Description

This Vegetarian Lasagna recipe is a hearty and satisfying dish layered with tender lasagna noodles, fresh spinach, sautéed mushrooms, a rich ricotta and cheese mixture, and marinara sauce, baked to perfection with melted mozzarella and Parmesan cheese. Perfect for family dinners or gatherings, it offers a delicious meatless alternative that doesn’t skimp on flavor or texture.

Ingredients

Scale

Lasagna Base

12 lasagna noodles (regular, not no boil, gluten free if required)

Vegetables

9 oz. fresh spinach (well-drained frozen spinach works too)
8 oz. cremini mushrooms (chopped small, or your favorite vegetable)
1 cup onion (chopped small)
3 cloves garlic (minced)

Cheese Mixture

3 cups ricotta cheese
1½ cups Parmesan cheese (shredded, divided)
3 cups mozzarella cheese (shredded, divided)
1 large egg

Seasonings & Sauces

2 tbsp olive oil
1½ tsp salt (divided)
1½ tsp ground black pepper (divided)
2 tsp Italian seasoning
24 oz. marinara sauce
Fresh parsley (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna later.
Cook Noodles: Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes until they are al dente. Drain and set aside to prevent sticking.
Prepare Spinach: Blanch the fresh spinach in a shallow pan of boiling water for 2 minutes. Drain thoroughly and press out excess water. Let cool, then chop finely and set aside.
Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add chopped mushrooms, onions, minced garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Cook for about 5 minutes until onions are tender and moisture from mushrooms has evaporated. Drain any excess liquid, transfer the mixture to a bowl, and let cool.
Mix Cheese and Spinach: In a large bowl, combine ricotta cheese, ½ cup of Parmesan cheese, cooled chopped spinach, Italian seasoning, egg, and the remaining 1 teaspoon salt and 1 teaspoon black pepper. Mix until well incorporated.
Assemble Lasagna Layers: Spread ½ cup of marinara sauce evenly on the bottom of a 9×13-inch casserole dish. Place 4 lasagna noodles on top with slight overlap. Layer with one third of the ricotta and spinach mixture, one third of the sautéed mushroom mixture, one third of the remaining marinara sauce, 1 cup mozzarella cheese, and ⅓ cup Parmesan cheese.
Repeat Layers: Repeat the layering process two more times to use all ingredients, creating three complete layers in total.
Bake Covered: Cover the assembled lasagna with foil and bake in the preheated oven for 45 minutes to allow the flavors to meld and cheeses to melt.
Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes to brown and slightly crisp the top layer of cheese.
Cool and Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

Using well-drained spinach is key to avoid excess moisture making the lasagna watery.
If desired, substitute mushrooms with other vegetables like zucchini or bell peppers for variation.
Ensure noodles are cooked al dente to prevent them from becoming mushy during baking.
For gluten-free option, use gluten-free lasagna noodles.
Letting the lasagna rest after baking helps it set and makes slicing easier.