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!
Table of Contents
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.
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:
1. First, rinse and chop 2 cups of spinach leaves. Also rinse and slice 2 cups of button mushrooms.
2. Then heat 1 tablespoon of butter + 1 tablespoon of olive oil in a frying 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.
4. Add the chopped button mushrooms. Stir and mix again. Sauté mushrooms on medium-low to medium heat.
5.The mushrooms will release water during the initial stage of cooking.
6. Continue to stir and sauté till the water dries up and the mushrooms turn slightly golden at the edges.
7. Then add the chopped spinach.
8. Sauté till the spinach softens and wilts.
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.
10. Mix very well and switch off the heat. Keep the creamy spinach mushroom stuffing aside.
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.
12. Drain them well and place them on a tray without touching each other.
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.
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.
15. Now evenly spread some of the spinach mushroom filling on top.
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.
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.
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.
19. Allow a standing time of 10 to 15 minutes and then serve Vegetarian Mushroom and Spinach Lasagna hot or warm.
- 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.
- 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.
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.
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.
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.
Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna
- 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
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.
- 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.
- 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)
This Vegetarian Lasagna Recipe from the archives first published in May 2015 has been republished and updated on January 2023.