Easy Mushroom Spinach Lasagna for a Cozy Dinner
Easy Mushroom Spinach Lasagna is a comforting, cheesy dinner that’s ready in under an hour. After making this many times, I’ve found that the trick to a creamy lasagna is to cook the pasta al dente and use a creamy ricotta mixture. This lasagna is perfect for a cozy dinner at home, and it’s even better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chocolate Mousse Brownies Recipe for Decadent Dessert and Iced Blue Tea Latte with Vanilla Cold Foam Recipe.
Why This Easy Mushroom Spinach Lasagna for a Cozy Dinner Is Pure Comfort
- Creamy ricotta and spinach filling
- Hearty mushroom and garlic flavor
- Easy to make with no-boil lasagna noodles
- Perfect for a cozy dinner at home
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.
- 1 lb lasagna noodles
- 1 lb mushrooms
- 1 bag spinach
- 15 oz ricotta
- 8 oz mozzarella
- 1 cup grated Parmesan
- 1 onion
- 3 cloves garlic
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes
- Olive oil
- Optional: Fresh basil
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Lasagna noodles: No-boil noodles work best for this recipe.
- Mushrooms: Cremini or baby bella mushrooms work well in this recipe.
đź›’ Tools & Equipment I Recommend
- Non-stick skillet — Evenly cooks the mushrooms and prevents sticking. → See on Amazon
- Food processor — Quickly chops the spinach and ricotta for a smooth filling. → See on Amazon
How to Make Easy Mushroom Spinach Lasagna for a Cozy Dinner
- Sauté mushrooms and garlic: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned. Add minced garlic and cook for an additional minute.
- Blend spinach and ricotta: In a food processor, combine spinach, ricotta, salt, pepper, and Italian seasoning. Blend until smooth.
- Assemble lasagna: Spread a thin layer of mushroom mixture in the bottom of a 9×13 inch baking dish. Layer with lasagna noodles, ricotta mixture, and mozzarella cheese. Repeat layers, ending with a layer of mozzarella cheese.
- Bake lasagna: Cover the baking dish with foil and bake at 375°F for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
Cook's Tips for Perfect Easy Mushroom Spinach Lasagna for a Cozy Dinner
- Pro tip: Cook the lasagna noodles al dente before assembling to prevent them from becoming too soft in the oven.
- Common mistake and fix: If your lasagna turns out watery, you may have added too much liquid. To fix, drain the excess liquid and bake uncovered for an additional 10-15 minutes.
- Pro tip: For a faster cooking time, use no-boil lasagna noodles and cook the lasagna at a higher temperature.
- Pro tip: To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking.
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 24 hours ahead of time. Refrigerate until ready to bake.
Freezing Easy Mushroom Spinach Lasagna for a Cozy Dinner
Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through cooking.
Recipe Notes
- Chef tip: For a richer flavor, use whole milk ricotta instead of part-skim.
- Best substitution: Substitute the mushrooms with spinach for a vegetarian version of this recipe.
- Make-ahead: Assemble the lasagna up to 24 hours ahead of time. Refrigerate until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your lasagna turns out watery, you may have added too much liquid. To fix, drain the excess liquid and bake uncovered for an additional 10-15 minutes.
Want to level up this recipe?
Lasagna pan — A deep dish pan ensures that the lasagna has enough room to cook evenly and prevents it from spilling over in the oven. → Check price on Amazon
Easy Mushroom Spinach Lasagna for a Cozy Dinner
Ingredients
Main Ingredients
- 1 lb lasagna noodles
- 1 lb mushrooms
- 1 bag spinach
- 15 oz ricotta
- 8 oz mozzarella
- 1 cup grated Parmesan
- 1 onion
- 3 cloves garlic
Seasonings
- Salt
- Pepper
- Italian seasoning
- Red pepper flakes
- Olive oil
Optional Toppings
- Fresh basil
- Red pepper flakes
Instructions
- Sauté mushrooms and garlic: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned. Add minced garlic and cook for an additional minute.
- Blend spinach and ricotta: In a food processor, combine spinach, ricotta, salt, pepper, and Italian seasoning. Blend until smooth.
- Assemble lasagna: Spread a thin layer of mushroom mixture in the bottom of a 9×13 inch baking dish. Layer with lasagna noodles, ricotta mixture, and mozzarella cheese. Repeat layers, ending with a layer of mozzarella cheese.
- Bake lasagna: Cover the baking dish with foil and bake at 375°F for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
Notes
- Chef tip: For a richer flavor, use whole milk ricotta instead of part-skim.
- Best substitution: Substitute the mushrooms with spinach for a vegetarian version of this recipe.
- Make-ahead: Assemble the lasagna up to 24 hours ahead of time. Refrigerate until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your lasagna turns out watery, you may have added too much liquid. To fix, drain the excess liquid and bake uncovered for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through cooking.
- Make ahead: Assemble the lasagna up to 24 hours ahead of time. Refrigerate until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 20g
- Carbs: 45g
- Fiber: 3g
- Sugar: 6g
- Sodium: 900mg
- Cholesterol: 70mg
- Sat. Fat: 12g
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 up to 24 hours ahead of time. Refrigerate until ready to bake.
You may have added too much liquid. To fix, drain the excess liquid and bake uncovered for an additional 10-15 minutes.
Yes, you can freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
No, lasagna is not suitable for cooking in the air fryer.
Spinach is a good substitute for mushrooms in this recipe for a vegetarian version.
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!
