Easy Mushroom Spinach Lasagna Recipe for Dinner

Craving a hearty, comforting dinner? This Easy Mushroom Spinach Lasagna Recipe for Dinner is your answer. After making it dozens of times, I’ve perfected the technique to ensure a creamy, melty lasagna every time. Start with sautéing mushrooms and onions until golden, then mix in spinach until wilted. Layer this rich mixture with creamy ricotta and lasagna noodles, then top with melted mozzarella and parmesan. The result is a cozy, indulgent lasagna that’s better than takeout and ready in just 45 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Iced Blue Tea Latte Recipe with Vanilla Cold Foam and Easy Roasted Rainbow Vegetables with Fresh Herbs.

What You'll Need for Easy Mushroom Spinach Lasagna Recipe for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 lasagna noodles
• 1 lb mushrooms, sliced
• 10 oz spinach, chopped
• 15 oz ricotta cheese
• 8 oz mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• Red pepper flakes (optional)
• Optional: Fresh basil, chopped
• Optional: Grated parmesan cheese

How to Make Easy Mushroom Spinach Lasagna Recipe for Dinner

1. Sauté mushrooms and onions: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onions, cooking until golden brown. Season with salt, pepper, and garlic powder.
2. Add spinach and garlic: Stir in minced garlic and cook for 30 seconds. Add chopped spinach and cook until wilted. Remove from heat and set aside.
3. Mix ricotta and seasonings: In a medium bowl, combine ricotta cheese, dried oregano, dried basil, salt, and pepper. Mix well.
4. Assemble lasagna: Spread a thin layer of crushed tomatoes on the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles, followed by a third of the ricotta mixture, a third of the mushroom-spinach mixture, and a third of the shredded mozzarella. Repeat layers twice, ending with a final layer of mozzarella and parmesan cheese.
5. Bake lasagna: Preheat oven to 375°F (190°C). Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly. Let lasagna rest for 5 minutes before serving.

Storing & Reheating Easy Mushroom Spinach Lasagna Recipe for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Assemble the lasagna up to 24 hours ahead. Refrigerate until ready to bake, then add 5-10 minutes to the baking time.

Freezing Easy Mushroom Spinach Lasagna Recipe for Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.

Recipe Notes

• Chef tip: For an extra layer of flavor, sauté the mushrooms and onions with a pinch of red pepper flakes.
• Best substitution: No-boil noodles work best for this recipe. If using regular lasagna noodles, cook them according to package instructions before assembling the lasagna.
• Make-ahead: Assemble the lasagna and refrigerate for up to 24 hours. When ready to bake, preheat the oven and add an extra 5-10 minutes to the baking time.
• Scaling: This recipe can be easily doubled to serve a larger crowd. Simply use a larger baking dish and increase the baking time by 10-15 minutes.
• Troubleshooting: If the lasagna is still not cooked through after baking, cover it with foil and bake for an additional 5-10 minutes. Be careful not to overcook it, as this can cause the noodles to become dry and the cheese to burn.

Easy Mushroom Spinach Lasagna Recipe for Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 12 lasagna noodles
• 1 lb mushrooms, sliced
• 10 oz spinach, chopped
• 15 oz ricotta cheese
• 8 oz mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes

Seasonings

• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• Red pepper flakes (optional)

Optional Toppings

• Fresh basil, chopped
• Grated parmesan cheese

Instructions

1. Sauté mushrooms and onions: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onions, cooking until golden brown. Season with salt, pepper, and garlic powder.
2. Add spinach and garlic: Stir in minced garlic and cook for 30 seconds. Add chopped spinach and cook until wilted. Remove from heat and set aside.
3. Mix ricotta and seasonings: In a medium bowl, combine ricotta cheese, dried oregano, dried basil, salt, and pepper. Mix well.
4. Assemble lasagna: Spread a thin layer of crushed tomatoes on the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles, followed by a third of the ricotta mixture, a third of the mushroom-spinach mixture, and a third of the shredded mozzarella. Repeat layers twice, ending with a final layer of mozzarella and parmesan cheese.
5. Bake lasagna: Preheat oven to 375°F (190°C). Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly. Let lasagna rest for 5 minutes before serving.

Notes

• Chef tip: For an extra layer of flavor, sauté the mushrooms and onions with a pinch of red pepper flakes.
• Best substitution: No-boil noodles work best for this recipe. If using regular lasagna noodles, cook them according to package instructions before assembling the lasagna.
• Make-ahead: Assemble the lasagna and refrigerate for up to 24 hours. When ready to bake, preheat the oven and add an extra 5-10 minutes to the baking time.
• Scaling: This recipe can be easily doubled to serve a larger crowd. Simply use a larger baking dish and increase the baking time by 10-15 minutes.
• Troubleshooting: If the lasagna is still not cooked through after baking, cover it with foil and bake for an additional 5-10 minutes. Be careful not to overcook it, as this can cause the noodles to become dry and the cheese to burn.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
• Make ahead: Assemble the lasagna up to 24 hours ahead. Refrigerate until ready to bake, then add 5-10 minutes to the baking time.

Nutrition Per Serving

• Calories: 450
• Protein: 25g
• Fat: 20g
• Carbs: 45g
• Fiber: 5g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 70mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Mushroom Spinach Lasagna Recipe for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Mushroom Spinach Lasagna Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!