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Vegetarian Spinach and Mushroom Lasagna

I made this recipe a few months ago during our 30 day Vegetarian Challenge. I was craving lasagna (Italian food is my vice), and since we were not eating meat, I had to be creative and come up with a vegetarian version of a really good lasagna recipe. After going online and looking at some different recipes, I became inspired and came up with this great Spinach and Mushroom Lasagna. My husband loved it so much that I actually ended up making it twice in two weeks.


  • 9 Lasagna Noodles
  • 15 Oz Ricotta Cheese
  • 1 Package of Fresh Spinach
  • 3 Cups Mozzarella Cheese
  • 3/4 Cup Parmesan Cheese
  • 1/4 Cup Unsalted Butter
  • 2 Garlic Cloves, minced
  • 16 Oz Mushrooms, diced
  • 1 Onion, finely diced
  • 1/4 Cup Flour
  • 3 Cups Milk
  • 2 Tbsp Parsley, dried
  • 1 Tsp Basil, dried
  • 1 Tsp Oregano, dried
  • Salt & Pepper


  1. Preheat oven to 350 F
  2. Cook lasagna noodles according to package directions.
  3. In a large saucepan, melt butter over medium heat. Add garlic and onion. Stir until onion is translucent.
  4. Add mushrooms and stir until tender.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Add milk and stir constantly until sauce begins to thicken, about 2-3 minutes.
  7. Stir in basil, oregano, parsley and salt & pepper. Set aside.
  8. In a baking dish, spread mushroom sauce at bottom of the dish. Top with 3 lasagna noodles. Spread 1/3 of the ricotta cheese on the noodles. Top with spinach, 1 cup of mozzarella cheese and 1/4 cup Parmesan cheese.
  9. Repeat  with a second and third layer.
  10. Bake for 35-45 minutes.
  11. Enjoy!
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