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Spinach & Mushroom Vegetarian Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 74 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Spinach & Mushroom Vegetarian Lasagna is a hearty, comforting dish layered with sautéed mushrooms, fresh spinach, cottage cheese, and a blend of mozzarella and vegetarian parmesan cheeses. Using no-boil lasagna noodles simplifies preparation, and a touch of chopped walnuts on top adds a delightful crunch. Baked until bubbly and golden, this lasagna serves as a perfect meat-free meal ideal for family dinners or gatherings.

Ingredients

Mushroom Layer

  • 8 ounces mushrooms (sliced)
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt and pepper (to taste)

Lasagna Layers

  • 1 1/2 cups pasta sauce
  • 8 ounces no-boil lasagna noodles (about 8-10 noodles)
  • 1 1/2 cups small curd cottage cheese
  • 2 cups 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 your oven to 375°F (190°C) to prepare for baking the lasagna layers.
  2. Add Mushrooms: Place the sliced mushrooms in a casserole dish and toss them with olive oil, garlic powder, salt, and pepper to season well.
  3. Bake Mushrooms: Bake the seasoned mushrooms in the oven for about 10 minutes until softened. Remove from the oven and carefully drain any excess liquid from the casserole dish to keep the lasagna from becoming soggy.
  4. Add Pasta Sauce: Pour about half of the pasta sauce into the casserole dish as the base layer for the lasagna.
  5. Add Lasagna Noodles: Arrange 3 to 4 no-boil lasagna noodles over the sauce, breaking the noodles in half if needed to fit the dish properly.
  6. Press Down: Gently press the noodles down so they are covered with approximately 1/4 inch of the sauce to aid in even cooking and layering.
  7. Add Cottage Cheese: Spread half of the cottage cheese evenly over the noodles, providing a creamy texture layer.
  8. Add Mushrooms & Spinach: Layer half of the baked mushrooms and half of the fresh spinach on top of the cottage cheese for a flavorful vegetable layer.
  9. Add Cheeses: Sprinkle half of the shredded mozzarella and grated vegetarian parmesan cheeses over the vegetables to add richness and flavor.
  10. Repeat Layers: Repeat the layering process by adding the remaining pasta sauce, noodles, cottage cheese, mushrooms, spinach, and cheeses in the same order to build the second lasagna layer.
  11. Top With Walnuts: Optionally, sprinkle chopped walnuts on top of the final cheese layer to add a crunchy texture and nutty flavor.
  12. Cover & Bake: Cover the casserole dish with foil or a lid, then bake the lasagna at 375°F for 30 minutes to meld the flavors and cook through.
  13. Bake Uncovered: Remove the cover and bake uncovered for an additional 15 minutes to allow the top to brown and the cheese to bubble.
  14. Let Cool: Remove the lasagna from the oven and let it cool for 5 to 10 minutes before serving to allow it to set and make slicing easier.
  15. Enjoy: Serve warm and enjoy your delicious, homemade spinach and mushroom vegetarian lasagna!

Notes

  • Use no-boil lasagna noodles to save time and avoid pre-cooking pasta.
  • Draining excess mushroom liquid prevents the lasagna from becoming watery.
  • Walnuts on top are optional but add a nice crunch and nutty flavor.
  • This dish can be prepared ahead of time and refrigerated before baking.
  • For a vegan version, substitute cottage cheese, mozzarella, and parmesan with plant-based alternatives.
  • If you prefer a thicker sauce layer, use full-bodied pasta sauce or add extra.

Find it online: https://dishmelt.com/spinach-and-mushroom-vegetarian-lasagna-recipe-2/