Spinach Mushroom Lasagna

This Spinach Portobello Mushroom Lasagna is made with portobello mushrooms, fresh spinach, Italian Seasoning, ricotta, and Italian mix cheese.  This cozy comfort dish is freezer-friendly and can be made ahead of time.  Plus, you don't have to pre-boil the noodles.  If you are looking for the best vegetarian lasagna, this is it!

Love Lasagna? Also, try my Crockpot Ravioli Lasagna, Four-Cheese Vegetarian Lasagna, and No-Noodle Zucchini Vegetarian Lasagna.

Spinach Portobello Mushroom Lasagna

This Spinach Portobello Mushroom Lasagna is vegetarian comfort food at its best.  Featuring meaty portobello mushrooms, fresh spinach, marinara sauce, ricotta cheese, Italian Spice Mix, and a blend of Italian Cheeses you can't go wrong with this surprisingly easy-to-assemble vegetarian lasagna.  In fact, this recipe doesn't even require you to boil your noodles ahead of baking.  Plus, you don't have to stand over a stovetop and a large saucepan to simmer a sauce.

I’m a sucker for a good veggie lasagna.  I love that this is a great meal that's not as hard to make as it looks.  This No-Pre-Boil Noodle recipe is easy to cook and comes out best.  Many Portobello Mushroom Lasagnas require a lot of work, but this one streamlines the whole process.

My Portobello Mushroom Lasagna is also an awesome meal for vegetarians and non-vegetarians alike, thanks to its hearty, versatile nature.  The portobello mushrooms really make the dish filling and special, and give it a meaty feel without the meat.  Plus, the combination of tomato sauce and cheese is so cozy and comforting.  If you need a crowd-pleasing vegetarian recipe, put this one at the top of your list!  Serve it with my Italian Chopped Salad, Kale Caesar Salad, or a wonderful family dinner.

Why You'll Love this Vegetarian Spinach Portobello Mushroom Lasagna...

• This Spinach Portobello Mushroom Lasagna is surprisingly simple to make thanks to this no-pre-boil recipe.
• It's so delicious! The combination of tomato sauce, cheese, spinach, and mushrooms is cozy perfection.
• I love that this version uses marinara sauce instead of white sauce.
• You can make this ahead of time or even freeze it!  This is a great recipe to make for someone who needs some extra help, too.
• Using low-calorie ricotta, you can enjoy an entire serving for around 400 calories!  If you are calorie-conscious, use low-fat mozzarella instead of the Italian Cheese blend to get the calorie count down more.  That's not bad for a cozy comfort food meal at all!
• The added spinach gives this vegetarian lasagna a healthy twist.
• The hands-on time in assembling this is only 20 minutes.
• Did I mention how tasty it is?

Ingredients:

Here's an overview of what you'll need to make Spinach Portobello Mushroom Lasagna; the full recipe amounts are in the recipe card.  The recipe list might look long, but these are all easy-to-find ingredients that you might already have.

• Portobello Mushroom: Portobello mushrooms give this vegetarian lasagna a meaty texture and rich flavor. To save some prep work time, I like to use already-sliced portobello mushrooms.  16 ounces is usually two small packages.  You can also substitute cremini mushrooms.  If you use large portobello mushroom caps, remove the mushroom stems, scoop out the gills, and then slice the mushrooms.
• Garlic: I like to use fresh garlic in this to add flavor to the mushrooms while sauteing them.  You can use pre-minced to save time or chop your own.  You can also use garlic powder or garlic salt if you don't have fresh garlic.
• Olive Oil: You use a touch of olive oil to cook the mushrooms.  If you want to make this oil-free,  you can omit this and saute the mushrooms in their own juices in a non-stick pan.  You can also substitute butter; just make sure it melts in the pan before sautéing the mushrooms.
• Lasagna Noodles: I use regular lasagna noodles for my lasagna.  If you add a small amount of water to your pan, they will still cook without boiling.  I like the texture of the classic noodles a bit more.
• Marinara Sauce: Use your favorite jarred pasta sauce, as it's a huge flavor in this dish.  If you want, you can even make your own pasta sauce with my Crock Pot Marinara Sauce recipe.  If you are looking for a healthy jarred sauce, this is a great choice.
• Ricotta Cheese: Look for ricotta cheese near the yogurt and cottage cheese in your grocery store.  You can use full-fat or fat-free depending on your dietary preferences.  I make my lasagna fat-free, and it still tastes great to me!
• Eggs: You'll use two eggs to bind the ricotta into the lasagna filling.
• Italian Cheese Blend: I like using the pre-mixed Italian Cheese Blend for this because it includes five kinds of cheese in one bag: mozzarella, provolone, parmesan, asiago, and romano.  If you can't find this blend, you can also substitute just shredded mozzarella.  If you are feeling extra ambitious, shred your own cheese.  It does allow your cheese to melt more evenly in the lasagna.
• Parmesan Cheese: I like adding extra grated Parmesan for even more flavor.
• Spinach: I use fresh spinach for this!  You can substitute frozen if you don't have fresh, but I think fresh has a better texture.
• Italian Spice Mix: Use your favorite Italian Spice Mix, or make my Homemade Italian Spice Mix.  This spice blend of basil, oregano, thyme, rosemary, and sage.
• Water: I use a small amount of water to add moisture to the noodles as they cook in the casserole, without pre-boiling them.
• Garnish: Fresh herbs

Instructions:

Here's an overview of how to make Spinach Portobello Mushroom Lasagna. The full printable recipe is below.  The instructions for this might look long, but it's really just stacking up the noodles, mushrooms, spinach, cheese, and sauce.  This recipe isn't that fussy, and you really can't go wrong here, so don't be afraid to try it.

1. You'll start by preparing the mushrooms and ricotta cheese mixture.
2. To prepare the mushrooms, cook them so they don't make the lasagna soggy.  Heat a large, nonstick skillet with olive oil or butter over medium-low heat. Add the mushrooms and sauté with a wooden spoon until tender, or for about 5-6 minutes. Add the garlic and saute for 30 seconds.  Add a sprinkle of the Italian Spice Mix.  Salt and pepper to taste.  Drain any excess liquid and set the mixture aside.
3. While those are cooking, in a medium bowl, whisk together the eggs, ricotta, and parmesan.  Set aside.
4. Next, it's time to assemble the vegetarian lasagna.
5. Preheat the oven to 350 degrees.
6. Prepare a 9x13 baking pan or baking dish by spraying it with cooking spray.  For a thicker lasagna, you can also use an 8x10 pan.  You'll need at least a 2-inch baking dish.
7. Put a layer of pasta sauce on the bottom of the casserole dish.
8. Add a layer of uncooked noodles to the bottom of the pan.
9. Add a layer with half of the ricotta mixture.
10. The next layer is 1 cup of cheese.  Then sprinkle some of the Italian Seasoning.
11. Add a layer with half the remaining mushrooms—be sure to spread them evenly.  Then add half of the spinach.
12. Put a little less than half of the remaining sauce on top.
13. Add a second layer by repeating the first.
14. To finish the vegetarian lasagna recipe, add the final layer of noodles, the remaining small amount of sauce, and top with the remaining 2 cups of cheese and remaining parmesan.
15. Carefully pour ¼ cup of water around the edges.  It helps cook the uncooked noodles and keeps everything moist.
16. Cover the lasagna with aluminum foil.
17. Bake for 55-60 minutes.  After 55 minutes, remove the foil and bake for another 10 minutes or until the cheese on top is slightly brown and bubbly. Let it sit for 10 minutes to settle and cool.
18. Garnish with fresh basil or fresh parsley.

Variations:

I love this Spinach Portobello Mushroom Lasagna recipe as written, but there are a lot of fun variations to try.

• Vegetable Lasagna: This is a great basic vegetarian lasagna recipe that you can customize with your favorite vegetables.  Other great options for veggies include onions, tomatoes, carrots, zucchini, or bell peppers.  Hard vegetables will need to be sauteed until tender before adding them.  Remove any excess moisture from the cooked vegetables before adding them to the lasagna.  This is a great base for any vegetarian lasagna.
• Make it Meaty: You can add your favorite meat, like chicken, ground beef, Italian sausage, or ground turkey.
• Make it Gluten-Free: Substitute your favorite gluten-free lasagna noodles for traditional ones.  You can also consider making my No Noodle Vegetarian Zucchini Lasana which features zucchini noodles instead of pasta.  This option is also low-carb and low-calorie.
• Make it Saucy: Love saucy lasagna?  Just add more of your favorite pasta sauce.
• Make it Spicy: Add some red pepper flakes to the sauce.
• Make it White: Use Alfredo sauce instead of tomato sauce for a White Spinach Mushroom Lasagna.

FAQ:

Can I make Spinach Mushroom Lasagna ahead of time?

Yes! This is a great make-ahead dish for a party or even to bring to a sick family or someone who needs help.  You can prepare the entire dish up to adding the water, baking it, covering it with foil, and storing it in the fridge for 24 hours.   Allow it to come to room temperature, then cook, or put it in a cold oven and let it warm up.  Don't put a cold glass or ceramic casserole dish straight into a hot oven, or it could break.  It might take a touch longer for the lasagna to bake.  If you bring this to someone, just make sure they add the water before baking.

Can I freeze this?

This is a great freezer meal!  You can also freeze the lasagna by assembling it and putting it in a freezer-safe dish.  Store for 3-4 months.  When ready to bake, put it in a cold oven and then turn the oven on.  A frozen lasagna will take 90 minutes to 2 hours to completely cook at 350 degrees.

Can I use fresh spinach instead of frozen in lasagna?

Yes! Many lasagna recipes use frozen spinach, but this one uses fresh.  Either will work, though.  If you use frozen, thaw it and make sure it's well-drained.  You will need to add more because it's already cooked down.

Why is my spinach lasagna watery?

A few reasons lasagna can turn out watery are that the vegetables still have moisture in them, or there isn't enough cheese.  One of the easiest ways to help with watery lasagna is to let it cool before cutting it.  Give it 10-20 minutes to set before diving in.

If your dish still ends up watery, you can try cooking it a bit more uncovered to let more moisture evaporate.

Is lasagna better with ricotta or cottage cheese?

It's a matter of personal preference.  Traditional lasagna uses ricotta cheese, but you can substitute cottage cheese if you can't find it.  It's also great if you are calorie-conscious and looking for a lower-calorie option.

This Spinach Portobello Mushroom Lasagna is a Family Favorite!

This Spinach Portobello Mushroom Lasagna is a family favorite and one of my favorite vegetarian lasagna recipes.  I love it for cozy comfort food, and this recipe is one I'll make if I need a make-ahead meal for a crowd or to take to a family in need.  You will love it from the first bite.  It feels like a fussy dinner, but it's really not that hard to make.  The "meaty" portobello mushrooms make this dinner approachable for even meat-eaters.

This recipe is also perfect for family holidays like Christmas, New Year's, or Easter... especially if you need a vegetarian main course.

The best part about this vegetarian meal is that it's hearty enough to fill anyone- vegetarian or not.  This is one of my family's personal favorite recipes, and I know you will love it too.

More Lasagna Recipes to Try:

• Crock Pot Ravioli Lasagna
• Vegetarian Zucchini Lasagna
• No Boil Four Cheese Lasagna
• Mexican Lasagna Roll Ups 
• Crock Pot Vegetarian Lasagna Soup

More Portobello Mushroom Recipes to Try:

• 3 Cheese & Spinach Stuffed Portobello Mushroom Caps
• Crab-Stuffed Portobello Mushroom Caps
• The Best Portobello Mushroom Steak
• Caprese Stuffed Portobello Mushroom
• Portobello Mushroom & White Cheddar Sliders
• The Best Portobello Mushroom Burger

If you make this Spinach Mushroom Lasagna, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook, too!

Spinach Portobello Mushroom Lasagna

Julie Wunder

This Spinach Portobello Mushroom Lasagna is made with portobello mushrooms, fresh spinach, Italian Seasoning, ricotta, and Italian mix cheese.  This cozy comfort dish just happens to be freezer friendly and can be made ahead of time.  Plus, you don't have to pre-boil the noodles.  If you are looking for the best vegetarian lasagna, this is it!

Print Recipe Pin Recipe

Prep Time 4 hours hrs 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner, Lunch

Cuisine American, Italian

Servings 8

Calories 444 kcal

Ingredients

  

1x2x3x

• ½ tablespoon olive oil
• 16 ounces baby portobello mushrooms, sliced
• 1 teaspoon minced garlic
• salt and pepper, to taste
• 12 lasagna noodles
• 32 ounces jarred pasta sauce
• 15 ounces ricotta cheese
• 2 eggs, beaten
• 4 cups Italian cheese blend
• ½ cup parmesan cheese, grated
• 2 cups spinach
• 2 tablespoons Italian Spice Mix
• ¼ cup water
• cooking spray
• Garnish: fresh basil

Instructions

 

Prepare the Mushrooms and Ricotta Cheese:

• Heat a large, nonstick skillet with olive oil over medium heat   Add the mushrooms and sauté until tender or for about 5-6 minutes. Add the garlic and saute for 30 seconds. Add a pinch of the Italian Spice Mix. Salt and pepper to taste.  Drain any excess liquid and set the mixture aside.
  
• While that's cooking, in a medium bowl, combine and stir the eggs, ricotta, and parmesan.  
  

Assemble and Bake the Spinach Mushroom Lasagna:

• Preheat the oven to 350 degrees.
• Prepare a 9x13 baking pan by spraying it with cooking spray. For a thicker lasagna you can use an 8x10 dish.
• Put a layer of pasta sauce on the bottom of the casserole dish.
• Add a layer of uncooked noodles to the bottom of the pan.
• Add a layer with half of the ricotta mixture.
• The next layer is 1 cup of cheese.  Then sprinkle some of the Italian Seasoning.
• Add a layer with half the mushroom mixture—be sure to spread them evenly.  Then add half of the spinach.
  
• Put a little less than half of the remaining sauce on top
  
• Repeat that layer.
• To finish add one more layer of noodles, the small amount of sauce that is left, and top with the remaining 2 cups of cheese.
  
• Carefully take the ¼ cup of water and pour it around the edges.  It helps cook the uncooked noodles and keeps everything moist.
• Cover with foil.
• Bake for 55-60 minutes.  After 55 minutes, remove the foil and bake for another 10 minutes or until the cheese on top is slightly brown and bubbly. Let sit for 10 minutes to settle and cool.
  
• Garnish with fresh basil chiffonade and leaves

Notes

Use regular pasta noodles, not no boiled ones.

For a thicker lasagna, assemble the casserole in a 8x10 dish.

You can make this Spinach Mushroom Lasagna ahead of time by assembling the entire lasagna and storing it covered in the fridge for up to 24 hours.  Allow it to come to room temperature and then cook OR put it in a cold oven and allow it to warm up in the oven.  Don't put a cold glass or ceramic casserole dish straight into a hot oven or it could break.  It might take a touch longer for the lasagna to bake.

You can also freeze the lasagna by assembling it and putting it a freezer safe dish.  Store for 3-4 months.  When ready to bake put it in a cold oven and then turn the oven on.  A frozen lasagna will take 90 minutes - 2 hours to completely cook.

Nutrition

Calories: 444kcalCarbohydrates: 41gProtein: 29gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 292mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 833IUVitamin C: 2mgCalcium: 316mgIron: 2mg

Keyword Mushroom Lasagna, Spinach Lasagna, Spinach Mushroom Lasagna

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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