Vegetarian Mushroom Lasagna Recipe

ByTaylor
Jump to Recipe· 4.7 from 24 reviews

If you’re on the hunt for a cozy, vibrant, and absolutely delicious comfort food that’s also meat-free, you’re in for a treat. This Vegetarian Mushroom Lasagna Recipe is one of my all-time favorites to make when I want something hearty yet fresh. It’s packed with roasted veggies, creamy ricotta, gooey cheese, and layers of tender noodles that will make anyone forget there’s no meat involved. Stick with me—I’ll share everything you need to nail this dish and maybe even impress a few guests!

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Why This Recipe Works

  • Roasted Vegetables: Roasting the mushrooms, peppers, zucchini, and onions brings out their natural sweetness and adds that irresistible caramelized flavor.
  • Creamy Ricotta Filling: The combo of ricotta, garlic, and lemon zest results in a bright, luscious filling that perfectly balances the richness of the cheese and sauce.
  • Layered Comfort: Alternating noodles, sauce, veggies, and cheese creates a satisfying texture journey in each bite—no mush, just layers that hold their own beautifully.
  • Balanced Cheese Blend: Mixing mozzarella with pecorino adds gooeyness and a salty tang that makes the topping golden and bubbly every time.
Vegetarian Mushroom Lasagna, mushroom lasagna, vegetarian lasagna recipe, veggie lasagna, cheesy mushroom pasta - A white rectangular baking dish filled with a layered lasagna, viewed from above. The lasagna has about four layers. The bottom layer is made of green vegetables, likely spinach or zucchini, followed by a layer of pale yellow noodles. On top of the noodles is a bright red tomato sauce spread evenly. The topmost layer is covered with a thick, uneven mix of shredded white and slightly cream-colored cheese, giving the surface a textured look. The dish rests on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I love how this Vegetarian Mushroom Lasagna Recipe keeps things simple but flavorful by focusing on fresh, easy-to-find ingredients. Each one plays a role in building layers of taste and texture—you don’t need a million items to create a stunning dish!

Vegetarian Mushroom Lasagna, mushroom lasagna, vegetarian lasagna recipe, veggie lasagna, cheesy mushroom pasta - Flat lay of extra-virgin olive oil in a small white bowl, quartered fresh cremini mushrooms, a red bell pepper cut into 1-inch pieces, medium zucchini cut into half-inch pieces, half a yellow onion cut into half-inch pieces, a few pinches of sea salt and freshly ground black pepper in small white bowls, uncooked whole lasagna noodles, a small white bowl filled with vibrant red marinara sauce, fresh green spinach leaves, grated low-moisture part-skim mozzarella cheese mounded on a simple white ceramic plate, grated pecorino cheese in a small white bowl, a white ceramic bowl with whole milk ricotta cheese, three whole uncracked garlic cloves, fresh lemon zest scattered lightly on the side, fresh basil leaves arranged neatly on a white plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cremini mushrooms: I recommend cremini because they’re hearty and meaty, perfect for a satisfying veggie lasagna layer.
  • Red bell pepper: Adds sweetness and bright color to contrast the earthy mushrooms.
  • Zucchini: Offers a subtle freshness, plus it roasts nicely to add a light bite.
  • Yellow onion: When roasted, onions add subtle sweetness that deepens the overall flavor profile.
  • Lasagna noodles: I prefer regular noodles over no-boil for tender, flexible layers that hold up well when baked.
  • Marinara sauce: Choose a quality sauce with good herbs and tomato flavor—it’s the glue that ties everything together.
  • Fresh spinach: Adds a pop of color and boosts nutrition without overpowering the other ingredients.
  • Low-moisture mozzarella cheese: Perfect for melting and that irresistible “cheesy” pull.
  • Pecorino cheese: Its sharp and salty notes elevate the cheesy topping beautifully.
  • Whole milk ricotta cheese: Creamy and smooth, ricotta forms the luscious filling you’ll want to savor.
  • Garlic cloves: Fresh garlic in the ricotta adds subtle pungency without being overwhelming.
  • Lemon zest: A secret weapon for a hint of brightness that wakes up the whole dish.
  • Fresh basil or parsley: Garnishes that add freshness and a burst of herbal aroma just before serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making this Vegetarian Mushroom Lasagna Recipe my own, depending on what’s fresh and what mood I’m in. Feel free to swap veggies or add your favorite herbs to suit your style!

  • Variation: Sometimes I like adding sautéed eggplant or shredded carrots for extra texture—I find it adds a nice bit of sweetness and earthiness.
  • Vegan modification: I’ve successfully replaced ricotta with a cashew-based vegan ricotta and skipped the cheese topping. Just cover while baking, and it’s still creamy and delicious.
  • Herbs: Play around with fresh thyme or oregano if basil isn’t your favorite; it gives a different but lovely twist.
  • Spicing it up: A pinch of crushed red pepper flakes can bring some warmth to the marinara without overpowering the dish.

Step-by-Step: How I Make Vegetarian Mushroom Lasagna Recipe

Step 1: Roast Those Veggies to Perfection

First up, preheat your oven to 425°F. Lay out the cremini mushrooms, red bell pepper, zucchini, and onion on a parchment-lined baking sheet. Drizzle all over with extra-virgin olive oil, then sprinkle with sea salt and fresh pepper. Toss everything to coat evenly, then spread out in a single layer. Roast for about 20-25 minutes until the veggies are tender and golden on the edges. This step really amps up the flavor and helps avoid soggy lasagna layers.

Step 2: Cook Your Noodles Just Right

While your veggies are getting their roast on, bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions—usually until al dente. Drain them and toss with a drizzle of olive oil to keep them from sticking together. Trust me, this little trick saves so much hassle when assembling later.

Step 3: Whip Up the Ricotta Filling

In a large bowl, mix together whole milk ricotta, freshly grated garlic, lemon zest, sea salt, and a good few grinds of black pepper. This filling will taste vibrant and creamy—not too dense or bland—because of that lemon zest zing and garlic warmth.

Step 4: Start Assembling Your Masterpiece

Oil your 9×13-inch baking dish and spread about 1 cup of marinara sauce on the bottom—this keeps everything from sticking and adds a delicious base. Layer noodles over the sauce, then spread half your ricotta mixture in an even layer. Top the ricotta with fresh spinach, followed by half the roasted veggies. Dot these veggies with about ⅔ cup of the remaining marinara sauce.

Step 5: Repeat and Top with Cheese

Add another layer of noodles, the rest of the ricotta, spinach, veggies, and sauce. Finally, top with the last noodle layer. Spread the remaining sauce over and sprinkle the entire top generously with mozzarella and pecorino cheese. The cheese will turn golden and bubbly, sealing all those great flavors inside.

Step 6: Bake and Let It Rest

Pop the lasagna into your oven at 400°F for 30 minutes. Keep an eye on it as the cheese browns and bubbles—this means it’s ready! Once out, let it sit for about 20 minutes before slicing to make sure each portion holds together beautifully.

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Pro Tips for Making Vegetarian Mushroom Lasagna Recipe

  • Don’t skip roasting: It transforms the veggies from watery to caramelized and full of flavor—this really makes a difference in your final dish.
  • Keep noodles from clumping: Toss them gently with olive oil right after draining to make assembly much easier and less messy.
  • Use fresh lemon zest: It brightens up the ricotta filling, cutting through the richness and adding a zing that surprises many first-timers.
  • Let it rest: Waiting 20 minutes after baking helps the lasagna set, so it slices without sliding apart.

How to Serve Vegetarian Mushroom Lasagna Recipe

Vegetarian Mushroom Lasagna, mushroom lasagna, vegetarian lasagna recipe, veggie lasagna, cheesy mushroom pasta - A white rectangular baking dish filled with a baked lasagna showing multiple layers: at the bottom, a red tomato sauce with herbs, followed by a layer of pasta sheets, topped with melted golden cheese that is slightly browned in spots. Bright green basil leaves are scattered on top, along with small green herb pieces sprinkled evenly across the cheese. The dish sits on a white marbled surface with extra fresh basil leaves nearby, and a striped white and gray cloth partially visible to the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this lasagna with freshly torn basil leaves or a sprinkle of chopped parsley right before serving. It adds a fresh herbal note that complements the rich, cheesy layers perfectly. Sometimes I even add a little drizzle of good-quality extra-virgin olive oil for a silky finish.

Side Dishes

To round out the meal, I usually pair this vegetarian mushroom lasagna with a crisp green salad tossed with a lemon vinaigrette—something light to balance the richness. Garlic bread or warm focaccia also makes for a perfect carb side if you want to indulge a little more.

Creative Ways to Present

For special occasions, I like assembling individual portions in small ramekins—bake them until bubbly, then serve straight from the oven with a touch of fresh herbs on top. It’s a fun way to make the meal feel even more personal and impressive without much extra effort.

Make Ahead and Storage

Storing Leftovers

After the lasagna cools completely, I cover it tightly with foil or plastic wrap and store it in the fridge. It keeps beautifully for 3 to 4 days, and the flavors actually deepen as it sits—making for even tastier leftovers.

Freezing

If you want to prep in advance, this Vegetarian Mushroom Lasagna Recipe freezes well. I assemble the whole thing, wrap it securely in plastic wrap and foil, and pop it in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before baking.

Reheating

To reheat, I cover leftovers with foil and bake at 350°F until warmed through—typically about 20-25 minutes. Removing the foil during the last 5 minutes crisps up the cheese on top again, which feels almost like freshly baked.

FAQs

  1. Can I use no-boil noodles for this Vegetarian Mushroom Lasagna Recipe?

    Yes, you can. However, since no-boil noodles are usually shorter and thicker, use about three-quarters of a 1-pound box instead of counting noodles, and increase the baking time. Cover the lasagna and bake it for 40 to 50 minutes, then uncover it until the cheese is browned and bubbling.

  2. How do I make this recipe vegan?

    Replace the ricotta mixture with a vegan ricotta made from nuts or tofu and skip the cheese topping. Bake the lasagna covered at 400°F until the noodles are tender and the dish is heated through, around 30 to 50 minutes.

  3. Can I prepare the Vegetarian Mushroom Lasagna Recipe ahead of time?

    Absolutely! You can assemble the lasagna a day in advance, cover it, and refrigerate. Just add a few extra minutes to the baking time to ensure it’s heated through when you pop it in the oven.

  4. What if I don’t have fresh spinach?

    If fresh spinach isn’t available, frozen spinach will work too—just thaw and squeeze out excess moisture before adding it to the layers.

Final Thoughts

This Vegetarian Mushroom Lasagna Recipe holds a special place in my kitchen because it combines the best parts of comforting Italian food with fresh, wholesome veggies. Whenever I make it, I know I’m creating a meal that’s satisfying, delicious, and perfect for sharing with friends or family. Give it a try—you might just find your new go-to lasagna that everyone will ask for again and again!

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Vegetarian Mushroom Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: Taylor
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Best Vegetarian Lasagna recipe features roasted cremini mushrooms, red bell pepper, zucchini, and onion layered with a flavorful ricotta filling, fresh spinach, marinara sauce, and cheeses. Baked to bubbly perfection and garnished with fresh herbs, it makes a comforting and hearty vegetarian main course perfect for family dinners.

Ingredients

Vegetables and Sauce

  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cremini mushrooms, stemmed and quartered
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 medium zucchini, cut into ½-inch pieces
  • ½ medium yellow onion, cut into ½-inch pieces
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups marinara sauce, 24 ounces
  • 3 cups fresh spinach
  • 15 lasagna noodles

Cheeses

  • 2 cups grated low-moisture, part-skim mozzarella cheese
  • ½ cup grated pecorino cheese

Ricotta Filling

  • 3 cups whole milk ricotta cheese, 24 ounces
  • 3 garlic cloves, grated
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste

Garnish

  • Fresh basil leaves or chopped fresh parsley, for garnish

Instructions

  1. Preheat and Prepare Vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Oil a 9×13-inch baking dish. Place the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly and roast for 25 minutes until tender and browned around the edges. Reduce oven temperature to 400°F.
  2. Cook Lasagna Noodles: While the vegetables roast, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  3. Make Ricotta Filling: In a large bowl, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and freshly ground black pepper. Stir thoroughly to incorporate.
  4. Assemble Lasagna – First Layer: Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Layer noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then top with half the fresh spinach. Add half the roasted vegetables, then dot with ⅔ cup of remaining marinara sauce.
  5. Assemble Lasagna – Second Layer: Add another layer of noodles, spread the remaining ricotta mixture evenly, top with remaining spinach and roasted vegetables, and dot with another ⅔ cup of marinara sauce. Layer the final noodles on top.
  6. Add Sauce and Cheese Topping: Spread the remaining ⅔ cup marinara sauce over the top noodles. Evenly sprinkle mozzarella and pecorino cheeses over the sauce.
  7. Bake the Lasagna: Bake in the 400°F oven for 30 minutes, or until the cheese is browned and bubbling.
  8. Rest and Garnish: Remove from oven and let stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley. Slice and serve warm.

Notes

  • For best texture, use regular lasagna noodles rather than no-boil noodles.
  • If using no-boil noodles, use about ¾ of a 1-pound box and adjust baking time: cover and bake for 50 minutes until noodles are tender, then uncover and bake until cheese browns.
  • For a vegan version, replace the ricotta mixture with vegan ricotta and omit the cheese topping. Bake covered for 30 to 50 minutes at 400°F until heated through and pasta tender.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360 kcal
  • Sugar: 7 g
  • Sodium: 500 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 18 g
  • Cholesterol: 40 mg

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