Updated
I created this Vegetarian Lasagna so it’s loaded with spinach, mushrooms, and plenty of cheese and perfect for meatless family meals. Featuring 3 cheeses and rich flavors, this from-scratch lasagna is downright delicious!
5-Star Review
“Fantastic recipe, we added plant based crumble to this, vegan cheese, and used plant based lasagna noodles. It was delicious!” -Janice
Easy Vegetarian Lasagna
As much as I love a meaty lasagna, I like to mix things up with a veggie-packed dinner. Just as delicious as classic homemade 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 variety to your dinners, this lasagna checks all the boxes. Hearty and satisfying, you won’t miss the meat. If you love lasagna as much as I do, be sure to try my Crockpot lasagna and lasagna soup, too!
Vegetarian Lasagna Recipe
Ingredients
- 12 lasagna noodles regular, not no boil, gluten free, if required
- 9 oz. fresh spinach well-drained frozen works too
- 2 tbsp olive oil
- 8 oz. cremini mushrooms chopped small, or your favorite veggie
- 1 cup onion chopped small
- 3 cloves garlic minced
- 1½ tsp salt divided
- 1½ tsp ground black pepper divided
- 3 cups ricotta cheese
- 1½ cups Parmesan cheese shredded, divided
- 2 tsp Italian seasoning
- 1 large egg
- 3 cups mozzarella cheese shredded, divided
- 24 oz. marinara sauce
- fresh parsley for garnish
Video
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.12 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 oz. 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 tbsp olive oil, 8 oz. cremini mushrooms, 1 cup onion, 3 cloves garlic, 1½ tsp salt, 1½ tsp 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, 1½ cups Parmesan cheese, 2 tsp 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 oz. 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
Becky’s Tips
- To make sure your lasagna isn’t watery, press out any excess liquid from the spinach and drain any liquid that cooks out of the sautéed vegetables. The less liquid that goes into the lasagna to start with, the less chance of a watery lasagna.
- If you don’t like mushrooms, use another vegetable; diced bell peppers, eggplant, or even cooked lentils will work.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Vegetarian Lasagna Step by Step
Gather your ingredients and preheat the oven to 350°F.
Cook the pasta: Bring a large pot of lightly salted water to a boil. Add 15 lasagna noodles and cook for 8-10 minutes or until al dente.
Blanch spinach: Blanch 9 oz. of 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.
Cook the veggies: Heat 2 tbsp olive oil in a skillet set over medium-high heat. Add 8 oz. mushrooms, 1 cup onions, 3 cloves garlic, ½ teaspoon salt, and ½ tsp pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool.
Prepare the cheese: In a large bowl, combine 3 cups ricotta cheese, ½ cup Parmesan cheese, cooled spinach, 2 tsp Italian seasoning, one egg, and remaining salt and pepper. Mix well.
Layer the lasagna: 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.
Continue to layer: Repeat the layers two more times. Cover the lasagna with foil and bake for 45 minutes, then remove the foil and continue baking for 15 more minutes.
Cool and serve: Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve.
How to Store
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.
I recommend freezing the 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.
Serving Suggestions
This vegetarian lasagna is a super filling meal all by itself, but it’s great with sauteed green beans or asparagus almondine. I like to have a Caprese salad to start my meal and a batch of cheesy garlic bread to soak up all the sauce.
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!