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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
Cook Time45 minutes
Total Time1 hour
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.