Name: Creamy Spinach and Mushroom Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 10 oz mushrooms, sliced; 10 oz fresh spinach, chopped; ½ tsp salt; ¼ tsp black pepper; ½ tsp dried oregano; ½ tsp dried basil; Your favorite tomato sauce (about 2 cups); Lasagna noodles (regular or no-boil)

Why You’ll Love This Recipe

If you’re a fan of creamy, cheesy pasta dishes, this lasagna will quickly become one of your favorites. The spinach and mushroom filling adds a healthy twist while still being indulgent, thanks to the rich sauce and cheese. The herbs, garlic, and spices enhance the natural flavors of the mushrooms and spinach, making every bite a perfect balance of savory goodness. This lasagna is hearty enough to be a main course but light enough to make you feel good about enjoying it. Plus, it’s easy to make and can be prepped ahead of time!

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
10 oz mushrooms, sliced
10 oz fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp dried basil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the vegetable mixture: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Cook the mushrooms and spinach: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, or until they release their moisture and become tender. Add the chopped spinach to the skillet, stirring until it wilts down (about 2-3 minutes). Season the mixture with salt, black pepper, dried oregano, and dried basil. Stir everything together and cook for another 1-2 minutes. Remove from heat and set aside.
Assemble the lasagna: Preheat your oven to 375°F (190°C). If you’re using traditional lasagna noodles, cook them according to the package instructions. In a 9×13-inch baking dish, spread a thin layer of your favorite tomato sauce on the bottom. Then, layer your cooked lasagna noodles, followed by a generous portion of the spinach and mushroom mixture. Continue layering noodles, sauce, and the vegetable mixture until you’ve used up the ingredients, finishing with a layer of sauce.
Bake the lasagna: Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Serve and enjoy: Let the lasagna rest for 10 minutes before slicing. Serve with a side salad or garlic bread for a complete meal.

Servings and Timing

This recipe makes approximately 8 servings.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Storage/Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the lasagna in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

FAQs

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach, but be sure to thaw and drain it thoroughly before adding it to the skillet to avoid excess moisture.

Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna up to a day in advance. Just cover it tightly with foil and refrigerate it until you’re ready to bake. You may need to add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.

Can I add other vegetables to this lasagna?

Yes! You can add other vegetables like zucchini, bell peppers, or even roasted eggplant to the filling for extra flavor and texture.

Can I use no-boil lasagna noodles?

Yes, no-boil lasagna noodles work great for this recipe. Just be sure to follow the package instructions and ensure that your sauce is extra moist so the noodles cook properly.

Is this lasagna gluten-free?

To make this lasagna gluten-free, use gluten-free lasagna noodles and ensure that your tomato sauce is gluten-free.

Can I make this lasagna vegan?

Yes, you can make this lasagna vegan by using plant-based cheese and replacing the dairy in the sauce with a non-dairy alternative like almond milk or coconut milk.

How do I get the cheese on top to melt perfectly?

To get the perfect melt, add shredded mozzarella cheese on top of the lasagna during the last 10 minutes of baking. This will allow the cheese to melt evenly and become bubbly.

Can I freeze this lasagna?

Yes, you can freeze this lasagna before baking it. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. To bake, thaw it in the fridge overnight and bake as directed.

Can I add a béchamel sauce to this lasagna?

Yes, a creamy béchamel sauce would complement the spinach and mushrooms beautifully. Simply layer it between the pasta sheets along with the vegetable mixture.

How do I prevent the lasagna from becoming soggy?

Ensure that you cook your noodles correctly and don’t use too much sauce. Also, make sure that the spinach is well-drained if you’re using fresh spinach, as excess moisture can make the lasagna soggy.

Conclusion

This Creamy Spinach and Mushroom Lasagna is the perfect comfort food. It combines fresh vegetables, aromatic herbs, and cheesy goodness into one incredible dish. Whether you’re looking for a filling vegetarian meal or a new twist on traditional lasagna, this recipe is sure to please. With its creamy texture, savory flavors, and satisfying layers, it’s the ultimate comfort food you can enjoy any day of the week!