Description
If you’re looking for comfort vegetarian recipes that are both hearty and wholesome, this vegetarian spinach and mushroom lasagna is the perfect dish!
Ingredients
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)
Instructions
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.
Notes
- 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.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 8g
Keywords: Comfort Vegetarian Recipes