Mushroom and spinach lasagna is a rich, flavorful, and satisfying vegetarian dish that combines the earthy umami of mushrooms with the vibrant freshness of spinach, layered between tender sheets of pasta and smothered in creamy béchamel or tangy marinara sauce and melty cheese. It’s a classic comfort food with a meatless twist, perfect for dinner parties, family gatherings, or meal prep for the week. Its hearty texture and bold taste prove that vegetarian dishes can be just as indulgent and fulfilling as their meaty counterparts. This lasagna is not just about flavor; it’s also a celebration of wholesome ingredients, making it ideal for health-conscious eaters without sacrificing taste.
The history of lasagna dates back to ancient times, with origins often traced to Ancient Greece, where the word “laganon” referred to flat sheets of pasta dough cut into strips. The dish evolved through Roman times and became a staple in Italian cuisine, particularly in the Emilia-Romagna region, where traditional meat-based lasagna (Lasagna alla Bolognese) reigns supreme. As the dish spread globally, it took on many regional and cultural variations, and vegetarian versions like mushroom and spinach lasagna gained popularity, especially during the 20th and 21st centuries as vegetarianism and plant-based eating became more widespread. The inclusion of mushrooms and spinach adds not only nutrition but also a new layer of texture and depth, making this dish a timeless yet modern twist on an old favorite.
Ingredients Breakdown
- 9–12 lasagna noodles (regular or no-boil, depending on preference)
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 pound fresh mushrooms (cremini, button, or a mix), cleaned and sliced
- 10–12 ounces fresh spinach or one package of frozen spinach, thawed and drained
- 1 teaspoon dried oregano
- 1 teaspoon thyme (optional)
- Salt and freshly ground black pepper to taste
- 2 cups ricotta cheese or cottage cheese
- 1 large egg (to bind the cheese filling)
- 1/2 cup grated Parmesan cheese
- 2–3 cups shredded mozzarella cheese
- 3 cups béchamel sauce (homemade or store-bought) or marinara sauce if preferred
- Fresh basil or parsley for garnish (optional)
Step-by-Step Recipe
Begin by cooking the lasagna noodles according to the package instructions if you’re using regular pasta. Drain and set aside, laying them flat to prevent sticking. If using no-boil noodles, skip this step. In a large skillet over medium heat, heat the olive oil or butter. Add the chopped onions and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the mushrooms and cook until they release their moisture and begin to brown, about 7–10 minutes. Add the spinach and sauté until wilted. If using frozen spinach, make sure it’s thoroughly drained before adding. Season the mixture with oregano, thyme (if using), salt, and pepper. In a separate bowl, mix the ricotta or cottage cheese with the egg and half of the Parmesan. Preheat your oven to 375°F (190°C). To assemble, start by spreading a thin layer of béchamel or marinara sauce at the bottom of a 9×13-inch baking dish. Lay down the first layer of noodles, then spread a portion of the mushroom-spinach mixture, followed by dollops of the ricotta mixture, a sprinkle of mozzarella, and a drizzle of sauce. Repeat these layers two more times, ending with a final layer of noodles topped with sauce, the remaining mozzarella, and Parmesan. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes until the top is golden and bubbling. Let the lasagna rest for at least 10–15 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.
Tips for the Perfect
Use a variety of mushrooms such as shiitake, portobello, and cremini to add complexity and depth to the flavor. Be sure to cook off all the liquid from the mushrooms to prevent a watery lasagna. Always squeeze excess moisture from the spinach, especially if using frozen. Season each layer lightly but consistently to build a rich, balanced flavor throughout. For a richer dish, consider using béchamel sauce; for a lighter or more acidic profile, marinara is a great option. Let the lasagna rest after baking to allow the layers to firm up and slice cleanly. You can prepare the dish a day ahead and reheat it, which often enhances the flavors. For extra creaminess, consider mixing a bit of béchamel into the ricotta layer. Use freshly shredded mozzarella rather than pre-shredded for better melt and texture.
Variations and Customizations
Add roasted red peppers or sun-dried tomatoes for an extra layer of flavor and sweetness. Substitute kale or Swiss chard for spinach if desired. Incorporate herbs like basil, sage, or parsley directly into the ricotta layer. For a vegan version, use plant-based ricotta (made from tofu or cashews), vegan mozzarella, and a non-dairy béchamel or tomato sauce. You can also add a layer of lentils or cooked quinoa for extra protein and a meatier texture. Switch out lasagna noodles for gluten-free pasta to accommodate dietary needs. For an extra crispy top, sprinkle some breadcrumbs or a blend of Parmesan and panko during the last few minutes of baking.
Health Considerations and Nutritional Value
Mushroom and spinach lasagna is a nutrient-dense meal packed with fiber, vitamins, and minerals. Spinach is rich in iron, calcium, and vitamins A, C, and K, while mushrooms provide antioxidants, B vitamins, and immune-boosting properties. The use of ricotta cheese adds protein and calcium, and using part-skim versions can reduce fat content. By opting for whole-wheat noodles, you can increase fiber and make the dish more satiating. For those watching their cholesterol or saturated fat, using low-fat cheeses or plant-based alternatives can make the dish heart-healthier. When using marinara instead of béchamel, you reduce the calorie content, while still delivering bold flavor. The absence of meat also makes this lasagna lower in saturated fat and more environmentally friendly compared to traditional versions.
FAQ
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance, refrigerate it, and bake it when ready. It can also be frozen for up to three months.
Can I freeze mushroom and spinach lasagna?
Absolutely. Bake it first, let it cool, then freeze individual portions or the entire dish wrapped tightly. Reheat in the oven until warmed through.
What’s the best cheese to use?
Ricotta, mozzarella, and Parmesan are classic, but you can experiment with fontina, provolone, or even goat cheese for added depth.
Is it possible to make it vegan?
Yes, use dairy-free cheeses, a plant-based béchamel or tomato sauce, and ensure your noodles are egg-free.
How can I avoid watery lasagna?
Make sure all vegetables are properly cooked and drained of excess moisture. Let the lasagna rest after baking to allow it to set.
Can I add protein to it?
Yes, you can add cooked lentils, tofu crumbles, or even shredded rotisserie chicken if you are not strictly vegetarian.
Mushroom and Spinach Lasagna
Ingredients
- ½ pound lasagna noodles either dried or ready-to-bake—refer to recipe notes for preparation details
- 3 tablespoons extra virgin olive oil butter or ghee can be substituted if preferred
- ½ of a large yellow onion finely diced
- 4 garlic cloves minced
- 1 pound baby portobello mushrooms thinly sliced
- Kosher salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 1¾ cups vegetable stock chicken or turkey stock can also be used as alternatives
- ½ cup heavy cream
- 4 cups fresh spinach leaves
- 1½ cups shredded Parmesan cheese divided
- 8 ounces fresh mozzarella cheese thinly sliced or shredded
- ¼ cup chopped fresh parsley for garnish (optional)
Instructions
PREPARE THE NOODLES
- If you’re using dried lasagna noodles, cook them in a large pot of well-salted boiling water until about 5 minutes shy of al dente, according to package instructions. Once cooked, drain the noodles and lay them out in a single layer on a lightly oiled baking sheet to prevent them from sticking together—this makes them much easier to handle during assembly. If you’re using oven-ready (no-boil) lasagna noodles, you can skip this step entirely. See recipe notes for additional guidance.
COOK THE SAUCE
- Place a large saucepan over medium-high heat. Once the pan is hot, add the olive oil. Stir in the diced onion and minced garlic, cooking for 1–2 minutes until the onion begins to soften. Add the sliced mushrooms and cook for another 4–5 minutes, stirring occasionally, until the onions turn translucent and the mushrooms shrink and release their moisture. Season the mixture generously with kosher salt and black pepper—don’t hold back here, as the salt is key to deepening the flavor. (You can add up to 1 teaspoon of kosher salt at this stage, depending on taste.) Sprinkle the flour over the mushroom mixture and stir well to combine, letting it cook for about 30 seconds to eliminate the raw flour taste.
- Slowly pour in the vegetable stock, stirring constantly to break up any lumps of flour. Bring the mixture to a gentle simmer and cook, stirring now and then, for 8–10 minutes until it begins to thicken slightly. Stir in the heavy cream and return to a simmer, cooking for another 8–10 minutes until the sauce thickens further. The final consistency should be rich but still pourable—not quite as thick as a béchamel or cheese sauce, since it will continue to thicken as it cools and when baked with the lasagna noodles. Once the sauce is done, remove the pan from heat. Add the fresh spinach and ⅔ of the shredded Parmesan cheese, stirring until the spinach wilts and the cheese melts into the sauce.
- Give it a taste test—this is your chance to adjust the seasoning. Most likely, you’ll want to add an extra ½ teaspoon of kosher salt or more, depending on your preference.
ASSEMBLE THE LASAGNA
- Preheat your oven to 375°F (if you’re baking it right away—skip preheating if you plan to freeze or refrigerate it for later). In a medium-sized baking dish (an 8×10-inch dish works well), spread a thin layer of the sauce across the bottom to prevent sticking. Lay down your first layer of lasagna noodles, followed by a few generous ladlefuls of the sauce, then a layer of mozzarella slices. Repeat these layers—noodles, sauce, mozzarella—until all ingredients are used up. Finish with a final layer of mozzarella and the remaining Parmesan cheese sprinkled over the top.
- Bake for 30–40 minutes until the cheese is fully melted and bubbly and the edges are golden brown. If you’re prepping ahead or freezing, skip baking for now and refer to storage instructions in the recipe notes. After baking, let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired, serve, and enjoy!