Spinach and Mushroom Lasagna Recipe

Name: Spinach and Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 whole wheat lasagna noodles; 1 tablespoon olive oil; 1 cup red onion, diced; 4 cups mushrooms, sliced; 3 garlic cloves, minced; 1 (10 ounce) bag Baby Spinach, washed and dried; 2 cups tomato sauce; pepper; 1 cup reduced-fat feta cheese; 1 (475 g) container light ricotta cheese; 2 cups light mozzarella cheese, shredded

Servings: persons

1
Preheat oven to 375 degrees F (190 degrees C).
2
Cook the lasagna noodles according to package directions.
3
Drain and set aside.
4
To make the sauce: Heat oil in a large sauce pan over medium heat.
5
Add onions and mushrooms and cook for 10 minutes.
6
Add garlic and spinach.
7
Cover and cook until the spinach is wilted.
8
About 5 minutes.
9
Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated.
10
Add the tomato sauce and pepper.
11
To make the lasagna: Line the bottom of a 9 x 13 inch (3 L) baking dish with 3 lasagna noodles.
12
Top with half of the ricotta cheese, half of the sauce and half of the feta cheese.
13
Repeat.
14
Place the final 3 noodles on top and cover with mozzarella cheese.
15
Bake for 30 minutes or until the cheese is starting to brown.

1399

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 whole wheat lasagna noodles, 1 tablespoon olive oil, 1 cup red onion, diced, 4 cups mushrooms, sliced, and more.

Yes, Spinach and Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions