Easy Mushroom Spinach Lasagna for Dinner
Easy Mushroom Spinach Lasagna is the ultimate comfort food for dinner. After making it dozens of times, I’ve perfected the trick to keep it from being watery. The result is a creamy, cozy lasagna that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Cucumber Salad with Feta and Mint and Easy Garlic Butter Steak Bites with Potatoes Recipe.
Why This Easy Mushroom Spinach Lasagna for Dinner Is Pure Comfort
- Creamy ricotta and mozzarella cheese
- Packed with mushrooms and spinach
- Better than takeout, ready in 45 minutes
- Perfect for meal prepping and freezes well
What You'll Need for Easy Mushroom Spinach Lasagna for 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 ground beef
- 1 lb mushrooms, sliced
- 10 oz spinach, chopped
- 15 oz ricotta cheese
- 16 oz mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Fresh basil, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- lasagna noodles: No-boil noodles work great here.
- ground beef: You can substitute with ground turkey or Italian sausage.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lasagna noodles in minutes. → See on Amazon
- Food processor — Makes quick work of chopping spinach and onions. → See on Amazon
How to Make Easy Mushroom Spinach Lasagna for Dinner
- Step 1: Cook lasagna noodles according to package instructions. Drain and set aside.
- Step 2: In a large skillet, cook ground beef and onion over medium heat until browned. Drain fat.
- Step 3: Add mushrooms to the skillet and cook until they release their moisture and begin to brown.
- Step 4: Stir in garlic, spinach, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Step 5: In a separate bowl, mix ricotta and 1/2 cup of the mozzarella cheese.
- Step 6: To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles on top, followed by a layer of ricotta mixture, and a sprinkle of mozzarella cheese. Repeat layers, ending with a final layer of noodles and meat sauce. Top with remaining mozzarella and Parmesan cheese.
- Step 7: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cook's Tips for Perfect Easy Mushroom Spinach Lasagna for Dinner
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid, which makes the lasagna watery. To prevent this, make sure to cook the mushrooms until they release their moisture and simmer the meat sauce for at least 10 minutes to reduce the liquid.
- Pro tip: For an even creamier lasagna, mix a 1/2 cup of ricotta into the meat sauce before assembling.
- Pro tip: To make this lasagna ahead, assemble it in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and add an extra 10-15 minutes to the baking time.
Storing & Reheating Easy Mushroom Spinach Lasagna for 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: This recipe can be made ahead and frozen or refrigerated before baking.
Freezing Easy Mushroom Spinach Lasagna for Dinner
Freeze assembled lasagna (before baking) for up to 3 months. Thaw overnight in the refrigerator before baking.
How to Reheat Without Drying It Out
Oven: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For an extra layer of flavor, sauté the mushrooms with a bit of garlic and butter before adding them to the meat sauce.
- Best substitution: If you're not a fan of spinach, you can substitute it with chopped kale or Swiss chard.
- Make-ahead: This lasagna can be assembled up to 24 hours ahead and refrigerated before baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your lasagna is still watery after baking, place it under the broiler for a few minutes to help evaporate the excess liquid.
Want to level up this recipe?
High-quality baking dish — Ensures even cooking and prevents hot spots. → Check price on Amazon
Easy Mushroom Spinach Lasagna for Dinner
Ingredients
Main Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 lb mushrooms, sliced
- 10 oz spinach, chopped
- 15 oz ricotta cheese
- 16 oz mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Seasonings
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Fresh basil, chopped
- Red pepper flakes
Instructions
- Step 1: Cook lasagna noodles according to package instructions. Drain and set aside.
- Step 2: In a large skillet, cook ground beef and onion over medium heat until browned. Drain fat.
- Step 3: Add mushrooms to the skillet and cook until they release their moisture and begin to brown.
- Step 4: Stir in garlic, spinach, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Step 5: In a separate bowl, mix ricotta and 1/2 cup of the mozzarella cheese.
- Step 6: To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles on top, followed by a layer of ricotta mixture, and a sprinkle of mozzarella cheese. Repeat layers, ending with a final layer of noodles and meat sauce. Top with remaining mozzarella and Parmesan cheese.
- Step 7: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Notes
- Chef tip: For an extra layer of flavor, sauté the mushrooms with a bit of garlic and butter before adding them to the meat sauce.
- Best substitution: If you're not a fan of spinach, you can substitute it with chopped kale or Swiss chard.
- Make-ahead: This lasagna can be assembled up to 24 hours ahead and refrigerated before baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your lasagna is still watery after baking, place it under the broiler for a few minutes to help evaporate the excess liquid.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze assembled lasagna (before baking) for up to 3 months. Thaw overnight in the refrigerator before baking.
- Oven reheat: Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
- Make ahead: This recipe can be made ahead and frozen or refrigerated before baking.
Nutrition Per Serving
- Calories: 480
- Protein: 32g
- Fat: 22g
- Carbs: 42g
- Fiber: 3g
- Sugar: 7g
- Sodium: 1100mg
- Cholesterol: 95mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mushroom Spinach Lasagna for Dinner FAQs
Yes, you can assemble this lasagna ahead of time and refrigerate it for up to 24 hours before baking. You can also freeze it before baking and thaw it overnight in the refrigerator.
The #1 reason this recipe fails is using too much liquid. To prevent this, make sure to cook the mushrooms until they release their moisture and simmer the meat sauce for at least 10 minutes to reduce the liquid.
Yes, you can freeze this lasagna before or after baking. To freeze before baking, assemble the lasagna, cover it tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. To freeze after baking, let the lasagna cool completely, then cover it tightly with foil and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
While you can cook lasagna noodles in the air fryer, it's not recommended for cooking the entire lasagna. The air fryer doesn't have the capacity to cook the lasagna evenly, and it may not reach the high enough temperature to melt the cheese properly.
If you're out of ricotta cheese, you can substitute it with cottage cheese, sour cream, or a mixture of cream cheese and milk.
A Warm Final Note
I can’t wait for you to try Easy Mushroom Spinach Lasagna for 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!
