Vegetarian Spinach Mushroom Lasagna

Vegetarian Spinach Mushroom Lasagna is the kind of dinner that feels like a warm hug: cheesy, saucy, and layered with tender noodles, earthy mushrooms, and bright spinach. This version keeps things completely plant-based and creamy using vegan ricotta and two kinds of vegan cheeses, while still delivering on classic lasagna comfort. It’s approachable enough for a weeknight but special enough for guests—perfect for anyone who loves a rich, veggie-forward bake.

Why You’ll Love This Recipe

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This Vegetarian Spinach Mushroom Lasagna balances savory mushrooms with fresh spinach and rich, garlicky vegan ricotta. The crushed tomatoes are seasoned simply with Italian seasoning and a touch of salt, letting the fresh ingredients shine. It’s also egg-free and uses prepared lasagna noodles, so assembly is straightforward. The result is a satisfying casserole with bubbling vegan mozzarella on top and a fragrant basil finish.

Ingredients

• 32 ounces lasagna noodles, egg free, prepared according to package directions
• 1 tablespoon olive oil
• 1 yellow onion, diced small
• 16 ounces baby bella mushrooms, thinly sliced
• 32 ounces baby spinach
• 2 teaspoons granulated garlic
• 1/2 teaspoon salt, for mushroom spinach filling
• 32 ounces vegan ricotta cheese, such as Kite Hill almond milk based ricotta
• 1 cup vegan parmesan cheese
• 2 teaspoons granulated garlic (separate from previous 2 teaspoons, for cheese filling)
• 56 ounces crushed tomatoes, canned
• 1 tablespoon Italian seasoning, dried
• 1/2 teaspoon salt
• 2 cups vegan mozzarella cheese, shredded, for layering
• 1/4 cup fresh basil, cut into ribbons, for garnish

Prep and Equipment

Preheat your oven to 375°F (190°C). You’ll need a large skillet, a wooden spoon or spatula, a 9×13-inch baking dish, mixing bowls, and tongs or a fork to handle the noodles. Have a ladle or large spoon ready for the sauce and a spatula for spreading the ricotta mixture.

Step-by-Step Instructions

Below is a clear, rewritten version of the recipe directions that follows the ingredient list and keeps the original order of assembly. Each step is concise so you can follow along easily.

1. Prepare the noodles: Cook the 32 ounces of lasagna noodles that are egg free according to the package directions. Drain and separate the noodles carefully so they don’t stick together. Set them aside on a clean surface or sheet of parchment.
2. Sauté the aromatics and mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 diced yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes.
3. Add the mushrooms: Add the 16 ounces thinly sliced baby bella mushrooms to the skillet. Cook, stirring, until the mushrooms have released their moisture and are browned around the edges, about 6–8 minutes.
4. Wilt the spinach: Add the 32 ounces baby spinach to the skillet with the mushrooms in batches if needed. Stir the spinach into the mushroom and onion mixture until it is fully wilted and evenly combined.
5. Season the vegetable filling: Sprinkle 2 teaspoons granulated garlic and 1/2 teaspoon salt over the mushroom and spinach mixture. Stir to incorporate and cook another 1–2 minutes so the flavors meld. Turn off the heat and set this filling aside.
6. Mix the ricotta filling: In a medium bowl, combine the 32 ounces vegan ricotta cheese with 1 cup vegan parmesan cheese and the separate 2 teaspoons granulated garlic. Stir thoroughly so the granulated garlic is evenly distributed through the ricotta mixture.
7. Prepare the tomato sauce: In a separate saucepan or a large bowl, stir together the 56 ounces canned crushed tomatoes, 1 tablespoon dried Italian seasoning, and 1/2 teaspoon salt. Taste and adjust seasoning if needed. Keep this sauce at a gentle simmer or warm state for assembly.
8. Assemble the lasagna—layer one: Spoon a thin layer of the prepared crushed tomato sauce into the bottom of a 9×13-inch baking dish, just enough to coat the surface and prevent sticking.
9. Layer noodles and fillings: Place a single layer of the prepared lasagna noodles over the sauce. Spread about one-third of the ricotta mixture evenly over the noodles. Top the ricotta with one-third of the mushroom and spinach filling. Sprinkle about one-third of the 2 cups shredded vegan mozzarella cheese over the vegetables.
10. Repeat the layers: Add another layer of noodles, then another third of the crushed tomato sauce, followed by another third of the ricotta mixture, another third of the mushroom-spinach mixture, and another third of the shredded vegan mozzarella.
11. Finish the final layer: Top with a final layer of noodles. Spread the remaining crushed tomato sauce evenly over the top noodles. Spoon on the remaining ricotta mixture in dollops and gently spread if desired. Finish by sprinkling the remaining shredded vegan mozzarella and, if any remains, the remaining vegan parmesan.
12. Bake the lasagna: Cover the baking dish with aluminum foil and bake in the preheated 375°F (190°C) oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
13. Rest and garnish: Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This resting period helps the layers set and makes slicing neater. Sprinkle the top with 1/4 cup fresh basil ribbons right before serving.

Troubleshooting & Tips

• If the noodles stick together after cooking, rinse them briefly under cool water and separate them with a little olive oil.
• To avoid a watery filling, be sure the mushrooms are well browned before adding the spinach. This concentrates their flavor and reduces excess moisture.
• If your vegan ricotta seems thicker or thinner than expected, stir it thoroughly before measuring so the texture is consistent. Thinner ricotta will spread easier between layers; thicker ricotta holds its shape.
• For a deeper tomato flavor, simmer the crushed tomatoes with the Italian seasoning for 10–15 minutes before assembling.
• Allowing the lasagna to rest after baking makes it much easier to slice tidy portions—don’t skip the 10-minute rest.

Make-Ahead and Storage

This Vegetarian Spinach Mushroom Lasagna is excellent for making ahead. Assemble the lasagna in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked assembled lasagna for up to 3 months; when ready to bake, thaw in the refrigerator overnight and then bake as directed, adding 10–15 minutes to the covered baking time if still chilled.

Leftovers keep well in the refrigerator for 3–4 days. Reheat individual portions in the microwave or rewarm larger portions in a 350°F (175°C) oven covered with foil until heated through.

Serving Suggestions

Serve slices of this Vegetarian Spinach Mushroom Lasagna with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread or garlic bread made with olive oil and fresh herbs pairs beautifully for sopping up extra sauce. Finish plates with a light drizzle of good olive oil and a few extra basil ribbons for freshness.

Final Notes

This recipe celebrates simple ingredients prepared with care. The combination of baby bella mushrooms and a generous amount of spinach gives the lasagna a lovely texture contrast—meaty mushrooms and silky wilted greens—while the vegan ricotta and cheeses create a satisfying creaminess. Whether you’re serving a crowd or making it for a cozy night in, this Vegetarian Spinach Mushroom Lasagna is reliably comforting and full of flavor.

Enjoy the layers, the aroma, and the generous servings—this lasagna is one to keep in your rotation for many cozy dinners to come.

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Vegetarian Spinach Mushroom Lasagna

A hearty, dairy-free lasagna layered with sautéed mushrooms and spinach, vegan ricotta, marinara, and melted vegan cheeses.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 12 people

Ingredients

• 32 oz lasagna noodles (egg-free) prepared according to package directions
• 1 tbsp olive oil
• 1 yellow onion diced small
• 16 oz baby bella mushrooms thinly sliced
• 32 oz baby spinach
• 2 tsp granulated garlic for mushroom-spinach filling
• 1/2 tsp salt for mushroom-spinach filling
• 32 oz vegan ricotta cheese such as Kite Hill almond-milk based ricotta
• 1 cup vegan Parmesan cheese
• 2 tsp granulated garlic for cheese filling (separate from previous)
• 56 oz crushed tomatoes canned
• 1 tbsp Italian seasoning dried
• 1/2 tsp salt for marinara
• 2 cup vegan mozzarella cheese shredded, for layering
• 1/4 cup fresh basil cut into ribbons, for garnish

Instructions

• Cook the lasagna noodles according to package directions, drain, rinse, and lay in a single layer on parchment or a tray to cool slightly.
• Preheat the oven to 375°F (190°C).
• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
• Add the sliced mushrooms to the skillet and cook until browned and any liquid has evaporated, about 5–7 minutes.
• Stir in the baby spinach, 2 teaspoons granulated garlic, and 1/2 teaspoon salt; cook until the spinach is wilted, about 3–5 minutes. Remove from heat and set aside.
• In a medium bowl, combine the vegan ricotta, vegan Parmesan, and 2 teaspoons granulated garlic until smooth to make the cheese filling.
• Make the marinara by combining the crushed tomatoes, Italian seasoning, and 1/2 teaspoon salt in a medium saucepan. Bring to a simmer, cook for 5 minutes, then remove from heat.
• Spray a 9x13-inch baking dish with cooking spray. Spread 1/2 cup of marinara on the bottom of the dish.
• Assemble the lasagna: place a layer of cooked noodles over the sauce, spread an even layer of the cheese mixture, then top with some of the mushroom-spinach mixture, a layer of marinara, and a sprinkling of shredded mozzarella.
• Repeat layering 3 to 4 times as needed, ending with a final layer of marinara and the remaining shredded mozzarella.
• Place the baking dish on a sheet pan and bake in the preheated oven for 40–45 minutes, until bubbly and the cheese is melted.
• Remove from the oven, top with basil ribbons, and let the lasagna rest for 5–10 minutes before cutting and serving.

Equipment

• 9x13 inch Baking Dish
• Large Skillet
• Medium Saucepan
• Mixing Bowl
• Sheet Pan
• Spatula or Wooden Spoon
• parchment paper or tray

Notes

• Use egg-free lasagna noodles as specified.
• You can brown mushrooms thoroughly to reduce excess moisture.
• Assembling on a sheet pan prevents oven spills.
• Letting the lasagna rest helps it set for cleaner slices.