Mushroom Spinach Lasagna - Easy Dinner Recipe for Vegetarian

If you’ve been on the hunt for a cozy dish that’s hearty without being heavy, this Mushroom Spinach Lasagna is about to become your new go-to. Imagine layers of tender pasta, savory mushrooms and spinach, and a creamy, light parmesan sauce that makes every bite a little slice of comfort. Sounds good, right?

Now, let’s talk about why this isn’t just any lasagna. First off, it’s one of those spinach mushroom recipes that proves vegetarian meals can be just as satisfying as meaty ones. Perfect for a vegetarian Sunday dinner, this dish feels indulgent but won’t knock you into a food coma. Plus, FYI—it freezes like a champ. So if you’re into make-ahead freezer meals (and honestly, who isn’t?), this one’s a keeper.

The secret weapon? Balance. The earthiness of the mushrooms pairs beautifully with the fresh pop of spinach. That combo turns simple ingredients into a flavor-packed masterpiece. When you’re looking for recipes using spinach, this is one that doesn’t just “hide” the greens; it celebrates them.

And let’s be real: who doesn’t need more dinner recipes with spinach in their life? Between hectic weeknights and lazy weekends, having a dish like this in your back pocket is pure gold. You can serve it as the star of the table, or pair it with a crisp salad and some garlic bread if you’re feeling extra.

So, whether you’re browsing for recipes with spinach and mushrooms or just want a crowd-pleasing recipe with spinach that’s simple yet impressive, this spinach lasagna recipe checks every box. Comforting, make-ahead friendly, and totally delicious—basically everything you want in a dinner. Honestly, IMO, it might just outshine the classic meat version. But hey, you be the judge.

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Spinach & Mushroom Lasagna with Parmesan Cream Sauce

This hearty spinach lasagna recipe features earthy mushrooms, tender spinach, and a light parmesan cream sauce. It’s freezer-friendly, making it a fantastic option for make-ahead meals or a comforting weeknight dinner.

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Servings: 4–6

Course: Pasta

Cuisine: Italian-American

Author: Aleda

Ingredients

• ½ lb. lasagna noodles (either dried or no-boil; check recipe notes)
• 3 Tbsp. extra virgin olive oil (or swap with butter or ghee)
• ½ large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 lb. baby portobello mushrooms, thinly sliced
• Kosher salt & freshly ground black pepper, to taste
• ¼ cup all-purpose flour
• 1¾ cups vegetable broth (or chicken/turkey broth if preferred)
• ½ cup heavy cream
• 4 cups fresh spinach leaves
• 1½ cups shredded parmesan cheese, divided
• 8 oz. mozzarella cheese, sliced or shredded
• ¼ cup fresh parsley, chopped (optional garnish)

Instructions

1. Prepare the noodles: If using dried lasagna noodles, cook them in heavily salted boiling water until about 5 minutes shy of al dente. Drain, then lay noodles flat on a lightly oiled baking sheet so they don’t stick. Skip this step if using oven-ready noodles.
2. Make the sauce:
   • Heat a large saucepan over medium-high. Add olive oil once hot.
   • Stir in onion and garlic; cook for 1–2 minutes until fragrant.
   • Toss in mushrooms and sauté 4–5 minutes until softened and reduced.
   • Season generously with salt and pepper.
   • Sprinkle flour, stir, and cook for 30 seconds.
   • Gradually whisk in broth; simmer 8–10 minutes until thickened.
   • Pour in cream; simmer 8–10 minutes more until silky and slightly thick.
   • Remove from heat. Stir in spinach and two-thirds of the parmesan until wilted and melted. Taste and adjust seasoning.
3. Assemble the lasagna:
   • Preheat oven to 375°F (if baking right away).
   • Spread a thin layer of sauce in an 8x10-inch baking dish. Add noodles, more sauce, and mozzarella. Repeat layers until used up. Top with mozzarella and remaining parmesan.
   • Bake uncovered 30–40 minutes until cheese is golden and bubbly. (Skip if freezing.)
   • Let rest 10 minutes before slicing. Garnish with parsley and enjoy.

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