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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!

Ingredients

Scale

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.

Nutrition

Keywords: Comfort Vegetarian Recipes

Find it online: https://lyndyskitchen.com/spinach-and-mushroom-lasagna-comforting-healthy/