Vegetarian Lasagna Recipe

5 from 14 votes

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!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Difficulty: Medium

Servings:

Author: Becky Hardin

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

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 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 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

Video

Notes

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