Description
This Spinach & Mushroom Vegetarian Lasagna is a delicious and easy weeknight dinner perfect for the whole family. Featuring layers of sautéed mushrooms, fresh spinach, no-boil lasagna noodles, cottage cheese, mozzarella, and vegetarian parmesan, it’s a flavorful Italian-inspired dish that can be prepped in advance and baked when ready.
Ingredients
Vegetables & 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
Lasagna Layers
- 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
Toppings (Optional)
- 2 tbsp chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it is hot and ready for baking the lasagna.
- Prepare Mushrooms: Place sliced mushrooms in a casserole dish and drizzle with olive oil. Sprinkle garlic powder, salt, and pepper over them. Mix gently to coat evenly.
- Bake Mushrooms: Bake the mushrooms for about 10 minutes until they soften and release their juices. Then, set aside and carefully drain any excess liquid from the casserole dish to avoid soggy lasagna.
- First Sauce Layer: Pour half of the pasta sauce into the casserole dish to create the base layer.
- Layer Noodles: Place 3-4 no-boil lasagna noodles on top of the sauce, breaking them if necessary to fit. Press them down so they are covered with about 1/4 inch of sauce.
- Add Cheese and Vegetables: Spread half of the cottage cheese evenly over the noodles. Top with half of the baked mushrooms and half of the fresh spinach.
- Top with Mozzarella and Parmesan: Sprinkle half of the shredded mozzarella and grated vegetarian parmesan over the spinach layer.
- Repeat Layers: Repeat steps 4 to 7 to create a second layer with the remaining sauce, noodles, cottage cheese, mushrooms, spinach, and cheeses.
- Add Optional Toppings: If using, sprinkle chopped walnuts evenly on top for added texture and flavor.
- Cover and Bake: Cover the casserole dish with foil and bake for 30 minutes to allow the cheeses to melt and flavors to meld.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 15 minutes to brown the top layer beautifully.
- Cool Before Serving: Let the lasagna cool for 5 to 10 minutes to set, making it easier to cut and serve.
- Enjoy: Serve warm and enjoy your homemade vegetarian lasagna with family and friends.
Notes
- No-boil noodles are used to save time as they soften while baking with sauce.
- Draining the mushrooms after baking helps prevent excess moisture in the lasagna.
- Walnuts add a nice crunch but can be omitted for nut-free diets.
- To make ahead, assemble the lasagna and refrigerate before baking; just add extra baking time if baking straight from the fridge.
- For a vegan version, substitute the cheeses with plant-based alternatives.
