Top shot of vegetarian lasagna with spinach and mushrooms.
4.87 from 136 votes
By Published

This Spinach & Mushroom Vegetarian Lasagna is the BEST weeknight dinner recipe! Easy to make, this meal can even be prepped in advance and baked later. If you've been on the search for a flavorful and healthy vegetarian dinner that the entire family will love, then this recipe recipe is for you!

Prep: 15 Cook: 45 Total: 60
Jump to Recipe
Rate Recipe

Spinach & Mushroom Vegetarian Lasagna Recipe

This post may contain affiliate links, please see our privacy policy (opens in a new tab)

With over 130 5-star reviews, this Spinach & Mushroom Vegetarian Lasagna is truly one of my favorite weeknight dinner recipes! And as a busy mom who’s always on the go, I love that this meal can be prepped ahead of time and baked to perfection alter. After years of testing and adjusting this recipe, I feel like this is truly the most perfect vegetarian lasagna and I make it for my family almost weekly. It’s so, SO good!

Lasagna is one of my absolute favorites for dinner. It’s so easy to put together, great for the entire family, and an easy way to sneak in some veggies. Especially with this delicious, savory, and hearty Spinach & Mushroom Vegetarian Lasagna recipe! Even my toddler loves it. Make this weeknight meal in no time at all, prep it in advance, or even freeze it for later!

RELATED: 70+ BEST Easy Vegetarian Recipes

Across shot of vegetarian lasagna being removed from pan with spatula.

What You Will Love About this Vegetarian Lasagna Recipe

  • Easy Weeknight Dinner – This lasagna comes together with simple ingredients and bakes into the coziest, most satisfying meal.
  • Vegetarian & Filling – Mushrooms, spinach, cottage cheese, mozzarella, and vegetarian parmesan make this hearty enough for dinner without needing any meat.
  • 16 Grams of Protein – Each serving has 16 grams of protein, which I love for a balanced vegetarian meal.
  • Family-Friendly – My kiddos ACTUALLY love this recipe, so that’s always such a win!
  • Great for Meal Prep – You can assemble it ahead of time and bake when you’re ready, which is such a lifesaver on busy weeknights.
  • Freezer-Friendly – Make it now and freeze leftovers for later! It reheats really well for an easy dinner when you don’t feel like cooking.
  • Easy to Customize – Swap the spinach for kale, add extra mushrooms, use your favorite pasta sauce, or adjust the cheese to fit your family’s taste.

Veggie Lasagna Ingredients

One thing I love about this recipe is how simple the ingredients are. Here are a few notes about what you need for this recipe!

Ingredients for Spinach & Mushroom Vegetarian Lasagna.

No-Boil Lasagna Noodles – I love keeping these no-boil lasagna noodles (opens in a new tab) on hand for easy recipes like this one.

Mushrooms – Sliced mushrooms add so much flavor and nutrition to this vegetarian lasagna recipe!

Spinach – Spinach also adds a ton of nutrition. The recipe calls for 2 cups, but you are welcome to add more as the amount will reduce down quite a bit as it bakes!

TIP: If you or your family aren’t a fan of the texture of spinach, you can also use kale or chop the spinach into smaller pieces!

Cottage Cheese – Classic lasagna recipes use ricotta cheese, but I love using cottage cheese as it adds more protein and is lower in calories. And it still tastes just as amazing!

Mozzarella + Parmesan – Feel free to adjust the amount of shredded mozzarella and parmesan to your own taste.

Pasta Sauce – I love using this wholesome pasta sauce (opens in a new tab) for recipes, but any type of pasta sauce works great!

Chopped Walnuts – Top this vegetarian lasagna off with chopped walnuts for added texture, protein, and nutrition! Totally optional, but definitely takes things to another level.

How to Make this Vegetarian Lasagna Recipe

Making this Spinach & Mushroom Vegetarian Lasagna is so easy! Here’s how to put it together:

Mushrooms being baked in a casserole dish.
Lasagna noodles with pasta sauce in a casserole dish.
Cottage cheese over a layer of uncooked lasagna.
Spinach and cooked mushrooms in lasagna.
Parmesan and mozzarella in a layer of lasagna.
  1. Bake the mushrooms in a casserole dish, (opens in a new tab) then set aside.
  2. Add a layer of pasta sauce.
  3. Add the noodles, cottage cheese, spinach, mushrooms, mozzarella, and parmesan.
  4. Repeat the layers one more time.
  5. Top with chopped walnuts (if desired) and bake.
  6. Let cool, cut into servings, and enjoy!

Veggie Lasagna Tips for Success

  • It’s best to bake the lasagna covered for 30 minutes, then uncovered for the remaining 15 minutes.
  • Adjust the amount of cheese to your own taste.
  • Be sure to let the lasagna cool for 5-10 minutes before cutting into slices!

Storing Veggie Lasagna

This recipe can be stored in the refrigerator for up to 5 days or the freezer for up to 3 months! To store, let cool completely and place in an airtight container.

To reheat: thaw out the lasagna the night before, then heat in microwave for 6-10 minutes (checking often) or in the oven at 350 degrees °F for 15-20 minutes.

Make Ahead Tips for Vegetarian Lasagna

Short on time in the evenings? You can also prep this lasagna recipe in advance. Here’s how to make vegetarian lasagna ahead of time:

  1. Bake the mushrooms and let completely cool.
  2. Layer the lasagna ingredients like the directions say to.
  3. Cover with an airtight lid or a food wrap, then refrigerate for 8-12 hours.
  4. When ready, bake the lasagna according to directions!

Make It a Freezer Meal

Lasagna is a great option for a vegetarian freezer meal! To make this recipe in to a freezer meal, simply:

  1. Follow the directions to layer the lasagna.
  2. Bake the lasagna according to directions.
  3. Let cool completely.
  4. Refrigerate uncovered for 1 hour.
  5. Place the lasagna into a freezer safe container and cover with an airtight lid.
  6. Freeze for up to 3 months!
Close up of Spinach & Mushroom Vegetarian Lasagna.

Veggie Lasagna Recipe Variations

Want to add more or different veggies to vegetarian lasagna? It’s best to chop vegetables into small pieces for this recipe. Here are a few ideas!

  • Zucchini
  • Sweet Potato
  • Kale
  • Chickpeas
  • Carrots
  • Peas
  • Red Bell Peppers
  • Fresh Basil

Make this Vegetable Lasagna Recipe for Dinner!

This Spinach & Mushroom Vegetarian Lasagna is truly the best for an easy weeknight meal! It doesn’t get much easier than putting the layers together, covering, and baking this recipe. Make this for dinner tonight for a wholesome recipe you’ll want to keep on repeat!

Top shot of sliced vegetarian lasagna in a white casserole dish.

More Lasagna & Pasta Recipes

More Vegetarian Dinner Ideas

Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)

Top shot of vegetarian lasagna with spinach and mushrooms.
ServingsServes 9
4.87 from 136 votes

Best Vegetarian Lasagna Recipe

This Spinach & Mushroom Vegetarian Lasagna is the BEST weeknight dinner recipe! Easy to make, this meal can even be prepped in advance and baked later. If you've been on the search for a flavorful and healthy vegetarian dinner that the entire family will love, then this recipe recipe is for you!
Prep: 15 minCook: 45 minTotal: 1 hr
Print (opens in a new tab)Rate

Equipment

Ingredients

  • 8 ounces mushrooms (sliced)
  • 1 Tbsp olive oil (opens in a new tab)
  • 1/2 tsp garlic powder
  • salt/pepper (to taste)
  • 1 1/2 cups pasta sauce (opens in a new tab)
  • 8 ounces no-boil lasagna noodles (about 8-10)
  • 1 1/2 cups small curd cottage cheese
  • 2 cups spinach
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated vegetarian parmesan
  • 2 Tbsp chopped walnuts (optional, for topping)

Instructions

  1. Preheat the oven to 375 degrees °F.
  2. Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper.
  3. Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish.
  4. Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
  5. Place 3-4 of the lasagna noodles on top of the mixture (breaking each one in half, if necessary).
  6. Press each noodle down so that it's covered with about 1/4" of the pasta sauce mixture on top.
  7. Add 1/2 of the cottage cheese to the casserole dish.
  8. Add a layer of 1/2 of the mushrooms and 1/2 of the spinach.
  9. Top with 1/2 of the mozzarella and 1/2 of the parmesan.
  10. Repeat steps 4-9 with the remaining ingredients.
  11. Top with chopped walnuts (optional).
  12. Cover the casserole dish and bake for 30 minutes.
  13. Uncover and bake for another 15 minutes.
  14. Let cool for 5-10 minutes.
  15. Enjoy!

Notes

Tips:
  • If you or your family aren’t a fan of the texture of spinach, you can also use kale or chop the spinach into smaller pieces!
  • It’s best to bake the lasagna covered for 30 minutes, then uncovered for the remaining 15 minutes.
  • Adjust the amount of cheese to your own taste.
  • Be sure to let the lasagna cool for 5-10 minutes before cutting into slices!
Storing:
  • This recipe can be stored in the refrigerator for up to 5 days or the freezer for up to 3 months!
  • To store, let cool completely and place in an airtight container.

Nutrition

Calories: 228 kcal | Carbohydrates: 24 g | Protein: 16 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 32 mg | Sodium: 576 mg | Potassium: 369 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 992 IU | Vitamin C: 5 mg | Calcium: 192 mg | Iron: 1 mg

Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)

What Do You Think

Rate & Review

Rating




39 Comments

  1. AUNT DEE

    I LOVED TO MAKE THE LASAGNA WITH KALE INSTEAD OF SPINACH IT’S VERY GOOD. BUT I MAKE THE KALE IN BITE SIZE PIECES. ONE DAY, I WILL SHARE MY RECIPE FOR THE WORLD TO SEE

    Reply
    1. JOL Team

      I love the swap of kale in lasagna. So glad you loved it!

  2. Eric

    It’s a great recipe! But important to note that with the final layer, don’t make cheese the last layer/topping or it won’t turn out looking like the picture which clearly doesn’t have cheese melted on top of many of the mushrooms and spinach leaves at the top. But that’s just a picky presentation observation. Tastes great!

    Reply
    1. JOL Team

      Hey Eric, If you’d like the same visual presentation, we covered the top layer with cheese and nestled a few more mushrooms and spinach in with it so you could see them but still have that gooey cheese on top and sprinkle with some chopped walnuts.

  3. Vicki

    I never comment on recipes but this is a game changer! No one – myself included – thought it would be good. We never eat lasagne. I just fancied giving it a go. It was so tasty, there is not a lick of it left! Definitely worth making!

    Reply
    1. Jar Of Lemons

      Thanks so much, Vicki and thanks for the review!

      1. Vicki

        Hi there, I just wanted to come back and say I just made it again today and it got rave reviews! When I said before we didn’t think it would be good that’s is because I’ve always found lasagna to be kinda sloppy and quite off-putting but this recipe totally turned all that on its head! Thank you so much

        1. Jar Of Lemons

          Thanks, Vicki!

  4. Deb

    This was really good! And easy too. I’m not a vegetarian so I just had some meatballs & sauce on ethe side. I made this in a 9×13 dish and added more ingredients to make sure it was full of moisture and flavor. I also added some Italian herbs to each layer. I didn’t think I’d like cottage cheese but it was so good and I won’t have leftover ricotta. I didn’t do the walnuts.

    Reply
    1. Jar Of Lemons

      Thanks, Deb. I appreciate you telling me how you modified it. So glad you enjoyed this recipe. 🙂

  5. Laureen

    This looks delicious and I will certainly be making it soon. But just so you know, parmesan cheese is not vegetarian as it is made with calf rennet. Substituting with nutritional yeast or plant-based parmesan will keep it vegetarian. Looking forward to trying this, thanks for the recipe!

    Reply
    1. Christine McMichael

      Oh my goodness, thank you for the clarification! I will be changing this on the recipe card!

You Might Also Like