I’m sharing my Lasagna With Vegetables recipe that stacks seasonal produce, three cheeses, and a clever shortcut for the sauce into a healthy, easy weeknight meatless main.
i’ve been tinkering with this Mushroom And Spinach Lasagna until it surprised me. The way mushrooms and fresh baby spinach layer into the lasagna noodles makes each forkful a little different, and that kept me pulling it out of the oven to check if it was right.
I found myself googling How To Make Vegetarian Lasagna for ideas, then breaking the rules because the texture needed it. If you like Lasagna With Vegetables that refuses to be predictable, this one will make you curious enough to try swapping a layer or two.
Come on, give it a shot and tell me what you changed.
Ingredients
- Cremini mushrooms add earthy umami, fiber and B vitamins, boost savory, meaty texture.
- Baby spinach gives iron, vitamin K, fresh green taste, light slightly earthy notes.
- Ricotta brings creamy protein, mild tang, balances acidity and keeps layers moist.
- Marinara adds tomato brightness, vitamin C, a bit of sweetness and acidity.
- Mozzarella melts gooey, gives calcium and mild milky flavor, stretchy cheesy pull.
- Lasagna noodles supply carbs for energy, tender bite, soak up sauce for texture.
- Garlic and onion add aromatic depth, small amounts of antioxidants, savory sweetness.
Ingredient Quantities
- 12 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 med onion, finely chopped
- 3 cloves garlic, minced
- 16 oz cremini or white mushrooms, sliced
- 10 oz fresh baby spinach (about 5 to 6 cups packed)
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus extra for sprinkling
- 2 cups shredded mozzarella cheese (about 8 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tbsp chopped fresh basil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, optional
How to Make this
1. Preheat oven to 375°F (190°C). If using regular lasagna noodles, boil 12 noodles until just al dente according to package, drain and toss with a little olive oil so they don’t stick; if using no-boil, skip the boiling but have extra sauce ready because they soak up liquid.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and cook until soft, about 4 minutes, then add 3 minced garlic cloves and cook 30 seconds more.
3. Add 16 oz sliced mushrooms and cook, stirring, until they brown and most of their liquid evaporates, about 6 to 8 minutes. Season with about 1/2 teaspoon black pepper and a pinch of the kosher salt.
4. Add 10 oz fresh baby spinach in batches and cook until wilted. Turn off heat, then squeeze excess liquid from the spinach with a clean towel or press in a sieve. Stir in 1/4 teaspoon red pepper flakes if using, and 1 teaspoon dried oregano and 1 teaspoon dried basil or 1 tablespoon chopped fresh basil. If the mixture seems dry, stir in about 1/2 to 1 cup of the 24 oz marinara to keep it moist.
5. In a bowl mix 15 oz ricotta, 1 large egg, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh parsley if using, the remaining kosher salt (total about 1 teaspoon across the dish) and a little black pepper. This is your ricotta filling.
6. Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Lay down a single layer of 3 or 4 noodles (depending on how they fit), spread about one third of the ricotta mixture on the noodles, then half of the mushroom-spinach mixture, then sprinkle about 2/3 cup shredded mozzarella. Spoon a thin layer of marinara over that.
7. Repeat noodle, ricotta, mushroom-spinach, mozzarella, and sauce layers one more time, then finish with a final noodle layer, the remaining marinara, the rest of the mozzarella (about 2 cups total used), and a little extra Parmesan for sprinkling.
8. Cover the dish tightly with foil (spray foil or tent it so cheese doesn’t stick), place on a baking sheet to catch drips and bake for 35 to 40 minutes covered, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden.
9. Let the lasagna rest 15 minutes before slicing so it sets up and slices cleanly. Garnish with extra grated Parmesan and chopped fresh basil or parsley before serving. Quick tip: if using no-boil noodles, let it rest longer, like 20 minutes, so they absorb sauce and aren’t gummy.
Equipment Needed
1. 9 by 13 inch baking dish for layering and baking
2. Large skillet for sautéing the onions mushrooms and spinach
3. Large pot for boiling noodles if you use regular ones
4. Colander or fine sieve to drain noodles and press out spinach liquid
5. Mixing bowls (one for the ricotta mix and one for the veggie mix)
6. Chef’s knife and cutting board for chopping garlic onions mushrooms and herbs
7. Rubber spatula and wooden spoon or tongs for stirring spreading and lifting noodles
8. Measuring cups and spoons plus a rimmed baking sheet and a roll of aluminum foil to cover and catch drips
FAQ
Mushroom And Spinach Lasagna Recipe Substitutions and Variations
- Ricotta cheese: swap with full fat cottage cheese that’s been pulsed in a blender until smooth for a similar texture, or use mascarpone for a richer, silkier filling, or try silken tofu blended with lemon juice and nutritional yeast for a vegan option.
- Mozzarella cheese: use provolone, fontina, or Monterey Jack for similar melt and stretch; for a sharper finish try shredded young cheddar or a mix with grated Gruyere, use about the same amount.
- Lasagna noodles: replace with oven-ready no-boil sheets if you want less fuss, or use fresh pasta sheets if you have them, or thinly sliced zucchini or eggplant for a low carb/gluten free version just salt and roast the slices first so they dont release too much water.
- Mushrooms: swap with chopped roasted eggplant or diced cooked lentils for bulk and umami, or use sliced portobello for a meatier bite, or try crumbled tempeh seasoned with soy and garlic for a firmer texture.
Pro Tips
1) Brown the mushrooms like your life depends on it. Salt them early to pull out moisture, dont overcrowd the pan or they will steam instead of getting that deep flavor, and cook till most liquid is gone — you want color not sogginess.
2) Get every drop out of the spinach. I mean wrap it in a clean towel and twist, or press in a sieve, because even a little extra water will make the whole thing runny when baked. If you use frozen spinach, thaw and squeeze until nearly dry.
3) Make the ricotta actually tasty and not bland. Drain any excess whey, taste and add salt or a splash of lemon juice or a pinch of nutmeg if it seems flat, and fold in a bit of Parmesan or shredded mozzarella for creaminess so it doesnt feel one-note.
4) Noodles and resting matter more than you think. Undercook regular noodles a minute so they finish in the oven, or if you use no-boil add extra sauce and let the baked lasagna rest longer (20 minutes) so it sets up; also toss boiled noodles with a little oil and lay them flat so they dont stick or tear while assembling.
Mushroom And Spinach Lasagna Recipe
I’m sharing my Lasagna With Vegetables recipe that stacks seasonal produce, three cheeses, and a clever shortcut for the sauce into a healthy, easy weeknight meatless main.
8
servings
434
kcal
Equipment: 1. 9 by 13 inch baking dish for layering and baking
2. Large skillet for sautéing the onions mushrooms and spinach
3. Large pot for boiling noodles if you use regular ones
4. Colander or fine sieve to drain noodles and press out spinach liquid
5. Mixing bowls (one for the ricotta mix and one for the veggie mix)
6. Chef’s knife and cutting board for chopping garlic onions mushrooms and herbs
7. Rubber spatula and wooden spoon or tongs for stirring spreading and lifting noodles
8. Measuring cups and spoons plus a rimmed baking sheet and a roll of aluminum foil to cover and catch drips
Ingredients
12 lasagna noodles (regular or no-boil)
2 tablespoons olive oil
1 med onion, finely chopped
3 cloves garlic, minced
16 oz cremini or white mushrooms, sliced
10 oz fresh baby spinach (about 5 to 6 cups packed)
24 oz marinara sauce
15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese, plus extra for sprinkling
2 cups shredded mozzarella cheese (about 8 oz)
1 teaspoon dried oregano
1 teaspoon dried basil or 1 tbsp chopped fresh basil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley, optional
Directions
- Preheat oven to 375°F (190°C). If using regular lasagna noodles, boil 12 noodles until just al dente according to package, drain and toss with a little olive oil so they don't stick; if using no-boil, skip the boiling but have extra sauce ready because they soak up liquid.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and cook until soft, about 4 minutes, then add 3 minced garlic cloves and cook 30 seconds more.
- Add 16 oz sliced mushrooms and cook, stirring, until they brown and most of their liquid evaporates, about 6 to 8 minutes. Season with about 1/2 teaspoon black pepper and a pinch of the kosher salt.
- Add 10 oz fresh baby spinach in batches and cook until wilted. Turn off heat, then squeeze excess liquid from the spinach with a clean towel or press in a sieve. Stir in 1/4 teaspoon red pepper flakes if using, and 1 teaspoon dried oregano and 1 teaspoon dried basil or 1 tablespoon chopped fresh basil. If the mixture seems dry, stir in about 1/2 to 1 cup of the 24 oz marinara to keep it moist.
- In a bowl mix 15 oz ricotta, 1 large egg, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh parsley if using, the remaining kosher salt (total about 1 teaspoon across the dish) and a little black pepper. This is your ricotta filling.
- Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Lay down a single layer of 3 or 4 noodles (depending on how they fit), spread about one third of the ricotta mixture on the noodles, then half of the mushroom-spinach mixture, then sprinkle about 2/3 cup shredded mozzarella. Spoon a thin layer of marinara over that.
- Repeat noodle, ricotta, mushroom-spinach, mozzarella, and sauce layers one more time, then finish with a final noodle layer, the remaining marinara, the rest of the mozzarella (about 2 cups total used), and a little extra Parmesan for sprinkling.
- Cover the dish tightly with foil (spray foil or tent it so cheese doesn't stick), place on a baking sheet to catch drips and bake for 35 to 40 minutes covered, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden.
- Let the lasagna rest 15 minutes before slicing so it sets up and slices cleanly. Garnish with extra grated Parmesan and chopped fresh basil or parsley before serving. Quick tip: if using no-boil noodles, let it rest longer, like 20 minutes, so they absorb sauce and aren't gummy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 327g
- Total number of serves: 8
- Calories: 434kcal
- Fat: 17.4g
- Saturated Fat: 7.5g
- Trans Fat: 0.3g
- Polyunsaturated: 1g
- Monounsaturated: 5g
- Cholesterol: 87mg
- Sodium: 613mg
- Potassium: 250mg
- Carbohydrates: 41.5g
- Fiber: 3g
- Sugar: 5g
- Protein: 22.4g
- Vitamin A: 2500IU
- Vitamin C: 10mg
- Calcium: 250mg
- Iron: 0.8mg
