Mushroom And Spinach Lasagna Recipe - MushroomSalus Guide

This mushroom and spinach lasagna takes the usual Italian favorite and gives it a fun, veggie twist. Layers of pasta, mushroom, spinach, and cheese come together in a warm, comfy bake. It’s tasty enough to please meat eaters but still light and healthy for anyone who wants a better dinner option without feeling too guilty.

Today more folks want good-for-you ingredients even in their comfort foods. rushing around all day makes it tricky to cook. so finding a way to eat something familiar that’s still packed with vitamins and minerals is a win. by picking fresh mushrooms and spinach, you end up with a lasagna that feels indulgent but is still loaded with antioxidants and iron.

In this guide, you’ll see each step to build your mushroom and spinach lasagna, from what to buy to how to bake it just right. there are tips to fix common mistakes, plus answers to things you might wonder about. soon you’ll be sharing a yummy, wholesome dish at your next family dinner or friends’ hangout.

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Overview of Mushroom and Spinach Lasagna

Lasagna is a famous Italian meal known for its stacked layers of pasta, sauce, and cheese. way back in ancient Greece, people made a dish called “Laganon” by layering pasta with meat and sauce. later the Italians perfected it, adding cheese and spices to make it a signature dish. now there are tons of versions, from meat-heavy ones to veggie-packed styles. mushroom and spinach lasagna is one of those newer takes that’s both yummy and good for you.

The Health Benefits of Mushrooms and Spinach

mushrooms get high marks for being low in calories but full of important nutrients. they’re loaded with antioxidants that fight free radicals in your body. plus they give you B vitamins like riboflavin and niacin, and minerals such as selenium and potassium. these help your immune system, keep your heart happy, and support overall health.

spinach is a green powerhouse stuffed with vitamins A, C, and K, along with iron and calcium. it helps with energy, bone strength, and good vision. put mushrooms and spinach together in a lasagna and you get a filling that’s both tasty and full of healthy stuff. it’s the best of both worlds when you want comfort food that actually helps your body.

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2. Ingredients for Mushroom and Spinach Lasagna

Here’s what you need to make a great mushroom and spinach lasagna. you can mix and match or leave things out if you want.

2.1 Main Ingredients

• Pasta sheets: try whole grain or gluten-free for extra fiber.
• Fresh spinach: gives your lasagna a bright, green boost.
• Mushrooms: pick cremini, button, or whatever you like best.
• Ricotta cheese: makes the filling creamy and rich.
• Mozzarella cheese: for that gooey, melty top layer.
• Parmesan cheese: adds a sharp punch of flavor.
• Marinara sauce: the tasty red base for each layer.
• Garlic and onion: sauté these first to add depth.
• Olive oil: you’ll need it for cooking and extra richness.

2.2 Optional Ingredients

• Herbs: fresh or dried basil and oregano for more taste.
• Red pepper flakes: if you like a little heat.
• Other veggies: zucchini or bell peppers work great too.

3. Directions for Cooking Mushroom and Spinach Lasagna

With everything ready, let’s put it all together and bake the perfect lasagna.

3.1 Prepping the Ingredients

• clean and slice the mushrooms so they cook evenly.
• wash the spinach well and chop it up a bit.
• in a bowl, stir ricotta cheese with a pinch of salt and pepper.

3.2 Cooking Steps

1. heat olive oil in a skillet over medium. add minced garlic and chopped onion, cook until soft and smelly (about 2–3 minutes).
2. toss in the mushrooms and cook until they’re brown and tender. stir in the spinach until it wilts, then season with salt and pepper.
3. preheat your oven to 375°F (190°C). spread a thin layer of marinara in a baking dish, then a layer of pasta sheets, the mushroom-spinach mix, dollops of ricotta, and a sprinkle of mozzarella.
4. keep layering until you run out of stuff. top with pasta, sauce, mozzarella, and a good shower of Parmesan.
5. cover with foil and bake for 25 minutes. take off the foil and bake another 15–20 minutes until cheese is bubbly and golden.
6. let it cool for a few minutes, slice, and serve. enjoy your hearty, nutiritious mushroom and spinach lasagna!

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Mushroom And Spinach Lasagna Recipe - MushroomSalus

This Mushroom and Spinach Lasagna is a hearty vegetarian dish packed with layers of rich flavors, creamy ricotta, sautéed mushrooms, and nutritious spinach. It’s an ideal meal for gatherings or family dinners, providing a comforting and satisfying experience without meat.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4 People

Calories 400 kcal

Equipment

• 1 large skillet
• 1 mixing bowl
• 1 9x13 inch baking dish
• 1 aluminum foil
• 1 saucepan
• 1 ladle

Ingredients

  

• 9 noodles lasagna
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 16 ounces mushrooms, sliced such as cremini or button
• 10 ounces fresh spinach, chopped
• 15 ounces ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes optional

Instructions

 

• Preheat your oven to 375°F (190°C).
• Cook the lasagna noodles according to package instructions. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
• Stir in the minced garlic and sliced mushrooms. Cook for another 7-8 minutes until the mushrooms are tender and browned.
• Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Season with oregano, salt, pepper, and red pepper flakes (if using). Remove from heat.
• In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well.
• To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles on top.
• Spread half of the ricotta mixture over the noodles, followed by half of the mushroom and spinach mixture, and then a layer of marinara sauce. Top with a third of the mozzarella cheese.
• Repeat the layers: 3 more lasagna noodles, the remaining ricotta mixture, the remaining mushroom and spinach mixture, another layer of marinara sauce, and half of the remaining mozzarella cheese.
• Finish with the last 3 lasagna noodles, the remaining marinara sauce, and the remaining mozzarella cheese. Sprinkle the rest of the Parmesan cheese on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
• Allow the lasagna to cool for about 10 minutes before cutting into squares and serving.

Notes

For extra flavor, you can add more herbs like basil or thyme.

Feel free to substitute any vegetables you prefer.

This lasagna can be made a day ahead and stored in the refrigerator. Just increase the baking time by about 10-15 minutes if baking straight from the fridge.