Hello friends, Chef André here.
When you want a comforting, home-style dinner that feels rich and satisfying without relying on meat, this Mushroom and Spinach Lasagna is exactly the answer. It’s layered with earthy mushrooms, tender spinach, creamy cheeses, and tangy marinara sauce all tucked between perfectly cooked lasagna noodles.
This recipe proves that vegetarian dinners can be just as hearty and crowd-pleasing as classic comfort foods. Whether you’re cooking for family, hosting friends, or prepping meals for the week, this lasagna delivers cozy flavors, beautiful layers, and that irresistible baked-pasta aroma we all love.
Why This Mushroom and Spinach Lasagna Is a Favorite
This dish works so well because it’s:
- Rich and satisfying without meat
- Perfect for vegetarian family dinners
- Great for meal prep and leftovers
- Freezer-friendly
- Comfort food everyone enjoys
Classic lasagna comfort, veggie-forward style.
Ingredients You’ll Need
Vegetables
- 2 tablespoons olive oil
- 1 lb mushrooms (cremini or button), sliced
- 3 cups fresh spinach, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Cheese Mixture
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- Salt and black pepper, to taste
Sauce & Pasta
- 3 cups marinara sauce
- 9 lasagna noodles, cooked al dente
Optional Garnish
- Fresh basil or parsley
Step-by-Step Instructions
Step 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Step 2
Heat olive oil in a skillet over medium heat. Sauté onion and mushrooms for 6–8 minutes until softened and lightly browned.
Step 3
Add garlic and cook 30 seconds. Stir in spinach and cook until wilted. Season with salt and pepper. Remove from heat.
Step 4
In a bowl, mix ricotta, egg, mozzarella, Parmesan, salt, and pepper until smooth.
Step 5
Spread a thin layer of marinara sauce in the baking dish.
Step 6
Layer noodles, ricotta mixture, mushroom-spinach mixture, and marinara. Repeat layers, finishing with sauce and cheese.
Step 7
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Step 8
Let rest 10 minutes before slicing and serving.
Chef André’s Tips for Perfect Vegetarian Lasagna
- Cook mushrooms until moisture evaporates
- Don’t skip resting time—clean slices matter
- Use good-quality marinara
- Season each layer lightly
Layering is the secret to great lasagna.
Easy Variations to Try
- Add roasted zucchini or eggplant
- Use cottage cheese instead of ricotta
- Add red pepper flakes for heat
- Use gluten-free lasagna noodles
Flexible and forgiving.
What to Serve with Mushroom and Spinach Lasagna
This dish pairs beautifully with:
- Garlic bread
- Simple green salad
- Roasted vegetables
A complete vegetarian feast.
Storage and Reheating
- Store leftovers in the fridge up to 4 days
- Freeze portions up to 3 months
- Reheat covered in the oven for best texture
For safe food handling, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Mushroom and Spinach Lasagna
Is this lasagna filling enough without meat?
Yes—mushrooms make it hearty.
Can I make it ahead of time?
Absolutely, assemble and bake later.
Does it freeze well?
Very well.
Is it kid-friendly?
Yes, mild and cheesy.
Approximate Nutrition Per Serving
- Calories: ~520 kcal
- Protein: 26 g
- Fat: 28 g
- Carbohydrates: 42 g
Values vary by cheese and sauce used.
Final Words from Chef André
This Mushroom and Spinach Lasagna is proof that vegetarian comfort food can be just as rich, cozy, and satisfying as the classics. Warm, layered, and full of flavor, it’s a recipe you’ll be proud to serve again and again.
If you make it, tell me—extra mushrooms or extra cheese?
Chef André 👨🍳