Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna

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With multiple layers of perfectly al dente pasta, a creamy, veggie-filled stuffing, loads of melty cheese, and a bright tomato sauce, this Vegetarian Lasagna or Mushroom Spinach Lasagna is a vegetarian food-lover’s dream. Best of all, this recipe takes just 30 minutes of active prep time before popping in the oven, meaning it’s simple enough for even weeknight cooking!

a thick portion of vegetarian lasagna with visible layers on white plate.

About Vegetarian Lasagna Recipe

I had received many requests for a vegetarian lasagna recipe throughout the years, so I developed this spinach, mushroom, and cheese version that we’ve just fallen in love with.

Layering long sheets of lasagna, your choice of melty cheese, a creamy, deeply flavorful spinach mushroom filling, and a simple tomato sauce yields a dinner whose sum is far greater than its parts. This easy vegetarian lasagna recipe is:

  • Quick & Easy. You only need 20 minutes of active time to assemble it, then the oven does the rest!
  • Wholesome & Nutritious. Yes, this cheesy masterpiece is rich and hearty, but it’s also chock-full of nutritious veggies and protein rich cheese. Feel free to swap in whole wheat lasagna noodles for an even healthier pasta bake.
  • Small-Batch. While lasagnas are often baked in 9×13 dishes (or even larger!), I’ve scaled down this recipe to feed a family of 3 people. That said, you can easily double or triple it as needed!

Ingredients & Substitutions

One great thing about this spinach mushroom lasagna recipe is that it is made using easy-to-find ingredients. Here is your shopping list:

  • Spinach – I used fresh spinach leaves, but you can feel free to swap in defrosted frozen spinach if you prefer. Just be sure to give it a good squeeze to remove excess liquid if you do. You can also swap in other leafy greens like chopped kale, swiss chard, or even peppery arugula.
  • White Button Mushrooms – You can easily swap in your own favorite type (or mixture) of mushrooms. The button variety is widely available everywhere, but there are lots of tasty choices like portobellos, creminis, or shiitakes.
  • Onion – Any color will do here. You can also swap in leeks or shallots.
  • Garlic – I love the flavor and aroma of fresh garlic, but you can use ¼ teaspoon of dried garlic powder for each clove if needs be.
  • Oregano & Basil – These two herbs are staples in Italian cuisine. You can feel free to use an Italian Spice Blend if you prefer.
  • Nutmeg – If possible, freshly grated nutmeg will give the best flavor, plus the whole spice will last indefinitely on your shelf. This gives the cream sauce a beautiful hint of warmth that plays well with the savory flavors.
  • Low Fat or Light Cream – I used light cream, which has about 25% milkfat. You can use whipping cream or heavy cream/double cream if that’s what you have on hand.
  • Grated or Shredded Cheese – Mozzarella, provolone, or parmesan would be most traditional for Italian cuisine, but feel free to use cheddar, processed cheese, gouda, or any other melty cheese option you have on hand.
  • Tomato Sauce – I used a thick tomato purée but have also tried the recipe using Ketchup, which adds a nice sweetness that kids will love. You can also use any red pasta sauce you prefer or your favorite tomato sauce.
  • Lasagna Sheets – To make a proper Italian lasagna, you need lasagna noodles. If you don’t have them, feel free to simply make a creamy spinach mushroom pasta with whatever shape of pasta you have on hand.
  • Olive Oil + Butter – Using both rich butter and heart-healthy olive oil means you get the best flavor without too much saturated fat.
Step-by-Step Guide

How To Make Vegetarian Lasagna

Making vegetarian lasagna recipe at home is actually quite simple once you know the process. Here’s how it’s done:

Prepare Stuffing

1. First, rinse and chop 2 cups of spinach leaves. Also rinse and slice 2 cups of button mushrooms.

washed and prepped spinach and mushrooms.

2. Then heat 1 tablespoon of butter + 1 tablespoon of olive oil in a frying pan.

butter and olive oil in a pan.

3. Add ¼ cup finely chopped onions and ¼ teaspoon of finely chopped garlic.

On a medium-low heat, stir and sauté for about 2 to 3 minutes or till the onions turn translucent and are softened.

sautéing garlic and onions for spinach mushroom lasagna recipe.

4. Add the chopped button mushrooms. Stir and mix again. Sauté mushrooms on medium-low to medium heat.

mushrooms added to pan.

5.The mushrooms will release water during the initial stage of cooking.

mushrooms releasing water into pan.

6. Continue to stir and sauté till the water dries up and the mushrooms turn slightly golden at the edges.

water has evaporated and mushrooms are starting to turn golden.

7. Then add the chopped spinach.

spinach added to pan.

8. Sauté till the spinach softens and wilts.

spinach and mushroom mixture before adding cream for making spinach mushroom lasagna recipe.

9. Add 6 to 7 tablespoons of fresh cream, 4 to 5 chopped basil leaves, ½ teaspoon dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required.

Note: Here you can use herbs and seasonings of your choice. You can also use dried basil instead of fresh basil.

cream and spices added to spinach mushroom mixture.

10. Mix very well and switch off the heat. Keep the creamy spinach mushroom stuffing aside.

spinach mushroom lasagna stuffing in pan.

Cook Lasagna

11. Now boil enough water in a pan or pot. When the water comes to a vigorous boil, add 7 lasagna sheets and cook them according to the package instructions.

Cook the lasagna till they are al dente – meaning almost cooked but still they have a bite to them. Ours took about 7 to 8 minutes on a high heat.

cooking lasagna noodles in boiling water.

12. Drain them well and place them on a tray without touching each other.

cooked lasagna on a tray.

Assemble & Bake Mushroom Spinach Lasagna

13. In a baking pan or casserole, spread 1 to 2 tablespoons tomato purée (homemade or canned).

Note: You can also use tomato sauce or tomato ketchup. If using tomato ketchup the mushroom spinach lasagna will have a sweet taste, which kids like.

For the tomato purée, just blanch one medium to large tomato in hot water for 10 to 15 minutes. Peel and then purée it in a blender or mixer.

Before assembling, preheat oven at 180 degrees Celsius/350 degrees Fahrenheit for 10 minutes.

tomato puree in bottom of loaf pan.

14. Now spread one layer of lasagna noodles. Depending on the type and size of the pan, you may have to slice the sheets to accommodate them in the pan.

I quartered one sheet and placed one quarter of it at the sides, since the lasagna sheet I had did not cover the whole pan.

lasagna sheet laid on top of tomato sauce.

15. Now evenly spread some of the spinach mushroom filling on top.

spinach mushroom filling on top of lasagna sheet.

16. Sprinkle with 2 to 3 tablespoons of grated or shredded cheese (or as required).

You can use cheddar cheese, mozzarella cheese, vegetarian parmesan cheese, cottage cheese or processed cheese, or even a mix of these cheese. I have used mozzarella cheese.

cheese on top of spinach mushroom layer.

17. Place another sheet of lasagna. Spread 1 to 2 tablespoons of tomato purée/sauce/ketchup on it. Then top with some of the spinach mushroom filling.

Then add 2 to 3 tablespoons of grated or shredded cheese (or add as needed). Repeat again with the same layers as above till you come to the last layer.

Just spread the tomato purée on the last layer and top with the remaining grated cheese.

final layer of spinach mushroom lasagna recipe is noodles, red sauce, and cheese.

18. Bake the Vegetarian Lasagna in a preheated oven for 180 degrees Celsius/350 degrees Fahrenheit for 15 to 20 minutes or till the cheese melts or gets golden.

baking spinach mushroom lasagna until cheese is golden.

19. Allow a standing time of 10 to 15 minutes and then serve Vegetarian Mushroom and Spinach Lasagna hot or warm. 

one slice of spinach mushroom lasagna on a white plate with a silver fork.

Optional Variations

  • No oven? No problem! If you do not have an oven, then just add some other variety of cooked pasta to the spinach mushroom sauce. Add some cheese (2 to 3 tablespoons), then stir and serve. It won’t be a lasagna, but it will be a delicious spinach mushroom pasta dish.
  • Switch up your fillings. Lasagna is a very forgiving medium. Feel free to use a mix of your favorite sautéed or roasted veggies. Zucchini, eggplant, capsicum, onion, garlic, leafy greens, gourds, and even lentils (dal) can be used as filling. You can similarly play with different types of cheeses: goat cheese, mozzarella, smoked gouda, ricotta, you name it. If it’s a melty cheese, it’s welcome in a lasagna.
  • Make it gluten-free. Opt for gluten-free noodles, or make long sheets of zucchini or yellow summer squash to act as noodles instead!
  • Make it vegan. Omit the cheese and go for a veggie-heavy filling, sealed together with either Red Sauce or Mushroom Bolognese.

Expert Tips

  • Cut out a step by using oven-ready lasagna noodles. You don’t need to boil oven-ready noodles, just skip straight to layering!
  • Let the lasagna rest for a minimum of 10-15 minutes before cutting. This will allow it to set up, resulting in much cleaner slices. If you don’t wait, all the filling tends to ooze out.
  • Meal prep the lasagna up to the point of baking. It will keep in the fridge for up to 1 day.
  • Grate your own cheese. Buying pre-grated cheese might seem like a great time saver, but to keep the shreds from clumping back into one piece, they are coated with an anti-caking agent that keeps the cheese from melting as well.
    PRO TIP: Use a food processor to make quick work of cheese grating.

FAQs

Why is my veggie lasagna watery?

OOPS! It sounds like you didn’t cook the veggies quite enough. Make sure the vegetables have cooked off all the water before moving forward with the recipe.

How many layers should my lasagna have?

There’s no hard and fast rule when it comes to lasagna, but I suggest having a minimum of 4 layers for a pretty effect on the plate.

What should I serve with vegetarian lasagna?

Garlic Bread and a Caesar Salad are perfect accompaniments. Finish off dinner with a slice of Tiramisu.

More Vegetarian Pastas To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

spinach mushroom lasagna recipe

Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna

With multiple layers of perfectly al dente pasta, a creamy, veggie-filled stuffing, loads of melty cheese, and a bright tomato sauce, this Vegetarian Lasagna or Mushroom Spinach Lasagna is a vegetarian food-lover's dream.
4.89 from 9 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine Italian, World
Course Main Course, Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 2 cups spinach – chopped or 150 grams spinach – finely chopped
  • 200 grams white button mushrooms – chopped or sliced – about 2 cups chopped or sliced mushrooms
  • 1 onion – small-sized, finely chopped
  • 2 to 3 garlic cloves – finely chopped or minced
  • ½ teaspoon dry oregano
  • 4 to 5 basil leaves chopped or 1 teaspoon dry basil
  • 1 pinch ground nutmeg or grated nutmeg
  • 6 to 7 tablespoon light cream 25% to 35% fat or low fat-cream
  • ½ to ⅔ cup mozzarella cheese – grated, can use processed cheese or cheddar or parmesan or cottage cheese or mix of various cheese
  • 6 to 8 tablespoons Tomato Puree (thick tomato puree), or preferred tomato sauce
  • 7 lasagna sheets
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt as required
  • crushed black pepper as required

Instructions
 

Preparing mushroom and spinach stuffing

  • First rinse and chop the spinach leaves. Also rinse the button mushrooms and slice or chop them.
    You will need 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.
  • Then heat 1 tablespoon butter and 1 tablespoon olive oil in a saucepan or frying pan.
  • Add finely chopped onions and finely chopped garlic. On medium-low to medium heat, stir and sauté for about 2 to 3 minutes or till the onions turn translucent.
  • Add the chopped mushrooms. Stir and mix again. Sauté mushrooms on a medium-low to medium heat.
  • While sauteing first the mushrooms will release water.
  • Continue to stir & saute till the water dries up and the mushrooms get slight golden from the edges.
  • Then add the chopped spinach. Saute till the spinach softens and wilts.
  • Add fresh cream, chopped basil leaves, dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required.
  • At this point, you can use herbs and seasonings of your choice. You can also use dried basil instead of fresh basil.
  • Mix very well and switch off the heat. Keep the creamy mushroom spinach stuffing aside.

Cooking lasagna

  • Now boil enough water in a pan or pot. 
  • When the water comes to a vigorous boil, add the lasagna sheets and cook them till they are al dente – meaning cooked but still they have a bite to them. This will take about 7 to 8 minutes on high heat.
  • Drain all of the water and place them separately without touching each other on a tray. You can spread some olive oil on them.

Assembling and baking vegetarian lasagna

  • Before assembling, preheat oven at 180 degrees Celsius/350 degrees Fahrenheit for 10 minutes.
  • In a baking pan or casserole, spread 1 to 2 tablespoons of tomato puree. You can also use your preferred tomato sauce or tomato ketchup.
  • If using tomato ketchup the lasagna will have a sweet taste, which goes well with kids.
  • To make the tomato puree, blanch one medium to large tomato in hot water for 10 to 15 minutes. Peel and then puree it in a blender or mixer.
  • Now spread one lasagna sheet. Depending on the type and size of the pan, you will have to slice or cut the sheets to accommodate them in the pan.
  • Spread ¼ portion of the mushroom spinach sauce filling evenly.
  • Sprinkle with 2 to 3 tablespoons of grated or shredded mozzarella cheese or as needed.
  • Place another sheet of lasagna. Spread 1 to 2 tablespoons of tomato puree/sauce/ketchup on it
  • Then top with ¼ portion of the spinach mushroom filling. Then add 1 to 2 to 3 tablespoons of the grated cheese or as required.
  • Repeat again with the same layers as above till you come to the last layer. Just spread the tomato puree on the last layer and finish off with the remaining grated cheese.
  • Bake spinach mushroom lasagna in a preheated oven for 180 degrees C/356 degrees F for 15 to 20 minutes or till the cheese melts or gets golden.
  • Allow to rest for 15 to 20 minutes and then serve Vegetarian Lasagna hot or warm.

Notes

  • Make the recipe your own: Lasagna is a very forgiving medium to work with. Feel free to use a mix of your favorite sautéed or roasted veggies. Zucchini, eggplant, capsicum, onion, garlic, leafy greens, gourds, and even cooked lentils can be used as filling.
  • Spinach: Both fresh spinach and frozen spinach work well. For frozen spinach, thaw and squeeze all of the water before using them in the recipe.
  • Cheese: You can similarly play with different types of cheeses: goat cheese, mozzarella, provolone, smoked gouda, parmesan, cheddar, ricotta, you name it. If it’s a melty cheese, it’s welcome in a lasagna.
  • Mushrooms: Swap button mushrooms with portobellos, creminis, or shiitakes.
  • No oven? If you do not have an oven, then simply add some other variety of cooked pasta to the spinach mushroom sauce. Add some cheese (2 to 3 tablespoons), then stir and serve. It won’t be a lasagna, but it will be a delicious vegetarian spinach mushroom pasta dish.
  • Gluten-free variation: Opt for gluten-free noodles, or make long sheets of zucchini or yellow summer squash to act as noodles instead!
  • Scaling: For more servings, simply scale up the recipe according to your needs.

Nutrition Info (Approximate Values)

Nutrition Facts
Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna
Amount Per Serving
Calories 513 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 58mg19%
Sodium 579mg25%
Potassium 727mg21%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 7g8%
Protein 17g34%
Vitamin A 2622IU52%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.5mg29%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 0.3mg15%
Vitamin B12 1µg17%
Vitamin C 14mg17%
Vitamin D 0.4µg3%
Vitamin E 2mg13%
Vitamin K 107µg102%
Calcium 178mg18%
Vitamin B9 (Folate) 77µg19%
Iron 3mg17%
Magnesium 76mg19%
Phosphorus 305mg31%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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This Vegetarian Lasagna Recipe from the archives first published in May 2015 has been republished and updated on January 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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40 Comments

  1. We will definitely try this one.

    A. What is the serving size? and
    B. How many calories per serving?

    1. Thanks. The recipe easily serves 2 and can also make for 3 servings, when served with some other sides or dishes. For a serving of 3, the calories are 513 per serving. The approximate calorie info can be seen in the recipe card.

  2. Hi,
    So I wanted to make this lasagne but I have brunella lasagne sheets and on that boiling is not mentioned.
    On packet they have asked to cook it for 40 mins in oven.
    So what to do?

    1. follow the package instructions and make the lasagna. these are pre cooked lasagna. you can also cook the lasagna sheets in boiling water for 1 to 2 minutes and then use them, so that they do not dry out while baking.

  3. Hi Dassana,

    I tried above recipe on Sunday and it was a a amazing my daughter love it so much she did asked we when I came making “mummy are making pizza for Stuti (that’s her name)” and I said no its Dassana auntie’s lasagne….and she remember it and telling to daddy in the evening it’s Dassana aunty’s lasagne……she said this so sweetly that we both want her to say it again…..it was funny

    thanks for the recipe it does spread joy…..also I have noticed that my daughter is fussy eater but she does love all your recipes

    apple halwa
    white pasta
    black forest cake
    idle n dosa
    ans now this lasagne

    thanks a ton she is improving her eating habits

    a Big Hug to you

    lot of love

    Urvashi

    1. thats so sweet. give my love to her. and thank you for this beautiful comment. god bless you and your family. hugs & tc.

  4. Hi Dassana,
    What serving dishes do you use for displaying the finished dishes? The quality looks good and the white ones seem hard to get on the Internet. Which brand have you used and from where?4 stars

    1. the plate used here is a corelle white plate. got it from a local super store. corelle has white plate, small bowls and serving bowls also. you can check on the net. i agree white is difficult to get on the net. usually what they have is off white or cream.

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