Easy Mushroom Spinach Lasagna Recipe for Dinner

Easy Mushroom Spinach Lasagna is a comforting, hearty dinner ready in just 45 minutes. After making this many times, I’ve discovered the trick to perfectly layered, creamy lasagna every time. The rich, earthy flavors of mushrooms and spinach make this dish a cozy family favorite. If you love recipes like this, you’ll also enjoy Fresh Grilled Corn Avocado Salad with Cherry Tomatoes and Easy S’mores Cookie Cake Recipe Perfect for Dessert.

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
• 10 oz spinach
• 15 oz ricotta
• 1 cup grated Parmesan
• 2 cups shredded mozzarella
• 2 cloves garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Optional: Fresh basil
• Optional: Red pepper flakes

How to Make Easy Mushroom Spinach Lasagna Recipe 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, sauté sliced mushrooms and minced garlic until mushrooms release their moisture. Season with oregano, basil, salt, and pepper.
3. Step 3: Add spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. Step 4: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer 4 lasagna noodles, followed by 1/3 of the ricotta, 1/3 of the mushroom-spinach mixture, and 1/3 of the Parmesan cheese. Repeat layers twice more, ending with a final layer of noodles, marinara sauce, and mozzarella cheese.
5. Step 5: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Let rest for 10 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 fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and refrigerated for up to 24 hours.

Freezing Easy Mushroom Spinach Lasagna Recipe for Dinner

Freeze assembled, unbaked lasagna for up to 3 months. Thaw overnight in the fridge before baking.

How to Reheat Without Drying It Out

Oven: Reheat leftovers in the oven at 350°F for 15-20 minutes. Microwave: Reheat leftovers in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth in the marinara sauce.
• Best substitution: You can substitute the spinach with kale or Swiss chard.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be halved or doubled to serve more or fewer people.
• Troubleshooting: If the lasagna is still not cooked through, cover it with foil and bake for an additional 10-15 minutes.

Easy Mushroom Spinach Lasagna Recipe for Dinner

⏱

Prep

20 minutes

🍳

Cook

35 minutes

⏳

Total

55 minutes

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 12 lasagna noodles
• 1 lb mushrooms
• 10 oz spinach
• 15 oz ricotta
• 1 cup grated Parmesan
• 2 cups shredded mozzarella

Seasonings

• 2 cloves garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups marinara sauce

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, sauté sliced mushrooms and minced garlic until mushrooms release their moisture. Season with oregano, basil, salt, and pepper.
3. Step 3: Add spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. Step 4: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer 4 lasagna noodles, followed by 1/3 of the ricotta, 1/3 of the mushroom-spinach mixture, and 1/3 of the Parmesan cheese. Repeat layers twice more, ending with a final layer of noodles, marinara sauce, and mozzarella cheese.
5. Step 5: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Let rest for 10 minutes before serving.

Notes

• Chef tip: For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth in the marinara sauce.
• Best substitution: You can substitute the spinach with kale or Swiss chard.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be halved or doubled to serve more or fewer people.
• Troubleshooting: If the lasagna is still not cooked through, cover it with foil and bake for an additional 10-15 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze assembled, unbaked lasagna for up to 3 months. Thaw overnight in the fridge before baking.
• Oven reheat: Reheat leftovers in the oven at 350°F for 15-20 minutes.
• Microwave reheat: Reheat leftovers in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 450
• Protein: 25g
• Fat: 20g
• Carbs: 45g
• Fiber: 5g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 80mg
• 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!