Posted: Sep 25, 2013 7:00 AM
Layers of noodles, spinach, mushrooms and cheese await you when you pull this fantastic lasagna from the oven. With your vegetables baked right in, all you'll need to do is sit down and enjoy every last cheesy bite.

At our house, we're big fans of cooking once and getting a couple of extra meals out of all the work. Cooking one night, eating leftovers the next and freezing some for later is our game plan whenever we can swing it.

This spinach and mushroom lasagna is perfect for that purpose! With tons of vegetables baked right in, this is truly a ready-to-go dinner.

To freeze, simply cut single serving pieces and wrap tightly. Remove from the freezer and place in the refrigerator in the morning and heat in the microwave at dinnertime.

Spinach and mushroom lasagna collage

Spinach and mushroom lasagna


  • 2 cups mozzarella cheese
  • 4 cups fresh spinach, rinsed
  • 3 cups fresh mushrooms, cleaned and sliced
  • 4 cloves garlic, minced
  • 1/3 cup Parmesan cheese
  • 15 ounces ricotta cheese
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon white pepper, divided
  • 1 package no-boil spinach lasagna noodles
  • 20 ounces marinara sauce
  • 1 tablespoon olive oil


  1. Preheat the oven to 375 degrees F.
  2. Heat olive oil in a large skillet over medium heat until hot.
  3. Add sliced mushrooms and saute for 5 minutes.
  4. Add spinach and 1/8 teaspoon of salt and 1/8 teaspoon of white pepper and saute until just wilted.
  5. In a medium bowl, combine ricotta, Parmesan cheese and remaining salt and white pepper.
  6. Coat the bottom of a 9 x 13-inch baking dish with a light layer of nonstick cooking spray.
  7. Lightly cover with a few tablespoons of marinara sauce.
  8. Cover with a layer of spinach lasagna noodles.
  9. Top with 1/3 of the ricotta cheese mixture.
  10. Cover with 1/3 of the spinach and mushroom mixture.
  11. Sprinkle on 1/4 of the mozzarella.
  12. Top with 1/3 of the marinara sauce.
  13. Repeat the process 2 more times, ending with 1 extra layer of spinach lasagna noodles and mozzarella.
  14. Cover with aluminum foil and bake for 30 minutes.
  15. Remove foil and bake for another 10 minutes, or until mozzarella is melty and golden.

Note^ While I used four layers of noodles and mozzarella and three layers of everything else, you could easily change that up to suit your personal preferences. Like a thicker lasagna? Add more layers! Prefer to cut back on some of those carbs? Just do three layers of noodles and divide those glorious fillings in half. The lovely thing about lasagna is that it's amenable to being changed up and personalized to suit your family!

allParenting Spinach and mushroom lasagna

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