Healthier Spinach Lasagna 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 Spinach Lasagna Recipe or read on to see how we make it.
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.
Here are a few more lasagna recipes:
- Sausage and Beef Lasagna Recipe
- Vegetable Lasagna (5-star recipe!)
- Vegetable Lasagna Roll Ups (easy to make and freezer-friendly)
How We Make Our Healthy Spinach Lasagna
This spinach lasagna recipe is easy and thanks to no-boil noodles can be made quickly.
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.
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.
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 (here’s our homemade marinara recipe) 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.
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 with Mushrooms
We love this spinach and mushroom 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.
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)
- Make Filling
- Assemble Lasagna
- Bake Lasagna
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).
In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
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.
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.