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–+ servings

Spinach & Mushroom Lasagna

A comforting and cheesy lasagna featuring layers of fresh spinach, sautéed mushrooms, creamy ricotta, and gooey mozzarella, topped with a bright tomato sauce and Parmesan.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Serving Size 8 servings

Ingredients

Pasta and Sauce

  • 9 sheets Lasagna noodles (regular or no-boil) If using no-boil, follow package liquid guidelines.
  • 3 cups Tomato sauce Jarred marinara is fine.

Cheeses

  • 15-16 oz Ricotta cheese For a lighter ricotta, mix with a beaten egg.
  • 2-3 cups Mozzarella cheese (shredded) For ultra-gooey top, mix with fontina or provolone.
  • 1/2-3/4 cup Parmesan cheese (grated) Use part-skim ricotta for a lighter option.

Vegetables

  • 10-12 oz Fresh spinach If using frozen, thaw and squeeze out moisture.
  • 8-12 oz Mushrooms (cremini or button) Sauté to release moisture before using.
  • 2-3 cloves Garlic (minced)

Seasonings and Oils

  • 2-3 tbsp Olive oil For sautéing.
  • 1-2 tsp Italian seasoning Or a mix of oregano, basil, thyme.
  • Salt and black pepper To taste.

Instructions

Preparation

  • Preheat oven to 375°F (190°C). Lightly oil or spray your baking dish.
  • Cook lasagna noodles according to package directions. Drain and lay them flat on a sheet to keep from sticking. (If using no-boil noodles, skip this step and follow package instructions.)
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.
  • Add sliced mushrooms. Cook, stirring occasionally, until they soften and most liquid has evaporated, about 6–8 minutes. Season lightly with salt.
  • Add fresh spinach in batches to the skillet. Cook until wilted, about 2–3 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

Assembly

  • Spread a thin layer of tomato sauce across the bottom of the baking dish.
  • Layer the noodles, a third of the mushroom-spinach mixture, dollops of ricotta, and a sprinkle of mozzarella. Spoon a little sauce on top as you go.
  • Repeat layers until ingredients are used, finishing with a final layer of noodles, tomato sauce, mozzarella, and a generous dusting of Parmesan.

Baking

  • Cover tightly with foil and bake for 25 minutes.
  • Remove foil and bake another 15 minutes until the top is bubbly and golden. Broil for 1–2 minutes, if desired.
  • Let the lasagna rest for 10–15 minutes before slicing.

Notes

Store leftovers tightly covered in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat individual portions in microwave or oven.