Vegetarian Spinach and Mushroom Lasagna Recipe

This vegetarian spinach and mushroom lasagna recipe brings together the robust flavors of earthy mushrooms and spinach with a robust tomato sauce. Layered with creamy ricotta and mozzarella cheeses, it's a meal that will satisfy both vegetarians and meat-eaters alike.

Photos of Vegetarian Spinach and Mushroom Lasagna Recipe

Some of the ingredients you may need to be aware of for this recipe include cremini and shiitake mushrooms, which offer unique flavors and textures that are not found in common white button mushrooms. You may also need to search for pecorino cheese, which is a hard, salty Italian cheese, made out of sheep's milk.

Vegetarian Spinach and Mushroom Lasagna Ingredients

Cremini mushrooms: These are young portobello mushrooms that provide a firm, meaty texture. Shiitake mushrooms: Shiitake mushrooms have a distinctive, savory taste that adds depth to the dish. Onions: These add a sweet, caramelized flavor when sautéed. Extra virgin olive oil: This is used to sauté the mushrooms and onions, and also to prevent the lasagna noodles from sticking together. Garlic: Provides an aromatic base to the sauce. Tomato paste and sauce: These form the base of the lasagna's sauce. Crushed tomatoes: These add texture and tang to the sauce. Dried thyme: This herb adds a subtle earthy flavor. Red pepper flakes: Adds a kick to the sauce. Sugar: Balances the acidity of the tomatoes. Spinach: Adds a nutritious element and vibrant color to the lasagna. Lasagna noodles: These are the backbone of your lasagna. Ricotta cheese: Adds a creamy, rich layer to the lasagna. Basil: Gives a fresh, aromatic flavor. Pecorino cheese: Adds a sharp, salty note. Mozzarella cheese: Melts beautifully to give the lasagna a cheesy, gooey texture.

One reader, Hazlett Taggart says:

This vegetarian spinach and mushroom lasagna recipe is a game-changer! The combination of earthy mushrooms, flavorful tomato sauce, and creamy cheeses creates a mouthwatering dish. The layers of lasagna noodles and spinach add a delightful texture. It's a must-try for anyone looking for a delicious meatless meal!

Hazlett Taggart

Key Techniques for Making Vegetarian Spinach and Mushroom Lasagna

How to prepare the mushroom sauce: The process of sautéing the mushrooms and onions, adding the tomato paste and sauce, and simmering the mixture to create a flavorful sauce.

How to cook the lasagna noodles: Boiling the noodles until al dente, draining, rinsing with cold water, and then coating with a bit of olive oil to prevent sticking.

How to assemble the lasagna layers: Layering the lasagna noodles, ricotta cheese, spinach, mozzarella, mushroom sauce, and fresh basil in a specific order to create the lasagna.

How To Make Vegetarian Spinach and Mushroom Lasagna

Meatless and flavorful, this spinach and mushroom lasagna is layered with shiitake and crimini in a rich thyme-seasoned tomato sauce.

Preparation: 20 minutes

Cooking: 1 hour 45 minutes

Total: 2 hours 5 minutes

Serves:

Ingredients

For Sauce:

1½lbcremini mushrooms,roughly chopped
½lbshiitake mushrooms,roughly chopped
¼tspsalt
1cuponions,generous, chopped
¼cupextra virgin olive oil,plus more for keeping the noodles from sticking to each other
4clovesgarlic,(about 4 tsp), chopped
6oztomato paste,(1 can)
2cupstomato sauce
28ozcrushed tomatoes,(1 can), such as Muir Glen with basil
1cupwater
1tbspdried thyme
½tspred pepper flakes
1tbspsugar

For Lasagna:

20ozfrozen chopped spinach,(2 boxes), thawed and squeezed in clean towel of excess moisture
1lblasagna noodles,(16 to 20 noodles)
16ozof ricotta cheese,(1 container)
¼cupfresh basil,chopped
¼lbpecorino cheese,or Parmesan, (about 1 cup), grated
1lbmozzarella cheese,(about 4 cups), shredded

Instructions

Place mushrooms in a large (6 to 8 quart) sauté pan on high or medium-high heat. Stir them with a wooden spoon or shake the pan from time to time.
Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water. (No fat is added to the pan at this point. This method of cooking mushrooms in their own moisture is called “dry sautéing.”)
Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook for about 5 minutes more until the mushrooms are no longer releasing moisture and the mushroom water has boiled away.
Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for about 1 minute. Add the garlic and cook for another 1 minute.
Stir in the tomato paste, cook for 1 minute longer. Reserve 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and put the remaining cup of tomato sauce into the pot with the mushrooms.
Add the large can of crushed tomatoes and one cup of water.
Stir in the thyme, sugar, and red pepper flakes. (If using dried basil instead of fresh, add it now.) Bring to a simmer, then lower the heat and simmer on a low simmer for 20 minutes.
Once the sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water. (The water should be at a vigorous, rolling boil.)
Stir gently, making sure that the noodles are not sticking to each other. Set the timer for 8 minutes, or however long is indicated on the package of the noodles. Cook uncovered on a high boil.
When the noodles are ready (al dente, cooked through but still firm to the bite), drain the noodles in a colander, and rinse them to cool them with cold water. While rinsing, gently separate them with fingers so they don’t stick to each other.
Prepare a couple of large cookie sheets or baking sheets by spreading a tablespoon of olive oil over the baking sheets.
Place the lasagna noodles on the sheets, gently coating them with a bit of that olive oil, and spreading them out. This will help keep them from sticking to each other while finishing the sauce and prepare the layered casserole.

To Assemble:

Turn off the heat on the stovetop for the sauce. Preheat the oven to 350 degrees F.
Spread the 1 cup of reserved tomato sauce over the bottom of a large (preferably 10×15-inch) casserole dish. (If the casserole dish is smaller, add another layer while going through this step.)
Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10×15-inch dish, fit 3 layers of 6 noodles each, with 2 extra noodles on which to nosh.)
Sprinkle half of the ricotta cheese over the noodles, and half of the defrosted, drained and squeezed out spinach over the ricotta.
Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the pecorino cheese. Then spoon ⅓ of the mushroom sauce over the mozzarella. Sprinkle half of the fresh basil over the sauce.
Repeat the layering process. Place the second layer of noodles over the sauce. Spread the remaining ricotta, spinach, and mozzarella over the noodles.
Sprinkle another quarter of the pecorino along with the mozzarella. Top with another third of the mushroom sauce and the remaining fresh basil.
Layer the final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.
Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges.
Bake at 350 degrees F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.
Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

Nutrition

Calories: 583.93kcal
Fat: 27.10g
Saturated Fat: 13.76g
Monounsaturated Fat: 9.82g
Polyunsaturated Fat: 1.73g
Carbohydrates: 58.27g
Fiber: 7.03g
Sugar: 13.09g
Protein: 31.18g
Cholesterol: 75.30mg
Sodium: 1136.42mg
Calcium: 606.53mg
Potassium: 1466.23mg
Iron: 5.29mg
Vitamin A: 455.64µg
Vitamin C: 32.20mg

Crucial Technique Tip for Perfect Vegetarian Lasagna

When preparing the lasagna noodles, it's essential to ensure they are cooked until al dente. This means they should still have a slight bite to them and not be overly soft. Overcooking the noodles can result in a mushy lasagna, as they will continue to cook further when the lasagna is baked in the oven. Also, rinsing the noodles with cold water after draining not only stops the cooking process but also removes excess starch which can make your lasagna gluey. Lastly, lightly coating the noodles with olive oil prevents them from sticking together while you're assembling the lasagna.

Time-Saving Tips for Making Lasagna

Prep ahead: You can prepare the mushroom sauce and spinach mixture a day in advance, saving time on the day of assembly.

Use no-boil noodles: Opt for no-boil lasagna noodles to skip the step of boiling and draining traditional noodles, saving both time and effort.

Double batch: Consider making a double batch of the lasagna and freeze one for a future quick and easy meal.

Organize ingredients: Before starting, ensure all ingredients are prepped and organized, making the assembly process more efficient.

Bake in advance: You can assemble the lasagna a day ahead and refrigerate, then bake it when needed, saving time on busy days.

Substitute Ingredients For Vegetarian Spinach and Mushroom Lasagna Recipe

cremini mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a similar meaty texture and rich flavor, making them a great substitute for cremini mushrooms in the lasagna.
shiitake mushrooms - Substitute with oyster mushrooms: Oyster mushrooms have a mild, sweet flavor and a similar texture to shiitake mushrooms, making them a suitable replacement in the lasagna.
ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and mild flavor to ricotta, making it a suitable substitute in the lasagna.
pecorino cheese - Substitute with parmesan cheese: Parmesan cheese has a similar salty and nutty flavor to pecorino, making it a suitable replacement in the lasagna.
mozzarella cheese - Substitute with provolone cheese: Provolone cheese has a similar mild flavor and melts well, making it a good substitute for mozzarella in the lasagna.
lasagna noodles - Substitute with zucchini slices: Zucchini slices can be used as a low-carb alternative to lasagna noodles, adding a fresh and light element to the dish.
tomato sauce - Substitute with roasted red pepper sauce: Roasted red pepper sauce can add a smoky and slightly sweet flavor to the lasagna, providing a unique twist to the dish.
tomato paste - Substitute with sundried tomato paste: Sundried tomato paste adds a concentrated tomato flavor and a hint of sweetness, enhancing the depth of the sauce in the lasagna.
frozen chopped spinach - Substitute with kale: Kale can be used as a hearty and nutritious alternative to spinach, adding a slightly earthy flavor to the lasagna.

Presentation Tips for Spinach and Mushroom Lasagna

Elevate the plating: When plating the lasagna, carefully layer the noodles and fillings to create a visually appealing presentation. Use a ring mold to stack the lasagna neatly for a more refined look.
Garnish with fresh herbs: Sprinkle the finished lasagna with freshly chopped basil and parsley to add a pop of color and a burst of fresh flavor.
Incorporate edible flowers: Introduce a touch of elegance by adding delicate, edible flowers such as nasturtiums or borage to the plate for a sophisticated and visually stunning finish.
Create a balsamic reduction drizzle: Drizzle a balsamic reduction on the plate before placing the lasagna to add a touch of sweetness and a beautiful, glossy finish to the dish.
Serve with a side salad: Accompany the lasagna with a light, refreshing arugula and fennel salad dressed with a zesty lemon vinaigrette to provide a contrast in flavors and textures.
Use elegant serving ware: Present the lasagna on a sleek, white porcelain platter or individual ceramic dishes to enhance the visual appeal and elevate the dining experience.

Essential Kitchen Tools for Making Lasagna

Sauté pan: A large sauté pan is used to cook the mushrooms and onions for the sauce.
Wooden spoon: A wooden spoon is used to stir the mushrooms and onions while cooking.
Colander: A colander is used to drain the cooked lasagna noodles.
Cookie sheets or baking sheets: These are used to spread a tablespoon of olive oil over the baking sheets to prevent the lasagna noodles from sticking.
Casserole dish: A large casserole dish is used to assemble and bake the lasagna.
Aluminum foil: Aluminum foil is used to cover the casserole dish while baking the lasagna.
Olive oil: Olive oil is used for sautéing the mushrooms and onions and for coating the baking sheets.
Saucepan: A saucepan is used to simmer the mushroom sauce.
Colander: A colander is used to drain the cooked lasagna noodles.
Baking sheets: Baking sheets are used to spread a tablespoon of olive oil over to prevent the lasagna noodles from sticking.

Storing and Freezing Spinach and Mushroom Lasagna

Allow the lasagna to cool completely before storing or freezing. This will prevent condensation from forming and making the dish soggy.
To store in the refrigerator, cover the lasagna tightly with plastic wrap or aluminum foil. It will keep well in the fridge for up to 5 days.
For longer storage, freeze the lasagna. Cut it into individual portions and wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped portions in a freezer-safe container or zip-top bag.
Label the container or bag with the date and contents for easy reference.
Frozen lasagna will maintain its best quality for up to 3 months. After that, it will still be safe to eat but may experience some changes in texture and flavor.
To reheat refrigerated lasagna, preheat the oven to 350°F (175°C). Cover the dish with foil and bake for about 30-40 minutes, or until heated through.
For frozen lasagna, you can either thaw it overnight in the refrigerator or bake it directly from frozen. If baking from frozen, preheat the oven to 375°F (190°C), cover the lasagna with foil, and bake for about 1 hour. Remove the foil and continue baking for an additional 15-20 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.

How To Reheat Lasagna Leftovers

The best way to reheat leftover vegetarian spinach and mushroom lasagna is to use an oven or a toaster oven. Preheat your oven to 350°F (175°C) and cover the lasagna with aluminum foil to prevent it from drying out. Heat the lasagna for about 15-20 minutes or until it's heated through.
If you're in a hurry, you can also reheat the lasagna in the microwave. Place a single serving of lasagna on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until it's heated through. Be careful not to overheat the lasagna, as it can become rubbery and lose its texture.
For a crispy top, remove the aluminum foil during the last 5 minutes of reheating in the oven. You can also sprinkle some extra mozzarella cheese or parmesan cheese on top for added flavor and texture.
If you have a lot of leftover lasagna, you can freeze it for later. Cut the lasagna into individual portions and wrap each portion tightly in plastic wrap and then aluminum foil. Label the package with the date and contents, and freeze for up to 2 months. To reheat, remove the plastic wrap and reheat in the oven or microwave as described above.
For a fresh twist on leftover lasagna, try turning it into a new dish. Cut the lasagna into bite-sized pieces and toss it with some pasta sauce or pesto. Add some sautéed vegetables or chicken for a complete meal. You can also use leftover lasagna as a filling for stuffed peppers or zucchini boats.

Interesting Fact About Spinach and Mushroom Lasagna

Lasagna is a traditional Italian dish that originated in Naples during the Middle Ages. It was originally made with layers of pasta, cheese, and meat, but vegetarian versions like the spinach and mushroom lasagna have become popular in recent years.

Is Making Lasagna at Home Cost-Effective?

This vegetarian spinach and mushroom lasagna recipe is highly cost-effective for a household. The use of affordable ingredients such as mushrooms, spinach, and cheese makes it a budget-friendly option. With a rating of 9/10, this lasagna offers great value for its taste and nutritional content. The approximate cost for a household of 4 people is around $25, making it an economical yet satisfying meal choice.

Is This Vegetarian Lasagna Healthy?

This vegetarian spinach and mushroom lasagna recipe has both healthy and indulgent elements. Let's break it down:

Healthy aspects:

The recipe is packed with nutritious vegetables like mushrooms and spinach, providing fiber, vitamins, and minerals
Using tomato sauce and crushed tomatoes adds more vegetables and lycopene, a beneficial antioxidant
Onions and garlic offer prebiotics and immune-boosting properties

Less healthy aspects:

The significant amount of cheese (ricotta, pecorino, and mozzarella) adds saturated fat and calories
Lasagna noodles are made from refined flour, which is less nutritious than whole-grain alternatives
The recipe calls for added sugar and oil, increasing the calorie content

While this lasagna offers a good balance of vegetables and protein, a few tweaks could make it even healthier without sacrificing flavor:

Swap half of the lasagna noodles for thinly sliced zucchini or eggplant strips to reduce refined carbs and add more veggies
Use part-skim ricotta and mozzarella to cut down on saturated fat
Reduce the amount of pecorino cheese and add more herbs and spices for flavor
Replace the sugar with grated carrots or a touch of honey for natural sweetness
Opt for whole-grain lasagna noodles to increase fiber and nutrients

By making these adjustments, you can create a more nutrient-dense and well-rounded meal that still satisfies your lasagna cravings. Remember, enjoying your favorite dishes in moderation and balancing them with plenty of whole foods is key to a healthy, sustainable diet.

Editor's Opinion on This Vegetarian Lasagna Recipe

The vegetarian spinach and mushroom lasagna recipe is a delightful combination of earthy mushrooms, vibrant spinach, and rich cheeses, all layered between perfectly cooked lasagna noodles. The sauce is robust and flavorful, providing a savory base for the layers of creamy ricotta and gooey mozzarella. The addition of fresh basil adds a pop of freshness to each bite. This lasagna is a comforting and satisfying dish that is perfect for a cozy family dinner or a special gathering. It's a wonderful way to showcase the delicious flavors of vegetarian ingredients in a classic Italian dish.

Enhance Your Vegetarian Spinach and Mushroom Lasagna Recipe with These Unique Side Dishes:

Garlic Bread: A warm and crispy garlic bread would be the perfect accompaniment to this hearty lasagna. The buttery, garlicky goodness will complement the rich flavors of the dish.

Caesar Salad: A classic Caesar salad with crisp romaine lettuce, tangy Caesar dressing, and crunchy croutons would provide a refreshing contrast to the savory lasagna.

Roasted Vegetables: Colorful and flavorful roasted vegetables, such as bell peppers, zucchini, and carrots, would add a healthy and vibrant element to the meal.

Fruit Salad: A refreshing fruit salad with a mix of seasonal fruits would provide a light and sweet contrast to the indulgent lasagna.

Similar Vegetarian Lasagna Recipes to Try

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. The combination of ripe tomatoes, fresh basil, and cream creates a rich and flavorful soup that will warm you up from the inside out.

Mango Avocado Salad: This refreshing mango avocado salad is a perfect combination of sweet and savory. The juicy mangoes and creamy avocados are tossed with a zesty lime dressing, creating a light and delicious salad that's perfect for a summer day.

Beef and Broccoli Stir Fry: This beef and broccoli stir fry is a quick and easy dish that's perfect for a busy weeknight. The tender beef and crisp broccoli are coated in a savory sauce, creating a flavorful and satisfying meal that the whole family will love.

Perfect Appetizers and Desserts for a Vegetarian Lasagna Dinner

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms filled with a flavorful mixture of herbs, cheese, and breadcrumbs.

Bruschetta: Serve up a classic Italian appetizer with a twist by topping crispy bread with a variety of fresh and flavorful toppings, such as tomatoes, basil, and balsamic glaze.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture of the mousse paired with the light and airy whipped cream creates a perfect balance of flavors and decadence.

Berry Parfait: Layer sweet and tangy mixed berries with creamy vanilla yogurt and crunchy granola for a refreshing and satisfying parfait. The combination of juicy berries, smooth yogurt, and crunchy granola creates a delightful contrast of textures and flavors in every spoonful.

Why trust this Vegetarian Spinach and Mushroom Lasagna Recipe:

This vegetarian spinach and mushroom lasagna recipe offers a delightful combination of mushrooms, spinach, and a rich tomato sauce, creating a flavorful and satisfying dish. The use of cremini and shiitake mushrooms adds depth and earthy notes, while the combination of ricotta cheese, mozzarella cheese, and pecorino cheese provides a creamy and indulgent texture. The inclusion of fresh basil enhances the overall aroma and taste, making this recipe a trustworthy choice for a hearty and wholesome meal.

Want to share your own twist on this Vegetarian Spinach and Mushroom Lasagna Recipe? Head over to the Recipe Sharing section and let us know how you make this classic dish your own!

FAQ:

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach instead of frozen. Simply blanch the fresh spinach in boiling water for a few minutes, then drain and squeeze out any excess moisture before using it in the lasagna.

Can I make the lasagna ahead of time and freeze it?

Absolutely! You can assemble the lasagna ahead of time and freeze it before baking. Just be sure to cover it tightly with plastic wrap and aluminum foil before freezing. When you're ready to bake it, allow it to thaw in the refrigerator overnight before baking according to the recipe instructions.

Can I substitute the mushrooms with other vegetables?

Of course! You can customize the lasagna to your preference by substituting the mushrooms with other vegetables such as zucchini, bell peppers, or eggplant. Simply sauté the vegetables until they are tender before layering them in the lasagna.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different types of cheese. You can substitute the ricotta with cottage cheese or use a combination of different cheeses such as fontina, provolone, or gouda for a unique flavor.

How long will the lasagna last in the fridge?

The lasagna will last for about a week in the refrigerator when stored in an airtight container. Simply reheat individual portions in the microwave or oven when ready to enjoy.