Vegetarian Spinach Mushroom Lasagna – Cozy, Flavorful, and Simple to Make
This Vegetarian Spinach Mushroom Lasagna hits that perfect middle ground of comforting and wholesome. It’s layered with tender noodles, savory mushrooms, creamy ricotta, and plenty of spinach, all baked under a bubbling blanket of cheese. The flavors are rich without being heavy, and the texture is everything you want from a good lasagna: soft, saucy, and satisfying.
Whether you’re feeding a crowd or stocking your freezer, this is a recipe that works any night of the week.
Vegetarian Spinach Mushroom Lasagna - Cozy, Flavorful, and Simple to Make
Ingredients
- Lasagna noodles: 12 no-boil sheets (or 12 regular noodles, cooked al dente and drained)
- Olive oil: 2 tablespoons for sautéing
- Mushrooms: 16 ounces (cremini or button), sliced
- Spinach: 10 ounces fresh baby spinach (or 12 ounces frozen, thawed and well-drained)
- Garlic: 4 cloves, minced
- Onion: 1 medium, finely chopped
- Marinara sauce: 4 cups (about 32 ounces), your favorite jarred or homemade
- Ricotta cheese: 15 ounces (whole milk is best for richness)
- Egg: 1 large (binds the ricotta layer)
- Mozzarella cheese: 3 cups shredded, divided
- Parmesan cheese: 1/2 cup finely grated, plus extra for serving
- Fresh basil or parsley: 1/4 cup chopped
- Italian seasoning: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Salt and black pepper: To taste
Instructions
- Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat.Add onion with a pinch of salt and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Cook the mushrooms: Add mushrooms, season with salt and pepper, and cook until they release their moisture and brown, 7–9 minutes. Don’t rush this step—browning builds flavor.
- Wilt the spinach: Add fresh spinach in batches, tossing until wilted.If using frozen, squeeze out excess water and stir in. Sprinkle in Italian seasoning and red pepper flakes. Taste and adjust salt and pepper.Remove from heat.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1 cup mozzarella, Parmesan, and chopped basil or parsley. Season with a little salt and pepper.
- Start layering: Spread 1 cup of marinara in the bottom of the baking dish. Lay down a single layer of noodles.
- Add fillings: Spread one-third of the ricotta mixture over the noodles.Spoon one-third of the mushroom-spinach mixture on top. Drizzle with about 3/4 cup marinara. Sprinkle with a handful of mozzarella.
- Repeat layers: Add another layer of noodles and repeat the ricotta, vegetables, sauce, and cheese.Do this for three total layers (or until you run out), finishing with noodles and all remaining marinara.
- Top with cheese: Sprinkle the remaining mozzarella plus a little extra Parmesan over the top layer of sauce.
- Cover and bake: Cover the dish tightly with foil (tent it so it doesn’t stick to the cheese). Bake for 25 minutes.
- Uncover and finish: Remove the foil and bake another 15–20 minutes, until the top is browned and bubbling and a knife slides in easily.
- Rest before slicing: Let the lasagna rest for 10–15 minutes. This helps it set for clean slices.
- Garnish and serve: Sprinkle with more fresh herbs and Parmesan if you like.Serve with a crisp salad or garlic bread.
What Makes This Recipe So Good
- Big flavor, easy steps: Sautéed mushrooms, garlic, and herbs add depth, while a simple marinara keeps things streamlined.
- Protein-packed vegetarian: Ricotta, mozzarella, and spinach bring a solid amount of protein and nutrients without any meat.
- Reliable texture: No-boil noodles absorb just the right amount of sauce, so every slice holds together nicely.
- Make-ahead friendly: Assemble in advance and bake later. It reheats beautifully for lunches and leftovers.
- Customizable: Swap greens, adjust cheeses, or add roasted veggies to suit your taste and fridge.
What You’ll Need
- Lasagna noodles: 12 no-boil sheets (or 12 regular noodles, cooked al dente and drained)
- Olive oil: 2 tablespoons for sautéing
- Mushrooms: 16 ounces (cremini or button), sliced
- Spinach: 10 ounces fresh baby spinach (or 12 ounces frozen, thawed and well-drained)
- Garlic: 4 cloves, minced
- Onion: 1 medium, finely chopped
- Marinara sauce: 4 cups (about 32 ounces), your favorite jarred or homemade
- Ricotta cheese: 15 ounces (whole milk is best for richness)
- Egg: 1 large (binds the ricotta layer)
- Mozzarella cheese: 3 cups shredded, divided
- Parmesan cheese: 1/2 cup finely grated, plus extra for serving
- Fresh basil or parsley: 1/4 cup chopped
- Italian seasoning: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Salt and black pepper: To taste
Step-by-Step Instructions
- Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat.
Add onion with a pinch of salt and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Cook the mushrooms: Add mushrooms, season with salt and pepper, and cook until they release their moisture and brown, 7–9 minutes. Don’t rush this step—browning builds flavor.
- Wilt the spinach: Add fresh spinach in batches, tossing until wilted.
If using frozen, squeeze out excess water and stir in. Sprinkle in Italian seasoning and red pepper flakes. Taste and adjust salt and pepper.
Remove from heat.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1 cup mozzarella, Parmesan, and chopped basil or parsley. Season with a little salt and pepper.
- Start layering: Spread 1 cup of marinara in the bottom of the baking dish. Lay down a single layer of noodles.
- Add fillings: Spread one-third of the ricotta mixture over the noodles.
Spoon one-third of the mushroom-spinach mixture on top. Drizzle with about 3/4 cup marinara. Sprinkle with a handful of mozzarella.
- Repeat layers: Add another layer of noodles and repeat the ricotta, vegetables, sauce, and cheese.
Do this for three total layers (or until you run out), finishing with noodles and all remaining marinara.
- Top with cheese: Sprinkle the remaining mozzarella plus a little extra Parmesan over the top layer of sauce.
- Cover and bake: Cover the dish tightly with foil (tent it so it doesn’t stick to the cheese). Bake for 25 minutes.
- Uncover and finish: Remove the foil and bake another 15–20 minutes, until the top is browned and bubbling and a knife slides in easily.
- Rest before slicing: Let the lasagna rest for 10–15 minutes. This helps it set for clean slices.
- Garnish and serve: Sprinkle with more fresh herbs and Parmesan if you like.
Serve with a crisp salad or garlic bread.
Keeping It Fresh
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F until warmed through or in the microwave in 60–90 second bursts.
- Freezer: Wrap tightly and freeze for up to 3 months. For best results, freeze the assembled, unbaked lasagna, then bake from thawed.
- Reheating tips: Add a splash of water or extra sauce before reheating to keep the edges from drying out.
Health Benefits
- Vegetable-rich: Spinach brings iron, folate, and vitamin K, while mushrooms add B vitamins and antioxidants.
- Balanced macros: Ricotta and mozzarella offer protein and calcium, while the pasta provides steady energy from carbs.
- Fiber boost: Using whole wheat noodles or adding extra veggies increases fiber for better satiety and digestion.
- Customizable for goals: You can reduce cheese a bit, use part-skim dairy, or add more greens to lighten it without losing comfort.
Common Mistakes to Avoid
- Waterlogged vegetables: Mushrooms and spinach hold water.
Cook them down and drain excess moisture so your lasagna isn’t soggy.
- Too little sauce: No-boil noodles need adequate moisture. Make sure each layer gets enough marinara to hydrate the pasta.
- Skipping the rest: Cutting right away leads to messy slices. Let it set so the layers hold together.
- Overbaking uncovered: Keep it covered at first to prevent dryness, then uncover to brown the cheese.
- Underseasoning: Taste the mushroom-spinach mix and ricotta layer.
Proper seasoning makes a big difference.
Recipe Variations
- White lasagna: Swap marinara for a light béchamel or Alfredo-style sauce. Add a pinch of nutmeg for warmth.
- Extra veggie: Layer in roasted zucchini, eggplant, or bell peppers. Just roast first to remove moisture.
- Herby and bright: Add lemon zest to the ricotta and finish with fresh basil for a lighter, fresher vibe.
- Gluten-free: Use gluten-free lasagna noodles and ensure your sauce is gluten-free.
- Lighter dairy: Use part-skim ricotta and reduce mozzarella by 1/2 cup.
Add more spinach to maintain volume.
- Spicy kick: Increase red pepper flakes or stir Calabrian chili paste into the sauce.
FAQ
Can I make this ahead?
Yes. Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to the covered bake time since it starts cold.
Do I have to cook the noodles first?
No if you use no-boil noodles.
If you use regular noodles, par-cook them to al dente and drain well. Slightly undercooked is best so they don’t get mushy.
What’s the best mushroom to use?
Cremini mushrooms have a deeper flavor than white button, but both work well. A mix of cremini and shiitake adds a nice savory note.
Can I use frozen spinach?
Absolutely.
Thaw it fully and squeeze out as much water as possible. Excess moisture is the main issue with frozen greens.
How do I prevent a watery lasagna?
Cook the mushrooms until browned, squeeze spinach dry, and avoid overloading with sauce. Let the baked lasagna rest before slicing so liquid reabsorbs.
What cheese substitutes can I try?
Cottage cheese can replace ricotta for a lighter texture.
Fontina or provolone can sub in for some of the mozzarella for extra melt and flavor.
How long does it last in the fridge?
Properly stored, it keeps for up to 4 days. Reheat portions as needed and avoid repeated reheating of the entire dish.
Can I make it vegan?
Yes. Use vegan ricotta and mozzarella, skip the egg, and choose a dairy-free marinara.
Check seasoning and moisture, then bake as directed.
Final Thoughts
This Vegetarian Spinach Mushroom Lasagna is the kind of recipe you’ll come back to because it’s comforting, flexible, and dependable. It’s simple enough for weeknights yet satisfying enough for guests. With a few smart steps—like properly cooking the vegetables and letting it rest—you’ll get clean slices and full, savory flavor every time.
Serve it with a simple salad, and dinner is done.
