Spinach Mushroom Lasagna



Serving size

1/6 lasagna
90 Minutes

This recipe can be multiplied using multiple pans. Makes great leftovers.

Spinach Mushroom Lasagna


4 tsp. Olive oil (divided)
32 Ounces Fresh spinach
1/2 tsp. Ground nutmeg
1/8 tsp. Salt
2 ounce Semisoft goat cheese
3 clove Garlic, raw (minced)
1 large White onions (sliced)
2 Medium stalk Celery, raw (diced)
2 lb Crimini mushrooms (coarsely chopped)
2 tsp. Dried marjoram
12 ounce Whole Wheat Lasagna (or gluten-free lasagna noodles)
8 ounce Provolone cheese (sliced)


Preheat the oven to 325°F.

Line an oblong 10 inch Pyrex dish with foil.

Add one teaspoon of the olive oil to a very large skillet and when hot add one pound of the spinach.

Cook until the spinach is wilted and remove to a large mixing bowl.

Add one teaspoon of olive oil to the skillet and when hot add the remaining spinach.

Cook until wilted and add to the mixing bowl.

Add the salt, nutmeg and goat cheese. Stir well until the cheese is melted. Set aside.

Place 2 teaspoons of the olive oil in a very large skillet over medium heat.

Add the garlic and sauté for one minute.

Add the onion and celery and continue sautéing for 2 minutes.

Add the mushrooms and cook, stirring frequently, for about 10 minutes.

Add the dried marjoram and toss well. Set aside.

Place half of the lasagna noodles in the bottom of the pan.

Top with half of the spinach mixture.

Top with half of the mushroom mixture. Spread evenly.

Top with half of the cheese.

Layer the other half of the lasagna noodles, the spinach and the mushrooms.

Cover the pan with aluminum foil and place in the oven.

Bake for 60 minutes covered.

Remove the foil and spread the remaining cheese evenly over the top.

Return to the oven and bake for another 15 minutes.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free lasagna noodles in this dish.


This is a low sodium recipe.

Recipe Notes

Lasagna is the perfect winter meal. You can make it in advance without a lot of effort and this rich, sweet, savory dish is perfect for a cold winter’s night. The lasagna keep well and makes a perfect dish for lunch or dinner the next day.

"Never eat spinach just before going on the air."

Dan Rather