Loaded with spinach, mushrooms and plenty of cheese, this Vegetarian Lasagna recipe is perfect for a meatless family meal. Featuring 3 cheeses and rich flavors, this from-scratch lasagna is downright delicious!
As much as I love a meaty lasagna, it’s fun to mix things up with a veggie-packed dinner. Just as delicious as classic lasagna, this vegetarian lasagna always disappears quickly!
Mushrooms add a meaty texture and a blend of 3 cheeses make this the ultimate meatless comfort food. Whether you’re trying to cut back on meat or want to add some variety to your dinners, this lasagna checks all of the right boxes.
Why You’ll love this Vegetarian Lasagna Recipe:
- KID FRIENDLY: This is a delicious meal that the whole family will enjoy. Everyone loves pasta night!
- MAKE AHEAD: Lasagna leftovers keep well for a meal later in the week and it’s freezer friendly, too.
- CHEESY: Made with ricotta, Parmesan, and mozzarella cheeses, each bite has a wonderful blend of cheeses.
Hearty and satisfying, you won’t miss the meat in this homemade lasagna recipe.
How to Make Vegetarian Lasagna
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the lasagna noodles.
- Blanch the spinach and squeeze out excess water.
- Sauté the mushrooms, onions, and garlic.
- Mix the ricotta, Parmesan, cooked spinach, egg, and seasonings together.
- Assemble the lasagna layers.
I prefer to use fresh spinach for this lasagna, but frozen works well, too. Add it to boiling water for a couple minutes and squeeze out the excess moisture before mixing into the filling.
I love the meaty texture that mushrooms add, but you can certainly use another vegetable. Try diced bell peppers or eggplant or cooked lentils.
Any marinara sauce or other tomato-based pasta sauces work great for this lasagna recipe. Use your favorite kind!
To make sure your lasagna isn’t watery, make sure to press out any excess liquid from the spinach and drain any liquid that cooks out of the sautéed vegetables. The less extra liquid that goes into the lasagna to start with, the less chance of slicing into a watery lasagna.
Vegetarian lasagna is a wonderful make-ahead dish. Prepare the lasagna through step 7, cover, and refrigerate up to 2 days before baking. When ready to bake, remove from the refrigerator and continue with step 8. You may need to add a couple extra minutes to the bake time as the dish will be chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days – reheat at 350°F for 15 minutes or until warmed through.
This vegetarian lasagna is a super filling meal all by itself, but it’s great with a veggie or salad side, or some garlic bread for a real feast. Try it with:
However you serve this cheesy spinach and mushroom lasagna, it’s sure to be a hit!
- Use classic lasagna noodles for this recipe instead of the “no boil” kind.
- For an evenly textured filling, dice the onions and mushrooms fairly small.
- Squeeze out any excess liquid from the blanched spinach before chopping and adding to the filling.
Decadent and cheesy vegetarian lasagna is the ultimate comfort food.
Can I use gluten free noodles?
Yes. Some gluten free lasagna noodles will not require cooking, so check the package for instructions.
Can I use homemade marinara sauce?
Absolutely! Use your favorite kind of store bought sauce or make a batch of homemade marinara sauce for even more flavor.
What is the best way to freeze lasagna?
I recommend freezing lasagna before baking so the noodles don’t get too soft. Prepare the lasagna through step 7 below, wrap tightly with plastic wrap, and freeze for up to 2 months. Bake it from frozen, covered with foil, at 375°F for about an hour. Remove the foil and cook for another 10 minutes, or until completely heated through and the cheese starts to bubble.
Everyone will be asking for seconds of this ultra cheesy and flavorful vegetarian lasagna!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!