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    Home » All Recipes » Dinner

    Vegan Spinach Mushroom Lasagna

    December 11, 2017 By Melissa Huggins / 25 Comments

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    The epitome of comfort food, this Vegan Spinach Mushroom Lasagna has 4 dreamy layers of savory marinara, creamy 'ricotta', ribboned noodles & sautéed veggies.

    Piece of Vegan Spinach Mushroom Lasagna on plate. Casserole in the background with glass of wine.

    As promised, I'm back with a soul-warming meal to use with the Creamy Vegan Ricotta Cheese that I posted last week. And what's a better fit than this Spinach Mushroom Lasagna?

    Creamy cheese layers wrapped up with oodles of noodles? There's just nothing better! Now tie that all together with your favorite marinara, meaty mushrooms, and vibrant spinach. It's THE quintessential comfort food!

    Vegan lasagna is by far, the best dish to make for a large crowd, so it's perfect for potlucks and holiday parties. One large casserole dish can feed about 8-10 people.

    It's so hearty, filling and comforting, that one piece will probably be enough. Pair it with a big family-style salad and everyone will be satisfied!

    Side view of vegan mushroom lasagna on a white plate and topped with basil.

    How do you assemble vegan lasagna?

    It can look intimidating, but it's quite easy to put together. Just boil your noodles, prepare your filling and get your sauce ready. I used jarred sauce because it's just so easy and still delicious. Feel free to make your own if preferred.

    Have everything ready in front of you before you begin. It doesn't have to look perfect because the magic will happen in your oven.

    So, have fun with it!

    3 process photos - adding sauce layer, then noodle layer and ricotta layer.

    • STEP 1 - To a 9x13 casserole dish, add a layer of sauce to the bottom. Spread out.
    • STEP 2 - Add a single layer of cooked lasagna noodles (5 noodles). I like to overlap them slightly (*see photo). You will need to cut one of the noodles to fit width-wise.
    • STEP 3 - Now add ½ of your vegan ricotta cheese and spread out evenly with a spatula or back of a spoon.

    adding spinach and mushrooms layer, then more sauce and noodles.

    • STEP 4 - Add ½ of the spinach and mushroom mixture in an even layer.
    • STEP 5 - Cover the veggies with another layer of sauce.

    * NOW REPEAT STEP 1-5 - Add another layer of lasagna noodles on top of the veggies. Now another layer of ricotta, veggies, sauce, and 5 remaining noodles.

    LAST STEP -  The last layer of noodles will only have sauce on top (last photo). I like to sprinkle with vegan parmesan cheese. Feel free to leave it plain or top with store-bought or homemade vegan mozzarella cheese.

    How to cook lasagna?

    Cover casserole loosely with foil and bake at 400° F for 30-40 minutes until heated throughout. Now uncover and bake for 15 minutes to make it crispy & lightly brown on top.

    If you want a crispier top after that, you can turn on the broiler for 2-4 minutes, but watch carefully so it doesn't burn.

    Let the lasagna rest for 15 minutes before cutting. Cut with a knife and remove with a spatula.

    overhead photo of vegan lasagna on white plate. Blue napkin with fork on the side. Wine glass in the background.

    I’d love to hear from you

    If you make this Vegan Lasagna, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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    5 from 9 votes

    Vegan Spinach Mushroom Lasagna

    The epitome of comfort food, this Vegan Spinach Mushroom Lasagna has 4 dreamy layers of savory marinara, creamy "ricotta", ribboned noodles & sautéed veggies.
    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Entree, Main Course
    Cuisine: Italian-Style, Vegan
    Servings: 10
    Calories: 343kcal
    Author: Melissa Huggins

    Ingredients

    • 1 batch vegan ricotta
    • 2 tablespoons olive oil (or preferred oil)
    • 1 large onion , diced
    • 3-4 cloves garlic , minced
    • 1 pound mushrooms , sliced or diced
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • ¼ teaspoon red pepper flakes , optional
    • 12 cups fresh spinach (loosely packed) rough chopped (about 14 oz)
    • Salt , to taste
    • Fresh cracked pepper , to taste
    • 2 25 ounce jars of marinara sauce , a thicker variety (*see note)
    • 1 pound lasagna noodles (*see note)
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400° F (200° C)
    • To a large pot of salted boiling water, add your lasagna noodles. Cook until al dente and according to package directions (usually about 7 minutes). Drain and rinse with cool water (to prevent cooking). Drizzle with oil to prevent sticking (gently toss to coat).
    • Heat oil in a large pan over medium heat. Add a sprinkle of salt and red pepper flakes. Once hot, add your onion and sauté until softened and lightly browned. About 5-6 minutes
    • Add garlic, parsley, and oregano. Sauté for 1 minute.
    • Add mushrooms and cook until they have released their liquid, reduced their size and are somewhat browned (the pan should be almost dry) About 7-9 minutes. 
    • Now add the spinach. You want to cook it until the liquid is released and cooked off. The spinach will reduce in size quite a bit too. About 5-6 minutes. 
    • Remove from heat. Sprinkle with salt & pepper. Taste for additional seasoning and add as needed. 

    Assembly (*step-by-step photos above)

    • To a 9x13 casserole dish, add a layer of sauce to the bottom. Spread out. 
    • Add a single layer of cooked lasagna noodles (5 noodles). I like to overlap them slightly (*see photo). You will need to cut one of the noodles to fit width-wise. 
    • Now add ½ of your vegan ricotta cheese and spread out evenly with a spatula or back of a spoon. 
    • Add ½ of the spinach and mushroom mixture in an even layer. 
    • Cover the veggies with another layer of sauce. 
    • Add another layer of 5 lasagna noodles. 
    • Repeat every step once more. The last layer of noodles will only have a sauce on top. I like to sprinkle with vegan parmesan cheese. Feel free to leave it plain or top with homemade vegan mozzarella cheese (or store-bought).
    • Cover loosely with foil and bake for 30-40 minutes, until heated throughout. Now uncover and bake for 15 minutes to make it crispy & lightly brown on top. * After that, if you want a crispier top, you can turn on the broiler for 2-4 minutes. *Watch carefully so it doesn't burn. 
    • Let the lasagna rest for 15 minutes before cutting. Cut with a knife and remove with a spatula. Enjoy! 

    Notes

    * The spinach seems like a lot but it will cook down considerably
    * You'll only need 15 lasagna noodles, but I make the whole box in case some break apart. 
    * Some jarred sauce can be watery which could make your lasagna watery. To thicken it up add 2-3 tablespoons of nutritional yeast to it and heat it on medium heat for 2-3 minutes. 
    *You can also use cornstarch to thicken instead. Make a slurry with 1 tablespoon of cornstarch and 1 tablespoon water. Mix them together and add to simmering sauce. Whisk well and let cook for 2-3 minutes. 
    * Taste jarred marina for salt. Add more if needed. 
     
    * I like my lasagna saucy so I add it generously. Feel free to use less. 
    * Nutritional info includes vegan ricotta cheese. 
     
     

    Nutrition

    Serving: 1Piece | Calories: 343kcal | Carbohydrates: 45g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 525mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3445IU | Vitamin C: 12.5mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Alexandra Colacito

      June 19, 2021 at 10:31 am

      5 stars
      I've made 10,000 lasagnas in my life. Before I was vegan, lasagna was my thing. After I went vegan, it was still my thing. THIS IS MY NEW GO TO RECIPE!!!! I have to admit that I used a different ricotta recipe, one that I have been using for a while, but the rest of the technique/ingredients in this recipe elevate the whole thing. I used Victoria marinara and I was worried that it was too runny, so I only used 35 oz instead of 50 oz. I put So Delicious mozzarella on top (it melts well). Thank you, I think this is perfection.

      Reply
      • Melissa Huggins

        August 08, 2021 at 2:33 pm

        Hi Alexandra, This is such a nice compliment! I'm so happy you loved the recipe. Thank you for sharing your feedback 🙂

        Reply
    2. Vonda

      March 14, 2021 at 12:59 pm

      I'm making this version again I really like it especially since I took the time to make the ricotta.

      Reply
      • Support @ Vegan Huggs

        March 26, 2021 at 7:26 am

        Hi Vonda! We are happy to hear that you are making the recipe again and that you enjoyed it! Thank you for stopping by 🙂

        Reply
    3. Sybil

      January 05, 2021 at 8:25 pm

      5 stars
      This was AMAZING! I used shitake and cremini (ports Ella) mushrooms; used brown rice lasagna noodles. Everything else was per the recipe. What a tasty main dish. As a person who’s eating less meat in recent months, I didn’t miss the meat! And the ricotta from tofu and cashews.... delectable! Thank you for sharing this recipe.

      Reply
      • Support @ Vegan Huggs

        January 08, 2021 at 9:22 am

        Hi Sybil! We are so happy to hear that you loved the lasagna! There are so many wonderful options if you are trying to eat less meat and we are glad this recipe is one of them for you 🙂 Thanks for stopping by!

        Reply
    4. Karen

      December 28, 2020 at 7:37 am

      5 stars
      Made this for Christmas dinner and it is delicious! My vegan daughter, who doesn't usually like lasagna, loves it!!

      Reply
      • Support @ Vegan Huggs

        December 31, 2020 at 10:49 am

        Hi Karen! We're so thrilled to hear this! Thanks for trying it out 🙂

        Reply
    5. Andrea C

      December 09, 2020 at 12:36 pm

      Sooo delicious. Thank you! We added some crumbled sprouted tofu to the layers.

      Reply
      • Support @ Vegan Huggs

        December 11, 2020 at 9:59 am

        Hi Andrea! We are happy to hear that you loved the lasagna! The crumbled tofu addition sounds delicious 🙂

        Reply
    6. Michele

      July 20, 2020 at 9:59 pm

      5 stars
      This recipe was AMAZING!!! WOW!!! You really made my family so happy. Thank you!

      Reply
      • Melissa Huggins

        August 10, 2020 at 4:05 pm

        This is such a nice compliment! Thank you for giving the recipe a try. 🙂

        Reply
    7. suzi

      February 28, 2020 at 9:27 am

      I imagine this freezes beautifully. Yes?

      Reply
      • Melissa Huggins

        March 28, 2020 at 9:48 am

        Hi Suzi, I haven't tried it yet. I'm not sure if it will change the texture of the tofu ricotta. I'll have to experiment. 🙂

        Reply
    8. Carol-Ann Lamothe

      December 25, 2019 at 10:06 am

      5 stars
      The best vegan Lasagna recipe with the very best instructions. Thank You !!

      Reply
      • Melissa Huggins

        December 25, 2019 at 8:50 pm

        Yay! I'm so glad you liked it! Thank you for giving it a try 🙂

        Reply
    9. Jordyn

      December 23, 2019 at 8:01 am

      Hi! Am i able to make this a day in advance??

      Reply
      • Melissa Huggins

        December 24, 2019 at 10:20 am

        Yes! Just cover it well in the fridge. It will take a little longer to heat too. Happy holidays! 🙂

        Reply
    10. Billie Crocker

      September 18, 2019 at 8:41 pm

      5 stars
      Oh. My. Goodness. I made this for dinner tonight. I cannot reccomend this recipe enough. It was so freaking yummy!!! The only thing I changed was instead of making the ricotta from scratch I bought two 8 oz. containers of Kite Hills ricotta. Also, I hate mushrooms, but I think this recipe just changed my life! 🤤🤤🤤
      Thank you so much for creating and posting this recipe.

      Reply
      • Melissa Huggins

        October 08, 2019 at 12:25 am

        This is such a nice compliment! Thank you for giving it a try! I'm glad you liked it with the Kite Hill ricotta. They make great vegan products. 🙂

        Reply
        • Anna

          April 20, 2021 at 5:19 pm

          Wow. This recipe is excellent! I used frozen spinach (defrosted in the fridge overnight and squeezed dry in a colander), Rao's Marinara, and Jovial rice lasagna noodles (gluten free).

        • Support @ Vegan Huggs

          April 23, 2021 at 7:46 am

          Hi Anna! We are so happy to hear that you loved the lasagna! Thank you for giving it a try 🙂

    11. sherry

      December 27, 2017 at 5:04 am

      This sounds great! Can you recommend another kind of sauce; I can't do tomatoes?

      Reply
      • Melissa Huggins

        December 27, 2017 at 4:19 pm

        Hi Sherry, I haven't tried it with anything else, but I'm sure a bechamel sauce or any vegan cream sauce would work well. I also have an Alfredo sauce that might work. I hope this helps. Thanks for stopping by 🙂

        Reply
    12. Sara

      December 16, 2017 at 11:03 am

      I was just telling my husband a vegan lasagna would be the perfect star of the show for our Christmas dinner when we host family this year! Yours looks SO dreamy, from that ricotta to all the veggies and the beautiful sauce. You've definitely perfected vegan lasagna, it looks great, Melissa!

      Reply

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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

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