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featured vegetarian lasagna

Vegetarian Lasagna Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
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!
Print Recipe


  • 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


  • Preheat oven to 350°F.
    ingredients for vegetarian lasagna
  • 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
    sautéed mushrooms, onion, and garlic in a skillet with a wood spoon
  • 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
    spinach ricotta mixture in a glass bowl with a wood spoon
  • 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
    shredded cheese sprinkled on top of lasagna layers in a baking dish
  • 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



  • 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. 


Calories: 640kcal | Carbohydrates: 53g | Protein: 37g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1562mg | Potassium: 902mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4241IU | Vitamin C: 17mg | Calcium: 703mg | Iron: 4mg