Spinach Mushroom Lasagna Recipe – Italian Flavors with a Green Chili Kick

Last Updated on 2 months by Neha Deshmukh

Spinach Mushroom Lasagna Recipe – Italian Flavors with a Green Chili Kick

Hey everyone! If you’re anything like me, you love a good lasagna. It’s the ultimate comfort food, right? But sometimes, I crave something a little different, a little…fresher. That’s where this Spinach Mushroom Lasagna comes in. It’s packed with flavor, has a lovely green kick from those green chilies, and honestly, it’s become a family favorite. I first made this for a potluck and it disappeared so fast! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average lasagna. We’re layering in earthy mushrooms, vibrant spinach, and a touch of heat with green chilies. It’s a beautiful balance of Italian flavors with a little Indian-inspired twist. Plus, it’s surprisingly manageable to make, even for a weeknight (though it feels special enough for a weekend!). It serves a crowd, so it’s perfect for family gatherings or when you have friends over.

Ingredients

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

• 9 strips Lasagna Noodles
• 26 oz Spaghetti Sauce
• 4 tsp Olive Oil
• 16 oz Frozen Spinach
• 8 oz Mushrooms
• To taste Salt
• To taste Green Chili
• 2 Garlic cloves
• To taste Italian Seasoning
• To taste Garlic Powder
• To taste Crushed Red Chili Pepper
• 15 oz Ricotta Cheese
• 2 cups Shredded Mozzarella Cheese
• 1.5 cups Shredded Parmesan Cheese
• Handful Fresh Basil Leaves
• 5 sprigs Italian Parsley
• 1 Egg (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Lasagna Noodles – Type and Quality

I prefer using regular lasagna noodles for this recipe. The no-boil kind can sometimes get a little mushy. Look for a good quality brand; it really does make a difference in the final texture.

Spaghetti Sauce – Regional Variations & Homemade Options

You can use your favorite store-bought spaghetti sauce, but if you’re feeling ambitious, homemade is amazing. A simple marinara works beautifully. I sometimes add a pinch of sugar to balance the acidity.

Olive Oil – Choosing the Right Kind

Extra virgin olive oil is best for flavor, but regular olive oil works just fine for sautéing the veggies.

Spinach – Fresh vs. Frozen

Frozen spinach is super convenient and works perfectly here. Just make sure to thaw it completely and squeeze out all the excess water! If you’re using fresh spinach, you’ll need about 10 oz, and sauté it until wilted.

Ricotta Cheese – Full Fat vs. Part Skim

Full-fat ricotta gives the best creamy texture, but part-skim works too if you’re watching your calories.

Mozzarella & Parmesan – Block vs. Pre-Shredded

Freshly grated mozzarella and Parmesan melt much better than pre-shredded. It’s a little extra effort, but totally worth it!

Green Chili – Heat Level & Substitutions

I like to use serrano peppers for a good kick, but jalapeños are a milder option. Adjust the amount to your spice preference! You can also use a pinch of cayenne pepper if you don’t have fresh chilies.

Italian Seasoning – Homemade Blend vs. Store-Bought

Store-bought Italian seasoning is perfectly fine, but making your own is easy and allows you to customize the flavors. A mix of dried oregano, basil, rosemary, thyme, and marjoram is a great starting point.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil those lasagna noodles according to the package directions (usually around 10-11 minutes). You want them al dente – slightly firm to the bite. Drain them and lay them flat on a sheet of foil so they don’t stick together.
2. Now, heat 2 teaspoons of olive oil in a pan. Add a teaspoon of Italian seasoning, those chopped green chilies, the spinach, a pinch of salt, and some garlic powder. Cook for 4-5 minutes, until the spinach is heated through. Transfer this to a bowl and set aside.
3. In the same pan, add another 2 teaspoons of olive oil and the minced garlic. Once it’s hot, sauté the sliced mushrooms with a little salt for 2-3 minutes, until they’re softened and slightly browned. Set those aside too.
4. Time for the ricotta mixture! In a bowl, combine the ricotta cheese, chopped fresh basil, chopped parsley, garlic powder, Italian seasoning, a pinch of crushed red chili pepper, and salt. Give it a good mix and taste – adjust the seasoning as needed.
5. If you’re using it, stir in the egg. Then, gently fold in 1 cup of mozzarella and 1.5 cups of Parmesan cheese.
6. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
7. Spread a thin layer of spaghetti sauce at the bottom of the pan. This prevents the noodles from sticking.
8. Layer 3 noodles over the sauce, followed by more sauce, half of the ricotta mixture, and the cooked spinach.
9. Add another layer of noodles, sauce, the remaining ricotta mixture, and the sautéed mushrooms.
10. Top with a final layer of noodles, the remaining sauce, and sprinkle generously with the remaining mozzarella and Parmesan cheeses.
11. Cover the pan with foil and bake for 50 minutes. Then, uncover and broil for 5-10 minutes, until the cheese is melted, bubbly, and golden brown. Keep a close eye on it during broiling – it can burn quickly!
12. Let the lasagna rest for at least 15 minutes before slicing and serving. This allows it to set and makes it easier to cut. Garnish with fresh parsley and enjoy!

Expert Tips

• Don’t overcook the noodles! Al dente is key.
• Squeeze out all the excess water from the spinach. Seriously, all of it.
• Don’t be afraid to get creative with the cheese! A little provolone or fontina would be delicious.

Variations

This recipe is a great base for experimentation!

Vegan Lasagna Adaptation

Swap the ricotta for a cashew-based ricotta, use vegan mozzarella, and ensure your spaghetti sauce is vegan-friendly.

Gluten-Free Lasagna Adaptation (Noodle Options)

Use gluten-free lasagna noodles! There are some great options available now made from rice or corn.

Spice Level Adjustment – Mild to Spicy

Reduce or omit the green chilies and red chili flakes for a milder lasagna. For extra heat, add a pinch of cayenne pepper or use hotter chilies.

Festival/Special Occasion Adaptations (e.g., Christmas, Thanksgiving)

For Christmas, I sometimes add a layer of roasted butternut squash. For Thanksgiving, a little leftover turkey works beautifully!

Serving Suggestions

This lasagna is a meal in itself, but a simple side salad and some garlic bread are always a good idea. A glass of red wine pairs perfectly too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for a quick and easy meal later.

FAQs

What type of lasagna noodles work best for this recipe?
I recommend regular lasagna noodles, cooked al dente. Avoid no-boil noodles as they can get mushy.

Can I make this lasagna ahead of time? If so, how long can it be stored?
Yes! You can assemble the lasagna up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Add about 15-20 minutes to the baking time.

How can I adjust the spice level of this lasagna?
Adjust the amount of green chilies and red chili flakes to your preference.

What can I substitute for ricotta cheese?
Cottage cheese, blended until smooth, can be used as a substitute for ricotta.

Can this lasagna be frozen after baking?
Yes, you can freeze baked lasagna. Let it cool completely, then cut into portions and wrap tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months.