Spinach-and-Mushroom Lasagna

This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes and is sure to become a family favorite.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 392
  • Calories from fat: 28%
  • Fat: 12.2g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 30g
  • Carbohydrate: 38.6g
  • Fiber: 5g
  • Cholesterol: 38mg
  • Iron: 3.8mg
  • Sodium: 617mg
  • Calcium: 494mg


  • 1 (8-ounce) package uncooked lasagna noodles
  • 1 teaspoon olive oil
  • 7 cups sliced mushrooms (about 2 (8-ounce) packages)
  • 3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages)
  • 1/2 teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 2 (15-ounce) containers light ricotta cheese
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon pepper
  • 3 large egg whites
  • 1 (25.5-ounce) bottle fat-free marinara sauce
  • Cooking spray
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh oregano leaves (optional)


  1. Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.
  2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
  3. Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.
  4. Preheat oven to 375°.
  5. Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
  6. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
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