Dinner Freezer Meals Make Ahead - Heat & Serve Recipes

Mushroom and Spinach Lasagna

A tray of Spinach and Mushroom Lasagna
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Spinach and Mushroom Lasagna is a meal that needs no side dishes. With the meat in the sauce and the veggies in the cheese layer, dinner is served in a single tray.

Everything you need to know to make the Best Mushroom and Spinach Lasagna

Casandra’s Recipe Notes

Lasagna might be the ultimate comfort food. It’s so satisfying and cheesy and one of the those foods that I just can’t help but take a second helping. My biggest peeve about lasagna is that after all the time it takes to prep the ingredients, assemble the casserole and then bake it, I still need to come up with a vegetable. And that is where Spinach and Mushroom Lasagna came into our recipe repertoire.

By adding the veggies right into the cheese mixture that gets layered into the lasagna, I’ve turned our favorite comfort food into a single serving-dish meal, making it even more appealing to serve more often.

Spinach and Mushroom Lasagna is a classic lasagna but “beefed up” with the addition of crumbled sausage (mixed into the tomato sauce) and sautéed mushrooms and garlic and a box of chopped spinach (mixed into the ricotta cheese mixture.) Aside from sautéing the sausage and mushrooms, the only other prep work you’ll need to do is assemble the layers in the baking pan. And if even that is too much work at dinner time, you can put the whole thing together in advance and just pop it in the refrigerator until you’re ready (check out the instructions below in the FAQ section.)

About the Ingredients

Ground sausage – or you can use whole sausage removed from the casings.

Tomato sauce – 24 oz jar of your favorite sauce or homemade is even better.

Mushrooms – sliced and roughly chopped if necessary.

Minced garlic – about 2 teaspoons 

Cheese – ricotta, parmesan, and mozzarella  

Egg – to bind the cheese mixture together

Seasonings – salt and pepper.

Lasagna noodles – I really prefer these “no boil” noodles that you can bake from raw. It eliminates the extra step and extra pot and they cook perfectly every time.

Spinach and Mushroom Lasagna being sliced.

How to Make Spinach and Mushroom Lasagna

Begin by browning the sausage. The best way to do this is to remove the meat from the sausage casings and cook it over medium heat. Use a heat proof spatula or wooden spoon to break apart the meat until crumbled into small bits. Once the meat is cooked through, pour in your tomato sauce and stir to combine. Remove the sauce and meat mixture to a bowl and set aside.

Pouring tomato sauce over ground beef to make meat sauce for lasagna.

Next, you need to prep the mushrooms. Sauté them in a little olive oil and garlic until soft and then set them aside.

Sautéed mushrooms and garlic in a skillet.

In a small bowl, combine the ricotta and some of the mozzarella and parmesan cheeses with an egg. Then mix in the mushrooms and a box of thawed chopped spinach. This will be your cheese layer.

Now it’s time to layer up your lasagna. In a 9×13 baking dish, spread a small amount of sauce across the bottom of the pan.

The first 2 layers of lasagna in a 9x13 baking dish.

Begin to layer:

  • Noodles
  • Sauce / meat mixture
  • Cheese / veggie mixture
They layering of a spinach and mushroom lasagna.

Repeat these layers 2 times, and then finish with a third layer of noodles topped with sauce. Sprinkle on some shredded mozzarella and a little parmesan and bake it to perfection!

Spinach and mushroom lasagna ready to bake.

Recipe Substitutions & Variations

Change up the Meat

This recipe works great with any type of ground meat. I often swap out the sausage for ground turkey or beef. I like the extra flavor that the sausage seasonings bring to the dish though so when I use a different type of meat I add some fennel seeds and a pinch of Italian seasoning as I crumble.

Ground beef browning in a sauté pan and adding fennel seeds.

Use Different Veggies

There are lots of delicious vegetable lasagna combinations out there. I definitely recommend trying different combinations. The thing to keep in mind is water content. As vegetables cook they often release water. Watery lasagna is never a good look so be sure to cook your vegetables before adding them to the lasagna.

Frequently Asked Questions

How do I prepare lasagna in advance?

Prepare the lasagna as instructed in the recipe excluding baking it. Once it is completely assembled, cover it with foil and put it the refrigerator. When you’re ready to serve it, transfer it to a 375°F oven and bake it for 40-45 minutes. It will take a little longer than the recipe calls for because it will be cold but alternatively, you could leave it on the counter for about 30 minutes to let it start to come to room temperature and then bake it too.

Can I freeze lasagna?

Yes! This makes for a great freezer meal. Just as you would assemble it in advance, prepare the lasagna as instructed in the recipe excluding baking it. Then cover it with plastic wrap and tin foil and put it in the freezer. When you’re ready, remove it to the refrigerator for 24 hours to thaw and then bake it according to the recipe.

A bite of Spinach and Mushroom Lasagna

The Recipe for Spinach and Mushroom Lasagna

The recipe is attached below for easy downloading and printing.  If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!

A slice of Spinach and Mushroom Lasagna with basil garnish.

Mushroom and Spinach Lasagna

Just 20 minutes of prep for a delicious Italian dinner with the veggies and meat mixed right in. A single serving dish dinner that is nutritious comfort food at its best.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 8 Servings
Calories 851 kcal


  • 1 lb ground sausage
  • 24 oz tomato sauce
  • 10 oz sliced baby Bella mushrooms
  • 2 tsp minced garlic
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 15 oz ricotta cheese
  • 3 cups shredded mozzarella cheese divided
  • ¾ cup grated Parmesan cheese divided
  • 1 box Oven ready lasagna noodle sheets


  • Preheat the oven to 375°F.
  • Over medium heat in a large skillet, brown 1 lb ground sausage while stirring to a crumble.
  • Pour 24 oz tomato sauce into the sausage, reserving about ½ a cup.
  • In a small skillet, sauté 10 oz sliced baby Bella mushrooms until they begin to soften, about 5 minutes. Then add 2 tsp minced garlic and cook for 2 more minutes. Remove from the heat.
  • Combine 15 oz ricotta cheese, 1 ½ cups of the 3 cups shredded mozzarella cheese and ½ cup of the ¾ cup grated Parmesan cheese in a mixing bowl. Add the mushrooms and 10 oz frozen chopped spinach, season with salt and pepper and mix until evenly combined.
  • Pour the remaining ½ cup of tomato sauce into the bottom of a 9×13 baking dish and spread around to completely coat. Place 3 of the 1 box Oven ready lasagna noodle sheets side by side on top of the sauce to create the base layer.
  • Continue to layer the lasagna in the following order: 1/3 of the sauce, 1/2 of the cheese mixture, 3 more lasagna sheets, 1/3 of the sauce, remainder of the cheese mixture, 3 more lasagna sheets, remainder of the sauce.
  • Spread the last 1½ cups of the 3 cups shredded mozzarella cheese across the top evenly and sprinkle with the last ¼ cup of the1 box Oven ready lasagna noodle sheets.
  • Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for 5 more minutes. Let rest 10 minutes before serving.
Keyword casserole, freezer meal, make ahead, Mushroom, sausage

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  1. Ummmm this looks totally amazing! I’ve never come across such a unique lasagna recipe – can’t wait to make this!

    1. Thanks Jodi! I promise it will not disappoint.

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