These spinach and mushroom lasagna make for the best vegetarian lasagna recipe. They are super easy to make, with generous layers of veggies, ricotta cheese and noodles. These lasagna are a crowd pleaser among both vegetarians and non vegetarians!
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Lasagna is the ultimate comforting dish for these cozy weeknights. Packed with veggies, cheese, and noodles, it’s also very filling, perfect to feed a crowd and a great make-ahead recipe. There are so many reasons to make and love lasagna. I’m sharing today these vegetarian lasagna with spinach and mushroom, a new favorite in my house!
Easy vegetarian lasagna with spinach and mushrooms
Remember my vegetarian zucchini lasagna (noodle-free) with a simple ricotta cheese filling? Here’s a very similar version, featuring winter vegetables and lasagna noodles.
These spinach and mushroom lasagna are a straightforward recipe that comes together in just 3 simple steps, with basic pantry ingredients and a bunch of vegetables. You will love the saucy tomato-veggie filling in between layers of noodles and melting cheese.
What goes into spinach and mushroom lasagna?
- Lasagna noodles. I recommend the oven-ready lasagna noodles for this recipe. Unlike the traditional lasagna noodles, you don’t need to boil them before using, which makes the recipe way easier. Alternatively, you can use fresh lasagna noodles.
- Tomato sauce. This tomato sauce is made easy, with sautéed onions, carrots, and a ready-to-use marina sauce, a great shortcut to make these lasagna.
- Baby spinach. I use fresh baby spinach and let them cook in the hot tomato sauce until wilted. This takes a few seconds up to a minute.
- Mushrooms. Use cremini mushrooms.
- Ricotta cheese. For best results, use whole milk ricotta cheese.
- Egg. The egg is the binder to the ricotta cheese mixture.
- Grated parmesan cheese + mozzarella cheese. The first one is used for the ricotta mixture, the second one as a layer in the lasagna.
- Other seasoning ingredients include salt, pepper, nutmeg, basil and garlic.
How to make these vegetarian lasagna?
This easy vegetarian lasagna recipe comes in 3 steps (yes, only 3 steps):
- Prepare the vegetable tomato sauce. To do so, start with melting the onions and carrots in a skillet with olive oil. Add mushrooms, cook until tender, then pour in the marina sauce. Heat up until hot, then add the spinach and stir gently until wilted. Set aside.
- Mix the ricotta filling. Just mix together in a bowl ricotta cheese, parmesan, egg, garlic, and chopped basil.
- Now assemble the lasagna! Spoon a little bit of the vegetable tomato sauce in the bottom of the baking dish to begin with. Then, layer oven-ready lasagna noodles, vegetable tomato sauce, ricotta cheese, grated mozzarella, and repeat one more time (noodles, sauce, ricotta, mozzarella). Finish up with a layer of noodles and cover with more grated mozzarella cheese.
Why use ricotta cheese in this lasagna recipe?
Unlike the traditional lasagna prepared with a bechamel sauce, this recipe uses a mixture of ricotta cheese, egg, garlic and parmesan. It makes your job way easier (many are afraid of failing the bechamel sauce), brings a mild flavor and a very refreshing and creamy texture to the dish.
Make also these lasagna recipes:
More veggie pasta recipes you’ll love:
- Vegan Lentil Walnut Bolognese
- Lemon Butter Pasta with Burrata Cheese
- Creamy Mushroom Pasta with Chickpeas
- Garlic Mushroom Pasta with Walnut Pesto
- Roasted Red Pepper and Cashew Pasta
Spinach and Mushroom Lasagna
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Savory
- Diet: Vegetarian
These are the best spinach and mushroom lasagna. These vegetarian lasagna are super easy to make, with generous layers of veggies, ricotta cheese and noodles.
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Ingredients
- ½ yellow onion, diced
- 2 Tablespoons olive oil
- 2 carrots, peeled and sliced
- 8 ounces (225g) cremini mushrooms, chopped
- 3 cups (650g) tomato sauce*
- 5 ounces (150g) fresh baby spinach
- 2 cups (450g) mozzarella cheese, grated
- 2 cups (500g) whole milk ricotta cheese
- 2 Tablespoons parmesan cheese, grated + extra for topping
- 1 large egg
- 2–3 cloves garlic, minced
- Salt and freshly ground pepper
- 3 Tablespoons fresh basil leaves, chopped + extra for serving
- 9 oven-ready (no boil) lasagna noodles**
Instructions
- Preheat the oven to 350°F (180°C) and grease the bottom and sides of a 13×9″ baking dish (33×23 cm) with olive oil.
- For the vegetable tomato sauce. Heat up olive oil in a skillet placed over medium heat. Add the onions and carrots and sauté until onions are translucent and carrots cooked through. Add the mushrooms, and cook for a few more minutes, until soft. Season with salt and pepper. Pour the tomato sauce/marina sauce and heat up on medium heat, stirring from time to time. Once hot, add the baby spinach and stir gently until spinach are wilted. Remove from heat.
- For the ricotta filling. In a medium-sized bowl, mix together the ricotta cheese with parmesan, egg, minced garlic, and about 3 Tablespoons chopped basil leaves. Season with salt and pepper.
- For assembling the lasagna. Spread a thin layer of tomato sauce at the bottom of the dish. Layer the lasagna noodles, the spinach and mushroom tomato sauce, the ricotta mixture***, the grated mozzarella, and repeat (noodles, sauce, ricotta, mozzarella). Finish up with a layer of lasagna noodles and cover generously with grated mozzarella. You should have 3 layers of noodles in your lasagna.
- Bake for about 30 minutes, and broil on high for a few extra minutes, monitoring the oven closely to ensure the top is browned but not burned. Sprinkle with additional fresh basil leaves, and enjoy!
Notes
* You can use basic tomato sauce, marina sauce, or use homemade tomato sauce.
** Sometimes called oven-ready lasagna noodles or no-boil lasagna noodles, these noodles do not require you cook them prior using in the oven. This will spare you some precious time to make this lasagna recipe.
*** The easiest way to spread the ricotta filling is to add spoonfuls of the mixture all over and then spread gently with the back of the spoon or with a flat knife.
Did you make this recipe?
Lastly, if you make this Spinach and Mushroom Lasagna, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
