This spinach mushroom vegetarian lasagna layers tender pasta with creamy ricotta, melted mozzarella, savory mushrooms, and bright spinach. It bakes to a bubbling, golden top that smells like a warm Italian kitchen. Each bite is soft noodles, silky cheese, and earthy vegetables—a comforting, satisfying meal that’s great for family dinners or feeding a crowd.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 420 kcal
- Protein: 20 g
- Carbohydrates: 38 g
- Fat: 19 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 700 mg
Why Make This Spinach Mushroom Vegetarian Lasagna
This lasagna is a great way to enjoy a hearty, meat-free meal without losing comfort or flavor. The mushrooms add a rich, umami depth while the spinach gives freshness and bright color. The cheese mixture stays creamy and holds the layers together. It makes a cozy weeknight dinner and also reheats well for lunches. The aroma while baking is warm and inviting—garlic, tomato, and melted cheese fill the kitchen.
How to Make Spinach Mushroom Vegetarian Lasagna
Make this lasagna in stages: prep the noodles and cheese, sauté the vegetables, then layer and bake. Work in a steady rhythm so the filling stays warm and the layers go in smoothly. Use a wide skillet to remove moisture from spinach and mushrooms; a slightly drier filling prevents a watery lasagna. Taste and season the vegetables before layering.
Ingredients:
- 12 lasagna noodles (regular or no-boil if preferred)
- 10 oz fresh spinach (or 14–16 oz frozen, squeezed dry)
- 8 oz mushrooms, sliced
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese (about 12 oz)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 large egg
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt, plus extra to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
(Adjust salt and seasonings to taste. For a lighter version, use part-skim cheeses.)
Directions:
Step 1: Preparation
Preheat oven to 375°F (190°C). Prepare lasagna noodles according to package instructions if using regular noodles; drain and lay flat on a sheet to prevent sticking. Lightly oil or spray a 9×13-inch baking dish.
Step 2: Mixing
In a medium bowl, combine ricotta cheese, egg, and a pinch of salt. Stir until smooth. Set aside. Pour a thin layer (about 1/2 cup) of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
Step 3: Cooking
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and cook 5–7 minutes until they release liquid and soften. Add fresh spinach in batches, stirring until wilted (for frozen, add after mushrooms and heat until mostly dry). Season with salt, pepper, and Italian seasoning. Cook off excess moisture so the filling is not watery. Remove from heat.
Step 4: Finishing
Assemble lasagna: place a layer of noodles over the sauce, spread 1/3 of the ricotta mixture over noodles, add 1/3 of the sautéed spinach and mushrooms, sprinkle 1 cup mozzarella, and add 1/2 cup marinara. Repeat two more times, finishing with remaining mozzarella and the grated Parmesan on top. Cover tightly with foil and bake 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden. Let rest 8–10 minutes before slicing. Serve warm.
How to Serve Spinach Mushroom Vegetarian Lasagna
Slice into even squares and serve hot. Garnish with fresh basil or parsley and a light drizzle of olive oil for shine. Pair with a crisp green salad, garlic bread, or roasted vegetables. For a lighter meal, serve smaller portions with a lemony arugula salad to cut the richness.
How to Store Spinach Mushroom Vegetarian Lasagna
- Refrigerator: Store in an airtight container or cover the baking dish with foil. Keeps 3–4 days.
- Freezer: Wrap tightly with plastic wrap and foil or place portions in freezer-safe containers. Freeze up to 2–3 months.
- To reheat: Thaw overnight in the fridge if frozen. Reheat slices in a 350°F oven for 15–20 minutes, or microwave single portions until hot. Add a splash of marinara or a few drops of water to prevent drying.
Expert Tips for Perfect Spinach Mushroom Vegetarian Lasagna
- Remove extra moisture: Sauté mushrooms and spinach until excess liquid evaporates. This prevents a soggy bake.
- Salt gradually: Ricotta and marinara can be salty. Season the vegetables conservatively and adjust at the end.
- Use warm fillings: Add slightly warm vegetables to layers so the oven time is even and the lasagna heats through.
- Even layers: Spread ingredients in thin even layers to ensure uniform cooking and clean slices.
- Let it rest: Cooling 8–10 minutes helps the lasagna set and slice neatly.
- Swap cheeses: For a creamier texture, fold a little shredded mozzarella into the ricotta mixture.
Delicious Variations
- Vegan: Use plant-based ricotta and mozzarella, skip the egg, and use a vegan parmesan or nutritional yeast.
- White sauce version: Replace marinara with a light béchamel mixed with garlic and herbs.
- Extra veggies: Add thinly sliced zucchini, roasted red peppers, or artichoke hearts for more texture.
- Protein boost: Add cooked lentils or crumbled tempeh to the spinach mix for extra protein.
- Gluten-free: Use gluten-free lasagna noodles or thin layers of roasted eggplant in place of noodles.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes. Thaw frozen spinach and squeeze out as much water as possible before adding to the skillet. This reduces moisture in the lasagna and keeps it from becoming watery.
Q: Can I assemble the lasagna ahead of time?
A: Yes. Assemble in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the covered baking time if chilled.
Q: Do I need to boil the noodles first?
A: If you use regular lasagna noodles, boil them according to package directions. No-boil noodles work too—follow the package and use a little extra sauce so they cook through.
Q: How do I stop the lasagna from being watery?
A: Cook the mushrooms and spinach until most of their liquid evaporates. Squeeze frozen spinach. Use a slightly thicker marinara or drain a watery sauce. Resting after baking also helps liquids settle.
Q: Can I make this gluten-free or dairy-free?
A: Yes. Use gluten-free lasagna noodles or layers of roasted vegetables. For dairy-free, use plant-based ricotta and mozzarella alternatives and omit the egg if following a vegan recipe.
Q: How do I reheat leftovers for the best texture?
A: Reheat in a 350°F oven covered with foil for 15–20 minutes until hot. Microwaving is faster for single portions but may soften the layers more.
Conclusion
This spinach mushroom vegetarian lasagna is a warm, comforting dish that balances creamy cheese with earthy mushrooms and bright spinach. It’s flexible, freezer-friendly, and ideal for feeding a family or taking to a potluck. For another version and inspiration, check the detailed recipe and tips at Spinach & Mushroom Vegetarian Lasagna – Jar Of Lemons. Give it a try—you’ll love the bubbly top, the savory filling, and how well it warms up on busy nights.
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Spinach Mushroom Vegetarian Lasagna
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm and comforting vegetarian lasagna layered with creamy ricotta, melted mozzarella, savory mushrooms, and fresh spinach.
Ingredients
- 12 lasagna noodles (regular or no-boil if preferred)
- 10 oz fresh spinach (or 14–16 oz frozen, squeezed dry)
- 8 oz mushrooms, sliced
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese (about 12 oz)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 large egg
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt, plus extra to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Prepare lasagna noodles according to package instructions if using regular noodles; drain and lay flat on a sheet to prevent sticking. Lightly oil or spray a 9×13-inch baking dish.
- In a medium bowl, combine ricotta cheese, egg, and a pinch of salt. Stir until smooth. Set aside. Pour a thin layer (about 1/2 cup) of marinara sauce on the bottom of the prepared baking dish.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and cook 5–7 minutes until they release liquid and soften. Add fresh spinach in batches, stirring until wilted. Season with salt, pepper, and Italian seasoning. Cook off excess moisture. Remove from heat.
- Assemble the lasagna: place a layer of noodles over the sauce, spread 1/3 of the ricotta mixture over noodles, add 1/3 of the sautéed spinach and mushrooms, sprinkle 1 cup mozzarella, and add 1/2 cup marinara. Repeat two more times, finishing with remaining mozzarella and the grated Parmesan on top. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden. Let rest 8–10 minutes before slicing. Serve warm.
Notes
For a lighter version, use part-skim cheeses. Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for 2–3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
