Lasagna is a comfort food classic, but if you’re craving a plant-based version, this vegan lasagna with spinach, mushrooms, and dairy-free cheese will satisfy all your pasta cravings without compromising on flavor.
This recipe is perfect for dinner parties, family gatherings, or even meal prep.
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Why Vegan Lasagna?
Traditional lasagna relies on meat and dairy, but this vegan version swaps in nutrient-dense vegetables and plant-based alternatives that make the dish both hearty and satisfying.
Mushrooms, in particular, add a savory depth, replicating the umami you would normally get from meat.
The creamy layers of dairy-free cheese, combined with the earthiness of spinach and mushrooms, make this dish a vegan pasta lover’s dream.
Ingredients:
- 12 lasagna noodles (gluten-free, if preferred)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 cups shiitake, cremini or button mushrooms, sliced
- 5 cups fresh spinach (about 1 large bunch)
- 2 cups dairy-free ricotta cheese (store-bought or homemade)
- 2 cups vegan mozzarella cheese, shredded
- 1 tablespoon nutritional yeast
- 4 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley for garnish
How to Make Vegan Lasagna
Step 1: Prepare the Noodles
Start by boiling the lasagna noodles according to the package instructions. To avoid overcooking them, aim for “al dente.” Once cooked, drain the noodles and rinse them under cold water to stop further cooking. Set them aside on a baking sheet to prevent sticking.
Step 2: Sauté the Vegetables
While the noodles are boiling, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent. Then, stir in the minced garlic and cook for another minute.
Next, toss in the sliced mushrooms. Cook them for 7–8 minutes, stirring occasionally, until they release their moisture and begin to brown. Add salt, pepper, dried basil, and oregano to season the mushrooms.
Once the mushrooms are well-cooked, add the fresh spinach to the skillet. Stir the spinach for 2–3 minutes until wilted. Spinach cooks down quite a bit, so don’t worry if it seems like a lot at first. Once it’s done, remove the skillet from the heat and set the mixture aside.
Step 3: Prepare the Cheese Layer
While the veggies cool, it’s time to make the creamy cheese layer that ties everything together. If you have store-bought vegan ricotta and mozzarella, great! If not, you can make a simple vegan ricotta using tofu, lemon juice, nutritional yeast, and a pinch of salt.
In a bowl, mix the dairy-free ricotta with 1 tablespoon of nutritional yeast. This will enhance the cheesy flavor of your vegan lasagna. You can also add a pinch of garlic powder or fresh herbs to the mixture for extra taste.
Step 4: Assemble the Lasagna
Now comes the fun part — assembling your mushroom lasagna!
Start by preheating your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce across the bottom. Lay down your first layer of lasagna noodles, making sure they don’t overlap too much.
On top of the noodles, spread a layer of the sautéed mushroom and spinach mixture. Follow this by adding a few dollops of the vegan ricotta mixture, spreading it evenly over the veggies. Then, sprinkle a handful of shredded vegan mozzarella.
Repeat this process until you’ve used all your ingredients, usually about three layers deep. The top layer should consist of noodles, a final spread of marinara sauce, and a generous sprinkle of vegan mozzarella.
Step 5: Bake the Lasagna
Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes covered, allowing the lasagna to heat through without drying out. After 25 minutes, remove the foil and bake for an additional 10–15 minutes, until the top layer of vegan mozzarella melts and becomes slightly golden.
Once done, remove the lasagna from the oven and let it rest for about 10 minutes. This resting time helps the layers set, making it easier to slice and serve.
Step 6: Garnish and Serve
When the lasagna has cooled slightly, cut it into portions. Garnish with freshly chopped parsley or basil for a pop of color and extra flavor. Serve this hearty veggie lasagna with a crisp green salad or garlic bread to complete the meal.
Tips for the Perfect Vegan Lasagna
- Use Fresh Ingredients: Fresh spinach, mushrooms, and high-quality marinara sauce elevate the flavors of this mushroom lasagna.
- Don’t Overcook the Noodles: To avoid mushy lasagna, cook the pasta noodles to “al dente” before assembling.
- Customize the Veggies: While spinach and mushrooms are a classic combo, feel free to add other veggies like zucchini, bell peppers, or even roasted eggplant for more variety.
- Make it Gluten-Free: Simply swap the regular lasagna noodles for gluten-free lasagna sheets if needed.
- Prep Ahead: You can assemble the lasagna a day in advance and refrigerate it before baking. Just add an extra 10–15 minutes to the cooking time if baking straight from the fridge.
Why This Vegan Mushroom Lasagna is a Must-Try
This vegan mushroom pasta dish is perfect for everyone — whether you’re a long-time vegan, exploring plant-based options, or just looking for a lighter, veggie-packed meal.
The combination of tender lasagna noodles, creamy cheese, and the hearty mushroom and spinach filling creates a perfect balance of textures and flavors.
Moreover, the nutritional benefits of this vegan lasagna are hard to beat. Mushrooms are a great source of plant-based protein, fiber, and essential vitamins like B12, while spinach adds an extra dose of iron and antioxidants.
Not to mention, the dairy-free cheeses used in this dish are often lower in calories and cholesterol compared to traditional versions.
In short, this recipe offers a healthy, delicious, and satisfying alternative to classic lasagna without compromising on taste. So, the next time you’re craving a cozy, indulgent pasta dish, give this vegan mushroom lasagna a try. Your taste buds and your body will thank you!
