Spinach Mushroom Lasagna Bake is the kind of comforting, reliable dish that never goes out of style. It’s rich without being heavy, hearty without needing meat, and layered with flavors that feel familiar yet satisfying. This recipe brings together tender mushrooms, fresh spinach, creamy ricotta, and perfectly melted cheese, all baked between layers of oven-ready lasagna sheets.
Whether you’re feeding a family, planning meals for the week, or preparing a vegetarian main dish for guests, this lasagna delivers every time. It’s simple enough for weeknights, yet comforting enough for special occasions, and it tastes even better the next day.
Why This Recipe Works
This spinach mushroom lasagna bake succeeds because every layer is built with intention.
The mushrooms and onions are cooked until their moisture evaporates, creating a deep, savory base rather than a watery filling. Fresh spinach is added at the right moment so it wilts without overcooking, preserving both flavor and color. The ricotta mixture binds everything together, while the eggs give structure so the lasagna slices cleanly once baked.
Using oven-ready lasagna sheets saves time without sacrificing texture, and layering the sauce properly ensures the noodles cook evenly and stay tender.
Recipe Information
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Vegetarian Dinner, Comfort Food, Pasta Recipes
Cuisine: Italian-Inspired
Ingredient Breakdown
Olive Oil
Used to sauté the vegetables, adding richness and preventing sticking.
Onion
Provides a subtle sweetness that balances the earthy mushrooms.
Cremini Mushrooms
Finely chopped mushrooms create a meaty texture and deep umami flavor without using meat.
Garlic
Adds aromatic depth and enhances the savory notes of the dish.
Fresh Spinach
Gives freshness, color, and nutrients, balancing the richness of the cheese.
Ricotta Cheese
Creates creamy layers that keep the lasagna moist and satisfying.
Eggs
Help set the ricotta mixture so the lasagna holds its shape.
Marinara Sauce
Adds acidity and brightness, tying all the flavors together.
Oven-Ready Lasagna Sheets
Eliminate the need for boiling and streamline assembly.
Parmesan Cheese
Adds sharp, salty flavor that enhances the overall richness.
Mozzarella Cheese
Melts beautifully for that classic cheesy finish.
Salt and Black Pepper
Essential for seasoning each layer properly.
Step-by-Step Instructions
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with olive oil and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and finely chopped mushrooms. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened, lightly golden, and most of the moisture has evaporated.
Stir in the garlic, spinach, and ¼ teaspoon of the salt. Cook just until the spinach is fully wilted and any excess liquid has cooked off. Remove from heat.
In a mixing bowl, combine the ricotta cheese, eggs, remaining salt, and black pepper. Stir until smooth and fully blended.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Arrange a layer of oven-ready lasagna sheets on top.
Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the Parmesan and mozzarella cheeses. Add half of the spinach and mushroom mixture, then drizzle with about ½ cup of sauce.
Repeat the layers: noodles, ricotta mixture, cheeses, spinach and mushrooms, and sauce.
Finish with a final layer of lasagna sheets, remaining sauce, and the rest of the cheeses.
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 10–15 minutes, until the cheese is melted, bubbly, and lightly browned on top.
Let the lasagna rest for 5–10 minutes before slicing and serving.
Texture and Flavor Profile
This lasagna is creamy, tender, and deeply satisfying. The mushrooms provide a hearty bite, the spinach adds freshness, and the cheeses melt together into rich, comforting layers. Each slice holds its shape while remaining soft and luscious.
Tips for Best Results
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Finely chop the mushrooms to prevent chunky layers
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Cook the vegetables thoroughly to avoid excess moisture
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Let the lasagna rest before cutting for clean slices
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Use full-fat ricotta for the creamiest texture
Variations
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Add roasted zucchini or bell peppers for extra vegetables
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Swap ricotta for cottage cheese for a lighter option
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Add red pepper flakes for a subtle heat
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Use gluten-free oven-ready lasagna sheets if needed
Serving Suggestions
Serve this spinach mushroom lasagna with a crisp green salad, garlic bread, or roasted vegetables. It pairs beautifully with simple sides that balance its richness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through.
This lasagna also freezes well. Wrap tightly and freeze for up to 2 months.
Nutrition Overview
This vegetarian lasagna provides a balanced combination of protein, calcium, and vegetables. Exact nutritional values will vary depending on ingredients used.
Servings: 8
Calories: Approximately 394 calories per serving
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the lasagna, cover, and refrigerate up to 24 hours before baking.
Do I need to cook the lasagna sheets first?
No. Oven-ready noodles cook fully during baking.
Can I use frozen spinach?
Yes, but thaw and squeeze out excess liquid before using.
Spinach Mushroom Lasagna Bake is a timeless vegetarian comfort dish that works for any occasion. It’s filling, flavorful, and easy to prepare ahead of time, making it perfect for busy schedules and family meals. With its creamy layers and rich vegetable filling, this lasagna proves that meatless meals can be just as satisfying as classic versions.
Spinach Mushroom Lasagna Bake
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 8 ounces cremini mushrooms finely chopped (about 2½ cups)
- 1 garlic clove minced
- 10 cups fresh spinach leaves about 1 pound
- 2 cups ricotta cheese
- 2 large eggs lightly beaten
- 3 cups marinara or pasta sauce
- 12 oven-ready no-boil lasagna sheets
- ½ cup finely grated Parmesan cheese
- 1¼ cups shredded mozzarella cheese
- ¾ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with olive oil.
- Heat olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook for about 10 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the garlic, spinach, and ¼ teaspoon of salt. Cook until the spinach is fully wilted and excess moisture evaporates. Remove from heat.
- In a bowl, mix ricotta cheese, eggs, remaining salt, and black pepper until smooth and well combined.
- Spread 1 cup of sauce over the bottom of the baking dish. Arrange a layer of lasagna sheets on top.
- Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the Parmesan and mozzarella cheeses.
- Add half of the spinach and mushroom mixture, then drizzle with about ½ cup of sauce.
- Repeat the layers once more: noodles, ricotta, cheeses, spinach mixture, and sauce.
- Finish with a final layer of noodles, remaining sauce, and remaining cheeses.
- Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes, until the cheese is melted and lightly browned.
- Let rest for 5–10 minutes before slicing and serving.
Notes
