Let Me Tell You About This Comfort Food

You know those nights when all you want is something warm, cheesy, and just a bit fancy but without the faff? Yep, that’s when I make this Mushroom and Spinach Lasagna. Last winter, I whipped this up on a whim because, honestly, I’d forgotten to buy meat, but—plot twist—it turned out better than my usual beef one. My little cousin called it the “green lasagna,” and now, it makes an appearance at most family get-togethers. (There’s usually a squabble over the crispy corners. I pretend not to notice.)

Why I Keep Making This (And Maybe You Will Too)

I make this when I want to feel like I’ve made something healthy enough to cancel out the cheese (nonsense, but let me believe). My family goes a bit mad over it because it’s got that creamy, earthy, comfort-blanket vibe, but still feels lighter than the meat-packed versions. There was a time I tried to skip pre-cooking the mushrooms—don’t do that, they tasted like a soggy log pile. (Live and learn, right?)

Grab These Ingredients (No Need for Perfection)

12 lasagna noodles (I sometimes use those no-boil sheets—shhhh, nobody died yet)
About 500g mushrooms, any kind, chopped (Portobello makes it hearty, button is cheaper)
3 big handfuls fresh spinach (or a 300g frozen block—just thaw/drain it well, or you’ll get soup)
1 onion, chopped (Red, white, yellow—truly, whatever’s hanging around)
3 cloves garlic, minced
Olive oil—a glug or two
500g ricotta cheese (Cottage cheese works; I’ve even used a random Greek yogurt in dire times)
2 cups shredded mozzarella (Or any “melty” cheese, I’ve been low-budget and used cheddar, still good)
1 cup grated Parmesan (Confession, sometimes I buy the pre-grated stuff; it’s fine)
1 egg (optional—but it makes the ricotta layer a bit fluffier)
700ml jar of tomato passata or sauce (Homemade’s great, but life’s busy—Rao’s is my splurge option)
Salt, pepper, and maybe a pinch of nutmeg if you’re feeling fancy

How I Make This (Or at Least Try To)

Get prepped: Preheat your oven to 180C (that’s about 350F). If you’re using regular noodles, boil ’em as per pack instructions. I sometimes just pour a kettle over them in a tray so they soften a bit.
Mushroom madness: Glug some olive oil in your biggest frying pan, then chuck in the mushrooms and onion. Fry on medium-high until the mushrooms shrink and go golden and a bit jammy—like forest confetti. (This is where I usually sneak a chunk. Mushrooms are SO good at this point.)
Add the minced garlic and a wee bit of salt, stir for a couple mins. Okay, spinach goes in now—fresh will cook down fast, frozen might need help breaking up, just keep stirring ‘til wilted and most liquid has evaporated. Pepper it. (It’ll look a mess—totally normal.)
The easy cheese layer: In a bowl, dump your ricotta, the egg (if using), a handful of Parmesan, salt, pepper, and a bit of nutmeg if you want. Mix it up; tastes pretty dodgy on its own, but trust.
Assembly time! Start with a thin layer of passata on the bottom of a baking dish (mine’s, erm, 9x13ish, but any close size will do). Then: noodle layer, mushroom-spinach mix, ricotta mix, a sprinkle of mozz, more sauce. Repeat ‘til you run out—end with noodles, sauce, and LOTS of cheese on top.
Bake it: Cover with foil (actually, I usually just scrunch up a bit from an old roll—eco-vibes), bake for 25 minutes. Take the foil off, give it another 15-20 minutes until bubbly and golden. The corners should be browned (that’s the bit someone always tries to steal early).
Let it rest—tempting as it is to dig in, if you wait 10 minutes, it’ll cut way nicer and you won’t burn your tongue. Or if you’re impatient like me, just scoop it out and embrace the mess.

Real Notes (From Someone Who Spills Stuff A Lot)

Letting it sit for a while genuinely makes it taste better—flavours mingle, you probably know the drill.
I find the sauce gets sucked up by the noodles more than you expect, so if it looks too “saucy” before baking, that’s perfect. If not, add a splash more passata now (or honestly a bit of water in a pinch).
If you’re short on time, you really can use frozen spinach straight in—but you MUST squeeze the liquid out. Or you’ll feel like you made pond soup.

Variations I’ve Tried (Not All Good, Tbh)

Sometimes I add a layer of roasted peppers or thinly sliced zucchini in with the mushrooms—great for clearing out the fridge.
Swapped out ricotta for blended cottage cheese, and honestly, nobody noticed, except for cousin Amy, who eats everything with hot sauce anyway.
Tried once with blue cheese sprinkled in. Don’t do it unless you really love blue cheese. The kitchen lingered with that aroma for days.
Mixed in fresh herbs—thyme is fab. Parsley, less exciting, but fine if you’re out of everything else.

What You Need (Or What I Make Do With)

Baking dish—mine’s pretty battered. Anything ovenproof roughly 9x13in is sweet.
Big frying pan or skillet (in a pinch, I’ve used a massive saucepan. Works, but mushrooms get a bit steamy not fried.)
Mixing bowls. If you’re short, I’ve mixed stuff right in the ricotta tub, no shame.
A spatula or big old spoon for messy assembly

Storing Leftovers (If Miraculously You Have Any)

It keeps well in the fridge for up to three days. Though honestly, in my house it never lasts more than a day—my partner raids the fridge late at night “just for a bite” (ha). It also freezes like a champ; just cut into squares, wrap, and toss in the freezer. Reheating tips here if you want to get technical.

How I Serve It (And a Mild Family Argument)

Some folks insist on serving lasagna with garlic bread or a simple salad—my brother loves being extra and brings over a bottle of fancy olive oil, which everyone ignores. Personally, I love it with just a few cherry tomatoes tossed with salt and pepper on the side. It’s also excellent cold for breakfast, but maybe that’s weird?

Pro Tips (Aka My Regrets)

I once tried to bake it as soon as I’d assembled it—big mistake, noodles were chewy and I had to pretend to like it. Let it rest before baking, at least 15 minutes, or even better, make it the day before.
I recommend grating your own mozzarella if you can; the pre-shredded bags can be a bit grainy because of the added starches, but honestly, if you’re tired, use what you have.
Don’t skimp on the cheese topping. I did once (trying to be healthy?) and it wound up dry as old boots.

Real-Life FAQ (From My WhatsApp Group, No Less)

Can I make this completely dairy-free?: Kind of! I’ve used oat-based “ricotta” and a vegan cheese before. It’s not exactly the same, but still pretty great if you’re dairy-free.
Do the noodles have to be cooked first?: If you use no-boil noodles, nope, just add a bit more sauce and make sure things are extra saucy before baking. Regular noodles? A quick pre-boil (or soak) is best. On second thought, if you’re feeling rebellious, you can try skipping it, but the texture can go squeaky.
Is fresh spinach really better than frozen?: I mean, I think so. But honestly, when spinach prices go bonkers, frozen is totally fine—it’s what’s inside that counts, right?
Can I prep it ahead?: Absolutely. In fact, I’d argue it’s tastier the next day. Just cover and chill before baking. Or bake, cool, and reheat later (here’s a great breakdown of reheating options if you’re curious).

Right—this has gotten a bit rambling, but I hope you’ll give this Mushroom and Spinach Lasagna a whirl. If you do, or if you invent a wild twist, let me know! (Pro tip: try eating leftovers cold for breakfast just once. Life-changing.)

Mushroom and Spinach Lasagna