Creamy Mushroom & Spinach Lasagna Bake
Layers of tender pasta, savory mushrooms, vibrant spinach, and a rich, creamy cheese filling come together in this comforting vegetarian lasagna. Loaded with melted mozzarella and Parmesan, every bite is packed with hearty flavor and irresistible cheesy goodness. Perfect for family dinners, meal prep, or special gatherings, this easy lasagna is a satisfying meatless dish everyone will love.
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients
12 no-cook lasagna noodles
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
2 cups spinach, fresh or thawed and drained if frozen
1 can (10.5 oz) condensed cream of mushroom soup
1 cup milk
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil or Italian seasoning
1 teaspoon dried oregano
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Vegetable Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and sauté until tender and lightly browned, about 6–8 minutes. Stir in the spinach and cook until wilted. Season with basil, oregano, salt, and pepper. Remove from heat.
2. Make the Creamy Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
In a separate bowl, combine the ricotta cheese with ½ cup Parmesan cheese and a pinch of black pepper.
3. Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of the soup mixture over the bottom of a 9×13-inch baking dish.
Layer as follows:
4 lasagna noodles
One-third of the ricotta mixture
One-third of the mushroom and spinach mixture
One-third of the soup sauce
One-third of the mozzarella cheese
Repeat the layers two more times, finishing with the remaining mozzarella and Parmesan cheese on top.
4. Bake
Cover the dish with foil and bake for 30 minutes.
Remove the foil and continue baking for 15 minutes, or until the cheese is golden, bubbly, and beautifully melted.
5. Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Tips for the Best Lasagna
Add chopped zucchini or bell peppers for extra vegetables.
Substitute cottage cheese for ricotta if desired.
For a richer flavor, mix a little shredded provolone into the mozzarella.
Make ahead and refrigerate overnight before baking for an easy next-day meal.
Serving Suggestions
Serve with a crisp green salad, roasted vegetables, or warm garlic bread for a complete and comforting vegetarian dinner.
Creamy, cheesy, and packed with wholesome vegetables, this Mushroom & Spinach Lasagna Bake is the ultimate comfort food for any occasion!
