This Spinach & Mushroom Vegetarian Lasagna is the ultimate weeknight dinner! Easy to prepare, it can be prepped in advance and baked later. Perfect for mushroom lovers and vegetarians, this flavorful and healthy dish will win over the whole family.
One thing I love about this recipe is its simple, wholesome ingredients.
Preheat the oven:
Set to 375°F (190°C).
Cook the mushrooms:
In a large skillet, heat 2 Tbsp (30 ml) olive oil over medium heat. Add the sliced mushrooms, 1 tsp (5 g) garlic powder, and salt and pepper to taste. Sauté until the mushrooms are softened and lightly browned, about 5-7 minutes. Set aside.
Prepare lasagna noodles (if not using no-boil):
If using regular lasagna noodles, cook them in a large pot of heavily salted boiling water for 5 minutes less than the package's al dente time.
Drain and lay the noodles in a single layer on a lightly oiled baking sheet to prevent sticking.
Assemble the lasagna:
• Spread about 2 Tbsp (30 ml) of béchamel sauce evenly over the bottom of a 9x13-inch (23x33 cm) baking dish.
• Place a layer of lasagna noodles over the sauce, tearing them as needed to fit in an even layer.
• Spread one-third of the mushroom and spinach mixture over the noodles, followed by one-third of the mozzarella. Drizzle 4 Tbsp (60 ml) of béchamel sauce over the top.
• Add another layer of noodles and repeat the process two more times (mushrooms, spinach, mozzarella, béchamel).
• Finish with a final layer of noodles, the remaining béchamel sauce, and sprinkle the top with the remaining mozzarella and 50 g (½ cup) vegetarian Parmesan.
Bake:
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is browned and bubbly. Optionally, broil for 1-2 minutes to get a golden top, watching closely to avoid burning.
Serve:
Let the lasagna rest for 5-10 minutes before slicing. Sprinkle with 2 Tbsp (15 g) chopped walnuts, if desired, for extra crunch.