Loaded with spinach, mushrooms and plenty of cheese, this Vegetarian Lasagna recipe is perfect for meatless family meals. Featuring 3 cheeses and rich flavors, this from-scratch lasagna is downright delicious!
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Spinach Lasagna
As much as I love a meaty lasagna, it’s fun to mix things up with a veggie-packed dinner. Just as delicious as classic lasagna, this vegetarian lasagna always disappears quickly!
Mushrooms add a meaty texture and a blend of 3 cheeses make this the ultimate meatless comfort food. Whether you’re trying to cut back on meat or want to add some variety to your dinners, this lasagna checks all of the right boxes.
Be sure to try my Crockpot Lasagna and Lasagna Soup, too!
Why You’ll love this Vegetarian Lasagna Recipe:
- KID FRIENDLY: This is a delicious meal that the whole family will enjoy. Everyone loves pasta night!
- MAKE AHEAD: Lasagna leftovers keep well for a meal later in the week and it’s freezer friendly, too.
- CHEESY: Made with ricotta, Parmesan, and mozzarella cheeses, each bite has a wonderful blend of cheeses.
Hearty and satisfying, you won’t miss the meat in this homemade lasagna recipe.
How to Make Vegetarian Lasagna
You can jump to the recipe card for full ingredients & instructions!
- Cook the lasagna noodles.
- Blanch the spinach and squeeze out excess water.
- Sauté the mushrooms, onions, and garlic.
- Mix the ricotta, Parmesan, cooked spinach, egg, and seasonings together.
- Assemble the lasagna layers.
- Bake.
I prefer to use fresh spinach for this lasagna, but frozen works well, too. Add it to boiling water for a couple minutes and squeeze out the excess moisture before mixing into the filling.
I love the meaty texture that mushrooms add, but you can certainly use another vegetable. Try diced bell peppers or eggplant or cooked lentils.
Any marinara sauce or other tomato-based pasta sauces work great for this lasagna recipe. Use your favorite kind!
To make sure your lasagna isn’t watery, make sure to press out any excess liquid from the spinach and drain any liquid that cooks out of the sautéed vegetables. The less extra liquid that goes into the lasagna to start with, the less chance of slicing into a watery lasagna.
Vegetarian lasagna is a wonderful make-ahead dish. Prepare the lasagna through step 7, cover, and refrigerate up to 2 days before baking. When ready to bake, remove from the refrigerator and continue with step 8. You may need to add a couple extra minutes to the bake time as the dish will be chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days – reheat at 350°F for 15 minutes or until warmed through.
Serving Suggestions
This vegetarian lasagna is a super filling meal all by itself, but it’s great with a veggie or salad side, or some garlic bread for a real feast. Try it with:
However you serve this cheesy spinach and mushroom lasagna, it’s sure to be a hit!
Tips!
- Use classic lasagna noodles for this recipe instead of the “no boil” kind.
- For an evenly textured filling, dice the onions and mushrooms fairly small.
- Squeeze out any excess liquid from the blanched spinach before chopping and adding to the filling.
Decadent and cheesy vegetarian lasagna is the ultimate comfort food.
Can I use gluten free noodles?
Yes. Some gluten free lasagna noodles will not require cooking, so check the package for instructions.
Can I use homemade marinara sauce?
Absolutely! Use your favorite kind of store bought sauce or make a batch of homemade marinara sauce for even more flavor.
What is the best way to freeze lasagna?
I recommend freezing lasagna before baking so the noodles don’t get too soft. Prepare the lasagna through step 7 below, wrap tightly with plastic wrap, and freeze for up to 2 months. Bake it from frozen, covered with foil, at 375°F for about an hour. Remove the foil and cook for another 10 minutes, or until completely heated through and the cheese starts to bubble.
More Meatless Dinner Recipes We Love
- Vegetarian Tikka Masala
- Vegan Chili
- Cacio e Pepe
- Cheesy Baked Gnocchi
- Browse more meatless dinner ideas.
Everyone will be asking for seconds of this ultra cheesy and flavorful vegetarian lasagna!
More Easy Pasta Recipes to Try:
- Instant Pot Spaghetti
- Chicken Florentine Pasta
- Chicken Alfredo Pasta Bake
- Beef Bolognese
- Skillet Lasagna
- Caprese Pasta Bake
- Spinach Stuffed Shells
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Vegetarian Lasagna Recipe
Ingredients
- 15 lasagna noodles
- 9 ounces fresh spinach
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms chopped
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 ½ teaspoons salt divided
- 1 ½ teaspoons ground black pepper divided
- 3 cups ricotta cheese
- 1 ½ cups Parmesan cheese shredded, divided
- 2 teaspoons Italian seasoning
- 1 large egg
- 3 cups mozzarella cheese shredded, divided
- 24 ounces marinara sauce
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles and set aside.15 lasagna noodles
- Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside.9 ounces fresh spinach
- Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool.2 tablespoons olive oil, 8 ounces cremini mushrooms, 1 cup onion, 3 cloves garlic, 1 ½ teaspoons salt, 1 ½ teaspoons ground black pepper
- In a large bowl, combine the ricotta cheese, ½ cup Parmesan cheese, cooled spinach, Italian seasoning, egg, and remaining salt and pepper. Mix well.3 cups ricotta cheese, 1 ½ cups Parmesan cheese, 2 teaspoons Italian seasoning, 1 large egg
- Spread ½ cup marinara sauce on the bottom of a 9×13-inch casserole dish. Layer 4 lasagna noodles on top of the sauce so they’re slightly overlapping. Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan.24 ounces marinara sauce, 3 cups mozzarella cheese
- Repeat the layers two more times.
- Cover with foil and bake for 45 minutes, then remove the foil and continue baking for 15 more minutes.
- Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve.Fresh parsley
Video
Becky’s Tips
- Storage: Store lasagna in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 15 minutes or until warmed through.
- Freezing: I recommend freezing lasagna before baking so the noodles don’t get too soft. Prepare the lasagna through step 7, wrap tightly with plastic wrap, and freeze for up to 2 months. Bake it from frozen, covered with foil, at 375°F for about an hour. Remove the foil and cook for another 10 minutes, or until completely heated through and the cheese starts to bubble.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
We’re so sorry to hear you didn’t enjoy this recipe, Nikki!
Fantastic recipe, we added plant based crumble to this, vegan cheese and used plant based lasagna noodles. It was delicious!
Looks delicious, Janice!
I love the way you do your recipe… I don’t have to eep rolling up to see the ingredients/amounts… thank you!
Thank you for such a kind comment, Leslie!