How do you prevent spinach lasagna from being watery?

The trick is moisture control. Always sauté spinach and squeeze it dry with paper towels before adding it to your cheese mixture. Watery spinach leads to soggy layers. Also, don’t skip browning your mushrooms — they release moisture too!

Should I cook mushrooms before adding them to lasagna?

Yes, absolutely. Cooking the mushrooms beforehand deepens their flavor and removes moisture. Raw mushrooms tend to steam in the oven, making your lasagna watery and bland. Brown them like you would for a gravy or sauté dish.

What cheese works best in vegetarian lasagna?

For this spinach mushroom lasagna recipe, I use a mix of ricotta, mozzarella, and Parmesan. Ricotta gives creaminess, mozzarella adds melt, and Parmesan adds a sharp, salty finish. You can swap in vegan options if needed.

Can I make this recipe ahead or freeze it?

Yes! This lasagna is ideal for meal prep. Assemble it the day before and store it in the fridge, tightly covered. You can also freeze it unbaked. Just thaw overnight and bake as usual. It also reheats beautifully.

Is this dish filling enough for meat-eaters?

Absolutely. The mushrooms add a savory depth that satisfies even carnivores. Many people don’t even notice it’s meatless — and when paired with hearty sides like garlic bread or a citrusy salad, no one leaves the table hungry.

What should I serve with vegetarian lasagna?

Go for something crunchy and acidic to cut through the richness — think tomato cucumber salad, lemony greens, or even a minty drink like a Virgin Strawberry Mojito. For dessert, my ricotta almond cake is a perfect match.

Spinach Mushroom Lasagna Recipe | 3 Cheeses + Bold Flavor

Description

A rich, hearty vegetarian comfort food made with layers of spinach, savory mushrooms, creamy ricotta, and gooey cheese. Perfect for Meatless Monday or any cozy night in.

Ingredients

Scale

9 lasagna noodles (regular or no-boil)
2 tbsp olive oil
12 oz sliced cremini mushrooms
5 oz fresh spinach
1 ½ cups ricotta cheese
1 large egg
1 ½ cups shredded mozzarella
½ cup grated Parmesan cheese
2 cups marinara sauce
1 tsp garlic powder
Salt & pepper to taste
Optional: pinch of pink salt

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Instructions

Preheat oven to 375°F (190°C).
Sauté mushrooms in olive oil until browned; remove and set aside.
Sauté spinach until wilted; squeeze out excess moisture and chop.
In a bowl, mix ricotta, egg, spinach, garlic powder, and salt.
In a baking dish, layer sauce, noodles, ricotta mix, mushrooms, mozzarella, and repeat.
Top with remaining sauce, mozzarella, and Parmesan.
Cover and bake 25 minutes. Uncover and bake 15 more minutes until bubbly and golden.
Rest 10 minutes before slicing and serving.

Notes

Swap dairy for vegan cheese to make it vegan.

Use gluten-free noodles if needed.

Can be made ahead or frozen unbaked.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 6g
Sodium: 650mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 19g
Cholesterol: 60mg