Go Back
+ servings
Print Recipe
4.62 from 13 votes

Vegetarian Spinach Mushroom Lasagna

Following a vegetarian or plant-based diet and think you can't have a cheesy lasagna? Not so fast.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Plant-Based, Vegetarian
Servings: 12 people
Calories: 474kcal
Author: Chef Sallie


  • 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.


Serving: 1piece | Calories: 474kcal | Carbohydrates: 78g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 788mg | Potassium: 1192mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7562IU | Vitamin C: 34mg | Calcium: 551mg | Iron: 5mg |
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13