Aim and Ignite Baked Mushroom and Spinach Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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.

Ingredients

• 9 sheets, cooked al dente lasagna noodles
• 2 tbsp olive oil
• 12 oz, sliced white mushrooms
• 5 cups, roughly chopped fresh spinach
• 3, minced garlic cloves
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

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.