Vegetarian Spinach and Mushroom Lasagna

Vegetarian Spinach and Mushroom Lasagna

Serves: 8-10 people
Prep Time: 30 minutes
Cooking Time: 1 hour 45 minutes
Vegetarian Spinach and Mushroom Lasagna


For the Sauce:
  • 1 1/2 pounds cremini mushrooms, roughly chopped
  • 1/2 pound shiitake mushrooms, roughly chopped
  • 1/4 teaspoon kosher salt
  • 1 generous cup chopped onions
  • 1/4 cup extra virgin olive oil, plus more for oiling the noodles
  • 4 cloves garlic, chopped (about 4 teaspoons)
  • 1 (6-ounce) can tomato paste
  • 2 cups prepared tomato sauce, divided
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup water
  • 1 tablespoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon sugar
For the Lasagna:
  • 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture
  • 1 pound lasagna noodles (16 to 20 noodles)
  • 1 (15 or 16-ounce) container ricotta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 pound shredded pecorino or Parmesan cheese (about 1 cup)
  • 1 pound shredded mozzarella cheese (about 4 cups)


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A recipe not only for vegetarians but even for meat eaters, this vegetarian lasagna tastes so good and the meaty mushrooms that its filled with will almost confuse meat-eaters to a point they won’t notice there's no meat in it.

This vegetarian lasagna will become your signature dish, for parties, holidays, birthdays, meetings, you and your guests will be asking for this once you get to try it. While lasagna might be sometimes a long process, it is not that difficult and honestly doesn’t take that much time if you take advantage of the time you have while your pasta boils.

We are going to make our sauce from scratch and for it, we are going to need cremini mushroom, shiitake mushrooms, onions, garlic, tomato paste, and tomato sauce, crushed tomatoes, dried thyme, red pepper flakes, onions, and sugar. For the lasagna, we will use some spinach, lasagna noodles, ricotta cheese, basil, parmesan cheese, and shredded mozzarella.

  1. The first step is to cook the mushrooms after been chopped, place them in a large pan at high heat. Add some salt and keep stirring them.
  2. Once the mushrooms release water, add the onions, cook for another 5 minutes, until the water has dried out.
  3. Then to start with the sauce add olive oil to the mushrooms and stir it, add the garlic and let it cook for another minute.
  4. Add the tomato sauce and paste into the pan, mix well and leave some tomato sauce for later. Pour in the can of crushed tomatoes and some water. Stir everything together, add the thyme, sugar and red pepper flakes.
  5. Lower the heat and let it simmer for 20 minutes. Now get to work with the pasta, boil and drain the lasagna noodles, wait for the water to be boiling, and add the noodles.
  6. Let it cook for 5 to 10 minutes or check on the package instructions. Then drain the noodles and rinse them with cold water, make sure they don’t stick.
  7. Pour some olive oil into the noodles, arrange them in a baking sheet, make sure they don’t stick to each other while the sauce finishes cooking.
  8. Now assemble the lasagna, after heating the oven at 350º Fahrenheit. Using the leftover of pasta sauce at the bottom of the casserole, place 2 to 3 layers of lasagna noodles, or as many can fit on the dish.
  9. Add ricotta cheese on top of the noodles and drained spinach. Add some mozzarella and then the pecorino cheese, after that top it with ⅓ of the sauce and add some more basil on top of the sauce.
  10. Repeat this step two more times and top it with some sauce, cheese, and basil. Cover it and put it in the oven, let it bake for 20 to 30 minutes.
  11. Then remove the foil and let it bake for another 30 minutes. Let it chill for a couple of minutes before serving, enjoy this with some bread, salad, or just by itself.