Easy Mushroom Spinach Lasagna for a Cozy Dinner
Easy Mushroom Spinach Lasagna is the ultimate comfort food. After making this many times, I’ve discovered the secret to a creamy, perfectly layered lasagna every time. The melty cheese and rich mushroom sauce will make your kitchen cozy in no time. Try it with my Easy Cheesy Asparagus Casserole Recipe for a complete dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cheesy Asparagus Casserole Recipe and Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta.
Why This Easy Mushroom Spinach Lasagna for a Cozy Dinner Is Pure Comfort
- Creamy mushroom sauce with a hint of garlic
- Spinach adds a touch of freshness and nutrition
- Melty cheese layers in every bite
- Better than takeout and freezer-friendly
What You'll Need for Easy Mushroom Spinach Lasagna for a Cozy 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
- 16 oz mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Olive oil
- Optional: Fresh basil
- Optional: Red pepper flakes
📝 Ingredient Notes
- Lasagna noodles: No-boil noodles work great here.
🛒 Tools & Equipment I Recommend
- High-quality lasagna pan — Even heat distribution for perfect layers → See on Amazon
- Immersion blender — Smooths the sauce in the pan → See on Amazon
How to Make Easy Mushroom Spinach Lasagna for a Cozy Dinner
- Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their moisture and begin to brown. Stir in minced garlic, salt, and red pepper flakes. Cook for another minute.
- Step 3: Add spinach to the skillet and cook until wilted. Stir in Italian seasoning and remove from heat.
- Step 4: In a bowl, mix ricotta, 1 cup of mozzarella, and 1/4 cup of Parmesan. Season with salt and pepper.
- Step 5: To assemble the lasagna, spread a thin layer of mushroom and spinach mixture in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles. Repeat with two more layers of noodles and ricotta.
- Step 6: Top the final layer of noodles with the remaining mushroom and spinach mixture. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Step 7: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
- Step 8: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil and red pepper flakes if desired.
Cook's Tips for Perfect Easy Mushroom Spinach Lasagna for a Cozy Dinner
- Common mistake and fix: Don't overcook the lasagna. The noodles will continue to cook in the oven, so make sure they're still al dente when you assemble the dish.
- Pro tip: For an even creamier lasagna, you can mix 1 cup of ricotta with 1 cup of cottage cheese before spreading it on the noodles.
- Pro tip: To make this lasagna ahead of time, assemble it in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding an extra 10-15 minutes to the baking time.
Storing & Reheating Easy Mushroom Spinach Lasagna for a Cozy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: This lasagna can be assembled up to 24 hours ahead of time. Store in the refrigerator until ready to bake.
Freezing Easy Mushroom Spinach Lasagna for a Cozy Dinner
Freeze assembled but uncooked lasagna for up to 3 months. Thaw overnight in the refrigerator before baking.
How to Reheat Without Drying It Out
Oven: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For an even creamier lasagna, you can mix 1 cup of ricotta with 1 cup of cottage cheese before spreading it on the noodles.
- Best substitution: You can substitute the spinach with kale or Swiss chard in this recipe.
- Make-ahead: Assemble the lasagna in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding an extra 10-15 minutes to the baking time.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your lasagna is still not cooked through after the suggested baking time, cover it with foil and bake for an additional 10-15 minutes. If the cheese starts to brown too quickly, cover the dish with foil.
Want to level up this recipe?
High-quality lasagna pan — Even heat distribution for perfect layers → Check price on Amazon
Easy Mushroom Spinach Lasagna for a Cozy Dinner
Ingredients
Main Ingredients
- 12 lasagna noodles
- 1 lb mushrooms
- 10 oz spinach
- 15 oz ricotta
- 16 oz mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Italian seasoning
- Olive oil
Optional Toppings
- Fresh basil
- Red pepper flakes
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their moisture and begin to brown. Stir in minced garlic, salt, and red pepper flakes. Cook for another minute.
- Step 3: Add spinach to the skillet and cook until wilted. Stir in Italian seasoning and remove from heat.
- Step 4: In a bowl, mix ricotta, 1 cup of mozzarella, and 1/4 cup of Parmesan. Season with salt and pepper.
- Step 5: To assemble the lasagna, spread a thin layer of mushroom and spinach mixture in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles. Repeat with two more layers of noodles and ricotta.
- Step 6: Top the final layer of noodles with the remaining mushroom and spinach mixture. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Step 7: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
- Step 8: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil and red pepper flakes if desired.
Notes
- Chef tip: For an even creamier lasagna, you can mix 1 cup of ricotta with 1 cup of cottage cheese before spreading it on the noodles.
- Best substitution: You can substitute the spinach with kale or Swiss chard in this recipe.
- Make-ahead: Assemble the lasagna in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding an extra 10-15 minutes to the baking time.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your lasagna is still not cooked through after the suggested baking time, cover it with foil and bake for an additional 10-15 minutes. If the cheese starts to brown too quickly, cover the dish with foil.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze assembled but uncooked lasagna for up to 3 months. Thaw overnight in the refrigerator before baking.
- Oven reheat: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
- Make ahead: This lasagna can be assembled up to 24 hours ahead of time. Store in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 370
- Protein: 21g
- Fat: 17g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
- Sodium: 840mg
- Cholesterol: 65mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mushroom Spinach Lasagna for a Cozy Dinner FAQs
Yes, you can assemble the lasagna in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding an extra 10-15 minutes to the baking time.
Overcooking the lasagna can lead to a dry dish. Make sure to cook the noodles al dente before assembling the lasagna, and keep an eye on the baking time.
Yes, you can freeze assembled but uncooked lasagna for up to 3 months. Thaw overnight in the refrigerator before baking.
While you can cook lasagna noodles in the air fryer, the entire lasagna is not suited for this cooking method. It's best to stick to the oven for this recipe.
You can substitute the spinach with kale or Swiss chard in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Mushroom Spinach Lasagna for a Cozy 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!
