There’s something magical about lasagna. It’s the ultimate comfort food—layers of tender noodles, rich sauces, and delicious fillings coming together to create a warm, hearty dish that satisfies the soul.

But what if you could enjoy all that comfort without the meat? Enter this Spinach & Mushroom Vegetarian Lasagna. It’s a wholesome, easy-to-make recipe that’s perfect for busy weeknights.

Plus, it’s so tasty, that even the meat lovers in your family will be asking for seconds.

Why This Lasagna is a Weeknight Champ

One of the best things about this lasagna is how simple and flexible the ingredients are. Using a mix of mushrooms adds a deep, earthy flavor, while spinach brings a touch of freshness and color.

The combination of mozzarella and vegetarian parmesan creates a rich, cheesy layer that perfectly complements the veggies. And let’s not forget the bechamel sauce—creamy and velvety, it ties everything together beautifully.

This dish can also be prepared in advance. Just assemble it and pop it in the fridge until you’re ready to bake. It’s a great option for those nights when you want a home-cooked meal without spending too much time in the kitchen.

What You’ll Need

Here’s what you’ll need to whip up this delicious vegetarian lasagna:

500g mushrooms (use a mix for more depth of flavor)
2 Tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
3 no-boil lasagna noodles
70g spinach
250g shredded mozzarella
50g grated vegetarian parmesan
2 Tbsp chopped walnuts (optional, for topping)
500 ml bechamel sauce

How to Make Spinach & Mushroom Vegetarian Lasagna

1. Preheat and Prep

Preheat your oven to 375°F (190°C).

Cook the mushrooms:
Heat the olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until they’re softened and golden brown, about 5-7 minutes. Sprinkle with garlic powder, salt, and pepper, and stir to combine. Set aside.

Prepare the lasagna noodles:
If you’re using dried lasagna noodles, cook them according to the package directions in very salty water until just shy of al dente—about 5 minutes less than the recommended time. Drain and lay them out in a single layer on a lightly oiled baking sheet to prevent sticking. If you’re using no-boil noodles, you can skip this step.

2. Assemble the Lasagna

Layer the ingredients:
Pour about 2 tablespoons of bechamel sauce into the bottom of your oven-safe pan, spreading it evenly to coat. This helps prevent the noodles from sticking.

First layer:
Add a layer of lasagna noodles over the sauce, tearing them as needed to fit the pan. Top with a third of the mushroom mixture, a handful of spinach, and a third of the shredded mozzarella. Drizzle 4 tablespoons of bechamel sauce over the top.

Repeat:
Add another layer of noodles and repeat the process two more times, layering mushrooms, spinach, cheese, and sauce. Finish with a final layer of noodles on top.

Top it off:
Pour the remaining bechamel sauce over the final layer of noodles and sprinkle with the rest of the mozzarella and the grated vegetarian parmesan. If you like a bit of crunch, sprinkle the chopped walnuts over the top as well.

3. Bake to Perfection

Cover and bake:
Cover the lasagna with foil and bake for 30 minutes. This helps the lasagna cook evenly without drying out.

Finish uncovered:
Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly. If you want a bit more browning, you can broil it for a few minutes—just keep a close eye on it to prevent burning.

Tips to Avoid Common Mistakes

Use a variety of mushrooms: Mixing different types like cremini, shiitake, and portobello will add depth and complexity to your lasagna.
Season each layer: Don’t forget to season each layer with a little salt and pepper as you assemble. This ensures every bite is flavorful.
Make it ahead: This lasagna can be assembled up to a day in advance. Store it in the refrigerator until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.

Spinach & Mushroom Vegetarian Lasagna

This Spinach & Mushroom Vegetarian Lasagna is the BEST weeknight dinner recipe! Easy to make, this meal can even be prepped in advance and baked later. If you’ve been on the search for a flavorful and healthy vegetarian dinner that the entire family will love, then this recipe recipe is for you!

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Italian

Servings 6

Calories 380 kcal

Ingredients

500 g mushrooms use a variety if desired
2 tbsp olive oil
1 tsp garlic powder
Salt to taste
Black pepper to taste
About 3 no-boil lasagna noodles
70 g fresh spinach
250 g shredded mozzarella cheese
50 g grated vegetarian Parmesan cheese
2 tbsp chopped walnuts optional, for topping
500 ml béchamel sauce

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a pan and lightly fry the chopped mushrooms.
Add garlic powder, salt, and pepper. Cook until the mushrooms are tender and the flavors are well combined.
If using dried lasagna noodles, cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. Lay the noodles out in a single layer on a lightly oiled baking sheet to prevent sticking.
Pour about 2 tbsp of béchamel sauce into the bottom of an oven-safe pan to coat the bottom.
Place a layer of lasagna noodles on top.
Dollop 1/3 of the spinach, mushroom, and cheese mixture over the noodles and spread evenly. Follow with 4 tbsp of béchamel sauce.
Repeat the layering process two more times.
Finish with a final layer of noodles, the remaining béchamel sauce, and sprinkle with mozzarella and Parmesan cheese.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is browned and bubbly. Optionally, broil for a few minutes to get a crisp top, but watch closely to prevent burning.