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Top shot of vegetarian lasagna with spinach and mushrooms.
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Spinach & Mushroom Vegetarian Lasagna

This Spinach & Mushroom Vegetarian Lasagna is the BEST weeknight dinner recipe! Easy to make, this meal can even be prepped in advance and baked later. If you've been on the search for a flavorful and healthy vegetarian dinner that the entire family will love, then this recipe recipe is for you!
Course Dinner, Main Course
Cuisine Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 Servings
Calories 228kcal
Author Christine McMichael

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

Tips:
  • 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!
Storing:
  • 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.

Nutrition

Calories: 228kcal | Carbohydrates: 24g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 576mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 1mg