Skinny Mushroom Spinach Lasagna
This post may contain affiliate links. Please check our privacy and disclosure policy.
A super filling meal that’s completely vegetarian friendly! This spinach lasagna is loaded with chopped mushrooms, ricotta cheese, and whole wheat lasagna noodles. It’s the perfect dish to serve to vegetarians for Thanksgiving! And don’t be surprised when the carnivores love it just as much!
Holy comfort food!
This comfy, cozy, mushroom and spinach lasagna is heavenly to me. Basically what happened is all things comfy and cozy went and got together in a pan and came out all nice and layered and delicious, just in time for din din. I’ll get into all the lovely, saucy, cheesy deets in just a second though.
The truth about this lasagna is that even with the lasagna noodles, the riccotta, mozzarella, and loads of filling + yummy tomato sauce, each piece only contains 245 calories! Shut the front door. I know, I’m stoked too!
Comfort food that’s waistline friendly? Yes, please!
To a comfort food junkie, like myself, this lasagna is truly cheesy bliss. If you’re skeptical on how it can be so low in calories and still so delicious, keep reading, i’ll explain everything. And leftovers? I say bring it. I’d welcome these kind of leftovers forever and ever. ♥ and on that point, i’m currently scarfing down large bits of this leftover lasagna and have no shame in saying it’s still slightly cold in the center but I absolutely do not care.
But really this spinach lasagna is great because, first and foremost, it has the most incredible mushroom, spinach, and ricotta cheese filling. We start by letting some onions sweat in a little bit of butter. Next, we add in 2 heaping cups of chopped mushrooms, get those sweating too. The mushrooms add such a nice texture variation to the lasagna.
Next we add in the garlic (because what is anything without garlic?) And 2 boxes of defrosted spinach that’s had all the liquid squeezed out of it. You can definitely use fresh spinach too if you’d like, I’ve always got frozen spinach in the freezer so it’s perfect to toss into meals quickly and easily. A bit of seasoning goes in here too. Remember to salt your filling liberally because once it gets mixed with the ricotta and egg you can’t check for salt! A pinch of red pepper flakes and a hint of nutmeg take this lasagna filling to new heights.
Another noteworthy fact about this lasagna is that it has the perfect amount of sauce. Enough to tie things together but not so much that one would find their lasagna noodles swimming in chunky tomato sauce. Which is über important because we (you & I) like sauce but don’t want to have our spinach lasagna floating in a tomato soup. Ya hear me?
The rest of this comes together pretty quickly. A little ricotta, a little parmesan, an egg, mixed with the sauteed spinach filling and then we file all this into neat, pretty little layers. We skimp a little on ‘layers’ to save a few calories from the extra lasagna noodles. If you’re not concerned about it, make as many layers as you’d like, there’s plenty of filling! Add extra cheese too if that your thing, because you know it’s mine.
One last note: Anees (the hubs) proved that you don’t have to be a total veg-head to enjoy this little lasagna. Boy am I glad to hear that this is spinach lasagna is a possibility more than once a year. 😉
Skinny Mushroom Spinach Lasagna
A super filling meal that's completely vegetarian-friendly! This spinach lasagna is loaded with chopped mushrooms, ricotta cheese, and whole wheat lasagna noodles. It's the perfect dish to serve to vegetarians for Thanksgiving! And don't be surprised when the carnivores love it just as much!
Ingredients
- 2 tablespoons salted butter
- 1/2 cup chopped onions
- 2 cups chopped mushrooms
- 2 tablespoons minced garlic
- 2 - (10 ounce) packages frozen or fresh spinach, defrosted + water squeezed out
- salt + pepper to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 30 oz non-fat ricotta cheese
- 1 large egg
- 1/4 cup grated parmesan cheese
- 9 whole wheat lasagna noodles, prepared (see note)*
- 24 ounces marinara sauce (store bought is fine too)
- 2 cups part skim mozzarella cheese*
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and sauté them for 2 minutes or until they start to just become translucent. Add the chopped mushrooms and continue to cook for 3-4 minutes. Add the garlic, spinach, red pepper flakes, and nutmeg. Sauté for just a minute or so until all the ingredients are well mixed together. Season with salt and pepper.
- In a large bowl, combine the ricotta, egg, and parmesan cheese. Add the spinach mixture to the ricotta and stir to combine.
- Position a rack in the middle of the oven and preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 baking pan. Layer with 3 lasagna noodles, 1/2 of the spinach mixture, 1/3 of the tomato sauce, and 1/3 of the mozzarella cheese. Repeat until all the layers are formed. Ending with noodles, sauce, and mozzarella cheese. Bake covered for 20 minutes and then uncovered for 10 more minutes. Let stand for 10-15 minutes so that the lasagna noodles can soak up all the extra deliciousness. Cut and serve warm.
Notes
- For the lasagna noodles: I under-boiled mine because I didn't want them to get super soft during baking. My package called for 9 minutes cook time, I boiled mine for just 5 minutes.
- Additional tomato sauce, cheese, and lasagna noodles can be added to preference. Feel free to make more layers in the lasagna with additional noodles if you prefer more layers.
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
23 Comments on “Skinny Mushroom Spinach Lasagna”
where do you put the mozzarella cheese? on top or in the cheese/spinach/ricotta mixture?
I have made this lasagna twice and it is a simple and excellent meatless lasagna! Thank you for sharing the recipe! I will continue to make this one!
Can you use gluten free no bake lasagna noodles and does it change the cook time/temp?
Thank you 🙂
Do you mean 1/3 of the spinach on the first layer? Otherwise you don’t have any for the final layer as the other layers are in thirds.
I had just two layers of the spinach mixture, so you’ll use 1/2 in each. Once you lay on the third set of noodles, it’s just sauce and cheese to finish. Hope that clarifies it a bit better 🙂
Hi! What kind of mushrooms?
Baby Bella mushrooms or white button mushrooms, either would work!
Pingback: 31 Days of Christmas! ? | Day 6 | Bargain Shopping with Designer Row
Hey ! This recipe is tempting, however I don’t have non-fat ricotta in my supermarket. Do you think I could swap it with some cottage cheese or some Philadelphia cheese ?
This recipe has only been tested with ricotta. Without further recipe testing, I can’t really say whether these would make for good substitutions.
Hi, would adding low fat ground meat, through out the skinny part of this recipe? Liz
Hey Liz! Sorry not understanding what you mean by ‘skinny part’ so i’ll try and answer the question as best as I can. You can definitely add ground meat to the recipe, i’d brown it off on a skillet with a little bit of oil, salt, pepper, garlic, etc. Drain all of the fat, allow it to cool slightly, and layer it just after the spinach mixture (in 2 halves). Also, you may want to add addition lasagna sheets for more stability as 9 may not be enough to hold it all together. Hope that answers your question, if not, feel free to message back 🙂
Could I add kale to this recipe as well?
Yes, kale would work just fine.
Can you use unsalted butter in this recipe?
Yes, unsalted butter is fine, you may need to adjust the salt a little but it’ll work all the same. 🙂
I intend to cook the skinny mushroom spinach lasagna tomorrow. It looks like a good recipe.
Are you able to share the brand of sauce you used? And also the brand of whole wheat lasagna noodles. Thanks so much
Jerrie, the sauce I used was a Classico Tomato + Basil sauce — it’s my absolute favorite and I use it all the time. I usually use Delallo or Barilla for my whole wheat lasagna noodles. Not sure which one it was this time, but i’ve definitely made it with both before!
Just made that! Very very very yummy 🙂 Thank you for this great and healthy recipe!
Love lasagna! Definitely need to try your mushroom and spinach recipe out.. love how delicious, comforting and hearty it looks whilst still being relatively healthy!
Gorgeous photography!
Thank you!