Name: Vegetarian Mushroom Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 9 lasagna noodles (regular or no-boil); 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 4 cups mushrooms, sliced (mix of cremini, shiitake, portobello); 2 cups fresh spinach, chopped; 2 cups ricotta cheese; 1 ½ cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups tomato sauce; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste

This hearty and flavorful Vegetarian Mushroom Lasagna features layers of rich mushrooms, fresh spinach, creamy ricotta, and mozzarella cheese, all baked together in a savory tomato sauce. It’s a wholesome, satisfying dish perfect for a cozy dinner, offering a delightful vegetarian twist on the classic lasagna recipe.

Recipe Tips and Tricks:

Use Fresh Mushrooms: Opt for a mix of mushrooms like cremini, shiitake, or portobello for added depth of flavor.
Make Ahead: Prepare the lasagna ahead of time and refrigerate it. It can be baked the next day.
Add Fresh Herbs: Basil, thyme, or oregano will enhance the flavors of the sauce and filling.
Ensure Moisture Balance: If the lasagna seems too watery, layer it with a paper towel before baking to absorb excess moisture.

Why You’ll Love This Recipe:

This Vegetarian Mushroom Lasagna combines the comforting layers of pasta with the earthy taste of mushrooms and the richness of a creamy cheese filling. The recipe is packed with vegetables, making it a healthy choice without sacrificing flavor. The combination of textures—from the tender noodles to the cheesy layers—will leave everyone craving more. It’s perfect for weeknight dinners or even holiday gatherings.

Yield: Serves 6

Vegetarian Mushroom Lasagna

A delicious, hearty vegetarian lasagna filled with mushrooms, cheese, and spinach, offering comfort in every bite.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

9 lasagna noodles (regular or no-boil)
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups mushrooms, sliced (mix of cremini, shiitake, portobello)
2 cups fresh spinach, chopped
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Prepare the noodles: If using regular lasagna noodles, cook them according to the package directions, then drain and set aside.
Sauté the vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened, about 3-4 minutes.
Cook the mushrooms: Add the mushrooms to the pan and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes. Season with salt, pepper, basil, and oregano.
Add spinach: Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
Prepare the cheese mixture: In a large bowl, combine ricotta cheese, half of the mozzarella, and Parmesan. Season with salt and pepper.
Assemble the lasagna: Preheat the oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer with lasagna noodles, followed by half of the cheese mixture, half of the mushroom-spinach mixture, and a bit more tomato sauce. Repeat the layers and finish with a final layer of noodles and sauce.
Top with cheese: Sprinkle the remaining mozzarella cheese on top.
Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Rest before serving: Let the lasagna sit for 10 minutes before cutting and serving.

Notes

For an extra indulgent touch, drizzle with a bit of olive oil and sprinkle some fresh basil on top right before serving. If you have leftover sauce, store it separately and serve on the side for extra flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 465Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 54mgSodium 977mgCarbohydrates 47gFiber 6gSugar 7gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Lasagna Noodles: You can use regular or no-boil noodles, but no-boil noodles help save time by eliminating the need for pre-cooking.
Cheese: Whole-milk ricotta and fresh mozzarella offer the creamiest texture, but low-fat options work too.
Tomato Sauce: Homemade or store-bought tomato sauce works well. For extra flavor, add a pinch of red pepper flakes or a splash of red wine to the sauce.

Variations and Substitutions:

Gluten-Free Option: Use gluten-free lasagna noodles or even zucchini strips for a low-carb version.
Vegan Version: Replace ricotta with cashew cheese or tofu and use plant-based mozzarella.
Add More Veggies: Bell peppers, eggplant, or zucchini can be added to the mushroom mixture for extra texture and flavor.

Storage Options:

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: This lasagna freezes well. Wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.