Hidden Layered Mushroom and Spinach Lasagna

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vegetarian lasagna with hidden layers of sautéed mushrooms, spinach, and ricotta nestled between tender pasta sheets and rich tomato sauce. This italian-inspired vegetarian (vegetarian) ready in about 70 minutes pairs sheets lasagna noodles, olive oil, sliced white mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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.

Ingredients

• 12 sheets lasagna noodles
• 2 tbsp olive oil
• 12 oz, sliced white mushrooms
• 5 cups, roughly chopped fresh spinach
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves, minced garlic cloves
• 1 medium, diced onion
• 28 oz can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Cook 12 lasagna noodles in salted boiling water until al dente, about 8 minutes, then drain and set aside on a lightly oiled sheet to prevent sticking.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
3. Step 3: Add 12 oz sliced white mushrooms and cook for 6-7 minutes until browned and moisture evaporates.
4. Step 4: Stir in 5 cups roughly chopped fresh spinach and cook until wilted, about 3 minutes. Season mixture with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried basil. Remove from heat.
5. Step 5: In a 9x13 inch baking dish, spread 1 cup crushed tomatoes on the bottom. Layer 4 noodles, half the mushroom-spinach mixture, 3/4 cup ricotta cheese, 1/3 cup shredded mozzarella, and 1/3 cup crushed tomatoes.
6. Step 6: Repeat layering with 4 noodles, remaining mushroom-spinach, remaining ricotta, 3/4 cup mozzarella, and 1/3 cup crushed tomatoes.
7. Step 7: Finish with remaining 4 noodles, remaining 1 cup crushed tomatoes, 1/2 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese.
8. Step 8: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until the cheese on top is golden and bubbling. Let rest 10 minutes before serving.