Lasagna is one of my absolute favorites for dinner. It’s so easy to put together, great for the entire family, and an easy way to sneak in some veggies. Especially with this delicious, savory, and hearty Spinach & Mushroom Vegetarian Lasagna recipe! Even my toddler loves it. Make this weeknight meal in no time at all, prep it in advance, or even freeze it for later!
RELATED: 70+ BEST Easy Vegetarian Recipes
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Ingredients
One thing I love about this recipe is how simple the ingredients are. Here are a few notes about what you need for this recipe!
No-Boil Lasagna Noodles – I love keeping these no-boil lasagna noodles on hand for easy recipes like this one.
Mushrooms – Sliced mushrooms add so much flavor and nutrition to this vegetarian lasagna recipe!
Spinach – Spinach also adds a ton of nutrition. The recipe calls for 2 cups, but you are welcome to add more as the amount will reduce down quite a bit as it bakes!
TIP: If you or your family aren’t a fan of the texture of spinach, you can also use kale or chop the spinach into smaller pieces!
Cottage Cheese – Classic lasagna recipes use ricotta cheese, but I love using cottage cheese as it adds more protein and is lower in calories. And it still tastes just as amazing!
Mozzarella + Parmesan – Feel free to adjust the amount of shredded mozzarella and parmesan to your own taste.
Pasta Sauce – I love using this wholesome pasta sauce for recipes, but any type of pasta sauce works great!
Chopped Walnuts – Top this vegetarian lasagna off with chopped walnuts for added texture, protein, and nutrition! Totally optional, but definitely takes things to another level.
How to Make Spinach & Mushroom Vegetarian Lasagna
Making this Spinach & Mushroom Vegetarian Lasagna is so easy! Here’s how to put it together:
- Bake the mushrooms in a casserole dish, then set aside.
- Add a layer of pasta sauce.
- Add the noodles, cottage cheese, spinach, mushrooms, mozzarella, and parmesan.
- Repeat the layers one more time.
- Top with chopped walnuts (if desired) and bake.
- Let cool, cut into servings, and enjoy!
Tips for Success
- It’s best to bake the lasagna covered for 30 minutes, then uncovered for the remaining 15 minutes.
- Adjust the amount of cheese to your own taste.
- Be sure to let the lasagna cool for 5-10 minutes before cutting into slices!
Prepping In Advance
Short on time in the evenings? You can also prep this lasagna recipe in advance. Here’s how to make vegetarian lasagna ahead of time:
- Bake the mushrooms and let completely cool.
- Layer the lasagna ingredients like the directions say to.
- Cover with an airtight lid or a food wrap, then refrigerate for 8-12 hours.
- When ready, bake the lasagna according to directions!
Make It a Freezer Meal
Lasagna is a great option for a vegetarian freezer meal! To make this recipe in to a freezer meal, simply:
- Follow the directions to layer the lasagna.
- Bake the lasagna according to directions.
- Let cool completely.
- Refrigerate uncovered for 1 hour.
- Place the lasagna into a freezer safe container and cover with an airtight lid.
- Freeze for up to 3 months!
Storing This Recipe
This recipe can be stored in the refrigerator for up to 5 days or the freezer for up to 3 months! To store, let cool completely and place in an airtight container.
To reheat: thaw out the lasagna the night before, then heat in microwave for 6-10 minutes (checking often) or in the oven at 350 degrees °F for 15-20 minutes.
Other Filling Ideas for Vegetarian Lasagna
Want to add more or different veggies to vegetarian lasagna? It’s best to chop vegetables into small pieces for this recipe. Here are a few ideas!
- Zucchini
- Sweet Potato
- Kale
- Chickpeas
- Carrots
- Peas
- Red Bell Peppers
- Fresh Basil
Make this Easy Vegetarian Lasagna Recipe for Dinner!
This Spinach & Mushroom Vegetarian Lasagna is truly the best for an easy weeknight meal! It doesn’t get much easier than putting the layers together, covering, and baking this recipe. Make this for dinner tonight for a wholesome recipe you’ll want to keep on repeat!
More Lasagna & Pasta Recipes
- The BEST Easy Healthy Lasagna Recipe
- Chicken Pesto Pasta Bake
- 10-Minute Avocado Pasta Sauce
- Mushroom & Spinach Pasta Bake
- Creamy Salmon Pasta Recipe
More Vegetarian Dinner Ideas
- Easy Vegetarian Baked Ziti Recipe
- Vegetarian Lentil & Sweet Potato Curry
- Hot Honey Chickpea Bowls
- Easy Vegetarian Enchiladas Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Spinach & Mushroom Vegetarian Lasagna
Equipment
Ingredients
- 8 ounces mushrooms (sliced)
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- salt/pepper (to taste)
- 1 1/2 cups pasta sauce
- 8 ounces no-boil lasagna noodles (about 8-10)
- 1 1/2 cups small curd cottage cheese
- 2 cups spinach
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 2 Tbsp chopped walnuts (optional, for topping)
Instructions
- Preheat the oven to 375 degrees °F.
- Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper.
- Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish.
- Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
- Place 3-4 of the lasagna noodles on top of the mixture (breaking each one in half, if necessary).
- Press each noodle down so that it's covered with about 1/4" of the pasta sauce mixture on top.
- Add 1/2 of the cottage cheese to the casserole dish.
- Add a layer of 1/2 of the mushrooms and 1/2 of the spinach.
- Top with 1/2 of the mozzarella and 1/2 of the parmesan.
- Repeat steps 4-9 with the remaining ingredients.
- Top with chopped walnuts (optional).
- Cover the casserole dish and bake for 30 minutes.
- Uncover and bake for another 15 minutes.
- Let cool for 5-10 minutes.
- Enjoy!
Notes
- If you or your family aren’t a fan of the texture of spinach, you can also use kale or chop the spinach into smaller pieces!
- It’s best to bake the lasagna covered for 30 minutes, then uncovered for the remaining 15 minutes.
- Adjust the amount of cheese to your own taste.
- Be sure to let the lasagna cool for 5-10 minutes before cutting into slices!
- This recipe can be stored in the refrigerator for up to 5 days or the freezer for up to 3 months!
- To store, let cool completely and place in an airtight container.
Ahmie says:
If I make this ahead a day or two do I assemble it without cooking it, put it in the fridge for a few days then bake it for the same time and temp?
Christine McMichael replied:
I haven’t tried making it more than 12 hours in advance, but I would be a little nervous about making it two days in advance since the lasagna noodles could get soggy. Just my thought, but it could be worth a try! I think making it one day in advance like that would work 🙂
Tammy says:
Such a delicious and comforting bake. I love this vegetarian version…a perfect winter meal that is so, so comforting. It hit the spot!
Loreto and Nicoletta Nardelli says:
Spinach and mushrooms are such a great addition to lasagna! A complete and balanced meal for the whole family to enjoy!
Veronika says:
This looks amazing omg. I haven’t had lasagna in forever because they always have meat and making them at home seems difficult. The step-by-step shots really help, I’m gonna try this weekend!
Sandhya Ramakrishnan says:
Why did I not ever think of adding mushroom to my lasagna. My boys love mushroom and they would be so excited to eat this.
Rebecca says:
I made this for a dinner party tonight and everyone raved about it! I followed your instructions to make it in advance, which made it so much more convenient! This recipe is a keeper! Thank you!
Jessica says:
This lasagna tastes even better than it looks! I especially loved the texture of the walnut topping – what a surprise! I’m so looking forward to eating leftovers tonight.
Marta says:
I’ve been trying to add more vegetarian recipes to my meal plans and this week for Meatless Monday I made this spinach mushroom lasagna. Even my kids, who swear they hate mushrooms asked for another helping.
Gloria says:
We are mushroom and pasta lovers. This is the perfect combination. I know my family will enjoy this lasagna recipe.
Bernice says:
For some reason it had never occurred to me to make a mushroom veggie lasagna before…which is strange because I adore mushrooms! Thank you so much for this brilliant recipe. I have pinned it for later.
Nart says:
This is one of the best lasagna recipes out there! Love both the spinach and mushroom. So, so good!