Last fall, I had one of those rainy evenings where nothing but comfort food would do. Craving something hearty yet meat-free, I rummaged through the fridge and spotted a pile of fresh mushrooms and a bag of spinach begging to be used. That’s how this mushroom and spinach lasagna recipe was born a cozy, cheesy hug in dish form that even my picky eater devoured. It’s become my go-to easy lasagna recipe for vegetarian nights, blending earthy flavors with that irresistible pull-apart cheese stretch.
Fresh mushrooms bring this deep, umami punch that pairs perfectly with wilted spinach’s slight bitterness. Layered with creamy ricotta and bubbly mozzarella, every bite melts in your mouth. No one misses the meat here; it’s pure satisfaction without the heaviness. I’ve tweaked it over time for that just-right balance of textures crisp edges, tender center.
Ingredients for Mushroom And Spinach Lasagna Recipe
Gathering these simple staples makes this healthy veggie dinner idea a breeze. Focus on quality mushrooms for the best flavor they’re the star.
- 9 lasagna noodles, no-boil preferred
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 4 cups fresh spinach, chopped
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Step-by-Step: Easy Lasagna Recipe Vegetarian
Start by preheating your oven to 375°F. Grease a 9×13-inch baking dish lightly with oil. This prevents sticking and ensures clean slices later. Boil lasagna noodles if not using no-boil type, cooking al dente about 8 minutes, then drain and cool.
Heat olive oil in a large skillet over medium heat. Toss in the chopped onion, cooking until soft and golden, around 5 minutes. Add minced garlic next, stirring for a minute so it doesn’t burn—that bitterness ruins the vibe.
- Sauté sliced mushrooms with thyme, salt, and pepper until they release moisture and brown nicely, about 8 minutes. The key? Don’t crowd the pan; do batches if needed for that caramelized edge.
- Stir in chopped spinach, wilting it down for 2-3 minutes. Remove from heat; this filling smells amazing already.
Now assemble! Spread 1 cup marinara in the dish bottom. Layer 3 noodles, then half the ricotta dolloped and spread, followed by mushroom-spinach mix, a cup of marinara, and sprinkle of mozzarella and Parmesan. Repeat once more.
Top with final noodles, remaining sauce, and all leftover cheese. Cover with foil and bake 25 minutes. Uncover for another 20-25 until cheese bubbles golden. Rest 10 minutes post-oven; it sets for perfect cuts.
Pro Tips for Perfect Results
Pat mushrooms dry before slicing to boost browning. Use no-boil noodles to save time—they absorb sauce beautifully. Let the lasagna rest; cutting too soon leads to sloppy slides.
- Mix a pinch of nutmeg into ricotta for subtle warmth.
- Fresh herbs elevate it—basil or parsley at the end.
- Broil last 2 minutes for extra crisp top, watch closely.
Variations on Vegetarian Lasagna Recipe Easy
Swap cremini for portobello for meatier texture in this comfort vegetarian recipe. Add zucchini slices for more veggies. For pescatarian lasagna twist, layer smoked salmon sparingly between cheeses.
- Gluten-free: Use GF noodles and sauce.
- Spicy: Infuse marinara with red pepper flakes.
- Low-carb: Noodle sub with zucchini ribbons.
Troubleshooting Common Issues
Soggy layers? Drain veggies well and don’t over-sauce. Noodles tough? Ensure enough liquid and foil coverage first half. Cheese not melty? Finer shred and higher bake time.
Ingredient Substitutions
- No ricotta? Blend cottage cheese smooth.
- Vegan: Cashew cream + nutritional yeast.
- Spinach out? Kale or Swiss chard works.
Storage and Serving Suggestions
Fridge up to 4 days in airtight container; reheat at 350°F covered. Freezes great portion, wrap foil, up to 3 months. Thaw overnight, bake as directed. Serve with garlic bread and crisp salad for full healthy vegetarian comfort food meal.
Frequently Asked Questions
This creamy vegetarian lasagna answers all your weeknight woes.
- Can I make mushroom and spinach lasagna recipe ahead? Yes, assemble up to 24 hours ahead, bake when ready.
- Is this easy veg dinner kid-friendly? Absolutely hide veggies in cheese bliss.
- How to make it vegan? Swap cheeses for plant-based; use coconut milk ricotta alt.
- What’s the best cheese combo? Mozzarella for melt, Parmesan for nutty sharpness.
- Can I use frozen spinach? Thaw and squeeze dry first.
- Freezer tips? Bake first or freeze assembled; label with date.
Mushroom And Spinach Lasagna Recipe
Equipment
- 9×13 baking dish
- Large skillet
- Large pot
Ingredients
- 9 lasagna noodles, no-boil preferred
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 4 cups fresh spinach, chopped
- 0.5 teaspoon dried thyme
- Salt and black pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F. Grease 9×13 dish. Boil noodles al dente if needed, drain.
- Heat olive oil in skillet. Sauté onion until soft, add garlic.
- Add mushrooms and thyme, cook until browned. Stir in spinach to wilt.
- Layer: sauce base, 3 noodles, half ricotta, mushroom mix, sauce, cheeses. Repeat.
- Top with noodles, sauce, cheese. Cover, bake 25 min. Uncover, 20-25 min more.
- Rest 10 min, garnish with basil, serve.
Notes
- Drain veggies well to avoid sogginess.
- No-boil noodles save time.
- Resting improves slicing.
