Mushroom and Spinach Lasagna with Ricotta and Mozzarella

Why You’ll Love This Recipe

• Deeply savory mushrooms and garlicky spinach balance creamy ricotta and melty mozzarella.
• No-boil noodles plus a clear layering plan make this weeknight-friendly yet dinner-party worthy.
• Lots of sauce ensures tender noodles and a bubbling, crisped cheese lid.
• Easy to make ahead, freezes well, and feeds a crowd.

Grocery List

• Produce: 24 oz cremini mushrooms, 1 lb baby spinach, 1 bunch parsley, 1 small bunch fresh thyme (or dried), 6 garlic cloves
• Dairy: 24 oz whole-milk ricotta, 16 oz low-moisture mozzarella (block or pre-shredded), Parmesan cheese, 1 large egg, unsalted butter
• Pantry: 5 cups marinara sauce (about 1 large 32–40 oz jar), 12 no-boil lasagna noodles, olive oil, kosher salt, black pepper, ground nutmeg, red pepper flakes (optional), neutral oil spray

Full Ingredients

Mushrooms

• 24 oz cremini mushrooms, trimmed and sliced 1/4 inch thick
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Garlicky Spinach

• 1 lb baby spinach
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional)

Ricotta Layer

• 24 oz whole-milk ricotta
• 1 large egg
• 1/2 cup finely grated Parmesan
• 1/4 cup finely chopped fresh parsley
• 3 garlic cloves, minced
• 1/8 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To Assemble

• 12 no-boil lasagna noodles
• 5 cups marinara sauce, divided
• 4 cups shredded low-moisture mozzarella (16 oz), divided
• 1/2 cup finely grated Parmesan (for the top)
• Neutral oil spray (to grease foil)
• Extra chopped parsley, for garnish

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Arrange a rack in the center of the oven and heat to 375°F. Lightly grease a 9×13-inch baking dish. If your foil tends to stick, plan to mist the underside with cooking spray before covering the lasagna later.

Step 2: Brown the mushrooms

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook, stirring only occasionally, until they release their liquid and it evaporates, 8–10 minutes. Reduce heat to medium, add the thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1–2 minutes more until the mushrooms are deeply browned and fragrant. Transfer to a bowl.

Step 3: Wilt garlicky spinach

In the same skillet over medium heat, add 1 tablespoon olive oil and the minced garlic. Cook until just fragrant, 30 seconds. Add the spinach in batches, tossing until wilted, 2–3 minutes. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes if using. Tip into a colander and press or squeeze firmly to remove excess liquid. Roughly chop.

Step 4: Mix the ricotta filling

In a medium bowl, combine the ricotta, egg, 1/2 cup Parmesan, parsley, minced garlic, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until smooth and spreadable.

Step 5: Assemble in precise layers

Stir the marinara to loosen. Spread 1 cup sauce in the baking dish. Add a layer of 3 no-boil noodles. Spread 3/4 cup sauce over the noodles, then 1/3 of the ricotta, 1/3 of the mushrooms and 1/3 of the spinach, and 1 cup mozzarella. Repeat this sequence two more times (noodles → 3/4 cup sauce → 1/3 ricotta → 1/3 mushrooms and spinach → 1 cup mozzarella). Finish with the final layer of noodles, then spread the remaining 1 3/4 cups sauce on top. Sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmesan.

Note: This sauce distribution totals exactly 5 cups (bottom 1 cup; 3 inner layers × 3/4 cup; top 1 3/4 cups) and ensures the no-boil noodles hydrate properly.

Step 6: Bake until bubbling with a crisped cheese lid

Cover the dish tightly with foil sprayed on the underside. Bake for 30 minutes. Remove the foil and bake until the cheese is browned and the edges are bubbling, about 20 minutes more. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest, slice, and serve

Let the lasagna rest 15 minutes so the layers set. Scatter with the reserved chopped parsley. Slice into 8 squares and serve hot. Add extra Parmesan at the table if you like.

Pro Tips

• Dry mushrooms equal better browning: cook off their moisture before seasoning for deep, savory flavor.
• Squeeze spinach thoroughly; excess liquid can make the lasagna watery.
• No-boil success = sauce contact: keep sauce below and above each noodle layer and a generous amount on top.
• Prevent sticking: spray the foil or place a sheet of parchment between the lasagna and foil.
• Resting time matters: 15 minutes firms the layers for clean, tidy slices.

Variations

• White lasagna: Swap marinara for 5 cups béchamel. Add 1/2 cup sautéed leeks and a little lemon zest to the ricotta.
• Mushroom medley: Mix cremini with shiitake and oyster mushrooms for extra depth.
• Hearty twist: Add browned Italian sausage to the mushroom layer (reduce added salt to taste).

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 4 days. Reheat covered at 350°F for 20–25 minutes, or microwave individual slices. To make ahead unbaked, assemble fully, wrap well, and refrigerate up to 24 hours or freeze up to 2 months. If baking from chilled, add 10–15 minutes to the covered bake time. From frozen, bake covered at 375°F for 60–70 minutes, then uncover 20 minutes, until hot throughout and bubbling; or thaw overnight in the fridge before baking as directed.

Nutrition (per serving)

Approximate: 620 calories; 30 g protein; 40 g carbohydrates; 34 g fat; 4 g fiber; 1050 mg sodium. Values vary with sauce and cheese brands.