Spinach Mushroom Lasagna comes together quickly, and it will impress just about any dinner guest. It's even better the next day, so make sure you make enough for leftovers! This vegetable lasagna recipe is vegan with a gluten-free option.
Vegan Spinach Mushroom Lasagna
I love lasagna so hard. It's always been my favorite comfort food meal. I grew up eating lasagna made with noodles, sauce, and mozzarella. There were no vegetables, and "ricotta" wasn't even in my vocabulary, but I loved it. There's really just something magical about baked noodles and sauce.
I almost named this "The World's Easiest Lasagna" because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you spent hours in the kitchen cooking. I served this spinach mushroom lasagna at a party once, and it was a huge hit, so I can attest to it's omnivore friendliness.
This lasagna is also cat friendly, as I caught Archie sitting on the counter nibbling on it after I turned my back once. Did he get the idea from a Garfield comic in the funny pages? I wouldn't advise that you serve this to your feline companions, though.
How to Make Spinach Mushroom Lasagna
This recipe is super easy to make!
- First you pulse together all of the ricotta ingredients in a food processor until it looks like ricotta cheese. You pulse in the spinach until it's well incorporated.
- Then you cook the onion and mushrooms in a pan over medium-high heat.
- Next you assemble the lasagna. Spoon one-quarter of the tomato sauce over the bottom of a casserole dish, and layer ⅓ of the noodles over the sauce. Spoon half the ricotta over the noodles followed by half of the mushrooms. Then spread quarter of the tomato sauce over the top. Cover with ⅓ of the noodles and repeat with the rest of the ricotta and mushrooms. Spread on another quarter of the sauce on top. Cover with the rest of the noodles and spread the rest of the sauce over the top.
- Cover the dish with foil and bake in a 350°F oven for half an hour. Remove the oil, sprinkle on the cheese, if using, and bake for another 15 minutes, until hot and bubbly.
I prefer to make this dish with no-boil noodles, because it cuts down on prep time tremendously. You can use the regular noodles and boil them, if you can't find the no-boil type.
The amount of noodles you'll heed will depend on their size and the size of your dish. I usually use 9.
If you follow a gluten-free diet, make sure your noodles are gluten-free.
How to Customize Your Lasagna
This recipe is easy to make your own!
- I use store-bought sauce to cut down on prep time, but you can make your own, if you like.
- Instead of spinach, I sometimes use baby kale or arugula.
- You can add more vegetables to the mix. Try red bell peppers and zucchini.
- To cut down on prep time even further, you can use store-bought non-dairy ricotta. I like Kite Hill's.
This lasagna is even better the next day, so make sure you have leftovers. It also freezes well, so it can be made in advance and then thawed and heated when you're ready to eat.
Spinach Mushroom Lasagna
For the Ricotta
- 1 14-ounce package firm tofu drained and pressed
- ¼ cup lemon juice
- ½ cup nutritional yeast
- 2 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
- 5 ounces baby spinach or baby kale or arugula
For the Lasagna
- 1 teaspoon neutral-flavored oil
- 1 small onion chopped
- 16 ounces mushrooms chopped
- 1 26-ounce jar tomato sauce
- 1 9 to 12 no-cook lasagna noodles
- ½ cup shredded vegan mozzarella cheese optional
- Preheat the oven to 350°F.
Make the Ricotta
- Blend the tofu, lemon juice, nutritional yeast, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese. Add a little water, a teaspoon at a time if the mixture is too thick. Add the spinach and pulse until it’s mixed in.
Make the Lasagna
- Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently until it begins to brown, about 5 minutes. Add the mushrooms and cook until they’re soft, about 5 more minutes.
- Spoon one-quarter of the tomato sauce over the bottom of a casserole dish. Layer ⅓ of the noodles over the sauce. Spoon half the ricotta over the noodles followed by half of the mushrooms. Then spread quarter of the tomato sauce over the top. Cover with ⅓ of the noodles and repeat with the rest of the ricotta and mushrooms. Spread on another quarter of the sauce on top. Cover with the rest of the noodles and spread the rest of the sauce over the top.
- Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the vegan cheese over the top, if using. Bake for another 15 minutes.