Easy Mushroom Spinach Lasagna for a Cozy Dinner

Easy Mushroom Spinach Lasagna is the ultimate cozy dinner. After making this many times, I’ve discovered the trick to a creamy, hearty lasagna that’s better than takeout. The golden cheese crust and rich meat sauce layers will make your kitchen smell amazing. If you love recipes like this, you’ll also enjoy Easy Salmon Cakes Recipe Ready in 20 Minutes and Spicy Jalapeno Peach Chicken Recipe for Easy Dinner.

What You'll Need for Easy Mushroom Spinach Lasagna for a Cozy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 lasagna noodles
• 1 lb ground beef
• 1 lb mushrooms, sliced
• 10 oz spinach, chopped
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp red pepper flakes (optional)
• Optional: Fresh basil leaves, chopped
• Optional: Grated parmesan cheese
• Optional: Red pepper flakes

How to Make Easy Mushroom Spinach Lasagna for a Cozy Dinner

1. Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, cook ground beef, onion, and garlic over medium heat until browned. Drain fat.
3. Step 3: Add mushrooms to the skillet and cook until they release their moisture and begin to brown. Stir in spinach and cook until wilted.
4. Step 4: Stir in crushed tomatoes, beef broth, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
5. Step 5: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles on top.
6. Step 6: Spread half of the ricotta cheese over the noodles, followed by one-third of the mozzarella cheese and one-third of the parmesan cheese.
7. Step 7: Repeat with another layer of noodles, meat sauce, ricotta, mozzarella, and parmesan cheese. Top with the remaining noodles, meat sauce, and cheeses.
8. Step 8: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Step 9: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves and serve with a side salad.

Storing & Reheating Easy Mushroom Spinach Lasagna for a Cozy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can assemble the lasagna up to 24 hours in advance. Store in the refrigerator until ready to bake.

Freezing Easy Mushroom Spinach Lasagna for a Cozy Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water to the dish to prevent drying out.

Recipe Notes

• Chef tip: For an even creamier lasagna, you can mix some of the ricotta cheese into the meat sauce before assembling.
• Best substitution: You can substitute the ground beef with ground turkey or Italian sausage for a different flavor profile.
• Make-ahead: This lasagna freezes well. Assemble the lasagna in a baking dish, cover tightly with plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If the lasagna is browning too quickly, cover it with aluminum foil to prevent burning.

Easy Mushroom Spinach Lasagna for a Cozy Dinner

⏱

Prep

30 mins

🍳

Cook

50 mins

⏳

Total

1 hr 20 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 12 lasagna noodles
• 1 lb ground beef
• 1 lb mushrooms, sliced
• 10 oz spinach, chopped
• 15 oz ricotta cheese
• 16 oz mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese

Seasonings

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp red pepper flakes (optional)

Optional Toppings

• Fresh basil leaves, chopped
• Grated parmesan cheese
• Red pepper flakes

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, cook ground beef, onion, and garlic over medium heat until browned. Drain fat.
3. Step 3: Add mushrooms to the skillet and cook until they release their moisture and begin to brown. Stir in spinach and cook until wilted.
4. Step 4: Stir in crushed tomatoes, beef broth, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
5. Step 5: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles on top.
6. Step 6: Spread half of the ricotta cheese over the noodles, followed by one-third of the mozzarella cheese and one-third of the parmesan cheese.
7. Step 7: Repeat with another layer of noodles, meat sauce, ricotta, mozzarella, and parmesan cheese. Top with the remaining noodles, meat sauce, and cheeses.
8. Step 8: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Step 9: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves and serve with a side salad.

Notes

• Chef tip: For an even creamier lasagna, you can mix some of the ricotta cheese into the meat sauce before assembling.
• Best substitution: You can substitute the ground beef with ground turkey or Italian sausage for a different flavor profile.
• Make-ahead: This lasagna freezes well. Assemble the lasagna in a baking dish, cover tightly with plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If the lasagna is browning too quickly, cover it with aluminum foil to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water to the dish to prevent drying out.
• Make ahead: You can assemble the lasagna up to 24 hours in advance. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 470
• Protein: 32g
• Fat: 22g
• Carbs: 42g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Mushroom Spinach Lasagna for a Cozy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Mushroom Spinach Lasagna for a Cozy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!