Easy Mushroom Spinach Lasagna for Dinner

Easy Mushroom Spinach Lasagna is the cozy, comforting dinner you’ve been craving. After making this many times, I’ve discovered the trick to preventing a soggy lasagna. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cajun Sweet Potato Rice Bowl with Black Beans and Fruity Pebbles Cheesecake Tacos Easy No-Bake Dessert.

What You'll Need for Easy Mushroom Spinach Lasagna 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
• 10 oz spinach
• 15 oz ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup marinara sauce
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: Fresh basil
• Optional: Red pepper flakes

How to Make Easy Mushroom Spinach Lasagna for Dinner

1. Step 1: Preheat oven to 375°F. Cook lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned. Add garlic, oregano, salt, and pepper. Cook for 1 minute.
3. Step 3: Add spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. Step 4: In a medium bowl, mix ricotta, Parmesan, and 1 cup of mozzarella. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer 1/3 of the noodles, 1/3 of the mushroom mixture, 1/3 of the cheese mixture, and 1/3 of the remaining marinara sauce. Repeat layers twice.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Let stand for 5 minutes before serving.

Storing & Reheating Easy Mushroom Spinach Lasagna for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months.

Freezing Easy Mushroom Spinach Lasagna for Dinner

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

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Cover with a damp paper towel to prevent drying.

Recipe Notes

• Chef tip: For a vegetarian version, omit the mushrooms or substitute with sliced zucchini or bell peppers.
• Best substitution: Substitute the spinach with chopped kale or Swiss chard for a similar texture and flavor.
• Make-ahead: Assemble the lasagna up to 24 hours ahead. Refrigerate until ready to bake.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan or two 8×8-inch pans.
• Troubleshooting: If the lasagna is browning too quickly, cover it with foil to prevent burning.

Easy Mushroom Spinach Lasagna 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
• 10 oz spinach
• 15 oz ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup marinara sauce

Seasonings

• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried oregano
• Salt and pepper to taste

Optional Toppings

• Fresh basil
• Red pepper flakes

Instructions

1. Step 1: Preheat oven to 375°F. Cook lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned. Add garlic, oregano, salt, and pepper. Cook for 1 minute.
3. Step 3: Add spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. Step 4: In a medium bowl, mix ricotta, Parmesan, and 1 cup of mozzarella. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer 1/3 of the noodles, 1/3 of the mushroom mixture, 1/3 of the cheese mixture, and 1/3 of the remaining marinara sauce. Repeat layers twice.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Let stand for 5 minutes before serving.

Notes

• Chef tip: For a vegetarian version, omit the mushrooms or substitute with sliced zucchini or bell peppers.
• Best substitution: Substitute the spinach with chopped kale or Swiss chard for a similar texture and flavor.
• Make-ahead: Assemble the lasagna up to 24 hours ahead. Refrigerate until ready to bake.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan or two 8×8-inch pans.
• Troubleshooting: If the lasagna is browning too quickly, cover it with foil to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Cover with a damp paper towel to prevent drying.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 420
• Protein: 22g
• Fat: 18g
• Carbs: 45g
• Fiber: 4g
• Sugar: 8g
• Sodium: 900mg
• Cholesterol: 60mg
• Sat. Fat: 10g

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

Easy Mushroom Spinach Lasagna for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Mushroom Spinach Lasagna 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!