25 mins COOK 45 mins TOTAL 1 hr 10 mins PREP 25 mins COOK 45 mins TOTAL 1 hr 10 mins We love this spinach and mushroom lasagna. It keeps incredibly well and might even be better the next day. To keep things easy, we use no-boil lasagna noodles. While we were initially skeptical about using them, we’ve fallen in love with their ease and final texture. Makes 8 Servings You Will Need 1 tablespoon olive oil 1 medium onion, finely diced 8 ounces cremini mushrooms, chopped, 2 ½ cups chopped 1 garlic clove, finely grated or minced 1 pound (450g) fresh spinach leaves, about 10 cups 15 ounces (425g) ricotta cheese, about 2 cups 2 large eggs, beaten 1 (24oz) jar pasta sauce or 3 cups homemade marinara sauce 12 no-boil oven-ready lasagna sheets or use cooked traditional lasagna noodles 1/2 cup finely grated parmesan cheese (1 ½ ounces) 1 ¼ cups grated mozzarella cheese (5 ounces) 3/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper Directions 1Preheat the oven to 350°F (177°C). Grease a 9-by-13-inch baking pan with a little oil. 2Heat the olive oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until the onions become translucent, about 10 minutes. 3Add the garlic, spinach leaves, and 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don’t worry about the amount of spinach; it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches.) 4In a medium bowl, mix the ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. 5Spread 1 cup of pasta sauce over the bottom of the baking pan. Arrange three noodles lengthwise and side-by-side to cover the bottom. 6Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop a 1/2 cup of marinara sauce over the spinach. 7Add a second layer of noodles, then repeat with the remaining cheese, spinach, and another 1/2 cup of sauce. Finish with a third layer of noodles and top with the remaining sauce, parmesan, and mozzarella cheese. 8Loosely cover the lasagna with aluminum foil and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes until the cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered under the broiler for 1 to 2 minutes. 1Preheat the oven to 350°F (177°C). Grease a 9-by-13-inch baking pan with a little oil. 2Heat the olive oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until the onions become translucent, about 10 minutes. 3Add the garlic, spinach leaves, and 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don’t worry about the amount of spinach; it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches.) 4In a medium bowl, mix the ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. 5Spread 1 cup of pasta sauce over the bottom of the baking pan. Arrange three noodles lengthwise and side-by-side to cover the bottom. 6Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop a 1/2 cup of marinara sauce over the spinach. 7Add a second layer of noodles, then repeat with the remaining cheese, spinach, and another 1/2 cup of sauce. Finish with a third layer of noodles and top with the remaining sauce, parmesan, and mozzarella cheese. 8Loosely cover the lasagna with aluminum foil and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes until the cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered under the broiler for 1 to 2 minutes. Adam and Joanne's Tips Frozen Spinach: We love using fresh spinach for this lasagna, but you can substitute frozen. Defrost a 10-ounce package of frozen spinach, squeeze it dry, and use it in our above recipe instead of the fresh leaves. Storing: Leftover spinach lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. Make ahead tips: Assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna. Reheating the lasagna: To reheat this lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven. The nutrition facts provided below are estimates. Frozen Spinach: We love using fresh spinach for this lasagna, but you can substitute frozen. Defrost a 10-ounce package of frozen spinach, squeeze it dry, and use it in our above recipe instead of the fresh leaves. Storing: Leftover spinach lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months. Make ahead tips: Assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna. Reheating the lasagna: To reheat this lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/8 of the recipe / Calories 394 / Total Fat 17.8g / Saturated Fat 9.2g / Cholesterol 97.2mg / Sodium 874.8mg / Carbohydrate 36.9g / Dietary Fiber 5.6g / Total Sugars 6.3g / Protein 20.8g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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