No-boil lasagna noodles is the key to making this easy spinach and mushroom lasagna. It’s a simple recipe packed with vegetables that even the pickiest eaters will enjoy.
Homemade lasagna. Don’t be intimidated. It’s much easier than you think!
This is a great meatless dish that is packed with flavor and vegetables. Mushrooms are a great alternative to meat.
When cooked, mushrooms impart a hearty meaty texture. Well browned, cooked mushrooms have such rich, umami flavor.
Vegetarian Lasagna Recipe Ingredients
Ingredients for this lasagna are super straight-forward. If you are pressed for time, purchase pre-washed, sliced mushrooms and bagged pre-washed spinach.
However, I highly suggest you shred the mozzarella yourself.
Store bought shredded mozzarella is coated with a powder to prevent clumping. For the best melt and flavor, shred the cheese yourself!
No boil lasagna noodle sheets are key! They are often labeled as “oven-ready.”
No-boil pasta sheets come in two textures rippled and smooth. Use either variety for this recipe.
The liquids and moisture from the sauce and vegetables are enough to soak and cook the noodles.
Prep Tips for Making Lasagna
- Start by cooking the all the vegetables. Set aside.
- Spread about 1/2 cup of tomato sauce over the bottom of a 9×13-inch baking dish.
- Layer three noodle sheets over the sauce. (*Make sure the noodles do not touch each other or touch the sides of the dish!)
- Spread about 2/3 cup of tomato sauce, followed with about 3/4 cup of vegetable mixture, and about 1 1/3 cup of shredded cheese.
- Repeat this layering of noodles, sauce, vegetables, and cheese twice.
- For the last layer, place the remaining three noodles. Top with 1 cup tomato sauce and remaining cheese.
If the pasta sheets are too large:
- Soak the noodles in hot water until tender. Then cut them to the proper size with scissors. Don’t try cutting the noodles fresh from the box. They will shatter and break.
Want to make small batch lasagna?
- Use two smaller dishes instead of a 9×13-inch baking dish. Assemble lasagna as directed. Tightly wrap one of the dishes. Freeze for up to a month. Thaw overnight in the fridge before baking.
Great make ahead meal!
- Chill assembled lasagna in the fridge overnight or keep in the freezer for up to a month. Save it for a rainy day, a busy a weekend or take it to your next potluck.
Spinach and Mushroom Lasagna
- 4 Tablespoons olive oil
- 10 oz bag spinach, washed, stemmed and roughly chopped
- 1 medium onion, minced
- 1 pound cremini mushrooms, cleaned, sliced thin
- 3 garlic cloves, minced
- 28 oz can crushed tomatoes with basil
- 12 sheets no-boil lasagna noodles
- 6 1/2 cups shredded mozzarella cheese (about a pound)
- salt and black pepper, to taste
- Heat 1 tablespoon of oil in a large skillet. Add spinach and cook, stirring, until spinach has wilted. Season with salt and pepper. Transfer cooked spinach to a colander. Squeeze out excess liquid and set aside.
- Add another tablespoon of oil and heat up again. Add onions and cook until translucent. Add garlic and cook until fragrant. Transfer to another bowl. Add mushrooms and saute until they are golden. Try to get the mushrooms to release as much moisture as possible. Season with salt and pepper. Transfer to the bowl with the onions and garlic. Add spinach and toss to combine.
- Spread 1/2 cup of tomatoes over the bottom of a 9 x 13 inch baking dish (or 2 smaller dishes if you want to freeze half). Lay 3 noodle sheets over the sauce. Make sure the noodles do not touch each other or tough the sides of the dish.
- Spread about 2/3 cup of sauce, followed by 3/4 cup of the vegetable mixture and 1 1/3 cup cheese. Repeat this layering of noodles, sauce, vegetables and cheese twice more. For the last layer, lay the remaining three noodles and top with 1 cup tomato sauce and remaining cheese.**
- Preheat oven to 375 degrees F. Lightly spray foil with nonstick cooking spray and cover the lasagna. Bake for 25 minutes. Remove the foil and continue to bake until the cheese on top turns golden brown, about 15-20 minutes. Cool for 15 minutes before serving