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Mushroom And Spinach Lasagna

A rich, comforting vegetarian lasagna layered with deeply browned mushrooms, sautéed spinach, creamy ricotta, mozzarella, and parmesan. This easy-to-make casserole is perfect for family dinners, meal prep, and freezer storage.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta Layer
  • 12-15 lasagna noodles boiled al dente; use gluten-free if needed
Vegetable & Sauce Layer
  • 2 pounds mixed mushrooms cremini, shiitake, oyster – cleaned and sliced
  • 1 10-ounce bag frozen spinach thawed and squeezed very dry; or 12 cups fresh baby spinach
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 2 48-ounce jars tomato sauce high-quality marinara, low-sugar
  • 3 tablespoons olive oil divided for sautéing
  • 1 fresh basil chopped
  • 1 oregano dried or fresh
  • salt
  • black pepper
  • 1/4 teaspoon nutmeg freshly ground, essential for flavor
Cheese Filling Layer
  • 32 ounces ricotta cheese whole milk, or part-skim for lighter version
  • 3 cups mozzarella cheese shredded, low-moisture
  • 1 cup parmesan cheese finely grated, plus extra for topping
Optional Additions
  • zucchini sliced, for extra veg
  • bell peppers sautéed, for color and flavor

Equipment

  • 9x13-inch baking dish,
  • Large skillet,
  • Large pot
  • - Mixing bowls
  • Cheesecloth or Kitchen Towel

Method
 

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles al dente according to package. Drain and lay flat on parchment to prevent sticking.
  2. Warm tomato sauce in a small pot with half the basil and oregano, plus salt and pepper to bloom herbs.
  3. In a large skillet, heat 3 Tbsp olive oil over medium-high. Add mushrooms in batches, sautéing until deeply browned and caramelized. Transfer to a bowl.
  4. In same skillet over medium-low, sauté chopped onion 5–7 minutes until soft. Add garlic, cook 1 minute more. Add squeezed spinach and cook until dry. Season well.
  5. In a large bowl, mix ricotta, 1 cup mozzarella, all parmesan, nutmeg, salt, and pepper. Fold in sautéed mushrooms and spinach. Set aside.
  6. Spread 1 cup tomato sauce on bottom of 9x13 baking dish. Layer noodles over sauce, overlapping slightly.
  7. Spread half the ricotta mixture over noodles. Scatter 1/3 of remaining mozzarella on top.
  8. Add second noodle layer. Spoon less than half remaining sauce over cheese. Add another 1/3 mozzarella.
  9. Lay final noodle layer. Spread remaining ricotta mixture evenly. Pour remaining sauce over top. Sprinkle final 1/3 mozzarella.
  10. Cover tightly with foil. Bake 30 minutes. Remove foil, bake 15–20 minutes more until cheese is golden and bubbly.
  11. Let lasagna rest 15–20 minutes before slicing. Garnish with fresh basil. Serve warm.

Notes

For best results, squeeze all moisture from spinach and brown mushrooms deeply. This lasagna can be assembled 24 hours ahead or frozen unbaked up to 3 months. Reheat covered in 350°F oven until warm throughout.
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