Vegetarian Lasagna Recipe

Course: Main Course

Cuisine: Italian

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 640kcal

Author: Becky Hardin

Loaded with spinach, mushrooms and plenty of cheese, this Vegetarian Lasagna recipe is perfect for a meatless family meal. Featuring 3 cheeses and rich flavors, this from-scratch lasagna is downright delicious!

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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 9x13-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

Notes

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