This creamy spinach and mushroom lasagna is the ultimate comfort food. It’s packed with layers of earthy mushrooms, tender spinach, creamy ricotta, and a rich, flavorful sauce. Perfect for a cozy family dinner or a special occasion, this vegetarian lasagna delivers all the satisfaction of a traditional lasagna—without the meat.
Why I Love This Recipe
I love how hearty and flavorful this lasagna is while still being completely meatless. The combination of mushrooms and spinach creates a rich, savory depth, and the creamy ricotta sauce adds a luscious texture that brings everything together. It’s one of those recipes that’s impressive enough to serve to guests but easy enough to make for a weeknight dinner. Plus, it’s a great way to sneak in more greens without sacrificing taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sauce:
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
10 oz mushrooms, sliced
10 oz fresh spinach leaves
2 cups ricotta cheese
For layering (assumed from standard lasagna prep):
9 lasagna noodles (regular or oven-ready)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper to taste
Directions
I preheat the oven to 375°F (190°C).
In a large skillet, I heat the olive oil over medium heat and sauté the chopped onion until it turns soft and translucent.
I add the garlic and cook for about 1 minute, then stir in the mushrooms. I cook them until they release their moisture and begin to brown.
I toss in the spinach and cook until wilted, about 2-3 minutes.
I remove the skillet from the heat and let it cool slightly before mixing in the ricotta cheese. I season it with salt and pepper to taste.
In a baking dish, I spread a thin layer of the spinach and mushroom mixture, followed by a layer of lasagna noodles. I repeat the layers, ending with the filling on top.
I sprinkle the mozzarella and Parmesan cheeses over the final layer.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
I let the lasagna sit for 10 minutes before slicing and serving.
Servings and Timing
This lasagna makes about 6 to 8 servings. Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour
Variations
I sometimes add a pinch of red pepper flakes to the sauce for a bit of heat.
For a cheesier version, I mix shredded mozzarella directly into the ricotta mixture.
I’ve swapped ricotta for cottage cheese on occasion—it still turns out great.
For a gluten-free option, I use gluten-free lasagna noodles.
I like adding a splash of cream to the spinach-mushroom mixture when I want an even richer flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the lasagna and warm it in the oven at 350°F (175°C) until heated through, about 20 minutes. Individual slices reheat well in the microwave, too. For longer storage, I freeze portions wrapped tightly in foil and plastic wrap for up to 2 months.
FAQs
How do I keep my lasagna from being watery?
I always make sure to cook the mushrooms thoroughly to release their moisture, and I let the cooked lasagna sit for 10 minutes before slicing—it helps everything firm up.
Can I use frozen spinach instead of fresh?
Yes, I thaw and drain the spinach well before mixing it into the ricotta. It works perfectly fine.
Do I need to cook the noodles first?
If I use oven-ready noodles, there’s no need to boil them. For regular lasagna noodles, I cook them according to package instructions before layering.
Can I make this lasagna ahead of time?
Absolutely. I often assemble the lasagna a day in advance, cover it tightly, and refrigerate it until I’m ready to bake.
What’s the best way to freeze this lasagna?
I either freeze it fully baked or unbaked. I wrap the dish well in foil and freeze. When ready to eat, I bake it from frozen at 375°F (190°C) for about 60–75 minutes, covered for the first half.
Conclusion
Creamy spinach and mushroom lasagna is one of those dishes I come back to time and time again. It’s rich, satisfying, and so comforting. Whether I’m feeding a crowd or just want delicious leftovers, this vegetarian lasagna never disappoints.
Creamy Spinach & Mushroom Lasagna is a rich, hearty vegetarian dish featuring layers of tender spinach, savory mushrooms, creamy ricotta, and gooey cheese. It’s comforting, satisfying, and perfect for family dinners or special gatherings.
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
10 oz mushrooms, sliced
10 oz fresh spinach leaves
2 cups ricotta cheese
9 lasagna noodles (regular or oven-ready)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté onion until soft and translucent.
Add garlic and cook for 1 minute. Stir in mushrooms and cook until browned and moisture evaporates.
Add spinach and cook until wilted, about 2-3 minutes. Remove from heat.
Let the mixture cool slightly, then mix in ricotta cheese. Season with salt and pepper.
In a baking dish, spread a thin layer of the spinach-mushroom mixture. Layer with lasagna noodles, then more filling. Repeat layers, ending with filling on top.
Top with mozzarella and Parmesan cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before serving.
Notes
Add red pepper flakes for heat.
Mix mozzarella into the ricotta for extra cheesiness.
Swap ricotta with cottage cheese if preferred.
Use gluten-free noodles for a gluten-free version.
