Cozy Mushroom Spinach Lasagna for a Warm Dinner

Easy Mushroom Spinach Lasagna is the ultimate comfort food for a cozy dinner. After making this many times, I’ve discovered the trick to a perfectly creamy, bubbly lasagna every time. The warm, cheesy layers and earthy mushroom flavor will make your kitchen feel like a cozy Italian trattoria. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Garlic Roasted Cabbage Steaks with Smoky Spices and Easy Creamed Spinach and Artichokes Recipe for Dinner.

What You'll Need for Cozy Mushroom Spinach Lasagna for a Warm Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 lasagna noodles
• 1 lb fresh spinach
• 1 lb mushrooms
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 onion
• 3 cloves garlic
• 1 can (28 oz) crushed tomatoes
• 6 oz tomato paste
• Salt
• Black pepper
• Red pepper flakes
• Italian seasoning
• Olive oil
• Optional: Fresh basil
• Optional: Grated parmesan
• Optional: Red pepper flakes

How to Make Cozy Mushroom Spinach Lasagna for a Warm Dinner

1. Prepare the vegetables: Chop the onion and garlic. Slice the mushrooms. Wash and roughly chop the spinach.
2. Cook the mushrooms: Heat olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms release their liquid and it evaporates. Season with salt, black pepper, and Italian seasoning.
3. Add the spinach: Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. Prepare the sauce: In a medium saucepan, combine the crushed tomatoes, tomato paste, salt, and red pepper flakes. Simmer for 15 minutes.
5. Assemble the lasagna: Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles, followed by a layer of ricotta, a layer of the mushroom and spinach mixture, and a layer of mozzarella. Repeat layers, ending with a layer of mozzarella and parmesan cheese.
6. Bake the lasagna: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Rest and serve: Let the lasagna rest for 10 minutes before serving. Top with fresh basil and additional parmesan cheese if desired.

Storing & Reheating Cozy Mushroom Spinach Lasagna for a Warm 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 and refrigerate for up to 24 hours before baking.

Freezing Cozy Mushroom Spinach Lasagna for a Warm Dinner

Freeze assembled lasagna for up to 3 months. Thaw in the refrigerator overnight before baking.

How to Reheat Without Drying It Out

Oven: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat leftovers in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a vegetarian version, omit the ground beef and add more vegetables like zucchini or bell peppers.
• Best substitution: You can substitute the ricotta cheese with cottage cheese or a combination of both.
• Make-ahead: See storage section for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the lasagna is still not cooked after 30 minutes, cover it with foil and bake for an additional 10-15 minutes. If the cheese is browning too quickly, cover the lasagna with foil.

Cozy Mushroom Spinach Lasagna for a Warm Dinner

⏱

Prep

30 mins

🍳

Cook

45 mins

⏳

Total

1 hr 15 mins

🍽

Serves

6-8 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 12 lasagna noodles
• 1 lb fresh spinach
• 1 lb mushrooms
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 onion
• 3 cloves garlic
• 1 can (28 oz) crushed tomatoes
• 6 oz tomato paste

Seasonings

• Salt
• Black pepper
• Red pepper flakes
• Italian seasoning
• Olive oil

Optional Toppings

• Fresh basil
• Grated parmesan
• Red pepper flakes

Instructions

1. Prepare the vegetables: Chop the onion and garlic. Slice the mushrooms. Wash and roughly chop the spinach.
2. Cook the mushrooms: Heat olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms release their liquid and it evaporates. Season with salt, black pepper, and Italian seasoning.
3. Add the spinach: Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. Prepare the sauce: In a medium saucepan, combine the crushed tomatoes, tomato paste, salt, and red pepper flakes. Simmer for 15 minutes.
5. Assemble the lasagna: Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles, followed by a layer of ricotta, a layer of the mushroom and spinach mixture, and a layer of mozzarella. Repeat layers, ending with a layer of mozzarella and parmesan cheese.
6. Bake the lasagna: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Rest and serve: Let the lasagna rest for 10 minutes before serving. Top with fresh basil and additional parmesan cheese if desired.

Notes

• Chef tip: For a vegetarian version, omit the ground beef and add more vegetables like zucchini or bell peppers.
• Best substitution: You can substitute the ricotta cheese with cottage cheese or a combination of both.
• Make-ahead: See storage section for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the lasagna is still not cooked after 30 minutes, cover it with foil and bake for an additional 10-15 minutes. If the cheese is browning too quickly, cover the lasagna with foil.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze assembled lasagna for up to 3 months. Thaw in the refrigerator overnight before baking.
• Oven reheat: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat leftovers in the microwave for 2-3 minutes.
• Make ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 22g
• Fat: 18g
• Carbs: 50g
• Fiber: 6g
• Sugar: 8g
• Sodium: 1200mg
• Cholesterol: 70mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Mushroom Spinach Lasagna for a Warm Dinner FAQs

A Warm Final Note

I can’t wait for you to try Cozy Mushroom Spinach Lasagna for a Warm 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!