This vegetarian mushroom and spinach lasagna is a hearty, comforting dish packed with layers of tender vegetables, creamy ricotta cheese, and a rich, cheesy sauce. With no-cook lasagna noodles, this recipe is easy to assemble and requires minimal preparation time. Perfect for a family dinner or as a dish to impress guests, this lasagna combines the earthy flavor of mushrooms with the vibrant freshness of spinach, all smothered in a creamy, cheesy sauce. It’s a delicious and satisfying alternative to traditional meat lasagna.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 8
Ingredients
- 12 no-cook lasagna noodles
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups spinach, fresh or frozen (if frozen, thaw and squeeze excess moisture)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp dried basil or Italian herbs
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 22 g
- Fat: 28 g
- Carbohydrates: 32 g
- Fiber: 4 g
Directions
-
Prepare the Vegetables:
Preheat the oven to 180°C (350°F).
Finely chop the onion, mince the garlic, slice the mushrooms, and chop the spinach if using fresh. -
Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Stir in the chopped spinach and cook until wilted (if fresh) or heated through (if frozen).
Season with dried basil, oregano, salt, and pepper to taste. Set aside. -
Prepare the Sauce:
In a mixing bowl, combine the condensed cream of mushroom soup with 1 cup of milk.
Mix well until smooth.
Optionally, add a pinch of nutmeg for an extra layer of flavor. -
Assemble the Lasagna:
In a 9×13-inch baking dish, spread a thin layer of the soup mixture to coat the bottom of the dish.
Lay down a layer of no-cook lasagna noodles.
Spread a layer of the mushroom and spinach mixture over the noodles.
Add dollops of ricotta cheese over the vegetables.
Sprinkle a layer of shredded mozzarella and grated Parmesan cheese over the ricotta.
Repeat the layers: soup mixture, noodles, mushroom and spinach mixture, ricotta, mozzarella, and Parmesan cheese.
End with a final layer of soup mixture and cheeses on top. -
Bake the Lasagna:
Cover the baking dish with aluminum foil.
Bake for 25 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the top is golden. -
Serve:
Let the lasagna cool for about 10 minutes before slicing to allow it to set.
Garnish with freshly chopped parsley and serve hot.
Serving Suggestions
- Serve the lasagna with warm crusty bread or a side of garlic toast for a heartier meal.
- Top with crispy bacon bits or croutons for added texture and flavor.
- Pair with a fresh green salad for a balanced lunch or light dinner. A Caesar salad or mixed greens with a vinaigrette would be excellent choices.
Cooking Tips
- For a smoother texture, use fresh spinach instead of frozen, or ensure frozen spinach is thoroughly drained to avoid excess moisture in the lasagna.
- Use sharp cheddar or a combination of mozzarella and provolone for a more intense, complex flavor in the cheese layers.
- Feel free to make the lasagna ahead of time. After assembling, cover it and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes of baking time if it’s cold from the fridge.
- If you prefer a slightly firmer texture, add a little more cheese or reduce the milk in the sauce mixture.
Nutritional Benefits
- Mushrooms: Mushrooms are a great source of fiber, antioxidants, and B vitamins. They help to support the immune system and reduce inflammation.
- Spinach: Spinach is packed with vitamins A, C, and K, as well as iron and magnesium. It’s known for supporting bone health, improving digestion, and reducing oxidative stress.
- Cheddar and Ricotta Cheese: These cheeses provide a good source of protein and calcium, promoting bone health, muscle repair, and overall body function.
- Olive Oil: Olive oil is rich in heart-healthy monounsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease.
Why You’ll Love This Recipe This vegetarian lasagna is a perfect comfort food that doesn’t sacrifice flavor or texture. The combination of creamy ricotta cheese, hearty mushrooms, and savory spinach, all nestled between layers of cheesy goodness, creates a balanced dish that everyone will love. It’s not only a great way to sneak in some vegetables but also a hearty, filling meal. The no-cook noodles make it easy to prepare, saving you time without compromising the final result.
Conclusion This vegetarian mushroom and spinach lasagna is a family-friendly dish that is packed with flavor and nutrients. It’s perfect for vegetarians and meat-eaters alike, offering a delicious combination of cheese, vegetables, and comforting textures. Whether you’re making it for a weeknight dinner or a special occasion, this lasagna will impress your guests and leave everyone wanting more. With its easy-to-follow instructions and simple ingredients, it’s sure to become a staple in your recipe collection.
Frequently Asked Questions (FAQs)
1. Can I make this lasagna gluten-free?
Yes, you can use gluten-free lasagna noodles instead of regular noodles to make this dish gluten-free. Make sure to check the sauce for any gluten-containing ingredients.
2. Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna the night before and store it in the refrigerator. Bake it the next day, but add an extra 5-10 minutes to the baking time.
3. Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it thoroughly and squeeze out all excess moisture before adding it to the recipe.
4. Can I substitute the ricotta cheese with something else?
If you don’t have ricotta cheese, you can substitute it with cottage cheese, mascarpone, or even cream cheese for a different texture and flavor.
5. Can I freeze the leftover lasagna?
Yes, you can freeze leftover lasagna. Let it cool completely, then cover it tightly with plastic wrap or aluminum foil and freeze for up to 3 months. Reheat in the oven at 180°C (350°F) for about 25-30 minutes, or until heated through.