Spinach Mushroom Lasagna

  • Recipe By
  • Published Jun 17th
  • Ready In1h 20m
  • Servings12
  • Calories304
Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead.

Spinach Mushroom Lasagna Ingredients

The following are the ingredients needed to make delicious Spinach Mushroom Lasagna for 12 servings:

  • 1 (8 ounce) package lasagna noodles
  • 2 eggs, beaten
  • 2 cups cottage cheese
  • 1 (15 ounce) container ricotta cheese
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil
  • 6 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 1/4 cups milk
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1/2 cup shredded Parmesan cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Spinach Mushroom Lasagna Cooking Instructions

  • Prep20m
  • Cook50m
  • Ready In1h 20m

To cook Spinach Mushroom Lasagna, you need about 20 minutes of preparation time. The time needed to cook this Spinach Mushroom Lasagna is about 50 minutes , and you can serve your Spinach Mushroom Lasagna within 1 hour 20 minutes . The following are the steps to cook Spinach Mushroom Lasagna easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 9x13-inch baking dish.
  3. 3 Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
  4. 4 Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
  5. 5 Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
  6. 6 Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
  7. 7 Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
  8. 8 Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
  9. 9 Spread 1/3 of the cottage cheese mixture over the noodles.
  10. 10 Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
  11. 11 Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
  12. 12 Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
  13. 13 Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.


  • Cook's Note:
  • Make-ahead directions: Prepare as above through step 12. Cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in 350 degree F (175 degree C) oven for 30 minutes. Uncover; bake for 30 to 35 minutes more.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 304 calories; 13.3 grams of fat; 24.8 grams of carbohydrates; 23.1 grams of protein; 65 milligrams of cholesterol; 458 milligrams of sodium.

  1. Feb 18th 2015

    This turned out better than I had hoped! The mushroom flavor makes its way through all the sauce, and it was the most well-structured spinach lasagna I've had. The sauce came together really ...

  2. Apr 24th 2014

    This was a very rich lasagna. It offers a suitable way to get a dose of spinach and mushrooms. All the flavors melt together as they bake with a blend of cheeses. The only change I made from ...

  3. Jan 11th 2014

    I made this as is and it turned out great. I would have given it a 5 star but it was a little under salted.

  4. Dec 7th 2012

    Excellent. The only thing I might add, although I was told it wasn't needed, is a little salt. Fantastic the way it is, though :)

  5. Sep 3rd 2012

    I lightened things up with using ff cottage cheese, part skim ricotta cheese, egg beaters instead of eggs and one tablespoon evoo. I also only had 1 lb of thawed spinach and that was too mu ...

  6. Aug 1st 2012

    Delicious. I will definitely make this lasagna again. I will definitely add salt next time, as the lasagna turned out a little bland.

  7. Jul 27th 2012

    This was really delicious. I halved the recipe and made a couple minor adjustments. I used baby bella mushrooms and sauteed them in olive oil and butter. I'm not a fan of ricotta cheese, ...

  8. Jun 19th 2012

    This was great! For simplicity's sake, I used whole wheat lasagna noodles and did not cook them. I also didn't "really" measure the ingredients- I just threw in what I had of each item, an ...

  9. May 22nd 2012

    I've never been a big fan of veggie lasagna. But, this was fantastic!