Our spinach mushroom lasagna recipe is simple to make, uses a short list of ingredients, and tastes incredible. The filling is light, flavorful, and packed with mushrooms and heaps of spinach.
This spinach and mushroom lasagna is one of the best things we have eaten lately. It’s a delicious meatless main course brimming with fresh spinach, mushrooms, a light tomato sauce, and cheese. It’s also easily made vegetarian. Just make sure the cheeses you use are vegetarian-friendly, and you’re good to go!
For more veggie pastas, I love this vegetable lasagna, which packs more veggies like zucchini and roasted red peppers. Or, for a simple spaghetti, try our veggie spaghetti made with a from-scratch sauce loaded with fresh vegetables.
Key Ingredients
- Spinach: I love using fresh spinach leaves for this lasagna, but frozen spinach works just as well. If using frozen, thaw it first and squeeze out as much excess moisture as you can before adding it to the recipe. You can also substitute other greens, such as kale or chard.
- Mushrooms: Brown cremini mushrooms add a lot of flavor, and I like to chop them finely before cooking them with onions and garlic. Feel free to use your favorite mushroom variety. White button, shiitake, or a mixture all work well.
- Ricotta and Eggs: Ricotta and eggs make the creamy cheese layer. The eggs help the ricotta set, so the filling stays put when slicing and serving. If you don’t eat eggs, you can leave them out, just know the filling will be a bit softer. Cottage cheese also works as an excellent substitute for ricotta (I actually prefer it for my manicotti recipe).
- Pasta Sauce: Your favorite store-bought jarred pasta sauce works in this recipe, making it quick and easy. If you have homemade sauce on hand, use it. Two of my favorite homemade sauces are this red pasta sauce and this basil marinara.
- Cheese: I use mozzarella and parmesan cheese in this lasagna. The parmesan cheese is not vegetarian, so if you want to make this vegetarian-friendly, substitute another sharp and flavorful cheese or use nutritional yeast.
- Lasagna Noodles: I use no-boil lasagna noodles for this spinach and mushroom lasagna. They shorten the prep time, and I love how thin they are, which makes our lasagna a bit lighter. You can use traditional noodles, but I recommend boiling them first.
Find the full recipe with measurements below.
How to Make Spinach Mushroom Lasagna
Tip 1: Make the filling. This lasagna is super simple to make. Start by cooking onions and chopped mushrooms in olive oil until the onions are soft and smell sweet. Then add the garlic and spinach, letting the spinach wilt from the heat of the pan. It only takes a few minutes, and the mixture will smell amazing.
Tip 2: Assemble the lasagna. I use no-boil noodles, which makes assembly fast and easy. Layer sauce, noodles, the spinach-mushroom filling, and a mixture of ricotta and eggs. Then repeat the layers and bake until the top is golden and bubbly.
Tip 3: Let it rest before slicing. Once your lasagna comes out of the oven, let it rest for about 10 to 15 minutes before cutting into it. This gives the layers (and cheese) time to settle, so each slice holds together when you pull it out.
More Vegetarian Dinners
Spinach Mushroom Lasagna
- PREP
- COOK
- TOTAL
We love this spinach and mushroom lasagna. It keeps incredibly well and might even be better the next day. To keep things easy, we use no-boil lasagna noodles.
You Will Need
1 tablespoon olive oil
1 medium onion, finely diced
8 ounces cremini mushrooms, chopped, 2 ½ cups chopped
1 garlic clove, finely grated or minced
1 pound fresh spinach leaves, about 10 cups (450g)
15 ounces ricotta cheese, about 2 cups (425g)
2 large eggs, beaten
1 (24 ounce) jar pasta sauce or 3 cups homemade marinara sauce
12 no-boil oven-ready lasagna sheets or use cooked traditional lasagna noodles
½ cup finely grated parmesan cheese, 1 ounce (26g)
1 ¼ cups grated mozzarella cheese, 5 ounces (140g)
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Directions
1Prep: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with a small amount of oil (3-quart dish).
2Make the filling: Heat the olive oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until the onions become translucent, about 10 minutes. Add the garlic, spinach leaves, and ¼ teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted.
3Make the cheese mixture: In a medium bowl, combine the ricotta cheese, eggs, ½ teaspoon of salt, and ¼ teaspoon of pepper until well blended.
4Assemble lasagna: Spread 1 cup of pasta sauce over the bottom of the baking dish. Arrange three noodles lengthwise to cover the bottom. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the parmesan and one-third of the mozzarella. Add half of the spinach mixture, then top with about ½ cup of marinara sauce. Add a second layer of noodles and repeat with the remaining ricotta, another one-third of the parmesan and mozzarella, the remaining spinach, and another ½ cup of sauce. Finish with a third layer of noodles and top with the remaining sauce, parmesan, and mozzarella.
5Bake: Loosely cover the lasagna with aluminum foil and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes until the cheese is bubbly and browned around the edges. For a cheesy, golden-brown top, slide the lasagna uncovered under the broiler for 1 to 2 minutes. Let it sit for 5 to 10 minutes to set before serving.
Adam and Joanne's Tips
- Frozen Spinach: We love using fresh spinach for this lasagna, but you can substitute frozen. Defrost a 10-ounce package of frozen spinach, squeeze it dry, and use it in our above recipe instead of the fresh leaves.
- Storing: Leftover spinach lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months.
- Make ahead tips: Assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna.
- Reheating the lasagna: To reheat this lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven.
- The nutrition facts provided below are estimates.
Fabulous! My other lasagne recipe s take forever. This will be my go-to from now on. I’ve only 1 question. My husband loves MEAT. How can I add ground beef/ Italian sausage to this recipe? ( I’m happy with spinach and mushrooms). Thanks.
Made this tonight!. My husband asked if it was vegetarian. I told him it No, its Spinach Mushroom Lasagne 🙂 He loved it and so did I! I made it with my homemade tomato sauce. Delish! Highly recommend it!
Great recipe! The second time I made it I added more parm and seasoned as I went (salt, pepper, Italian seasoning about 2t total). Very light and delicate, excellent change from the 20 pound cheese pile that usually defines American-style lasagna!
I’m looking forwrd to making your lasaqgna next week. One of our guests cnnot eat pepper, so I’ll substitute with a little sumac and some basil. But I notice that in both your lasagna recipes you mention that you don’t consider parmesan to be vegetarian. Is that only because of the rennet found in most hard cheeeses? (I can easily get rennetless Parmesan.)
Hi Norm, You have it right, it’s the rennet. You can occasionally find some hard cheeses made with vegetable rennet, but they are less available.
What is the serving size ?! Thanks!
Hi Niti, I cut the lasagna into 8 squares. The nutrition facts are for 1 of 8 servings.
Yum…Experimenting with healthy eating since retiring. Made the lasagna and the Marinara Sauce. I cook and share with others and received compliments on how good it tasted.(Delicious) Receipe was easy to follow and learned a few things.Thanks to you both, will definitely check out more recipes.
We are so happy that you found us and love our recipes 🙂
Second time making this recipe. It’s delicious!
Amazing! It sounds like this is a keeper. Thanks for sharing!
Turned out very well, added more marinara as I prefer a saucier casserole.
Fresh chopped basil added to ricotta mixture.
Hi there. I am currently making this recipe. It says to use 12 noodles, but then instructs to make 3 layers of 3, using only 9. What am I missing? Thank you.
Hi Joanne, You are not missing anything. We suggest cooking the extra noodles to accommodate for any of them breaking. You can stick to just using 9 (especially if you are using no-boil noodles).
This is the 2nd time I am making it, and wanted to tell you how much we love your recipe. Such a treat from meat sauce. This will definitely be in my favorite recipe box . I have passed it on and they were so happy to make this lasagna and have made it many times also !! Thanks Ann Armstrong
I’ve been having a lot of food issues lately – but I was able to make this with just a few small adjustments and was totally fine. It was so awesome to be able to eat something warm and comforting. Thank you for the recipe!
Excellent recipe! If you don’t have oven-ready lasagna noodles, try this: set all the lasagna noodles in the baking dish and cover with boiling water. Let sit while you prepare the vegetables and cheese mixture. When it comes time to assemble, drain the water and remove the noodles (they will be partially cooked and will finish cooking in the oven).
I got this tip years ago from a chef! you can you regular lasagna noodles without cooking first, so much easier.
Made this and it turned out delicious! Used jarred marinara bc I was short on time. Used double the parm and mozzarella cheese and it was perfect! Also added fresh herbs from the garden to the skim ricotta and egg mixture.
I made this recipe for the first time today. I used ricotta, but in keeping with my father’s recipe, I also used cottage cheese. It came out perfectly. Highly recommend.