This spinach mushroom lasagna layers ricotta, tender greens, browned mushrooms, and melted mozzarella between sheets of pasta for a meatless dinner that feels just as filling as the classic version.
The filling gets its body from ricotta, Parmesan, and one egg, while mushrooms and onions bring a savory depth that makes up for the missing meat. The dish bakes in a 9×13 inch pan for about 60 minutes, slices into tidy squares, and works for a weeknight family dinner or a potluck table.
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Why This Spinach Mushroom Lasagna Recipe Works
Cooking the mushrooms and onions until their liquid cooks off keeps the layers from turning watery. The spinach is blanched, pressed dry, and chopped so it blends into the ricotta instead of releasing moisture in the oven.
Regular lasagna noodles hold their shape better than no boil sheets when the filling is this thick. A short boil until al dente means they finish softening in the oven without turning mushy.
Three even layers of cheese filling, vegetables, sauce, and mozzarella give every slice the same balance. Baking the dish covered first steams the pasta, and a final uncovered stretch browns the top.
Ingredients for Spinach Mushroom Lasagna
- 12 regular lasagna noodles (not no boil)
- 24 ounces marinara sauce
- 9 ounces fresh spinach (well drained frozen spinach works too)
- 8 ounces cremini mushrooms, chopped small
- 1 cup onion, chopped small
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups ricotta cheese
- 1 1/2 cups shredded Parmesan cheese, divided
- 3 cups shredded mozzarella cheese, divided
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon ground black pepper, divided
- 1/2 teaspoon kosher salt, divided
- 1 teaspoon salt, for the pasta water
- 2 tablespoons chopped fresh parsley, for garnish
Ricotta cheese. It gives the filling its creamy body, and whole milk ricotta sets up the firmest slices.
Spinach. It adds color and a mild earthy flavor. Press it very dry so the layers stay sliceable.
Cremini mushrooms. Brown and savory, they stand in for meat. Chop them small so they spread evenly through each layer.
Marinara sauce. Choose a thick jarred sauce, because a thin one loosens the layers as they bake.
Mozzarella and Parmesan. Mozzarella melts into stretchy strands while Parmesan adds a sharp, salty edge. Shred both from a block when you can.
How to Make Spinach Mushroom Lasagna
1. Heat the oven and cook the noodles Set the oven to 350 degrees F. Boil the noodles in a large pot of lightly salted water for 8 to 10 minutes, until al dente, then drain them and lay them out so they do not stick.
2. Blanch the spinach Drop the spinach into a shallow pan of boiling water for 2 minutes, drain it, and press out as much liquid as you can. Let it cool, then chop it finely.
3. Brown the vegetables Warm the olive oil in a skillet over medium high heat. Add the mushrooms, onion, garlic, and half of the salt and pepper, and cook for about 5 minutes until the onion softens. Drain off any liquid, then move the mixture to a bowl to cool.
4. Mix the cheese filling Stir together the ricotta, 1/2 cup of the Parmesan, the spinach, Italian seasoning, egg, and the remaining salt and pepper until evenly combined.
5. Build the first layer Spread 1/2 cup of marinara over the bottom of a 9×13 inch dish and cover it with 4 noodles, overlapping them slightly. Top with one third of the cheese filling, one third of the mushrooms, one third of the remaining sauce, 1 cup of mozzarella, and 1/3 cup of Parmesan.
6. Repeat the layers Make two more layers in the same order, ending with the sauce and cheeses on top.
7. Bake covered, then uncovered Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more, until the top is bubbling and the center reaches 165 degrees F.
8. Rest before slicing Let the dish stand for 10 minutes so the layers set, then scatter parsley on top and cut into squares.
How to Serve Spinach Mushroom Lasagna
Serve generous squares with a crisp Italian house salad and a basket of cheesy garlic bread for dunking in the sauce. A side of air fryer asparagus adds a fresh green crunch, and fluffy dinner rolls round out a larger spread. A little extra warm marinara spooned over each portion keeps the pasta saucy.
How to Store and Reheat Spinach Mushroom Lasagna
Cool the dish and refrigerate it in a covered container for 3 to 4 days. Reheat single portions in the microwave until steaming hot, or warm the whole dish covered with foil in a hot oven at 350 degrees F until the center reaches 165 degrees F. Tightly wrapped portions freeze for up to 3 months and thaw overnight in the refrigerator.
Tips and Variations for Spinach Mushroom Lasagna
Drain the mushrooms well. Press the cooked mushrooms in a sieve so extra liquid does not seep into the layers.
Squeeze the spinach hard. Wring the chopped spinach in a clean towel for the driest filling and the cleanest slices.
Stop the noodles early. Pull them from the water while they still have a slight bite, since they soften further in the oven.
Swap in other vegetables. Zucchini or bell pepper can replace part of the mushrooms, as long as they are cooked down until dry.
Use frozen spinach. Thaw it fully and squeeze out all the water before mixing it into the ricotta.
Choose a thick sauce. A thick marinara gives cleaner slices than a thin one, so simmer a loose sauce for a few minutes first.
Go easy on salt. The marinara, Parmesan, and mozzarella already bring plenty, so this version keeps added salt low.
Handle leftovers safely. Do not leave the dish out for more than 2 hours after baking, and see the FDA safe food handling guidance for cooling and reheating temperatures.
Frequently Asked Questions About Spinach Mushroom Lasagna
Can I make spinach mushroom lasagna ahead of time?
Yes. Assemble the dish, cover it, and refrigerate it for up to a day, then add a few extra minutes to the covered baking time. You can also bake it fully and reheat portions later.
How do I keep spinach mushroom lasagna from being watery?
Cook the mushrooms until the pan is dry, drain them, and press the spinach very dry. A thick marinara and a 10 minute rest before slicing also help.
Can I freeze spinach mushroom lasagna?
Yes. Wrap cooled portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until the center reaches 165 degrees F.
Can I use no boil noodles instead?
Regular noodles are the better fit because they are boiled first and stay tender under the thick filling. No boil sheets would need extra liquid, so stick with regular noodles for the layers described here.
Which cheeses can I swap in?
Cottage cheese can stand in for part of the ricotta, and provolone or fontina can replace some of the mozzarella. Keep the total amount of cheese the same so the layers set properly.
Spinach and Mushroom Lasagna with Ricotta and Mozzarella
Equipment
- 9×13 inch baking dish
- Large pot
- Large skillet
- Large mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 12 regular lasagna noodles not no boil
- 24 oz marinara sauce
- 9 oz fresh spinach or well drained frozen spinach, thawed
- 8 oz cremini mushrooms chopped small
- 1 cup onion chopped small
- 3 cloves garlic minced
- 2 tbsp olive oil
- 3 cup ricotta cheese
- 1 ½ cup shredded Parmesan cheese divided
- 3 cup shredded mozzarella cheese divided
- 1 large egg
- 2 tsp Italian seasoning
- 1 tsp ground black pepper divided
- ½ tsp kosher salt divided
- 1 tsp salt for the pasta water
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil and blanch. Cook the noodles in lightly salted water for 8 to 10 minutes until al dente and drain. Blanch the spinach in boiling water for 2 minutes, drain, press dry, cool, and chop.
- Cook the vegetables. Cook the mushrooms, onion, garlic, half the salt, and half the pepper in the olive oil over medium high heat for about 5 minutes until the onion is tender. Drain the liquid and let the mixture cool in a bowl.
- Mix the filling. Stir the ricotta, 1/2 cup Parmesan, spinach, Italian seasoning, egg, and remaining salt and pepper together until even.
- Layer the dish. With the oven at 350 degrees F, spread 1/2 cup marinara in a 9×13 inch dish, add 4 overlapping noodles, then one third each of the filling, mushrooms, and sauce, 1 cup mozzarella, and 1/3 cup Parmesan. Repeat twice.
- Bake. Cover with foil and bake 45 minutes, then uncover and bake 15 minutes more until bubbling and 165 degrees F in the center.
- Rest and serve. Let the dish stand 10 minutes, sprinkle with parsley, and cut into squares.
