Beef, Spinach and Mushroom Lasagna

Beef, Spinach and Mushroom Lasagna, sliced

Lasagna is one of those dishes that seems like it is going to be tricky and time consuming to make, but is actually quite easy to prepare. It makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for a smaller group, since you can slice it up and freeze portions, ready to reheat a few days or weeks down the line for a quick (yet still homemade) dinner!

I’m not a big fan of lasagnas that go overboard with cheese. Instead, I prefer lasagnas that have a good balance of meat, veggies and spices in them to keep them interesting. This lasagna is a good example, as it incorporates ground beef, spinach, mushrooms, onions and garlic into it. It isn’t heavy on cheese, although it does use ricotta, mozzarella and parmesan cheeses, which I think keeps it a little lighter and a little healthier than some other recipes. I cheated a little bit and used good quality jarred marinara sauce as a base, as well as no-boil lasagna noodles, which saved on prep time.

About 1 hour after you start cooking, you’ll be ready to sit down to eat. The sauce for this lasagna is meaty and flavorful, with lots of nice garlic flavor and a hint of spice from the red pepper flakes. Add in more pepper when you’re preparing the sauce if you like things spicier. You can actually taste the spinach in the spinach filling because the ricotta and parmesan cheese that it is mixed in with don’t overwhelm it. Mozzarella on top, of course, adds a classic lasagna look to everything.

Beef, Spinach and Mushroom Lasagna

Beef, Spinach and Mushroom Lasagna
1 tbsp olive oil
1 medium onion, diced
2 cups crimini mushrooms, diced
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp dried oregano
1-lb lean ground beef
salt and pepper, to taste
2 16-oz jars marinara sauce
10-oz chopped, frozen spinach, defrosted
16-oz ricotta cheese
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
9 no-boil lasagna noodles

Preheat oven to 375F.
Heat a large saute pan over medium heat, add olive oil and saute onions for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
Allow to cool for about 10 minutes before slicing.

Serves 9


  1. Your version for the lasagna looks really good. You can also add some cottage cheese which will make it even lighter. I use Romano cheese instead Parmesan, but either is still great! You can never go wrong mixing the spinach with the mushrooms. It makes a great veggie version too without the meat. I just featured a lasagna recipe on my own site last week! (

    Keep up the great work!


  2. I also use Romano cheese in lasagna. Because my wife isn’t a mushroom fan, we don’t make our lasagna with mushrooms… and as I write this, it occurs to me that I could make half with and half without… oh yeah!

    Thanks for sharing :)

  3. Great I’m using some mozzarella cheese for sauce and that’s great for lasagna.

  4. This one looks absolutely delicious!

  5. I love a good lasagne and this one is simply delish!!

  6. Gorgeous! One of my favourite!

  7. I couldn’t agree more, the first time I laid my eyes on lasagna, I thought it’s too complicated for me. Now that I’ve learned the basics, I can practically cook lasagna with whatever is in the pantry and fridge. I can simply work it out. Beef lasagna is my kid’s favorite, and I’ve used so many veggies with it already that I’m running out of idea, lol!

  8. That looks delicious! Thanks for sharing!

  9. Wonderful Idea! I’ll try it next time.

  10. Looks very appetizing, although I prefer ground beef to the mushrooms.

  11. Mmmm. This is in the oven now and it smells sooo good. Can’t wait to eat it.

  12. might even use ground chicken instead of the beef for a healthier dish and i think it will go well with the spinach and mushrooms.Looks really delish!Ty for the post

  13. Yum! Cant wait to try this! Definitly bookmarked.When you go into freezing this recipe do you cook it before you freeze it or prepare it all and then freeze and bake when ready to eat?

  14. Delicious :) I used fresh spinach instead of frozen.

  15. Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms,

    typo me thinks… first part should be onions??

  16. Made this for dinner last night, I myself used fresh spinach and I think it came out delicious. There are still plenty of leftovers!

  17. I am in love with the lasagna and my husband said it was better than his mom’s. High praise indeed, because before we married he always talked about her awesome lasagna. I used fresh spinach instead of frozen & used the noodles that you have to cook, but I’ve made it this way twice now and mmm… it is just so good! Thank you for posting the recipe.

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