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The Best Vegetarian Lasagna
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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!
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian-American
Keyword: Cheesy Lasagna, Comfort Food, Vegetarian Lasagna
Servings: 8 servings
Calories: 385kcal

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 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.
  • 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

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

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