Spinach Mushroom Lasagna Recipe – Easy Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Spinach Mushroom Lasagna Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, cheesy lasagna. It’s the kind of dish that feels like a hug on a plate, perfect for a cozy night in or a special family gathering. I first made this spinach mushroom lasagna years ago, and it’s become a total staple in my kitchen. It’s surprisingly easy to put together, and the flavour? Absolutely divine! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This spinach mushroom lasagna is a winner for so many reasons. It’s packed with flavour from the earthy mushrooms and fresh spinach, balanced beautifully by the creamy ricotta and tangy tomato sauce. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a crowd-pleaser, relatively straightforward to make (don’t let the layers intimidate you!), and always disappears quickly.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 6 lasagna sheets
• 1 bunch of spinach (about 200g)
• 12 button mushrooms (about 200g)
• 3-4 cloves garlic
• ¾ cup ricotta cheese (about 180g)
• ¾ cup grated mozzarella + cheddar (about 90g each)
• 1.5 cups canned tomato sauce (about 360ml)
• 1 onion
• 1 tsp dried herbs (basil, chives, oregano)
• 2 tsp olive oil

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Lasagna Sheets: Types & Cooking Methods

You can use regular or no-boil lasagna sheets. I prefer regular ones, as I feel they hold their shape a little better. If using regular sheets, be sure to cook them al dente according to package instructions – they’ll continue to cook in the oven.

Spinach: Fresh vs. Frozen Considerations

Fresh spinach is lovely, but frozen works just as well! If using frozen, make sure to thaw it completely and squeeze out any excess water. Nobody likes a watery lasagna!

Mushrooms: Varieties for Enhanced Flavor

Button mushrooms are classic, but feel free to experiment! Cremini or portobello mushrooms will add a richer, more intense flavour. A mix is always a good idea too.

Ricotta Cheese: Choosing the Right Kind

Full-fat ricotta is the way to go for the creamiest texture. Part-skim will work in a pinch, but it won’t be quite as decadent.

Dried Herbs: The Italian Blend & Fresh Alternatives

I love using a pre-mixed Italian herb blend for convenience. But if you have fresh basil, oregano, and chives on hand, definitely use those! About 3 tablespoons of chopped fresh herbs would be a great substitute for the 1 teaspoon of dried.

Step-By-Step Instructions

Alright, let’s build this lasagna!

1. First, cook your lasagna sheets according to the package directions. Drain them and lay them out on a clean kitchen towel to prevent sticking.
2. Heat the olive oil in a large pan over medium heat. Add the sliced onion and minced garlic and sauté until softened and fragrant – about 5 minutes.
3. Add the sliced mushrooms and spinach to the pan. Season with a pinch of salt and cook until the vegetables release their moisture and it evaporates. This is important! We don’t want a soggy lasagna. Remove from the heat and set aside.
4. In a bowl, mix the ricotta cheese with the dried herbs and a little salt until well combined.
5. Lightly grease a glass baking tray (around 9×13 inches). Spread about ½ cup of tomato sauce evenly over the bottom.
6. Layer the cooked lasagna sheets over the sauce, covering the base without any gaps.
7. Spread half of the ricotta mixture over the lasagna sheets.
8. Add the cooked spinach-mushroom mixture as the next layer.
9. Repeat the layers: lasagna sheets, the remaining ricotta, the vegetables, and a generous spoonful of tomato sauce.
10. Top the final layer with the remaining tomato sauce and sprinkle with the shredded cheese blend. A little extra sprinkle of herbs and pepper never hurts!
11. Cover the tray with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
12. Let the lasagna cool for at least 10-15 minutes before slicing and serving. This helps it hold its shape.

Expert Tips

A few little secrets to lasagna success!

Achieving the Perfect Lasagna Layers

Don’t be afraid to get your hands a little messy! Gently spread each layer to ensure even distribution.

Preventing a Watery Lasagna

As mentioned before, squeezing out excess moisture from the spinach and mushrooms is key. Also, don’t overdo it with the sauce.

Cheese Blend Variations for Optimal Melt

Mozzarella and cheddar are a classic combo, but you can experiment! Parmesan, provolone, or even a little Gruyère will add a delicious twist.

Pre-Cooking Vegetables for Flavor

Sautéing the vegetables beforehand intensifies their flavour and prevents them from releasing too much liquid during baking.

Variations

Let’s get creative!

Vegan Lasagna Adaptation

Substitute the ricotta cheese with a cashew-based ricotta alternative and use a vegan mozzarella.

Gluten-Free Lasagna Options

Use gluten-free lasagna sheets. There are some great options available now!

Spice Level Adjustment (Adding Red Pepper Flakes)

Add a pinch of red pepper flakes to the tomato sauce for a little kick. My friend, Priya, loves adding a generous pinch!

Festival Adaptations (Christmas/Special Occasion Lasagna)

Add a layer of cooked Italian sausage or ground beef for a heartier lasagna, perfect for a festive occasion.

Serving Suggestions

This lasagna is fantastic on its own, but a simple side salad with a light vinaigrette is always a good idea. A crusty loaf of bread for soaking up the sauce is a must!

Storage Instructions

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Wrap individual portions tightly in plastic wrap and then foil, and freeze for up to 2 months.

FAQs

Got questions? I’ve got answers!

What type of lasagna sheets work best for this recipe?

Both regular and no-boil sheets work! I personally prefer regular, cooked al dente.

Can I assemble the lasagna ahead of time?

Absolutely! You can assemble it a day in advance and store it covered in the refrigerator. Add about 15-20 minutes to the baking time.

How can I prevent the lasagna from drying out during baking?

Covering the tray with foil for the first 30 minutes helps retain moisture.

Is it possible to freeze leftover lasagna?

Yes! It freezes beautifully. Wrap portions tightly for up to 2 months.

What can I substitute for ricotta cheese in this recipe?

Cottage cheese (drained well) or a cashew-based ricotta alternative are good substitutes.