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Homemade Vegetarian Spinach Mushroom Lasagna photo

Vegetarian Spinach Mushroom Lasagna

A hearty vegan lasagna layered with sautéed mushrooms, spinach, marinara, and plant-based cheeses.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people

Equipment

  • Large Skillet
  • Medium Mixing Bowl
  • Medium Saucepan
  • 9x13 inch Baking Dish
  • Sheet Pan
  • Parchment Paper
  • Spatula

Ingredients
  

  • 32 ounces lasagna noodles (egg-free) prepared according to package directions
  • 1 tablespoon olive oil
  • 1 yellow onion diced small
  • 16 ounces baby bella mushrooms thinly sliced
  • 32 ounces baby spinach
  • 2 teaspoons granulated garlic for mushroom-spinach filling
  • 1/2 teaspoon salt for mushroom-spinach filling
  • 32 ounces vegan ricotta cheese such as Kite Hill almond milk–based ricotta
  • 1 cup vegan parmesan cheese
  • 2 teaspoons granulated garlic for cheese filling (separate from the 2 tsp above)
  • 56 ounces crushed tomatoes canned
  • 1 tablespoon Italian seasoning dried
  • 1/2 teaspoon salt
  • 2 cups vegan mozzarella cheese shredded, for layering
  • 1/4 cup fresh basil cut into ribbons, for garnish

Instructions
 

  • Cook the lasagna noodles according to package directions for egg-free noodles. Drain, rinse with cold water, and lay the noodles in a single layer on parchment paper to prevent sticking.
  • Preheat the oven to 375°F (190°C).
  • Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
  • Add the sliced mushrooms to the skillet and cook until they brown and release their liquid, about 5–7 minutes.
  • Add the baby spinach, 2 teaspoons granulated garlic, and 1/2 teaspoon salt to the skillet; cook, stirring, until the spinach is wilted, about 3–5 minutes. Remove from heat and set aside.
  • In a medium bowl, combine the vegan ricotta, vegan parmesan, and the other 2 teaspoons granulated garlic until smooth and well mixed.
  • Make the marinara by combining the crushed tomatoes, Italian seasoning, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, cook for 5 minutes, then remove from heat.
  • Spray a 9x13-inch baking dish with cooking spray. Spoon 1/2 cup of marinara onto the bottom of the dish to prevent sticking.
  • Assemble the lasagna: place a layer of cooked noodles over the sauce, spread an even layer of the cheese mixture over the noodles, top with a portion of the mushroom-spinach mixture, spoon on marinara, and sprinkle with shredded mozzarella.
  • Repeat layering (noodles, cheese mixture, mushroom-spinach, marinara, mozzarella) to create 3–4 layers, finishing with a top layer of marinara and the remaining mozzarella.
  • Place the baking dish on a sheet pan and bake in the preheated oven for 40–45 minutes, until bubbly and the cheese is melted.
  • Remove from the oven and scatter basil ribbons over the top. Let the lasagna rest 5–10 minutes before slicing and serving.

Notes

  • Use egg-free noodles as specified on the package.
  • Allow the lasagna to rest before slicing to keep layers intact.
  • Place the baking dish on a sheet pan to catch any overflow.