I created a Lasagna With Vegetables that layers cheeses, tomatoes, spinach, and zucchini in a robust tomato sauce for an easy meatless main dish suitable for weeknight dinners.
I never planned to write about lasagna again, but this mushroom and baby spinach version kept pulling me back. I layered earthy mushrooms with tender baby spinach and something about the texture made me stop and taste more than once.
It’s not the usual creamy thing, there’s a slight bite, a little tang, and you’ll want to know why. If you typed How To Make Vegetarian Lasagna into a search and got a dozen ideas, try this twist.
I messed up the first batch, then fixed it, so yes youll find a trick or two here that actually work.
Ingredients
- Mushrooms add big umami flavor, low in calories, some fiber and B vitamins.
- Spinach packs iron, fiber and vitamins A C, keeps the dish bright.
- Ricotta is creamy, mild, adds protein and calcium, makes layers tender.
- Mozzarella melts gorgeously, gives gooey stretch and milky richness to every bite.
- Marinara brings acidity, tomatoes give vitamin C, sweetness depending on brand.
- Garlic and onion build savory depth, some antioxidants, they sometimes make you cry.
- Olive oil adds healthy fats, helps saute and rounds flavors, not too heavy.
- Fresh basil and parsley give brightness and aroma, tiny calories but big flavor boost.
Ingredient Quantities
- 12 lasagna noodles (no-boil or regular)
- 2 tablespoons olive oil
- 1 tablespoon butter optional
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (cremini or button)
- 10 oz fresh baby spinach (one package)
- 28 oz jar marinara sauce (about 3 to 3 1/2 cups)
- 15 oz ricotta cheese (1 container)
- 1 large egg
- 3 cups shredded mozzarella, about 12 oz
- 3/4 cup grated Parmesan, about 3 oz
- 1/4 cup fresh basil, chopped or 2 tsp dried
- 1 tablespoon fresh parsley, chopped or 1 tsp dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup dry white wine optional
How to Make this
1. Preheat oven to 375F (190C). If you’re using regular lasagna noodles, bring a big pot of salted water to a boil and cook them al dente according to package directions, drain and lay them flat on a clean kitchen towel (no-boil noodles skip this).
2. Heat 2 tablespoons olive oil and the optional tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until soft and slightly golden, about 5 minutes. Stir in minced garlic and cook 30 seconds.
3. Add the sliced mushrooms and cook until they release their liquid and it mostly evaporates, about 7 to 10 minutes. If using, splash in the 1/4 cup white wine to deglaze the pan and let it reduce for a minute. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and the 1/4 teaspoon red pepper flakes if you like heat.
4. Add the baby spinach in batches, stirring until wilted and any extra moisture cooks off. You want the mixture fairly dry so the lasagna won’t get soggy. Remove from heat and stir in about 2 tablespoons chopped fresh basil and the tablespoon chopped fresh parsley, reserve a little basil for garnish.
5. In a bowl combine the 15 oz ricotta, 1 large egg, about 1/2 cup of the grated Parmesan, a pinch of salt and pepper, and 1 tablespoon chopped basil (or 2 teaspoons dried). Mix until smooth, taste and adjust seasoning.
6. Spread about 1 cup of the marinara sauce on the bottom of a 9×13 inch baking dish (lightly oil or spray first if you want). Arrange a single layer of 4 noodles over the sauce (trim to fit if needed). Dollop and spread one third of the ricotta mixture, then half of the mushroom-spinach mixture, then about 1 cup shredded mozzarella and about 3/4 cup sauce. Repeat: noodles, ricotta, remaining mushroom-spinach, 1 cup mozzarella, 3/4 cup sauce. Finish with a final layer of noodles, remaining sauce, the last of the mozzarella and sprinkle the remaining Parmesan over the top.
7. Cover the dish tightly with foil (spray foil with cooking spray so cheese doesn’t stick) and bake for 25 to 30 minutes until bubbly. Remove foil and bake another 10 to 15 minutes until cheese is golden and edges bubble.
8. Let the lasagna rest at least 15 minutes before slicing so it sets up; this makes neater slices. Garnish with the reserved fresh basil and a little extra parsley or Parmesan.
9. Quick tips: if you used no-boil noodles add an extra 1/2 cup sauce so they cook properly; press excess liquid from spinach before mixing; brown the mushrooms well for deeper flavor; to get a bubbly brown top quickly, broil for 1 to 2 minutes but watch it closely so it doesn’t burn.
Equipment Needed
1. Large pot (8 quart or bigger) for boiling noodles if youre using regular ones
2. Colander for draining noodles and for pressing excess spinach moisture out
3. Large skillet or sauté pan to brown mushrooms and wilt the spinach, a splash of wine helps deglaze
4. 9 by 13 inch baking dish for assembling and baking the lasagna
5. Mixing bowls, one medium for the ricotta mix and one small for herbs or sauce measuring
6. Wooden spoon or heatproof spatula for stirring, plus a rubber spatula to scrape bowls clean
7. Chef knife and cutting board for chopping onion, garlic, herbs and trimming noodles
8. Measuring cups and spoons, plus a cheese grater for the Parmesan and mozzarella if not pre shredded
9. Aluminum foil and oven mitts, plus a kitchen towel to lay cooked noodles on so they dont stick
FAQ
Mushroom And Spinach Lasagna Recipe Substitutions and Variations
- Lasagna noodles: swap for gluten-free lasagna sheets, or go low-carb with thinly sliced eggplant or zucchini (salt slices and pat dry or roast first so they dont make the lasagna watery).
- Ricotta cheese: use cottage cheese (pulse/blend for a smoother texture), mascarpone for extra creaminess, or firm tofu blended with lemon and nutritional yeast for a dairy free option.
- Mushrooms: replace with roasted eggplant, diced bell peppers, or a mix of shiitake and portobello if you want deeper mushroom flavor — cook until nicely browned so they dont release too much liquid.
- Fresh spinach: use frozen chopped spinach (thaw and squeeze out all the water), or substitute with chopped Swiss chard or kale (saute first to soften and remove extra moisture).
Pro Tips
1) Press and dry your greens and mushrooms well before assembling. Wrap the cooked spinach in a clean towel and squeeze out as much water as you can, and pat the mushrooms dry after browning. If you skip this the lasagna will turn out soggy.
2) Brown mushrooms in smaller batches so they caramelize instead of steam. Let them get good color, then deglaze with the wine or a splash of sauce to pull up the browned bits, it adds a lot of depth.
3) Season as you go, especially the ricotta. Taste the ricotta mixture and the veg filling before you layer, add a little extra salt, pepper or herbs if either tastes flat.
4) Let it rest long enough after baking. Give it at least 15 minutes, better 20 to 30 if you can. It firms up and you get much neater slices.
5) Use freshly grated cheeses and finish under the broiler very briefly for a golden top. Pregrated cheese often has anti clumping stuff that changes the melt, and broil for just 1 to 2 minutes but watch it the whole time so it does not burn.
Mushroom And Spinach Lasagna Recipe
I created a Lasagna With Vegetables that layers cheeses, tomatoes, spinach, and zucchini in a robust tomato sauce for an easy meatless main dish suitable for weeknight dinners.
8
servings
520
kcal
Equipment: 1. Large pot (8 quart or bigger) for boiling noodles if youre using regular ones
2. Colander for draining noodles and for pressing excess spinach moisture out
3. Large skillet or sauté pan to brown mushrooms and wilt the spinach, a splash of wine helps deglaze
4. 9 by 13 inch baking dish for assembling and baking the lasagna
5. Mixing bowls, one medium for the ricotta mix and one small for herbs or sauce measuring
6. Wooden spoon or heatproof spatula for stirring, plus a rubber spatula to scrape bowls clean
7. Chef knife and cutting board for chopping onion, garlic, herbs and trimming noodles
8. Measuring cups and spoons, plus a cheese grater for the Parmesan and mozzarella if not pre shredded
9. Aluminum foil and oven mitts, plus a kitchen towel to lay cooked noodles on so they dont stick
Ingredients
12 lasagna noodles (no-boil or regular)
2 tablespoons olive oil
1 tablespoon butter optional
1 medium yellow onion, finely chopped
3 cloves garlic, minced
16 oz mushrooms, sliced (cremini or button)
10 oz fresh baby spinach (one package)
28 oz jar marinara sauce (about 3 to 3 1/2 cups)
15 oz ricotta cheese (1 container)
1 large egg
3 cups shredded mozzarella, about 12 oz
3/4 cup grated Parmesan, about 3 oz
1/4 cup fresh basil, chopped or 2 tsp dried
1 tablespoon fresh parsley, chopped or 1 tsp dried
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
1/4 cup dry white wine optional
Directions
- Preheat oven to 375F (190C). If you're using regular lasagna noodles, bring a big pot of salted water to a boil and cook them al dente according to package directions, drain and lay them flat on a clean kitchen towel (no-boil noodles skip this).
- Heat 2 tablespoons olive oil and the optional tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until soft and slightly golden, about 5 minutes. Stir in minced garlic and cook 30 seconds.
- Add the sliced mushrooms and cook until they release their liquid and it mostly evaporates, about 7 to 10 minutes. If using, splash in the 1/4 cup white wine to deglaze the pan and let it reduce for a minute. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and the 1/4 teaspoon red pepper flakes if you like heat.
- Add the baby spinach in batches, stirring until wilted and any extra moisture cooks off. You want the mixture fairly dry so the lasagna won’t get soggy. Remove from heat and stir in about 2 tablespoons chopped fresh basil and the tablespoon chopped fresh parsley, reserve a little basil for garnish.
- In a bowl combine the 15 oz ricotta, 1 large egg, about 1/2 cup of the grated Parmesan, a pinch of salt and pepper, and 1 tablespoon chopped basil (or 2 teaspoons dried). Mix until smooth, taste and adjust seasoning.
- Spread about 1 cup of the marinara sauce on the bottom of a 9×13 inch baking dish (lightly oil or spray first if you want). Arrange a single layer of 4 noodles over the sauce (trim to fit if needed). Dollop and spread one third of the ricotta mixture, then half of the mushroom-spinach mixture, then about 1 cup shredded mozzarella and about 3/4 cup sauce. Repeat: noodles, ricotta, remaining mushroom-spinach, 1 cup mozzarella, 3/4 cup sauce. Finish with a final layer of noodles, remaining sauce, the last of the mozzarella and sprinkle the remaining Parmesan over the top.
- Cover the dish tightly with foil (spray foil with cooking spray so cheese doesn't stick) and bake for 25 to 30 minutes until bubbly. Remove foil and bake another 10 to 15 minutes until cheese is golden and edges bubble.
- Let the lasagna rest at least 15 minutes before slicing so it sets up; this makes neater slices. Garnish with the reserved fresh basil and a little extra parsley or Parmesan.
- Quick tips: if you used no-boil noodles add an extra 1/2 cup sauce so they cook properly; press excess liquid from spinach before mixing; brown the mushrooms well for deeper flavor; to get a bubbly brown top quickly, broil for 1 to 2 minutes but watch it closely so it doesn't burn.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 371g
- Total number of serves: 8
- Calories: 520kcal
- Fat: 25.3g
- Saturated Fat: 13g
- Trans Fat: 0.06g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 81mg
- Sodium: 1014mg
- Potassium: 481mg
- Carbohydrates: 42.6g
- Fiber: 3.4g
- Sugar: 4.1g
- Protein: 30g
- Vitamin A: 1250IU
- Vitamin C: 5mg
- Calcium: 486mg
- Iron: 1.8mg
