This Vegetarian Lasagna is unapologetically cozy. Tender noodles, herbed ricotta, wilted greens and garlicky mushrooms, then a molten cap of Raclette and Gruyère. The top blisters and freckles, the inside stays saucy and soft. It is comfort food, no apologies required.
Sometimes You Need The Real Deal
This is the pan I pull out after a very good, very indulgent weekend. I want something bubbly and golden, Look, I’m not going to pretend this is a weeknight dinner or remotely healthy. This is the lasagna you make when you want to feed people you really care about, when you have time to layer flavors properly, and when you’re ready to embrace full comfort food mode.
I developed this recipe after a particularly indulgent weekend that involved wood-fired pizza with truffle goat cheese and way too much good food to feel guilty about. Sometimes you just need to lean into the richness instead of fighting it. The secret here is in the cheese selection—instead of the usual mozzarella and parmesan combination, I use Raclette and Gruyère for complex, nutty flavors that make every bite interesting.
The mushrooms get properly caramelized with a splash of sherry, the greens are wilted just enough to maintain some texture, and the ricotta mixture is brightened with fresh herbs and a hint of heat. It takes some time to assemble, but most of that is just methodical layering while listening to a good podcast.
My favorite way to serve this: alongside a simple green salad with lemon vinaigrette to cut through the richness, crusty bread for sopping up any escaped cheese, and a full-bodied red wine if you’re feeling fancy.
Here’s exactly how I build these perfect layers.
Ingredients You’ll Need
- Lasagna noodles — sturdy base that holds layers neatly. Boiled sheets give the most reliable tenderness.
- Marinara sauce — bright acidity that balances all the richness. Choose a sauce you love.
- Baby spinach and kale — wilt down for earthy flavor and color, no watery layers once squeezed.
- Baby bella mushrooms — meaty texture, savory depth after a hot sauté and quick deglaze.
- Cooking sherry — lifts the mushrooms with gentle sweetness. Swap low-sodium vegetable stock if you prefer no alcohol.
- Ricotta — the creamy layer. Stir with fresh basil, thyme and a splash of milk for spreadability.
- Raclette and Gruyère — excellent melt and nutty finish. Easy swaps: fontina and pecorino romano.
- Crushed red pepper — optional heat that wakes up the sauce.
How to Make It (Step-by-Step)
You will get clear phases, precise temps and visual cues so your Vegetarian Lasagna comes out perfect.
1) Prep the Noodles and Greens
- Heat the oven to 325°F (165°C).
- Boil lasagna noodles in well salted water until just tender. Drain and rinse under cold water to stop cooking. Lay flat on oiled parchment so they do not stick.
- Bring fresh water to a boil. Steam kale until bright and slightly tender, then steam spinach briefly. Drain well and, once cool, squeeze firmly to remove excess liquid. Chop if needed.
2) Cook the Mushrooms
- Heat a wide skillet over medium high. Add the mushrooms to a dry pan first to release moisture, then a little oil once they start to squeak.
- Cook, stirring occasionally, until most liquid evaporates and edges brown.
- Splash in cooking sherry. Stir until nearly absorbed and glossy. Season lightly with salt and pepper, then take off the heat.
3) Mix the Ricotta
- In a bowl, stir ricotta with chopped basil, fresh thyme, and a little milk until creamy and spreadable.
- Add crushed red pepper for gentle heat if you like. Taste, then season with a pinch of salt.
4) Layer the Lasagna
- Lightly oil a 9×13 inch baking dish.
- Lay a snug layer of noodles across the short side. Spread a thin, even layer of ricotta. Spoon on marinara and smooth.
- Scatter a mix of kale, spinach and mushrooms.
- Repeat with a second noodle layer running lengthwise, then ricotta, sauce, and vegetables.
- Repeat once more for three full layers of noodles and filling. Finish with a final noodle layer topped with marinara.
- Cover the top generously with shredded Raclette and Gruyère.
5) Bake, Brown and Rest
- Cover tightly with foil, tented with toothpicks so it does not touch the cheese.
- Bake at 325°F (165°C) for about 40 minutes, until hot and bubbling at the edges.
- Remove foil, switch to broil and brown the top for about 10 minutes, until golden in spots and lightly blistered.
- Rest on a rack for 10 to 15 minutes so slices hold together. Cut with a sharp knife and serve hot.
What to Serve With It
- Simple arugula salad with lemon and olive oil for brightness.
- Garlicky green beans or roasted broccoli for crisp contrast.
- Warm garlic bread to swipe through saucy corners.
- A little extra marinara for spooning over each slice.
The Best Vegetarian Lasagna FAQs
Yes. Add a little extra sauce between layers and extend the covered bake a few minutes. Check for tender sheets before broiling.
Absolutely. Thaw completely, then wring out liquid very well before layering.
Absolutely. Thaw completely, then wring out liquid very well before layering.
Yes. Cover and refrigerate. Bake from cold with a few extra minutes under foil, then broil to finish.
Vegetarian Lasagna
Ingredients
For the lasagna
- 1 lb lasagne noodles cooked according to package
- 1 jar marinara sauce
- 12 oz baby spinach fresh
- 3 cups chopped kale
- 20 oz baby bella mushrooms sliced
- 1/3 cup cooking sherry
For the ricotta mix
- 15 oz ricotta cheese
- 1 cup fresh basil chopped
- 1 Tbsp fresh thyme
- 1/4 cup milk
- 1/2 tsp crushed red pepper optional
For the topping
- 2 cups shredded Raclette or Fontina cheese
- 1/2 cup shredded Gruyère or Pecorino Romano cheese
Instructions
- Preheat oven to 325ºF (163ºC). Cook noodles according to package, drain, rinse with cold water, and set aside.
- Steam kale for 1 minute until wilted but slightly crunchy. Drain. Steam spinach for 30 seconds, then drain. Squeeze out all water once cooled.
- In a large skillet over medium-high heat, cook mushrooms until they release their juices and nearly evaporate. Add cooking sherry, cook until reduced, and remove from heat.
- In a bowl, combine ricotta, basil, thyme, milk, and red pepper (if using).
- Oil a 9×13 baking dish. Layer noodles (short direction), spread 1/3 of ricotta mixture, top with 1/4 marinara, then 1/3 kale, spinach, and mushrooms. Repeat with noodles lengthwise, ricotta, sauce, and veggies for 3 layers total.
- Finish with noodles, marinara, and cheeses. Cover tightly with foil (use toothpicks to prevent sticking) and bake 40 minutes. Uncover, broil 10 minutes until golden and bubbly.
- Slice and serve hot.
Equipment
- 9×13 inch baking dish
- Large pot
- Colander
- Steamer basket
- Large skillet
- Mixing bowls
- Whisk
- Sharp knife
- Aluminum foil
