If you’re looking for vegan recipe ideas that are comforting, hearty, and full of flavor, this Mushroom and Spinach Lasagna is exactly what you need. It combines earthy mushrooms, creamy vegan ricotta, and fresh spinach in a tangy marinara sauce, all layered between perfectly cooked lasagna noodles. Whether you’re making a weeknight dinner or a special meal, this vegan lasagna is a guaranteed crowd-pleaser!
Preparation Time: 25 minutes
Cooking Time: 40–45 minutes
Total Time: 1 hour, 5–10 minutes
Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms (cremini or button), sliced
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups vegan ricotta cheese
- 1 cup vegan shredded mozzarella cheese
- 1/2 cup vegan Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves for garnish
How to Make Vegan Mushroom and Spinach Lasagna
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray to prevent the lasagna from sticking. - Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside. - Prepare the Mushroom Filling:
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for another minute.
Stir in sliced mushrooms, thyme, salt, and pepper, and cook until the mushrooms are tender and their moisture has evaporated.
Add chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside.
- Assemble the Lasagna:
Start by spreading a thin layer of marinara sauce on the bottom of the baking dish. Add three lasagna noodles on top.
Spread half of the vegan ricotta cheese over the noodles, followed by half of the mushroom mixture. Sprinkle with a third of the shredded mozzarella and Parmesan.
Repeat the layers with the remaining noodles, ricotta, mushroom filling, and cheeses, finishing with a final layer of marinara sauce on top.
- Bake the Lasagna:
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and golden. - Serve and Enjoy:
Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil and enjoy your comforting vegan masterpiece!
Tips for Making This Vegan Mushroom Lasagna Even Better:
- Season Each Layer: Be sure to season each layer with salt, pepper, and herbs for maximum flavor.
- Precook Vegetables: Sautéing vegetables like spinach and mushrooms beforehand helps release their flavors and avoids excess moisture.
- Let it Rest: Let the lasagna rest before cutting to ensure the layers set perfectly.
- Use No-Boil Noodles: Save time by using no-boil lasagna noodles, but add extra sauce to keep them moist.
- Make Ahead: Lasagna tastes even better the next day, so consider preparing it the night before to allow the flavors to meld.
Mistakes to Avoid When Making Lasagna:
- Don’t Overdo the Sauce: Too much sauce can make the lasagna soggy. Use a moderate amount between layers to prevent this.
- Cover Your Lasagna: Be sure to cover the lasagna with foil during the first part of the cooking time to avoid burning the cheese.
- Don’t Rush: Take your time to assemble the layers carefully for the best result. Rushing can lead to a messy lasagna.
This Mushroom and Spinach Lasagna is a perfect addition to your collection of vegan recipe ideas. It’s rich, satisfying, and perfect for any occasion!