Spinach and Mushroom Lasagna – Easy Veggie Lasagna

Spinach Mushroom Lasagna is an easy but impressive vegetarian dinner recipe that’s perfect for both holiday entertaining and weeknight dinners – especially a large crowd. Serve this vegetarian lasagna with a simple green side salad for a complete meal!

This recipe was originally published October 23, 2008. It’s been updated with new photos and additional information for clarity.

Making This Easy Veggie Lasagna

I haven’t made lasagna in quite a while, but a friend and I were talking about it so I got a craving for it. I tried out a new recipe and it really hit the spot.

I added some fresh basil and oregano from the garden. I couldn’t find whole wheat noodles, so I used regular. I had fresh mozzarella on had so I used that.

This is such an easy veggie lasagna with spinach and mushrooms! Serve it with some crusty bread and a green salad for a wonderful weeknight dinner.

My Favorite Veggie Lasagna

3 reasons I love this Spinach and Mushroom Lasagna Recipe:

1. Lasagna can be pretty heavy and filling. This one is lighter – perfect when you’re craving a rich layered lasagna without all the heaviness.
2. There are plenty of ways to adapt this recipe to your personal preferences (or what you have on hand). Keep reading for my suggestions.
3. I can use my favorite Homemade Marinara Sauce when I have it on hand in the freezer. It adds so much flavor compared to store-bought!

Trust me when I tell you, your family will not be disappointed when you serve this veggie lasagna for dinner. They won’t even miss the meat! It’s a hit with our family every time!

Spinach Mushroom Lasagna Ingredients

This is a frozen spinach lasagna, so you’ll need to thaw and thoroughly drain the spinach before preparing this recipe. Here’s what all you’ll need for the veggie lasagna:

• Lasagna noodles
• Onion
• Mushrooms
• Garlic
• Butter
• Roasted red peppers
• Frozen chopped spinach
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Eggs
• Dried basil and oregano
• Spaghetti sauce

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Spinach Mushroom Lasagna

If you’ve never made homemade lasagna before, you’re in for a treat! Here’s a look at how the veggie lasagna with spinach is made:

1. Boil lasagna noodles according to package directions. Drain the noodles.
2. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers. Set aside.
3. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, basil, oregano, and pepper.
4. Stir mushroom mixture into spinach mixture.
5. Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce in the bottom of the dish. Layer half the mushroom-spinach mixture and 1 cup of the spaghetti sauce on top of the noodles.
6. Repeat layers, ending with noodles.
7. Spoon remaining sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese.
8. Cover lasagna with aluminum foil.
9. Bake, for 20 minutes. Uncover the lasagna pan and bake until heated through.
10. Garnish with fresh parsley or fresh basil.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Can You Make this Veggie Lasagna Gluten-Free?

Yes! This lasagna recipe can easily be adapted to be gluten-free. Just substitute your favorite gluten-free lasagna noodles for the traditional lasagna noodles in this recipe.

Prepare the gluten-free lasagna noodles according to package instructions (minus a minute or two) before proceeding with the recipe as written.

Should Lasagna Be Baked Covered or Uncovered?

I recommend baking this spinach and mushroom lasagna for about 20 minutes covered with foil, then uncovering it and baking for another 10 to 15 minutes.

Can Lasagna Be Frozen?

Yes! Once baked, the spinach and mushroom lasagna can be frozen in individual slices or as a whole.

When it is time to cook, allow the casserole to thaw in the fridge until no longer frozen. Then cook as usual.

For even more details, other methods, tips for freezing lasagna, and reheating instructions check out my post How to Freeze Lasagna. You’ll learn how to freeze baked and unbaked lasagna and the best ways to store frozen lasagna.

Tips for the Best Veggie Lasagna

• Be sure to really drain and wring out the frozen spinach before adding it to the filling mixture. You don’t want the filling to by runny!
• If you use fresh spinach (or other greens), you will want to saute them until they’re completely wilted first so that excess moisture is released
• Salt the pasta water. I like to add 1-2 tablespoons of salt to the water for every pound of pasta that I’m cooking. Seasoning the pasta makes the whole dish taste better. I prefer to use kosher salt or coarse sea salt.
• If you have a mushroom hater, just chop them really small and no one will even realize they’re there by the time this dish is assembled. Or, substitute another veggie.
• Use fresh garlic cloves rather than the kind sold pre-minced in jars. Fresh garlic has so much more flavor!
• I recommend grating the cheese yourself rather than buying pre-shredded cheese. It melts better because there are no anti-caking agents added.
• Cook the lasagna noodles just until al dente. They’ll continue cooking in the oven.

Make Ahead Tips for Preparing Spinach Mushroom Lasagna

Lasagna can be time consuming to prepare. Here are a few suggestions to make it easy to put together on a busy evening:

• Chop all of the veggies ahead of time and store in individual containers in the refrigerator. You can even saute the mushrooms, garlic, and onions ahead of time if you would like. This can be done several days in advance.
• Grate the cheese ahead of time and store in a storage container or bag in the refrigerator. If you have a food processor, the grater attachment can make this really quick and easy. This can be done several days in advance, or longer if you want to freeze cheese.
• Prepare the ricotta mixture ahead of time. I don’t recommend doing this more than a day in advance unless you’re planning to freeze the mixture.

Do you have any tips for making lasagna easier and quicker to prepare? If so, leave them in the comments!

Spinach Mushroom Lasagna Recipe Adaptations

Want to mix things up with this Spinach Mushroom Lasagna based on your preferences or what you have on hand? Here are some of my suggestions to adapt this recipe:

• Use chopped Kale or Chard in place of the spinach. If it is fresh, make sure to cook it until completely wilted first, and squeeze out any excess moisture.
• Substitute Zucchini in place of mushrooms. Use a small to medium sized zucchini and cut half moon shaped slices. Saute before adding to the recipe to release excess moisture.
• Switch up the cheese my trying Asiago or Romano Cheeses instead of Parmesan.
• Decrease the vegetable amounts and add in equal amounts of cooked Ground Italian Sausage for a meaty version (I recommend using 4 ounces mushrooms, 6 ounces spinach, and 10 ounces ground sausage).

What to Serve with this Spinach Mushroom Lasagna

If you’re looking for side suggestions to go with this recipe, I recommend a big green salad. It doesn’t have to be fancy at all.

We often use mixed greens, lettuce, cucumber, shredded carrot, and tomato for a basic side salad. Check out these 3 Simple Salad Dressing Recipes to go along with your salad. We also like this Italian Mixed Greens Salad Recipe (if you’re vegetarian, just omit the crispy prosciutto).

Do you love Olive Garden’s famous house salad? Learn how simple it is to make at home with this Olive Garden Salad Recipe so you can enjoy your favorite flavors at home!

If salad isn’t your thing, try this easy recipe for Roasted Broccoli for a vegetable side dish.

The lasagna itself is plenty filling for me, but it wouldn’t be a big Italian meal for the kids if I didn’t serve some crusty bread, like this Rustic Rosemary Garlic Bread, or Garlic Breadsticks along side this veggie lasagna.

Try this Mushroom and Spinach Lasagna Recipe!

Next time you’re looking for an alternative to meaty lasagna, give this Spinach Mushroom Lasagna a try!

Did you think it was the great recipe for vegetarian lasagna? Leave a comment below and give it a review for others to see what you thought of this excellent recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this veggie lasagna!

More Easy Pasta Recipes:

These Chicken Lasagna Roll Ups are stuffed with chicken, artichoke hearts, and sautéed mushrooms. The rolls are then smothered in a roasted garlic creamy white sauce.

Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.

One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. 

This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color.

I love this simple, just-spicy-enough Arrabbiata Sauce you can make from pantry ingredients. Serve it with anything — chicken, sausages, pasta, even your morning eggs!

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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Photography: photos taken in this post are by Rachael from Set the Table.