Best Lasagna Recipe Feature
Dinner, Pasta

The Best Lasagna Recipe Ever with Spinach and Mushrooms

There is nothing better than making a hearty lasagna.  Not only does a small piece fill you up quickly, the lasagna keeps well for lunch or dinner the next day and freezes well too.  I had nearly forgotten about my favourite lasagna recipe as I hadn’t made it for years, but the other day I came across it and decided to share: The Best Lasagna Recipe Ever with Spinach and Mushrooms!

Best Lasagna Recipe with Spinach and Mushrooms #lasagna

Mushrooms and Spinach for Best Lasagna Recipe #lasagna

Most of the recipes that I post in Journey to the Garden I try to make simple and easy, to fit into our readers’ busy lifestyles.  However, occasionally I deviate from that focus and this is one of those times.  Wait though!  Don’t panic!  While this best lasagna recipe is more time consuming than most of our recipes, it IS still easy.  And I have a couple of tips to make it even easier.  So please, read on …..

Marinara Sauce for Best Lasagna Recipe #lasagna

Honestly, this is the BEST lasagna recipe, bar none, that I have ever tasted.  So a little bit more work to make not only a dish that tastes amazing, but also one that can be frozen for later meals is worth the investment.

Basically, the recipe is made up of four different components:

  1. Marinara Sauce
  2. Spinach and Mushroom Filling
  3. White Sauce
  4. Assembly

Components 1 and 2 can be prepared the day before, making the final preparation reasonably quick and painless.  If you look at it that way, for day two you’re working with approximately 10 ingredients, and the prep time is around 30 minutes, as is the cook time.  Not bad for such a large and filling meal.

Best Lasagna Recipe Prep First Layer #lasagna

Best Lasagna Recipe Prep Layers #lasagna

Remember to use the freshest and highest-quality ingredients.  The fresher the ingredients, the better it will taste.  And if at all possible, use canned Italian Marzano tomatoes for the Marinara sauce.  If you haven’t tasted them, find them.  They’re so amazingly flavourful!

Best Lasagna Recipe with Spinach and Mushrooms #lasagna

Please let us know if you give this recipe a try and tag us on Instagram @journeytothegarden

And for another Italian dinner option that’s as easy as pie, please head over to our 20-minute Gnocchi with Tomatoes and Basil recipe.  It’s a nice balance to this lasagna extravaganza!

(This recipe was copied at least 10 years ago from an Italian cookbook, the name of which I can’t remember.  If it looks familiar to anyone, please let me know and I’d be happy to add a credit!)

Best Lasagna Recipe Feature
5 from 12 votes

The Best Lasagna Recipe Ever with Spinach and Mushrooms

It IS absolutely THE best lasagna!  If you make the marinara sauce and the filling the day before, the rest is a breeze!

Course Main Course, Pasta
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 12 servings
Calories 512 kcal
Author Cleo


Marinara Sauce

  • 1 large onion, chopped
  • 3 medium garlic cloves, minced
  • 1/2 cup extra-virgin olive oil
  • 2 - 28 oz. cans Italian whole peeled tomatoes, San Marzano, if possible
  • pinch of coconut sugar (or sugar)
  • 1/4-1/2 teaspoon sea or Himalayan salt
  • 1/4 teaspoon black pepper, ground

Spinach and Mushroom Filling

  • 2 pounds spinach leaves
  • 4 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 pound mushrooms, white or crimini, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon oregano, dried
  • 1/4 teaspoon sea or Himalayan salt
  • 1/4 teaspoon black pepper, ground
  • 2 large garlic cloves, minced

Creamy White Sauce

  • 2 1/2 cups milk, preferrably whole milk and/or grass-fed, if possible
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon sea or Himalayan salt
  • 1/4 teaspoon black pepper, ground
  • grated nutmeg

Additional Ingredients for Assembly

  • 1/3 cup fresh basil, chopped
  • 1/2 pound lasagna noodles
  • 1 pound Mozzarella cheese, sliced (I use the fresh Mozzarella that's either package in a ball or an oblong shape)
  • 1 1/2 cups fresh Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped, for garnish


Marinara Sauce

  1. Heat the olive oil in a large saucepan over medium heat until hot; cook the onion until soft, about 5 minutes, stirring occasionally.  Stir in garlic and cook another minute.  

  2. Stir in tomatoes, sugar, salt and pepper and simmer the mixture, stirring occasionally, about 40 minutes.  Set aside.  (This step can be prepared the day before and refrigerated)

Spinach and Mushroom Filling

  1. Wash spinach and spin dry.  Blanch in boiling water for 30 seconds.  Remove, put on colander and run under cold water.  Squeeze gently dry and coarsely chop.  Put aside.

  2. In a skillet over medium, heat olive oil, then place onion in skillet, cooking until done, about 5 - 7 minutes.  Add the mushrooms, oregano, basil, salt and pepper, and cook another 5 - 7 minutes or until mushrooms release their juices, stirring occasionally.

  3. Add the garlic and cook another minute.  Add the spinach and cook another 3 minutes, stirring.  Set aside.  (This step can be prepared the day before and refrigerated)

Creamy White Sauce

  1. In a saucepan, scald the milk (Scalding = bring it to just under a boil stirring consistently so the sugars don't stick to the bottom of the pan and a film does not form on top.)  When scalded, set aside.

  2. In another saucepan, melt the butter over medium-low.  Add the flour by sifting it through a sieve, and whisking it into the butter all the time, as you add it.  Keep whisking about 2 - 3 minutes.

  3. Add the milk in a steady stream, whisking as you pour.  Simmer for about 5 minutes, whisking occasionally.  

  4. Add the salt, pepper and nutmeg.

Assembly Preparation:

  1. Preheat oven to 400ºF.  Bring a large pot of water to boil, adding a pinch of salt and 1 teaspoon olive oil.  Prepare a large bowl of cold water with 1/2 teaspoon olive oil in it and set aside.  

  2. Combine white sauce with the spinach filling and the 1/3 cup fresh basil.  Mix.

  3. Put the lasagna noodles in the boiling water and cook according to the directions on the package, which should be 8 - 10 minutes.  Drain and transfer to the bowl of cold water.


  1. Place out:  marinara sauce; filling (now mixed with white sauce); lasagna noodles, Mozzarella cheese, Parmesan cheese.  First layer: put 1 heaping cup of marinara sauce on the bottom of the lasagna pan.

  2. Second Layer:  put 1/3 of lasagna noodles on top of marinara sauce.

  3. Third Layer: put 1/3 of filling on top of lasagna noodles

  4. Fourth Layer: put 1/3 of Mozzarella and Parmeson on top of the filling

  5. Fifth Layer: put 1/2 of remaining lasagna noodles on top of the cheeses

  6. Sixth Layer: put 1/2 of remaining filling on top of lasagna noodles

  7. Seventh Layer: put 1/2 of remaining Mozzarella and Parmesan on top of filling

  8. Eighth Layer: put final layer of lasagna noodles on top of cheese

  9. Ninth Layer: put final layer of filling on top of the lasagna noodles

  10. Tenth Layer: spread the rest of the marinara sauce on top of the filling

  11. Eleventh Layer: put the final layer of Mozzarella and Parmesan cheeses on top of the marinara sauce to finish.

  12. Bake 30 - 35 minutes until the sauce is bubbling and the cheese is beginning to brown.  Remove from oven and place on cooling rack.  Let sit about 15 minutes before cutting.  Garnish with parsley and serve.

Food for Thought: “It is what you read when you don’t have to that determines what you will be when you can’t help it.”  ~ Oscar Wilde

The Best Lasagna Recipe Ever

28 thoughts on “The Best Lasagna Recipe Ever with Spinach and Mushrooms”

  1. I love lasagna and this one …sigh! heavenly by the sound of it! I will get around to it when things get a little more in control and let you know how it went!!!

    1. Ha, ha! You’ll have to slip it in for dinner one of those days. Even though I’ve had it a number of times, it still makes my mouth water!

  2. For me, lasagna is a planned dinner!! Just like this everything homemade and from scratch. I love that you used mushroom layer, a great way to add veggies for my kids. Gotta have to try this soon.

    1. And this recipe is soooo good that I wish I planned it more often. I think i could easily have it once a week! And yes, it’s a great way to get children to eat some vegetables, that’s for sure.

  3. I want to dive right into that lasagna! I normally do meat lasagna, but I’m loving your vegetarian version, because then I don’t feel so guilty about eating more 🙂

  4. Excellent post! I love lasagna – vegetarian or carnivorous matters not! I especially love it with a creamy white sauce. Kudos for suggesting breaking the recipe down. Good things take time (sometimes). I’d say your recipe is TOTALLY worth it!

    1. Thanks, Tamara! Splitting the prep time makes it easy; it’s a such a great meal. And the combination of the two sauces make it extra-delicious!

  5. Yum, this looks really tasty and after reading this, I cant remember the last time I actually ate lasagne,…sounds like an idea!

  6. First of all, your photos are gorgeous! Second of all, we love lasagna, mushrooms, and spinach. There is no way that this recipe wouldn’t be a total hit at our house. What a great way to make a meatless dinner. This recipe is a keeper.

    1. Thanks so much for your kind comments, Marisa! A meatless dinner with hopefully some leftovers. I made two lasagnas to give one to my business partner and fed two families! It’s a great meal!

  7. Love a good lasagna recipe! My husband is from Italy and my mother in law makes a really similar looking lasagna, I’ll definitely have to try it.

  8. Loving your homemade lasagna looks like a labor of love, full of hearty flavors and very gorgeous looking.

  9. Oh my goodness, this looks delicious! SO perfect for dinner tonight. My family would absolutely love this recipe!

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