Mushroom and Spinach Lasagna for Dinner is a comforting, family-friendly vegetarian meal that layers tender noodles with savory mushrooms, fresh spinach, creamy ricotta, and a smooth white sauce. This recipe is perfect when you want something hearty and satisfying without meat, and it’s ideal for weeknight dinners, weekend gatherings, or make-ahead meals that everyone at the table will enjoy.
Table of Contents
Why You’ll Love This Mushroom and Spinach Lasagna for Dinner
This lasagna is rich and cozy without feeling heavy, thanks to the balance of vegetables and creamy cheese. The mushrooms add a deep, savory flavor that makes the dish feel filling and substantial, while the spinach keeps it fresh and colorful. It’s a great option for serving vegetarians and meat-eaters alike, and it reheats beautifully, making it practical for leftovers or meal prep.
Ingredients for Mushroom and Spinach Lasagna for Dinner
Lasagna Layers
- Lasagna noodles
- Olive oil
- Garlic, minced
- Mushrooms (cremini or button), sliced
- Fresh spinach
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
White Sauce
- Butter
- All-purpose flour
- Milk
- Salt
- Black pepper
- Pinch of nutmeg (optional)
Ingredient Notes
You can use part-skim ricotta and mozzarella for a lighter version without sacrificing creaminess. Whole milk makes the sauce richer, but 2% milk or unsweetened oat milk works well if you prefer a lighter option. If you want extra protein, mix cooked lentils or finely chopped mushrooms into the ricotta layer. This recipe is naturally alcohol-free and pork-free, making it suitable for family meals.
Step-by-Step Instructions
Step 1 – Cook the Noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until just al dente. Drain and lay them flat on a clean surface so they don’t stick together.
Step 2 – Prepare the Mushroom and Spinach Filling
Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and turn golden brown. Stir in the garlic and cook briefly, then add the spinach and cook until wilted. Season lightly with salt and pepper, then remove from heat.
Step 3 – Make the White Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute, then slowly whisk in the milk. Continue whisking until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of nutmeg if using.
Step 4 – Assemble the Lasagna
Spread a thin layer of white sauce in the bottom of a baking dish. Add a layer of noodles, then spread ricotta over the noodles, followed by the mushroom and spinach mixture, mozzarella, and more sauce. Repeat the layers until all ingredients are used, finishing with sauce and a generous layer of mozzarella and Parmesan on top.
Step 5 – Bake
Cover the lasagna with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil and bake for another 10–15 minutes, until the top is bubbly and lightly golden.
Step 6 – Rest and Serve
Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Pro Tips for Success
- Cook the mushrooms until deeply browned for the best flavor.
- Don’t overcook the noodles; they’ll soften more in the oven.
- Let the lasagna rest before cutting for clean slices.
- Use freshly grated cheese for better melting.
- Season each layer lightly to build balanced flavor.
Flavor Variations
Add roasted red peppers for sweetness and color. Stir pesto into the ricotta for an herby twist. Swap spinach for kale or Swiss chard if desired. Add sautéed onions or shallots for extra depth. Sprinkle crushed red pepper flakes for gentle heat.
Serving Suggestions
Serve Mushroom and Spinach Lasagna for Dinner with a crisp green salad and simple vinaigrette. Garlic bread or a warm baguette pairs well to soak up the creamy sauce. For a lighter plate, add roasted vegetables on the side.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the oven or microwave until warmed through. This lasagna freezes well; wrap tightly and freeze for up to three months, then thaw overnight in the refrigerator before reheating.
Mushroom and Spinach Lasagna for Dinner
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting, family-friendly vegetarian lasagna layered with tender noodles, savory mushrooms, fresh spinach, creamy ricotta, and a smooth white sauce. Perfect for cozy dinners and make-ahead meals.
Ingredients
- Lasagna noodles
- Olive oil
- Garlic, minced
- Mushrooms (cremini or button), sliced
- Fresh spinach
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Butter
- All-purpose flour
- Milk
- Salt
- Black pepper
- Pinch of nutmeg (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until just al dente. Drain and lay flat.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden and moisture has evaporated.
- Add garlic and cook briefly, then add spinach and cook until wilted. Season lightly with salt and pepper and remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cook until smooth and thickened.
- Season the white sauce with salt, pepper, and nutmeg if using.
- Spread a thin layer of sauce in a baking dish. Add noodles, ricotta, mushroom-spinach mixture, mozzarella, and more sauce.
- Repeat layers until ingredients are used, finishing with sauce, mozzarella, and Parmesan.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Uncover and bake 10–15 minutes until bubbly and lightly golden.
- Rest 10–15 minutes before slicing and serving.
Notes
Brown the mushrooms well for best flavor. Let the lasagna rest before cutting for clean slices. This dish reheats and freezes beautifully.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | 22g | 38g | 20g | 4g | ~650mg |
FAQ About Mushroom and Spinach Lasagna for Dinner
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to one day in advance and store it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if it’s cold.
Can I use frozen spinach?
Frozen spinach works well, but be sure to thaw and squeeze out excess moisture before adding it to the dish. This prevents the lasagna from becoming watery.
What mushrooms work best?
Cremini and button mushrooms are both great choices. You can also use a mix of mushrooms for more complex flavor.
Is this lasagna kid-friendly?
Yes, the flavors are mild, creamy, and comforting, making it appealing to kids and adults alike. You can always reduce or skip the nutmeg if serving picky eaters.
Final Thoughts
Mushroom and Spinach Lasagna for Dinner is a reliable, comforting recipe that proves vegetarian meals can be just as satisfying as classic meat versions. With simple ingredients, flexible variations, and make-ahead convenience, it’s a dish you’ll come back to again and again.