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Mushroom and Spinach Lasagna with creamy white sauce spinach cremini mushrooms lasagna noodles and mozzarella cheese baked golden in a white dish

Mushroom and Spinach Lasagna Recipe

Layers of tender noodles, creamy ricotta, savory sauteed mushrooms, and wilted spinach baked under melted mozzarella until golden and bubbling. A comforting, meatless lasagna that holds its shape and satisfies just as much as a classic version.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 12 sheets lasagna noodles, regular or no-boil
  • 2 tbsp olive oil
  • 1 lb cremini or button mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 10 oz fresh spinach, roughly chopped
  • 1 tsp dried thyme
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella cheese, divided
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing Bowl
  • Colander

Method
 

  1. Cook lasagna noodles if needed, then saute onion, garlic, and mushrooms until browned and dry, about 8 to 10 minutes.
  2. Add spinach, thyme, salt, and pepper, cooking until wilted, then drain excess liquid.
  3. Mix ricotta, egg, and Parmesan until smooth.
  4. Layer noodles, ricotta, mushroom-spinach filling, marinara, and mozzarella in a baking dish, repeating three times.
  5. Cover and bake at 375°F for 35 minutes, then uncover and bake 15 more minutes until golden. Rest 10 minutes before slicing.

Notes

  • Cook mushrooms and spinach thoroughly to remove excess moisture before layering.
  • Season the ricotta mixture directly for better overall flavor.
  • Rest the lasagna for 10 minutes before slicing for clean layers.
  • Freezes well baked or unbaked for up to 3 months.