Name: Mushroom Pasta Recipes Spinach Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 12 lasagna noodles; 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 16 ounces mushrooms, sliced; 6 cups fresh spinach; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 egg; 3 cups marinara sauce; Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon dried basil

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When I first made this mushroom and spinach lasagna, I remember the smell of garlic and mushrooms sizzling in butter filling up my kitchen. It wasn’t just dinner, it was a little moment of comfort after a long day. There’s something about mushrooms that feels hearty, like they’re pulling more weight than you’d expect from something that grows low to the ground. And spinach? It slips in like a quiet hero, adding color and balance without stealing the show. This recipe leans into the best of mushroom pasta recipes. It’s rich without being heavy, and layered with flavors that come together in the oven like old friends at a dinner table. I love that it feels familiar, yet a bit fancy, even though it’s mostly pantry and fridge basics. You know the kind of dish that makes you feel like you worked harder than you actually did? Yep, this is that dish. I’ve tried a lot of spinach and mushroom recipes, but this mushroom lasagna recipe is one of those keepers. It’s the kind you make on Sunday, then sneak bites of on Monday while standing at the fridge. The creamy layers, tender pasta, earthy mushrooms, and spinach all tie together in a way that reminds me why I keep coming back to mushroom and spinach recipes whenever I want comfort food that still has a bit of freshness to it.

1) Key Takeaways
2) Easy Mushroom and Spinach Lasagna Recipe
3) Ingredients for Mushroom and Spinach Lasagna
4) How to Make Mushroom and Spinach Lasagna
5) Tips for Making Mushroom and Spinach Lasagna
6) Making Mushroom and Spinach Lasagna Ahead of Time
7) Storing Leftover Mushroom and Spinach Lasagna
8) Try these Main Course next!
9) Mushroom and Spinach Lasagna
10) Nutrition

1) Key Takeaways

This mushroom pasta recipe layers spinach, mushrooms, cheese, and marinara for a hearty meal.
Fresh spinach and golden mushrooms create flavor and balance in every bite.
Simple ingredients transform into a comforting main course for family or guests.
Leftovers taste even better the next day, making it perfect for meal prep.

2) Easy Mushroom and Spinach Lasagna Recipe

I still remember the first time I pulled this mushroom and spinach lasagna from the oven. The top layer of cheese bubbled and browned, filling the air with that unmistakable smell of garlic and herbs. It felt like home, even though I had made it on a whim. That’s the charm of mushroom pasta recipes. They give you a dish that feels familiar yet impressive, without requiring anything you don’t already keep in the kitchen.

What makes this recipe easy is that you’re working with pantry basics. Marinara, noodles, a bit of ricotta, mozzarella, and Parmesan. Add spinach and mushrooms, and you’re building flavor with very little fuss. The best part? You layer, bake, and let the oven do the magic. No tricky techniques, just honest food.

Every bite balances creamy cheese, tender pasta, earthy mushrooms, and fresh spinach. That’s why I keep coming back to mushroom and spinach recipes whenever I want comfort food that doesn’t feel heavy. This lasagna has heart, and it tastes like it too.

3) Ingredients for Mushroom and Spinach Lasagna

Lasagna Noodles: Use about twelve noodles cooked until just tender. They’ll finish softening in the oven, so don’t overdo it.

Olive Oil: A couple tablespoons will help sauté the vegetables and give depth to the dish.

Onion: A large onion, chopped fine, lays down a sweet base flavor that plays well with mushrooms.

Garlic: Three cloves, minced, bring in a sharp aroma that ties everything together.

Mushrooms: Sixteen ounces sliced. They cook down into a golden, savory layer that makes this lasagna shine.

Spinach: Six cups fresh. It wilts into the dish and adds a welcome freshness.

Ricotta Cheese: Two cups mixed with egg and Parmesan, forming a creamy layer.

Mozzarella Cheese: Two cups shredded. It melts into stretchy, gooey perfection.

Parmesan Cheese: One cup grated for nuttiness and depth.

Egg: One egg mixed with ricotta helps it hold firm.

Marinara Sauce: Three cups of your favorite. Smooth, tangy, and ready to bake in.

Seasonings: A teaspoon each of oregano and basil, plus salt and pepper to taste.

4) How to Make Mushroom and Spinach Lasagna

Step 1. Preheat your oven to 375°F. Cook the noodles until just al dente, then drain and set aside. They’ll keep cooking in the oven.

Step 2. Warm olive oil in a skillet. Add onion and garlic, sauté until softened and fragrant.

Step 3. Add mushrooms to the skillet. Cook until golden and the liquid cooks off. Season with oregano, basil, salt, and pepper.

Step 4. Stir in spinach. Let it wilt fully before removing from heat.

Step 5. In a bowl, mix ricotta, egg, half the Parmesan, plus a little salt and pepper.

Step 6. Spread a thin layer of marinara in a baking dish. Layer noodles, ricotta mixture, mushroom-spinach mixture, mozzarella, and sauce. Repeat until all ingredients are used, finishing with sauce and cheese on top.

Step 7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until the cheese is golden and bubbly.

Step 8. Let it cool for about 10 minutes before slicing and serving.

5) Tips for Making Mushroom and Spinach Lasagna

Use quality marinara. Since sauce carries much of the flavor, go with one you already love. Homemade or store-bought, it makes a difference. Mushrooms should be browned, not just softened. Golden edges mean more flavor. Don’t rush this step.

For a creamy balance, always season the ricotta layer well. Cheese alone can taste flat. A pinch of salt, pepper, and Parmesan will carry the flavor forward. When layering, don’t overload the noodles. Balance between sauce, filling, and cheese is what gives the lasagna its structure.

Lastly, rest the lasagna before serving. That pause lets the layers settle. Cutting into it too early leaves you with a slide of ingredients instead of a neat square. Waiting those ten minutes is worth it.

6) Making Mushroom and Spinach Lasagna Ahead of Time

This dish is a champion for planning ahead. You can assemble it a day before and keep it in the fridge. Cover it tightly so the noodles don’t dry out. When you’re ready, bake it straight from the fridge. Add about 10 extra minutes to the cooking time since it starts cold.

Another option is freezing. Assemble the lasagna without baking, wrap it well in foil, and freeze. When you need dinner, bake from frozen. It may take about 90 minutes, but it comes out tasting just as good as fresh.

Cooking ahead gives you flexibility. It means when life feels rushed, you’ve got a homemade meal ready with almost no effort. That’s the kind of backup plan that keeps evenings calm.

7) Storing Leftover Mushroom and Spinach Lasagna

Lasagna leftovers rarely last long in my house, but they store well. Keep slices in an airtight container in the fridge. They’ll hold for up to four days. Reheat in the oven or microwave. The oven keeps the texture better, but both methods work.

If you want to freeze portions, wrap them individually and store for up to two months. Defrost in the fridge before reheating. The flavors meld with time, so leftovers often taste richer than the first day.

Whether fresh or reheated, mushroom lasagna keeps its comfort intact. It’s one of those meals that rewards you for making extra.

8) Try these Main Course next!

9) Mushroom and Spinach Lasagna