Easy Mushroom Spinach Lasagna for a Cozy Dinner

Easy Mushroom Spinach Lasagna is the ultimate comfort food, ready in just 45 minutes. After making this many times, I’ve discovered the trick to keeping it from being watery is to cook the mushrooms and spinach well and drain excess liquid. The result is a cozy, creamy lasagna that’s better than takeout and perfect for busy weeknights. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Ginger Garlic Broth with Rice Noodles Recipe and Crispy Air Fryer Smashed Potatoes Easy and Quick.

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 oz lasagna noodles
• 1 lb mushrooms, sliced
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 jar (26 oz) marinara sauce
• Optional: Fresh basil, chopped
• Optional: Red pepper flakes

How to Make Easy Mushroom Spinach Lasagna for a Cozy Dinner

1. Cook the lasagna noodles: Follow package instructions for no-boil noodles or cook regular noodles until al dente. Drain and set aside.
2. Sauté the mushrooms and onions: Heat olive oil in a large skillet over medium heat. Add onions and cook until softened. Add mushrooms and cook until browned and liquid has evaporated.
3. Add garlic and spinach: Stir in garlic and cook for 30 seconds. Add spinach and cook until wilted. Season with salt and pepper. Drain excess liquid.
4. Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half of the noodles, followed by half of the ricotta, half of the mushroom-spinach mixture, and a third of the mozzarella. Repeat layers. Top with remaining noodles, marinara, and mozzarella. Sprinkle with Parmesan.
5. Bake the lasagna: Preheat oven to 375°F (190°C). Bake lasagna for 25-30 minutes, or until bubbly and golden. Let rest for 10 minutes before serving.

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: Assemble the lasagna up to a day ahead. Store in the refrigerator until ready to bake.

Freezing Easy Mushroom Spinach Lasagna for a Cozy Dinner

Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: Use a food processor to quickly chop the spinach and mushrooms for even distribution in the lasagna.
• Best substitution: Substitute the mushrooms with sliced zucchini or bell peppers for a different flavor profile.
• Make-ahead: Assemble the lasagna up to a day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be doubled and baked in a larger dish or divided into smaller dishes for individual portions.
• Troubleshooting: If the lasagna is still not quite done, tent it with foil and let it rest for a few more minutes. If it's too watery, drain excess liquid from the mushroom-spinach mixture before assembling.

Easy Mushroom Spinach Lasagna for a Cozy Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 12 oz lasagna noodles
• 1 lb mushrooms, sliced
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese

Seasonings

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 jar (26 oz) marinara sauce

Optional Toppings

• Fresh basil, chopped
• Red pepper flakes

Instructions

1. Cook the lasagna noodles: Follow package instructions for no-boil noodles or cook regular noodles until al dente. Drain and set aside.
2. Sauté the mushrooms and onions: Heat olive oil in a large skillet over medium heat. Add onions and cook until softened. Add mushrooms and cook until browned and liquid has evaporated.
3. Add garlic and spinach: Stir in garlic and cook for 30 seconds. Add spinach and cook until wilted. Season with salt and pepper. Drain excess liquid.
4. Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half of the noodles, followed by half of the ricotta, half of the mushroom-spinach mixture, and a third of the mozzarella. Repeat layers. Top with remaining noodles, marinara, and mozzarella. Sprinkle with Parmesan.
5. Bake the lasagna: Preheat oven to 375°F (190°C). Bake lasagna for 25-30 minutes, or until bubbly and golden. Let rest for 10 minutes before serving.

Notes

• Chef tip: Use a food processor to quickly chop the spinach and mushrooms for even distribution in the lasagna.
• Best substitution: Substitute the mushrooms with sliced zucchini or bell peppers for a different flavor profile.
• Make-ahead: Assemble the lasagna up to a day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be doubled and baked in a larger dish or divided into smaller dishes for individual portions.
• Troubleshooting: If the lasagna is still not quite done, tent it with foil and let it rest for a few more minutes. If it's too watery, drain excess liquid from the mushroom-spinach mixture before assembling.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: Assemble the lasagna up to a day ahead. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 420
• Protein: 22g
• Fat: 18g
• Carbs: 45g
• Fiber: 4g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 70mg
• 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

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!