Description

Craving a comforting lasagna that’s meat-free, nutritious, and bursting with flavor? Spinach & Mushroom Vegetarian Lasagna combines earthy mushrooms, vibrant spinach, creamy cottage cheese, and melty mozzarella for a wholesome, protein-rich twist on the classic

Ingredients

Scale

Spinach & Mushroom Vegetarian Lasagna uses simple, wholesome ingredients to create a flavorful, meatless dish. Here’s what you’ll need for 6-8 servings:

8 ounces mushrooms (sliced): Adds earthy flavor and meaty texture.
1 tablespoon olive oil: For roasting mushrooms.
½ teaspoon garlic powder: Enhances savory flavor.
Salt and pepper (to taste): Balances and enhances flavors.
1 ½ cups pasta sauce: Forms the rich, tomatoey base.
8 ounces no-boil lasagna noodles (about 8-10): Simplifies prep by skipping boiling.
1 ½ cups small curd cottage cheese: Provides creamy texture and high protein.
2 cups spinach: Adds vibrant color and nutrition.
1 ½ cups shredded mozzarella: Creates a melty, cheesy topping.
½ cup grated vegetarian Parmesan: Adds nutty, umami richness.
2 tablespoons chopped walnuts (optional, for topping): Adds crunch and nutty flavor.

Why These Ingredients Matter

Cottage Cheese: Boosts protein and adds creaminess without the heaviness of ricotta.
Mushrooms and Spinach: Provide hearty, nutrient-rich layers for a satisfying vegetarian dish.
No-Boil Noodles: Save time and absorb sauce for perfect texture.
Vegetarian Parmesan: Ensures the dish is fully vegetarian while adding umami depth.

Substitutions and Variations

Mushrooms: Swap with zucchini, eggplant, or bell peppers for different veggies.
Cottage Cheese: Substitute with ricotta, Greek yogurt, or plant-based ricotta for a vegan option.
Pasta Sauce: Use marinara, arrabbiata, or homemade tomato sauce; adjust quantity for saucier lasagna.
Spinach: Replace with kale, arugula, or Swiss chard.
Vegan Option: Use plant-based cottage cheese or ricotta, vegan mozzarella, vegan Parmesan or nutritional yeast, and ensure noodles and sauce are vegan.
Gluten-Free: Use gluten-free no-boil lasagna noodles and ensure sauce and cheeses are gluten-free.
Spicy Lasagna: Use a spicy arrabbiata sauce or add ¼ teaspoon red pepper flakes to the mushrooms.
Nut-Free: Omit walnuts or replace with sunflower seeds for a crunchy topping.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 8 ounces sliced mushrooms, 1 tablespoon olive oil, ½ teaspoon garlic powder, salt and pepper, 1 ½ cups pasta sauce, 8 ounces no-boil lasagna noodles (8-10), 1 ½ cups small curd cottage cheese, 2 cups spinach, 1 ½ cups shredded mozzarella, ½ cup grated vegetarian Parmesan, and 2 tablespoons chopped walnuts (optional).
Preheat the oven to 375°F (190°C).
Slice mushrooms if not pre-sliced; roughly chop spinach if using whole leaves.

Tip: Use small curd cottage cheese for a smoother texture; drain if watery to avoid a soggy lasagna.

Step 2: Roast Mushrooms

Place 8 ounces sliced mushrooms in a 9×13-inch casserole dish.
Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon garlic powder, and season with salt and pepper to taste.
Toss to coat and bake at 375°F for 10 minutes, until softened and fragrant.
Remove from the oven, drain any excess liquid, and set mushrooms aside.

Tip: Draining mushroom liquid prevents a watery lasagna; reserve the casserole dish for assembly.

Step 3: Assemble Lasagna

Pour ½ of the pasta sauce (¾ cup) into the bottom of the empty casserole dish to coat the base.
Place 3-4 no-boil lasagna noodles on top of the sauce, breaking in half if necessary to fit.
Press noodles down to cover with about ¼-inch of sauce on top.
Spread ½ of the cottage cheese (¾ cup) evenly over the noodles.
Add a layer of ½ of the roasted mushrooms and ½ of the spinach (1 cup).
Sprinkle with ½ of the mozzarella (¾ cup) and ½ of the vegetarian Parmesan (¼ cup).
Repeat layers: add ½ of the remaining sauce (¾ cup), 3-4 noodles, remaining cottage cheese (¾ cup), remaining mushrooms, remaining spinach (1 cup), and remaining mozzarella (¾ cup) and Parmesan (¼ cup).

Tip: Spread layers evenly for consistent flavor; press noodles gently to ensure contact with the sauce.

Step 4: Add Topping and Bake

Sprinkle 2 tablespoons chopped walnuts over the top layer, if using.
Cover the casserole dish with aluminum foil.
Bake at 375°F for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Tip: Check that the cheese is golden; broil for 1-2 minutes on low for a crispier top, if desired.

Step 5: Serve

Let the lasagna cool for 5-10 minutes to set.
Slice into 6-8 portions and serve warm, optionally garnished with fresh parsley or basil.

Tip: Cooling slightly makes slicing easier and enhances flavor melding.