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Spinach and Mushroom Lasagna

I haven’t made lasagna in quite a while, but a friend and I were talking about it so I got a craving for it. I tried out a new recipe and it really hit the spot. I added some fresh basil and oregano from the garden. I couldn’t find whole wheat noodles, so I used regular. I had fresh mozzarella on had so I used that.

Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This vegetarian lasagna is hearty so you won't miss the meat. It's perfect to share when you don't know everyone's dietary restrictions plus you get extra veggies in!


  • 9 dried whole wheat lasagna noodles
  • 1 large chopped onion
  • 8 oz sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 2 Tbs butter
  • 7 oz jar roasted sweet red peppers, drained and chopped
  • 10 oz package frozen chopped spinach, thawed and well-drained
  • 15 oz container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 beaten eggs
  • 1 tsp dried basil, crushed
  • 1/2 tsp dried oregano, crushed
  • 30.5 oz jar meatless spaghetti sauce
  • 1/4 cup grated Parmesan cheese


  1. Cook lasagna noodles according to package directions, tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers if using. Set aside.
  2. Pat and squeeze spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella cheese, the 1/2 cup Parmesan cheese, eggs, basil, oregano, and 1/4 tsp pepper. Stir mushroom mixture into spinach mixture.
  3. Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the mushroom-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese.
  4. Bake, covered, in a 375-degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving to let everything set. Enjoy!

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 669Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 59mgSodium 611mgCarbohydrates 113gFiber 20gSugar 7gProtein 34g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Thursday 23rd of October 2008

I'm glad you enjoyed it! I love fresh mozzarella, that sounds like a great addition!