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Spinach & Mushroom Vegetarian Lasagna Recipe

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4.3 from 72 reviews

This delicious Spinach & Mushroom Vegetarian Lasagna is a hearty and flavorful baked pasta dish layered with sautéed mushrooms, fresh spinach, creamy cottage cheese, and a blend of mozzarella and vegetarian parmesan cheeses. Using no-boil lasagna noodles and a rich pasta sauce, this meal is perfect for a comforting weeknight dinner or a vegetarian-friendly gathering.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings

Ingredients

Vegetable & Sauce

  • 8 ounces mushrooms, sliced
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 1/2 cups pasta sauce

Pasta & Cheese

  • 8 ounces no-boil lasagna noodles (about 8-10 noodles)
  • 1 1/2 cups small curd cottage cheese
  • 2 cups fresh spinach
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated vegetarian parmesan cheese

Topping

  • 2 tbsp chopped walnuts (optional, for topping)

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to get it ready for baking the lasagna components.
  2. Add Mushrooms: Place the sliced mushrooms in a casserole dish and drizzle with olive oil. Sprinkle garlic powder, salt, and pepper over the mushrooms to season them evenly.
  3. Bake & Set Aside Mushrooms: Bake the mushrooms in the preheated oven for about 10 minutes. Once cooked, remove them and drain any extra liquid from the casserole dish to prevent sogginess.
  4. Add Pasta Sauce: Pour about half of the pasta sauce into the now empty casserole dish to form the first sauce layer.
  5. Add Lasagna Noodles: Lay 3 to 4 no-boil lasagna noodles on top of the sauce layer. Break noodles in half as needed to fit the dish.
  6. Press Down: Gently press the noodles down so they are submerged under about 1/4 inch of pasta sauce, helping the layers meld together during baking.
  7. Add Cottage Cheese: Spread half of the cottage cheese evenly over the noodles and sauce layer for creamy texture.
  8. Add Mushrooms & Spinach: Add a layer using half of the baked mushrooms and half of the fresh spinach, distributing them evenly.
  9. Add Cheeses: Sprinkle half of the shredded mozzarella and grated vegetarian parmesan cheeses over the vegetables.
  10. Repeat Layers: Repeat the layering process starting again with adding pasta sauce, noodles, pressing down, cottage cheese, remaining mushrooms and spinach, then finishing with the remaining mozzarella and parmesan cheese.
  11. Top With Walnuts (Optional): Sprinkle the chopped walnuts evenly on the top layer for added crunch and flavor if desired.
  12. Cover & Bake: Cover the casserole dish with foil and bake for 30 minutes, allowing the ingredients to cook through and the cheeses to melt.
  13. Bake Uncovered: Remove the cover and bake for an additional 15 minutes to let the top brown and become slightly crispy.
  14. Let Cool: Allow the lasagna to cool for 5 to 10 minutes before serving to let it set and make it easier to slice.
  15. Enjoy: Serve warm and enjoy your homemade, vegetarian spinach and mushroom lasagna!

Notes

  • Draining excess liquid from the mushrooms after baking is crucial to prevent the lasagna from becoming watery.
  • No-boil lasagna noodles save time and simplify preparation, but ensure they are fully submerged in sauce to cook properly.
  • Chopping walnuts is optional but adds a delightful texture contrast to the soft layers of the lasagna.
  • Feel free to substitute cottage cheese with ricotta if preferred, adjusting salt accordingly.
  • Allowing the lasagna to rest after baking improves slicing and layering integrity.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spinach-and-mushroom-vegetarian-lasagna-recipe/