By Becky Hardin
Updated Jun 27, 2025
I created this Vegetarian Lasagna so it’s loaded with spinach, mushrooms, and plenty of cheese and perfect for meatless family meals. Featuring 3 cheeses and rich flavors, this from-scratch lasagna is downright delicious!
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5-Star Review
“Fantastic recipe, we added plant based crumble to this, vegan cheese, and used plant based lasagna noodles. It was delicious!” -Janice
Easy Vegetarian Lasagna
As much as I love a meaty lasagna, I like to mix things up with a veggie-packed dinner. Just as delicious as classic homemade lasagna , this vegetarian lasagna always disappears quickly!
Mushrooms add a meaty texture, and a blend of 3 cheeses make this the ultimate meatless comfort food. Whether you’re trying to cut back on meat or want to add variety to your dinners, this lasagna checks all the boxes. Hearty and satisfying, you won’t miss the meat. If you love lasagna as much as I do, be sure to try my Crockpot lasagna and lasagna soup , too!
Ingredients1x2x3x
- ▢ 12 lasagna noodles regular, not no boil, gluten free, if required
- ▢ 9 oz. fresh spinach well-drained frozen works too
- ▢ 2 tbsp olive oil
- ▢ 8 oz. cremini mushrooms chopped small, or your favorite veggie
- ▢ 1 cup onion chopped small
- ▢ 3 cloves garlic minced
- ▢ 1½ tsp salt divided
- ▢ 1½ tsp ground black pepper divided
- ▢ 3 cups ricotta cheese
- ▢ 1½ cups Parmesan cheese shredded, divided
- ▢ 2 tsp Italian seasoning
- ▢ 1 large egg
- ▢ 3 cups mozzarella cheese shredded, divided
- ▢ 24 oz. marinara sauce
- ▢ fresh parsley for garnish
Video
Instructions
- Preheat oven to 350°F.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles and set aside. 12 lasagna noodles
- Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside. 9 oz. fresh spinach
- Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool. 2 tbsp olive oil, 8 oz. cremini mushrooms, 1 cup onion, 3 cloves garlic, 1½ tsp salt, 1½ tsp ground black pepper
- In a large bowl, combine the ricotta cheese, ½ cup Parmesan cheese, cooled spinach, Italian seasoning, egg, and remaining salt and pepper. Mix well. 3 cups ricotta cheese, 1½ cups Parmesan cheese, 2 tsp Italian seasoning, 1 large egg
- Spread ½ cup marinara sauce on the bottom of a 9×13-inch casserole dish. Layer 4 lasagna noodles on top of the sauce so they’re slightly overlapping. Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan. 24 oz. marinara sauce, 3 cups mozzarella cheese
- Repeat the layers two more times.
- Cover with foil and bake for 45 minutes, then remove the foil and continue baking for 15 more minutes.
- Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve. fresh parsley
Becky’s Tips
- To make sure your lasagna isn’t watery, press out any excess liquid from the spinach and drain any liquid that cooks out of the sautéed vegetables. The less liquid that goes into the lasagna to start with, the less chance of a watery lasagna.
- If you don’t like mushrooms, use another vegetable; diced bell peppers, eggplant, or even cooked lentils will work.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegetarian Lasagna Step by Step
Gather your ingredients and preheat the oven to 350°F.
Cook the pasta : Bring a large pot of lightly salted water to a boil. Add 15 lasagna noodles and cook for 8-10 minutes or until al dente.
Blanch spinach: Blanch 9 oz. of spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside.
Cook the veggies: Heat 2 tbsp olive oil in a skillet set over medium-high heat. Add 8 oz. mushrooms, 1 cup onions, 3 cloves garlic, ½ teaspoon salt, and ½ tsp pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool.
Prepare the cheese: In a large bowl, combine 3 cups ricotta cheese, ½ cup Parmesan cheese, cooled spinach, 2 tsp Italian seasoning, one egg, and remaining salt and pepper. Mix well.
Layer the lasagna : Spread ½ cup marinara sauce on the bottom of a 9×13-inch casserole dish. Layer 4 lasagna noodles on top of the sauce so they’re slightly overlapping. Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan.
Continue to layer : Repeat the layers two more times. Cover the lasagna with foil and bake for 45 minutes, then remove the foil and continue baking for 15 more minutes.
Cool and serve : Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve.
How to Store
Store lasagna in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 15 minutes or until warmed through.
I recommend freezing the lasagna before baking so the noodles don’t get too soft. Prepare the lasagna through step 7, wrap tightly with plastic wrap, and freeze for up to 2 months. Bake it from frozen, covered with foil, at 375°F for about an hour. Remove the foil and cook for another 10 minutes, or until completely heated through and the cheese starts to bubble.
Serving Suggestions
This vegetarian lasagna is a super filling meal all by itself, but it’s great with sauteed green beans or asparagus almondine. I like to have a Caprese salad to start my meal and a batch of cheesy garlic bread to soak up all the sauce.
more pasta recipes to try
Instant Pot Spaghetti
Chicken Florentine Pasta
Chicken Alfredo Gnocchi Bake Recipe
Caprese Pasta Bake (Oven-baked Caprese Casserole)
Vegetarian Lasagna Recipe
Ingredients
- 12 lasagna noodles regular, not no boil, gluten free, if required
- 9 oz. fresh spinach well-drained frozen works too
- 2 tbsp olive oil
- 8 oz. cremini mushrooms chopped small, or your favorite veggie
- 1 cup onion chopped small
- 3 cloves garlic minced
- 1½ tsp salt divided
- 1½ tsp ground black pepper divided
- 3 cups ricotta cheese
- 1½ cups Parmesan cheese shredded, divided
- 2 tsp Italian seasoning
- 1 large egg
- 3 cups mozzarella cheese shredded, divided
- 24 oz. marinara sauce
- fresh parsley for garnish
Instructions
- Preheat oven to 350°F.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles and set aside. 12 lasagna noodles
- Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside. 9 oz. fresh spinach
- Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool. 2 tbsp olive oil, 8 oz. cremini mushrooms, 1 cup onion, 3 cloves garlic, 1½ tsp salt, 1½ tsp ground black pepper
- In a large bowl, combine the ricotta cheese, ½ cup Parmesan cheese, cooled spinach, Italian seasoning, egg, and remaining salt and pepper. Mix well. 3 cups ricotta cheese, 1½ cups Parmesan cheese, 2 tsp Italian seasoning, 1 large egg
- Spread ½ cup marinara sauce on the bottom of a 9x13-inch casserole dish. Layer 4 lasagna noodles on top of the sauce so they’re slightly overlapping. Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan. 24 oz. marinara sauce, 3 cups mozzarella cheese
- Repeat the layers two more times.
- Cover with foil and bake for 45 minutes, then remove the foil and continue baking for 15 more minutes.
- Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve. fresh parsley
Video
Notes
- To make sure your lasagna isn’t watery, press out any excess liquid from the spinach and drain any liquid that cooks out of the sautéed vegetables. The less liquid that goes into the lasagna to start with, the less chance of a watery lasagna.
- If you don’t like mushrooms, use another vegetable; diced bell peppers, eggplant, or even cooked lentils will work.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
