Easy Mushroom Spinach Lasagna for Dinner

Easy Mushroom Spinach Lasagna is a comforting, creamy dinner ready in just 45 minutes. After making this many times, I’ve discovered the trick to perfectly cooked lasagna every time. The creamy mushroom and spinach filling is irresistible, and it’s even better than takeout. If you love recipes like this, you’ll also enjoy Easy Smoky Grilled Mushroom Skewers and Classic Boston Cream Pie Recipe with Vanilla Custard and Chocolate.

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
• 8 oz mushrooms
• 10 oz spinach
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional: Fresh basil, chopped
• Optional: Red pepper flakes

How to Make Easy Mushroom Spinach Lasagna for Dinner

1. Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 1 minute.
3. Step 3: Add ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned, about 5-7 minutes. Drain excess fat.
4. Step 4: Add mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5 minutes.
5. Step 5: Stir in spinach, a handful at a time, until wilted. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
6. Step 6: 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. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mozzarella cheese and 1/3 of the Parmesan cheese. Repeat with two more layers of noodles and cheeses.
7. Step 7: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before serving.

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: You can assemble the lasagna a day ahead and refrigerate it before baking.

Freezing Easy Mushroom Spinach Lasagna for Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little water to the dish to prevent drying out.

Recipe Notes

• Chef tip: For an even creamier lasagna, mix 1 cup of ricotta with 1/2 cup of milk before spreading it on the noodles.
• Best substitution: You can substitute ground turkey or Italian sausage for the ground beef.
• Make-ahead: You can assemble the lasagna a day ahead and refrigerate it before baking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your lasagna is still not cooked after 30 minutes, cover it with foil and bake for an additional 10-15 minutes.

Easy Mushroom Spinach Lasagna for Dinner

⏱

Prep

15 min

🍳

Cook

30 min

⏳

Total

45 min

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 12 lasagna noodles
• 1 lb ground beef
• 8 oz mushrooms
• 10 oz spinach
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese

Seasonings

• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil

Optional Toppings

• Fresh basil, chopped
• Red pepper flakes

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional 1 minute.
3. Step 3: Add ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned, about 5-7 minutes. Drain excess fat.
4. Step 4: Add mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5 minutes.
5. Step 5: Stir in spinach, a handful at a time, until wilted. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
6. Step 6: 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. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mozzarella cheese and 1/3 of the Parmesan cheese. Repeat with two more layers of noodles and cheeses.
7. Step 7: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before serving.

Notes

• Chef tip: For an even creamier lasagna, mix 1 cup of ricotta with 1/2 cup of milk before spreading it on the noodles.
• Best substitution: You can substitute ground turkey or Italian sausage for the ground beef.
• Make-ahead: You can assemble the lasagna a day ahead and refrigerate it before baking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your lasagna is still not cooked after 30 minutes, cover it with foil and bake for an additional 10-15 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little water to the dish to prevent drying out.
• Make ahead: You can assemble the lasagna a day ahead and refrigerate it before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 20g
• Carbs: 40g
• Fiber: 3g
• Sugar: 6g
• Sodium: 900mg
• Cholesterol: 100mg
• Sat. Fat: 12g

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

Easy Mushroom Spinach Lasagna for Dinner FAQs

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!