Name: Spinach and Mushroom Lasagna : Comforting & Healthy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 12 lasagna noodles (regular or no-boil); 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 3 cups (225g) mushrooms, sliced (white button, cremini, or portobello); 5 cups (150g) fresh spinach; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon salt; ½ teaspoon black pepper; 1 ½ cups (375g) ricotta cheese; 1 egg (or flax egg for vegan option); ½ teaspoon salt; ¼ teaspoon nutmeg; ½ cup (50g) grated Parmesan cheese (optional); 3 cups (700g) marinara sauce; 1 teaspoon dried Italian seasoning; ½ teaspoon crushed red pepper flakes (optional); 1 ½ cups (180g) shredded mozzarella cheese; ¼ cup (30g) grated Parmesan cheese; 1 tablespoon fresh basil, chopped (for garnish)

If you’re looking for comfort vegetarian recipes that are both hearty and wholesome, this vegetarian spinach and mushroom lasagna is the perfect dish! Packed with layers of creamy ricotta, sautéed mushrooms, fresh spinach, and a rich tomato sauce, this healthy pasta bake vegetarian recipe is an easy and satisfying meal for any occasion.

Whether you need a vegetarian main dish for Thanksgiving, a meatless fall dinner, or a lasagna healthy recipe that doesn’t skimp on flavor, this easy lasagna recipe vegetarian is sure to impress. Plus, it’s great for meal prep, making busy weeknights much easier!

Why You’ll Love This Vegetarian Lasagna Recipe

Comforting & Hearty – A warm, cheesy dish that feels indulgent but is packed with veggies.
Healthy & Nutritious – Loaded with protein, fiber, and vitamins from fresh ingredients.
Make-Ahead Friendly – Perfect for meal prep or freezing for later.
Easy to Customize – Swap out ingredients to fit your taste or dietary needs.
Great for Gatherings – A fantastic vegetarian main dish for Thanksgiving or any special occasion.

Ingredients for Vegetarian Spinach and Mushroom Lasagna

For the Lasagna Layers:

12 lasagna noodles (regular or no-boil)
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3 cups (225g) mushrooms, sliced (white button, cremini, or portobello)
5 cups (150g) fresh spinach
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper

For the Ricotta Mixture:

1 ½ cups (375g) ricotta cheese
1 egg (or flax egg for vegan option)
½ teaspoon salt
¼ teaspoon nutmeg
½ cup (50g) grated Parmesan cheese (optional)

For the Tomato Sauce:

3 cups (700g) marinara sauce
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes (optional)

For the Topping:

1 ½ cups (180g) shredded mozzarella cheese
¼ cup (30g) grated Parmesan cheese
1 tablespoon fresh basil, chopped (for garnish)

Kitchen Equipment Needed

To make this easy dinner meatless recipe, you’ll need:

Large pot (for boiling noodles)
Skillet (for sautéing veggies)
Mixing bowls
9×13-inch baking dish
Wooden spoon
Foil (for covering while baking)

Step-by-Step Instructions to Make Vegetarian Spinach and Mushroom Lasagna

Step 1: Cook the Noodles

If using regular lasagna noodles, cook them in boiling salted water according to package instructions. Drain and set aside. If using no-boil noodles, skip this step.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2 minutes. Add mushrooms, spinach, oregano, basil, salt, and pepper. Cook until softened and excess moisture has evaporated. Set aside.

Step 3: Prepare the Ricotta Mixture

In a bowl, mix ricotta cheese, egg, salt, nutmeg, and Parmesan cheese until smooth.

Step 4: Assemble the Lasagna

Layer 1: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Layer 2: Place 3 lasagna noodles over the sauce.
Layer 3: Spread ⅓ of the ricotta mixture over the noodles.
Layer 4: Add ⅓ of the sautéed spinach and mushroom mixture.
Layer 5: Add 1 cup of marinara sauce.
Repeat the layers two more times, finishing with a layer of sauce on top.

Step 5: Add Cheese & Bake

Sprinkle the top with mozzarella and Parmesan cheese. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15 minutes until golden and bubbly.

Step 6: Rest & Serve

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.

Expert Tips for the Best Vegetarian Lasagna

Use no-boil noodles for convenience – They absorb moisture from the sauce while baking.
Let it rest before slicing – This prevents the layers from falling apart.
Make it vegan – Use dairy-free ricotta and mozzarella alternatives.
Add more protein – Mix in lentils or crumbled tofu with the mushrooms.

Fun Variations of Vegetarian Lasagna

Pumpkin & Spinach Lasagna – Swap mushrooms for roasted pumpkin for a fall-inspired dish.
Zucchini Noodle Lasagna – Use sliced zucchini instead of pasta for a lower-carb option.
Pesto Ricotta Lasagna – Add a layer of basil pesto to the ricotta mixture for extra flavor.

How to Store & Keep Your Lasagna Fresh

Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months (assemble and freeze before baking for best results).
Reheat in the oven at 350°F (175°C) until warmed through.

Serving Ideas and Presentation Tips

Serve with a light green salad with balsamic dressing.
Pair with garlic bread for a comforting side.
Garnish with extra fresh basil and Parmesan for a restaurant-style finish.

Common Mistakes to Avoid When Making Vegetarian Lasagna

Not draining the vegetables – Excess liquid can make the lasagna watery.
Skipping the resting step – This helps the layers hold together better.
Overloading with cheese – Too much cheese can make the lasagna heavy and greasy.

Pairing Ideas: What to Serve with Vegetarian Lasagna

Roasted Brussels sprouts or asparagus for a veggie-packed meal.
A glass of fresh lemonade or iced tea for a refreshing drink.
Minestrone soup for a cozy, Italian-inspired pairing.

FAQ Section

1. Can I make this lasagna ahead of time?
Yes! Assemble it a day in advance and bake when ready to serve.

2. Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out excess water before using.

3. How do I make this gluten-free?
Use gluten-free lasagna noodles or thinly sliced zucchini.

Final Thoughts and Call to Action

This vegetarian spinach and mushroom lasagna is the ultimate comfort vegetarian recipe that’s hearty, cheesy, and packed with nutritious ingredients. Whether you’re making it for a vegetarian main dish at Thanksgiving, a meatless fall dinner, or a healthy pasta bake vegetarian option for your family, it’s sure to be a crowd-pleaser.

Try this easy lasagna recipe vegetarian and let us know how it turned out! Share your creations on social media and subscribe for more healthy vegetarian lasagna recipes and delicious meatless meals!

Spinach and Mushroom Lasagna : Comforting & Healthy

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If you’re looking for comfort vegetarian recipes that are both hearty and wholesome, this vegetarian spinach and mushroom lasagna is the perfect dish!

Author: Lyndy kitchen
Prep Time: 15
Cook Time: 40
Total Time: 55
Category: Dinner
Cuisine: American