If you are craving a comforting, delicious, and veggie-packed meal, this Mushroom and Spinach Lasagna Recipe is going to become your new favorite. It perfectly balances tender lasagna noodles with a creamy, cheesy sauce packed full of earthy mushrooms and vibrant spinach, making every bite rich and satisfying without feeling too heavy. The layers of melted mozzarella and parmesan bring everything together into a harmonious dish that’s perfect for cozy family dinners or impressing guests. Trust me, once you try this Mushroom and Spinach Lasagna Recipe, you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients are straightforward but essential to build the perfect layers of flavor, texture, and color. Each element plays its part, from the hearty mushrooms that add a deep earthiness to the fresh spinach bringing a lovely pop of green and subtle sweetness.
- 1/2 lb. lasagna noodles: Choose dried or ready-to-bake according to your preference; cooking al dente is key for perfect layering.
- 3 Tbsp. extra virgin olive oil: Adds a fruity richness to sauté the veggies; you can swap with butter or ghee for a different twist.
- 1/2 large yellow onion, diced: Provides a sweet, aromatic base for the sauce.
- 4 cloves garlic, minced: Gives a punch of savory depth without overpowering the mushrooms.
- 1 lb. baby portobello mushrooms, sliced: The star of the dish, offering a meaty texture and deep umami flavor.
- Kosher salt and pepper to taste: Essential seasonings that bring all the flavors to life.
- 1/4 cup flour: Thickens the sauce to just the right consistency.
- 1.75 cups vegetable stock: Creates a flavorful, light base for the creamy sauce; chicken or turkey stock work too.
- 1/2 cup heavy cream: Adds luscious creaminess to the sauce without weighing it down.
- 4 cups fresh spinach: Adds vibrant color and a delicate, fresh flavor that wilts perfectly into the sauce.
- 1.5 cups shredded parmesan cheese, divided: Critical for that nutty, salty burst of flavor; part goes into the sauce, part on top.
- 8 oz. fresh mozzarella cheese, thinly sliced or shredded: Melts beautifully between layers, making it irresistibly gooey.
- 1/4 cup chopped parsley for garnish (optional): Adds a fresh, herbal brightness to finish the dish.
How to Make Mushroom and Spinach Lasagna Recipe
Step 1: Prepare the Noodles
If you’re using dried lasagna noodles, cook them in very salty water until just shy of al dente by about 5 minutes. This ensures they won’t overcook during baking and become mushy. After draining, lay them flat on a lightly oiled baking sheet so they don’t stick together. If you prefer the ready-to-bake noodles, you can skip this whole step and save some time.
Step 2: Sauté the Aromatics and Mushrooms
Heat your olive oil over medium-high heat and toss in the diced onion and minced garlic. Cook just until the onion softens slightly and the kitchen fills with that wonderful aroma. Next, in go the sliced baby portobello mushrooms. Sauté them until they’ve released their moisture and shrunk down, about 4 to 5 minutes. Season well with kosher salt and pepper here. The salt really helps to amplify the flavors, so don’t be shy!
Step 3: Make the Creamy Sauce
Sprinkle in the flour and stir it around for about 30 seconds to cook out the raw taste. Then add your vegetable stock bit by bit, whisking continuously until smooth. Bring the mixture to a simmer and let it thicken for roughly 8 to 10 minutes. Pour in the heavy cream and continue simmering until your sauce reaches a nice, creamy consistency—not too thick, not too runny. Finally, turn off the heat and stir in the fresh spinach and the majority of the parmesan cheese. The spinach will wilt and the cheese will melt, creating that luscious, flavorful sauce that binds all your layers together.
Step 4: Assemble the Layers
Preheat your oven to 375 degrees Fahrenheit if you plan to bake immediately. Begin by spreading a thin layer of sauce on the bottom of your baking dish to prevent sticking. Layer noodles, sauce, and mozzarella slices in turn, repeating until your ingredients run out. Finish with a generous sprinkle of the remaining parmesan and remaining mozzarella on top. This layering technique ensures every bite gets a perfect balance of gooey cheese, tender noodles, and flavorful sauce.
Step 5: Bake to Perfection
Bake your beautiful creation for 30 to 40 minutes until the cheese is melted and bubbling, with edges just turning a gorgeous golden brown. If you’re making this recipe ahead or freezing it, you can save this step for later to keep it fresh and tasty. Remember to let your lasagna cool for about 10 minutes before cutting into it to let everything set perfectly.
How to Serve Mushroom and Spinach Lasagna Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a lovely pop of green and a fresh, herbaceous note that balances the creamy richness of the dish. You can also add a light drizzle of extra virgin olive oil or a sprinkle of chili flakes if you enjoy a little heat.
Side Dishes
Serve this Mushroom and Spinach Lasagna Recipe alongside a crisp green salad tossed with a tangy vinaigrette to cut through the richness. Garlic bread or a simple bruschetta with tomatoes and basil also complement the flavors beautifully, rounding out your meal for an impressive yet homey dining experience.
Creative Ways to Present
For a fun twist, bake individual portions in small ramekins for personal servings that look charming and make plating a breeze. Another idea is to add layers of roasted veggies like zucchini or eggplant within the lasagna for an extra burst of flavor and texture variation.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Spinach Lasagna Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with foil or plastic wrap to maintain moisture and prevent it from absorbing other fridge odors.
Freezing
This lasagna also freezes exceptionally well. Assemble it in an oven-safe dish, skip the baking step, and wrap it tightly in foil and plastic wrap. When ready to enjoy, thaw overnight in the fridge and then bake as usual. It’s perfect for meal prepping or hosting cozy dinners on short notice.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to prevent drying out. Warm for about 20 minutes or until heated through. You can also microwave individual slices, but oven reheating preserves the texture better, keeping the cheese melty and the noodles tender.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While baby portobello mushrooms provide great texture and flavor, cremini, shiitake, or button mushrooms work just as well. Mixing varieties can also add complexity.
Is it necessary to use heavy cream in this Mushroom and Spinach Lasagna Recipe?
Heavy cream adds richness and a smooth texture to the sauce, but if you prefer, you can substitute with half-and-half or a plant-based cream alternative for a lighter or dairy-free version.
Can I make this recipe vegan?
Yes, with a few swaps: use dairy-free cheese options and substitute heavy cream with coconut milk or cashew cream. Use nutritional yeast in place of parmesan to add that cheesy flavor.
Do I need to pre-cook the noodles if I use ready-to-bake ones?
Nope! Ready-to-bake noodles are designed to soften perfectly during baking, so you can skip the boiling step and save some time.
How can I tell when the lasagna is done baking?
Look for golden brown and bubbly cheese on top, and the edges slightly pulling away from the dish. Letting it rest for 10 minutes after baking helps it set up for easy slicing.
Final Thoughts
This Mushroom and Spinach Lasagna Recipe is truly a crowd-pleaser that brings comfort and a wonderful veggie-forward twist to a classic dish. It’s easy enough for a weeknight but impressive enough for guests, and the fresh ingredients shine through every layer. I can’t recommend it enough—grab your ingredients and get ready to enjoy a warm, satisfying meal that just feels like a big, cozy hug right from your own kitchen.
Print
Mushroom and Spinach Lasagna Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mushroom and Spinach Lasagna is a delightful vegetarian take on a classic comfort dish, featuring earthy baby portobello mushrooms, fresh spinach, and a creamy parmesan sauce. The recipe combines layers of tender lasagna noodles with a luscious mushroom sauce and melty mozzarella and parmesan cheeses, baked to golden perfection. Perfect for a hearty family meal or special get-together, this dish balances rich flavors with wholesome ingredients for a satisfying dining experience.
Ingredients
Lasagna Noodles
- 1/2 lb. lasagna noodles (dried or ready-to-bake)
Sauce
- 3 Tbsp. extra virgin olive oil
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 1 lb. baby portobello mushrooms, sliced
- Kosher salt and pepper to taste (up to 1.5 tsp. kosher salt recommended)
- 1/4 cup flour
- 1.75 cups vegetable stock (or chicken/turkey stock)
- 1/2 cup heavy cream
- 4 cups fresh spinach
- 1.5 cups shredded parmesan cheese, divided (2/3 cup for sauce, 1 cup for topping)
- 8 oz. fresh mozzarella cheese, thinly sliced or shredded
- 1/4 cup chopped parsley for garnish (optional)
Instructions
- Prepare the noodles: If using dried lasagna noodles, cook according to package directions in very salty water until five minutes less than al dente. Drain and lay them out in a single layer on a lightly oiled baking sheet to prevent sticking. Skip this step if using ready-to-bake noodles.
- Make the sauce: Heat a large saucepan over medium-high heat and drizzle in the olive oil once hot.
- Sauté aromatics: Add diced onion and minced garlic to the pan and cook for 1-2 minutes until the onion softens.
- Cook mushrooms: Add sliced mushrooms and cook, stirring occasionally for 4-5 minutes until the onions are translucent and mushrooms have reduced in size.
- Season: Add kosher salt and pepper to taste, using up to 1 teaspoon salt to enhance flavor. Stir to combine.
- Add flour: Sprinkle the flour into the pan and stir, cooking for about 30 seconds to cook out the raw taste.
- Add stock: Gradually pour in the vegetable stock while stirring to break up any lumps. Bring the mixture to a simmer and cook for 8-10 minutes until the sauce thickens.
- Add cream: Stir in the heavy cream and return sauce to a simmer. Continue cooking for an additional 8-10 minutes until the sauce reaches desired thickness.
- Incorporate spinach and cheese: Remove from heat, then stir in fresh spinach and 2/3 of the parmesan cheese until the spinach wilts and cheese melts into the sauce. Taste and adjust seasoning with additional kosher salt and pepper if needed.
- Preheat oven: Heat oven to 375°F (190°C) if baking immediately. If freezing or making ahead, this step can be skipped.
- Assemble lasagna: Spread a thin layer of sauce on the bottom of an 8×10 inch baking dish. Layer with noodles, then ladle sauce, followed by slices of mozzarella. Repeat layering until all noodles and sauce are used. Finish with remaining mozzarella and parmesan cheese on top.
- Bake: Bake uncovered for 30-40 minutes until cheese is melted and edges are lightly browned. Skip this step if preparing for freezing or making ahead.
- Rest and serve: Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh parsley if desired, then cut and serve.
Notes
- If using ready-to-bake lasagna noodles, you can skip the boiling and drying step, simplifying assembly.
- For a richer flavor, you can substitute olive oil with butter or ghee in the sauce.
- Using chicken or turkey stock is an optional substitute for vegetable stock to vary flavor.
- If preparing in advance or freezing, assemble the lasagna but do not bake. Bake from frozen or thawed state for best results before serving.
- Ensure to season the sauce well with kosher salt, as it brings out the natural flavors of mushrooms and spinach.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
