Spinach Mushroom Lasagna Recipe - Allrecipes.com
Spinach Mushroom Lasagna Recipe

Spinach Mushroom Lasagna

Recipe by  

"Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch lasagna Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  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. Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
  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. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
  7. Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
  8. Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
  9. Spread 1/3 of the cottage cheese mixture over the noodles.
  10. Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
  11. Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
  12. Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
  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.
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  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jun 19, 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, and it still turned out great. And dare I say it- it was even better reheated the next day for lunch! This one will be a regular in our house. (For uncooked noodles: Just layer as you normally would and add several TBSP of water to the each corners wrap tightly with foil and bake for about 50 min on 350. When a knife easily slices thru the layers, it's finished. Take off foil and broil for a few minutes to brown the cheese.)

Sep 03, 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 much for us. Can't imagine it with any more. Definitely needs more mushrooms too - more like 8 cups for our taste. I did not cook the noodles first and it cooked up fine with a bit of water added in the corner of my lasagna pan. Will make again and change it up per our tastes. The milk/flour ratio is spot on and the sauce thickened beautifully. Nice change of pace.

Jul 27, 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, so I only used about a quarter cup or so. Everything else I did by the recipe. I also think that a little salt really added to the flavor so next time I will add salt as well as pepper. It is perfect for mushroom lovers; if you are not a hard core mushroom fan you will want to scale back on the amount you put in. I will definitely add this one to my recipe book, thanks!

Aug 01, 2012

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

May 22, 2012

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

Jan 11, 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.

Dec 07, 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 :)

Apr 24, 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 this recipe was adding the salt. The original author left it out which was the main complaint that other reviewers had. Make sure you season your cheese blend and spinach mixture. Otherwise, pretty delicious!


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  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 13.3 g
  • 21%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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