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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.
Course Entree, Main Course
Cuisine Italian-Style, Vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 343kcal

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)

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