Spinach and Mushroom Lasagna

Lasagna is one of my favorite Italian dishes and I’ve made quite a few varieties but this version is AWESOME! Because there isn’t any meat, it isn’t that heavy a dish. The trick is to get as much moisture as you can from the spinach, otherwise you can end up with a watery mess in your lasagna pan – nobody wants that!

This is the perfect dish for you to use some of your special, homemade sauce. If you don’t have any ready to go, don’t worry! Recipe for the sauce is included. Whether you’re making this for a big family gathering, a pot luck, or you want to freeze some for later – try this lasagna!

Spinach and Mushroom Lasagna

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By Patrick Dulmage Serves: 10-12
Prep Time: 30 minutes Cooking Time: 1 hour 20 minutes Total Time: 1 hour 50 minutes

Spinach and Mushroom Lasagna


  • 12 oz lasagna noodles
  • 2-3 tbsp extra-virgin olive oil
  • 18 – 12 oz cremini mushrooms, chopped
  • 1 medium onion, diced
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 4 – 6 cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 2 28-oz cans San Marzano tomatoes, crushed
  • 3-4 bay leaves
  • Kosher salt and pepper to taste
  • Lasagna Filling:
  • 3 oz Parmesan cheese, grated
  • 1 ½ lbs part-skim mozzarella cheese
  • 8 oz asiago cheese, shredded
  • 2 lbs ricotta cheese
  • 2 large eggs, beaten
  • 1 lb frozen chopped spinach, thawed and squeezed dry
  • ¼ tsp freshly grated nutmeg



Start with the sauce. Pre-heat a large pot on medium heat and add the olive oil, carrots, celery, and onion. Cook about 5 minutes.


Add the garlic and cook another minute.


Add the tomato paste, cook another 2 minutes.


Add the mushrooms and cook another 3-5 minutes – until soft.


Add the tomatoes and bring to a boil.


Reduce to a simmer and cook for at least 45 minutes (up to 90 minutes).


Bring the water for the noodles to a boil.


Start on the filling.


In a large bowl, add the ricotta, spinach, nutmeg, asiago, about a ¼ of the mozzarella, and the eggs.


When the sauce is done, add a ladle or two at the bottom of your 13x9 baking dish.


Add a layer of the lasagna noodle, then about half the mixture, about half the remaining shredded mozzarella cheese, and some more sauce.


Add another layer of noodles, the rest of the mixture, more sauce, and the rest of the shredded mozzarella and if you have some extra grated Parmesan cheese.


Put in pre-heated 350 degree oven for 40 minutes.


After the 40 minutes, pull it from the oven and let it rest for 15 minutes before serving.

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