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 vegetarian 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.
Autumn Brooke says:
I’m not a vegetarian but this looks drool-worthy. I love combination of spinach, mushrooms and cheese. Yum.
Amy Nash says:
This might be my new favorite lasagna ever. Seriously, even the meat-eaters at dinner loved this lasagna. It’s so satisfying!
Marie says:
What an incredibly scrumptious dish!! This lasagna is so packed with veggies and I’m totally in love with the crunchy walnut topping! This is a new classic at my house.
Lauren Michael Harris says:
I love how rustic and warming this recipe looks and feels. So perfect for a meatless Monday this fall!
Kayla DiMaggio says:
This vegetarian lasagna was to die for. So many good flavors and delicious textures!
Heidy says:
ThisSpinach & Mushroom Vegetarian Lasagna was awesome! The entire family loved it. I am bookmarking it to make again and also pass the link to a few friends. Great instructions!
Jessica Stroup says:
Made this last night and the whole family loved it! So good!
Uma Srinivas says:
I love both spinach and mushroom, so this will be a win-win for me! Perfect dish for Thanksgiving day!
Veronika Sykorova says:
This lasagna looks scrumptious! I never make it because I don’t know what to put inside as I don’t eat meat but this sounds delicious! Pinning for later
Priya Maha says:
This is indeed an awesome weeknight dinner recipe. It is so convenient to be able to prepare in advance and everyone in my family loves it!
Chef Dennis says:
This Spinach & Mushroom Vegetarian Lasagna is making me super hungry! I am so excited to make this for the family.
Katie Youngs says:
I love a vegetarian lasagna! This one sounds so delicious!
Kayla DiMaggio says:
This vegetarian lasagna was so delicious even my meat eating family loved it!
serena says:
I love vegetarian lasagna. So simple, yet delish!
Ramona says:
This lasagna was incredible. My meatarians didn’t even miss the meat for a second. WOW!