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The Best Vegetarian Lasagna

Vegetarian Lasagna

This rich, cheesy vegetarian lasagna layers kale, spinach, and mushrooms with herbed ricotta and a blend of Raclette and Gruyère. Comfort food at its finest!
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Prep Time:40 minutes
Cook Time:50 minutes
Total Time:1 hour 30 minutes
Course: Main Course
Cuisine: Italian-American
Keyword: Cheesy Lasagna, Comfort Food, Vegetarian Lasagna
Servings: 8 servings
Calories: 385kcal

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Colander
  • Steamer basket
  • Large skillet
  • Mixing bowls
  • Whisk
  • Sharp knife
  • Aluminum foil

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

  1. Preheat oven to 325ºF (163ºC). Cook noodles according to package, drain, rinse with cold water, and set aside.
  2. Steam kale for 1 minute until wilted but slightly crunchy. Drain. Steam spinach for 30 seconds, then drain. Squeeze out all water once cooled.
  3. 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.
  4. In a bowl, combine ricotta, basil, thyme, milk, and red pepper (if using).
  5. Oil a 9x13 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.
  6. 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.
  7. Slice and serve hot.

Notes

For saucier lasagna, add 1/2 jar extra marinara. No-boil noodles work if you increase the sauce. Frozen spinach can replace fresh if well-drained.

Nutrition

Calories: 385kcal | Carbohydrates: 46g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 720mg | Potassium: 620mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2400IU | Vitamin C: 22mg | Calcium: 380mg | Iron: 4mg