Spinach Mushroom Lasagna Recipe

Name: Spinach Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

846

kcal

Calories

Fat

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 1 (8 ounce) package lasagna noodles, 2 eggs, beaten, 2 cups cottage cheese, 1 (15 ounce) container ricotta cheese, and more.

Yes, Spinach 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 Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions