Aim and Ignite Baked Mushroom and Spinach Lasagna

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered baked lasagna featuring sautéed mushrooms and spinach, accented with creamy ricotta and melted mozzarella cheeses. This italian-inspired pasta (vegetarian) ready in about 65 minutes pairs lasagna noodles, olive oil, white mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 12 oz sliced white mushrooms and cook for 5-6 minutes until browned and their moisture evaporates.
  2. Step 2: Add 5 cups roughly chopped fresh spinach to the skillet with mushrooms, stirring until wilted, about 2-3 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Remove from heat.
  3. Step 3: In a 9x13 baking dish, spread 1/2 cup marinara sauce evenly on the bottom. Layer 3 cooked lasagna noodles on top, then spread 1/2 of the ricotta cheese (3/4 cup), half the mushroom-spinach mixture, 1 cup shredded mozzarella cheese, and 1 cup marinara sauce.
  4. Step 4: Repeat layering with 3 noodles, remaining ricotta, mushroom-spinach mixture, 1 cup mozzarella, and 1 cup marinara. Top with last 3 noodles, remaining marinara sauce, 1/2 cup mozzarella, and sprinkle 1/2 cup grated Parmesan cheese.
  5. Step 5: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

Frequently asked questions

How long does Aim and Ignite Baked Mushroom and Spinach Lasagna take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aim and Ignite Baked Mushroom and Spinach Lasagna?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lasagna noodles from drying out.

Can I substitute ingredients in Aim and Ignite Baked Mushroom and Spinach Lasagna?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aim and Ignite Baked Mushroom and Spinach Lasagna for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Aim and Ignite Baked Mushroom and Spinach Lasagna vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes