Meatless Spinach Mushroom Lasagna
Layered with rich marinara sauce, creamy ricotta, earthy mushrooms, and tender spinach, this Meatless Spinach Mushroom Lasagna is the ultimate vegetarian comfort food. Perfectly balanced with hearty layers of noodles, three delicious cheeses, and a sautéed garlic-onion base, this dish brings bold flavors and satisfying textures to your table. Ready in just over an hour, it’s an ideal option for family dinners, meal prep, or even vegetarian holiday spreads. Plus, with fresh spinach and mushrooms providing a wholesome twist, it’s a crowd-pleasing recipe packed with nutrients and taste. Serve it bubbling hot, garnished with fresh basil, for a show-stopping meatless meal everyone will love!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 16 ounces Mushrooms, sliced (such as cremini or button)
- 10 ounces Fresh baby spinach
- 15 ounces Ricotta cheese
- 1 large Egg
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
Cook the lasagna noodles according to the package instructions. Drain them, rinse with cold water, and lay them flat on a clean surface or foil to prevent sticking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and the chopped onion, and sauté for 2-3 minutes until fragrant and translucent.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and are tender.
Stir in the fresh spinach and cook for 2-3 minutes or until wilted. Season the mixture with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of Parmesan cheese, and the remaining 1/2 teaspoon each of salt and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Lay 3 cooked lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach-mushroom mixture and 1 cup of shredded mozzarella cheese. Repeat this layering process two more times, ensuring you end with noodles on top.
Pour the remaining marinara sauce evenly over the top layer of noodles and sprinkle with the remaining mozzarella cheese and 1/2 cup of Parmesan cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 7821 mg | 340% | |
| Total Carbohydrate | 613.1 g | 223% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 65.0 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 5599 mg | 431% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 5198 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
