Rich, hearty, and exploding with veggie goodness.
The thing we love the most about this Vegetarian Spinach Mushroom Lasagna is how it puts a healthy spin on an Italian favorite. Each bite of cheesy, indulgent goodness tastes even better knowing it’s packed with vitamins and nutrients. Despite how indulgent this Vegetarian Spinach Mushroom Lasagna might taste, it actually boasts an impressive nutritional profile. This makes savoring each bite of heavenly lasagna even more special!
This brilliant recipe also makes it easier than ever to make lasagna. With an easy prep list and straightforward instructions, this dish requires minimal culinary skills (but your guests will think you’re a total pro).
A Skinny Spin on a Hearty Pasta Dish
Traditionally, lasagna has a reputation for containing a truckload of calories and fat. It’s rich, delicious, and blanketed with so much delicious, ooey-gooey cheese. This heavy pasta dish also features layers of thick, tender noodles sandwiched between juicy tomato sauce and meat. Although the end result tastes delectable, conventional lasagna recipes flaunt a nutritional profile that’s not exactly waistline-friendly.
So we began brainstorming. What if we could create a lasagna recipe that incorporated all those flavors without any of the guilt? Would it be possible to make lasagna healthy and exploding with nutrients?
Evidently, a little trial and error goes a long way, and our lasagna hopes and dreams came true. We created a tried-and-true, good-for-you lasagna recipe that’s downright drool-worthy. Our Vegetarian Spinach Mushroom Lasagna yields a great deal of impressive, veggie-stuffed goodness suitable for weeknights or holidays.
The Nutritious Key Players in this Veggie Lasagna
This vegetarian-friendly lasagna uses nothing but clean ingredients your body will thank you for. And the best part? It acts as a deliciously sneaky excuse to get your kids to eat vegetables.
Nutritious veggies like spinach, baby bella mushrooms, and fresh basil add incredible flavor to each bite. At the same time, these superfoods deliver health benefits worth mentioning! The vitamin K, calcium, and vitamin D in spinach promotes bone health and strengthens your eyesight. Meanwhile, nutrients like beta-carotene, lutein, and chlorophyll in spinach can boost your immune system and help ward off disease.
For more tasty ways to add this superfood to your meal plan, check out these 4 Reasons to Eat Your Spinach.
Baby bella mushrooms, another star player in this scrumptious vegetarian lasagna, contain selenium, copper, and potassium. These nutrients play a major role in preventing cancer, lowering blood pressure, and protecting the body from damaging free radicals.
Related: Easy Ways To Sneak Veggies Into Your Meals
Vegan and Vegetarian Alternatives
We used healthy alternatives for conventional ingredients to give this clean-eating pasta dish a lighter profile. For example, instead of ordinary ricotta cheese, we subbed in a vegan alternative to shave off extra fat and calories. Likewise, we use a vegan mozzarella for layering. These substitutions are usually made from nut milk, such as almond milk, and carry fewer calories.
This vegetarian spinach mushroom lasagna recipe tastes great by itself. But, if you’re craving some company, serve with a colorful salad or a light and savory soup!
In the end, this recipe is not only a meatless recipe, but it’s also a waistline-friendly version of the ultimate comfort dish. We guarantee this simple and savory, no-fuss lasagna will become a regular in your household.
For more clean-eating pasta dishes, check out these yummy favorites:
- Easy Sundried Tomato Pasta
- Mediterranean Style Greek Pasta
- One Pot Pizza Pasta
- Pasta with Pesto Potatoes and French Beans
Vegetarian Spinach Mushroom Lasagna
- 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
- 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 (separate from previous 2 teaspoons, for cheese filling)
- 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
- Prepare the lasagna noodles according to the package directions. Drain, rinse, and set aside in a single layer on parchment paper.
- Preheat oven to 375 degrees F.
- In a large skillet over medium-high heat, add the olive oil. Brown the mushrooms with the onions. Add the baby spinach, granulated garlic and salt, and cook until the spinach is wilted, about 5 minutes.
- Mix together the cheese filling by blending the vegan ricotta, Parmesan, and 2 teaspoons of the granulated garlic in a medium mixing bowl.
- Prepare the marinara sauce by combining the crushed tomatoes, Italian seasoning, and salt in a medium saucepan. Bring the mixture to a simmer, cook for 5 minutes, and remove from the heat.
- Spray a ceramic or glass 9x13 baking dish with cooking spray. Spoon 1/2 cup of the marinara sauce on the bottom of the dish.
- Begin layering the lasagna, starting with a layer of cooked noodles. Spread an even layer of the cheese mixture on top of noodles, then add a layer of the mushroom spinach mixture. Top with the marinara and a layer of mozzarella.
- Repeat the process, ending with a layer of marinara sauce. You should have enough ingredients for 3 to 4 layers.
- Top with the remaining mozzarella cheese. Place the baking dish on a sheet pan in case the lasagna bubbles over in the oven.
- Bake for 40 to 45 minutes, until the lasagna is bubbly and the cheese is melted.
- Remove the lasagna from the oven and top it with basil ribbons.
- Allow the lasagna to sit for 5 to 10 minutes before cutting and serving.
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Excellent recipe and easy to do. Very tasty!!
Thank you for the feedback, Bryan!
Thoroughly enjoyed this recipe with my family. In my family, I have 3 vegetarians and 1 that is sensitive to gluten and dairy. My granddaughters and their dad do not like cooked spinach. I ended up making one as stated in your recipe, also a 9×9” with only mushrooms, and then a loaf pan made with gluten-free noodles with the mushrooms and spinach and dairy-free cheese. I included Italian sausage meatballs and plant-based meatballs on the side with a bowl of extra sauce. This went over well with the whole family.
Sasha, Thanks so much for the feedback. Great tips!
Can I use the no-boil lasagna noodles in this recipe?
Liz, Sure can!
Is it really 32 oz of spinach? That’s a TON of spinach! I know it wilts down so I just want to be sure before I buy that much spinach 🙂
Megan, Feel free to use less spinach.
Love your recipe! Made for a coworker who went on maternity leave and she is vegan her husband not she called and thanked me for a delicious meal and told me her husband ate two plates and took some to work the next day! I shared your recipe with her! I made one for my family they loved it! Thank you!
Penny, You made my day. Thank you for the feedback. Please leave a review if have a minute.