Healthier Spinach Lasagna Recipe with Mushrooms

Healthier and easy spinach lasagna recipe with fresh spinach, flavorful mushrooms, light tomato sauce, and cheeses. A delicious meatless lasagna. Jump to the full Spinach Lasagna Recipe or read on to see how we make it.

Healthier Spinach Lasagna Recipe with Mushrooms

This spinach lasagna is the one of the best things we ate lately, which is saying a lot since meat, sausage, and bacon are nowhere to be found. Instead, it’s vegetarian with lots of fresh spinach, mushrooms, a light tomato sauce and cheese. 

YOU MAY ALSO LIKE:  Try our Sausage and Beef Lasagna Recipe or this very popular Vegetable Lasagna with zucchini and roasted red peppers.

How We Make Our Healthy Spinach Lasagna

This spinach lasagna recipe is easy and thanks to no-boil noodles can be made quickly.

Easy spinach lasagna recipe with fresh spinach, flavorful mushrooms, light tomato sauce, and cheeses.

To keep things easy, we take advantage of no-boil lasagna noodles. We were skeptical at first, but after reading comments from other lasagna recipes praising them, we decided to give them a try. The results were great. Things went so much quicker and we actually found we preferred the lighter texture of the no-boil noodles to the more traditional boil-then-use variety.

When it comes to the spinach, we like using fresh. You could just as easily use thawed frozen spinach, though. We’ve included instructions in the recipe below.

Cooking the filling -- mushrooms, onions and spinach

Even though we’re calling this a spinach lasagna, one of my favorite parts is the mushrooms. Since this is a meatless lasagna, we wanted to make sure there was something that tastes meaty and rich. The mushrooms work perfectly for this.

Assembly

As I mentioned above, making the lasagna is pretty simple. We cook onions and mushrooms until lightly browned around the edges then add garlic and mounds of fresh spinach leaves. Once the spinach wilts down we layer the vegetables with lasagna noodles, marinara sauce and lots of cheeses.

After some time in the oven, the lasagna has just the right amount of sauce, lots of vegetables all with a layer of lightly browned and bubbling cheese on top. It’s seriously good.

Homemade Marinara Sauce RecipeYOU MAY ALSO LIKE This easy marinara sauce recipe (that we use for this spinach lasagna recipe), has just a few simple ingredients and takes less than an hour to make. Store up to a week in the refrigerator and up to 6 months in the freezer.

Make Ahead Tips: How to Make Lasagna in Advance

Lasagna is the perfect make-ahead meal. Here’s how to do it:

  • The sauce can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about 3 months. We recommend using freezer-safe glass containers, or double layers of freezer bags to store sauces. To thaw, simply leave it overnight in the refrigerator.
  • Baked lasagna freezes well. Let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers). Defrost the frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour.
  • Consider using no-boil noodles. We love using no-boil noodles to make lasagna — especially if we plan to make it ahead of time. The no-boil noodles don’t tend to become as soft or mushy after freezing or reheating compared to boiled noodles.

Recipe updated, originally posted February 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne

Healthier Spinach Lasagna Recipe with Mushrooms

  • PREP
  • COOK
  • TOTAL

Lots of fresh spinach, flavorful mushrooms, light tomato sauce and a variety of cheeses makes for a seriously delicious lasagna. This keeps incredibly well – it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we’ve fallen in love with the ease and final texture of the noodles.

Makes 8 Servings

You Will Need

1 tablespoon olive oil

1 medium onion, finely diced

8 ounces cremini mushrooms, chopped (about 2 1/2 cups)

1 garlic clove, minced

1 pound fresh spinach leaves, rinsed

3/4 teaspoon kosher salt, or to taste

2 cups part-skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)

2 large eggs, beaten

1/4 teaspoon freshly ground black pepper

3 cups marinara sauce, see our homemade marinara sauce recipe (one 24-ounce jar)

12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked

1 1/2 ounces parmesan cheese, shredded (about 1/2 cup)

5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Directions

  • Make Filling
  • Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.

    Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.

    Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don’t worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).Spinach-Lasagna-Recipe-Step-1

    In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.

    • Assemble Lasagna
    • Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.

      Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.

      Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.Spinach-Lasagna-Recipe-Step-2

      • Bake Lasagna
      • Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.

Adam and Joanne's Tips

  • Cremini mushrooms: You’ll find “baby bella” or cremini mushrooms sold next to white button mushrooms. They are usually a little more expensive, but are so worth it when it comes to flavor. If you can’t find them, consider chopping up a couple portobello mushrooms, use a combination of exotic mushrooms or use button mushrooms.
  • Fresh vs. Frozen Spinach: We really love using fresh spinach for this, but you could substitute with frozen. To do this, defrost one 10-ounce package of frozen spinach then squeeze it dry and use in our recipe above in place of the fresh leaves.
  • We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 396 / Protein 24 g / Carbohydrate 42 g / Dietary Fiber 5 g / Total Sugars 7 g / Total Fat 15 g / Saturated Fat 7 g / Cholesterol 80 mg
AUTHOR: Adam and Joanne Gallagher

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32 comments… Leave a Comment
  • Bobbie January 10, 2017, 6:59 am

    Very easy recipe. I used frozen spinach that I squeezed dry. I thought the sauce was very thick and I was afraid the lasagna would turn out too dry so I boiled the no cook noodles for two minutes to soften. This worked well. The thing with no cook noodles is that you need more liquid to cook properly. If you don’t want to cook the noodle, just add more sauce.
    I think any mushroom would work. I had baby portabella on hand so I used that. Make sure you use a very flavorful sauce or just add about one teaspoon Italian seasoning to what you have on hand, if not this recipe could be on the bland side.
    I made this for a potluck and everyone loved it.

    Reply
  • romona January 5, 2017, 7:06 pm

    Super Easy and turned out great! Definitely going to make it again.

    Reply
  • Paul November 3, 2016, 8:40 pm

    This lasagna is awesome! One tip I have is to quickly strain your vegetable mixture before putting it in the lasagna. If you still find it too wet about half way through the cooking time take it out and use a turkey baster or spoon to remove excess liquid.

    Reply
  • Marilyn Switzer January 14, 2016, 12:19 am

    This recipe looks delicious. I would like to prepare this the day before I will be serving it. Would it be best to prepare it one day and cook it the following day or would it be better to cook it he same day it is prepared and reheat it the following day.

    Reply
    • Joanne May 19, 2016, 1:26 pm

      You can do either. Since I like getting things out of the way, I would bake the lasagna the day before then refrigerate it overnight.

      Reply

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