• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
subscribe
search icon
Homepage link
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
×
You are here: Home » Recipes » Mains and Dinners

Published: Aug 26, 2019 · Modified: Jan 18, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Easy Spinach Lasagna with Portobello Mushrooms

Share it!

Jump to Recipe Print Recipe
A simple and fresh spinach lasagna recipe full of light ricotta cheese and portobello mushrooms. Vegetarian recipe.
Prep Time40 minutes mins
Cook Time30 minutes mins
Servings: 8 people
Calories: 442kcal
Italian
Casserole, Main Course

This is a light and fresh spinach lasagna. Layers of ricotta and mozzarella between an easy tomato basil sauce and packed full of spinach and mushrooms.

overhead picture of spinach lasagna with mozzerella

For the times when you just want a fresh veggie-based lasagna - this is your recipe. Lasagna does not have to be dense and heavy. This is my favourite vegetarian lasagna.

Vegetarian lasagna tends to be heavy and rich. Sometimes full of cheese or cream sauces, which can be good when that is what you need. Special occasions or whatever, but this is not that lasagna.

An easy mid-week vegetarian lasagna

This is more like Wednesday night lasagna. Make the layers the night before and bake for dinner the next night if you must. But this is not a very involved meal. Certainly not a 30-minute meal, but you can be done, start to finish in a little over an hour. So, no, not quick. But not an all-day affair either. And in my book, it's almost quick.  And so that is when you make this spinach lasagna - when you want a fresh and light lasagna on a Wednesday. Or a lazy weekend. 

Definitely crowd-pleasing, something you can through together before last-minute gatherings. Casual enough for potlucks or football watching. 

vegetarian spinach lasagna, top view in a caserole dish, melted cheese

This is fresh, easy and so full of veggies, you will feel healthy after dinner. Not like you need a nap. ...not that there is anything wrong with after-dinner naps....

How to make spinach lasagna

The trick to making lasagna easy is getting the components made first before you get the noodles out.

Start with the sauce. This is my go-to homemade tomato sauce. It's quick and just a few simple ingredients.

Keep this tomato basil sauce recipe for those times when you want a simple sauce for a bowl of penne. It's my kid's favorite.

There are three components to this lasagna:

  1. Start with the sauce
  2. While the sauce simmers, saute portobello's and wilt the spinach.
  3. Mix the ricotta, parm, garlic and lemon. Add a healthy dose of basil.
  • homemade tomato sauce from scratch
    Your favourite basic tomato sauce - I'll give you the recipe below, you will want to keep this one handy.
  • While the sauce simmers, make the veggies. Portobellos and wilted spinach.
  • ricotta filling for easy lasagna recipe
    Ricotta with lemon, garlic and a good dose of italian herbs. Fresh basil.

Layers: Once you have the above made, you can layer your casserole. I've used no-boil noodles in this recipe. Only 9 noodles... to keep this dish light. And saves you that extra step of boiling the noodles first.

  • first layer for easy lasagna
    Spread a little tomato sauce on the bottom of the baking dish
  • vegetable layer for easy vegetarian lasagna
    spinach and mushroom layer
  • ricotta and tomatoes sauce for easy lasagna recipe
    spread about half the cheese on top and add a little tomatoe sauce

Make ahead. Once assembled, the lasagna can be tucked away in the fridge for a few hours or overnight if needed. Or go ahead, and bake right away.

If you are making this ahead of time, add 10 minutes to the covered baking time.

vegetarian lasagna slice on a plate, side view

Using no-boil noodles

No-boil noodles save time and a few pots and pans. "No-boil" or "oven-ready" noodles are basically precooked in the factory and then dehydrated. The resulting noodle is lighter and thinner than normal, need to boil, noodles.

The trick to using no-boil noodles is making sure you have enough liquid in the uncooked dish. Some people say you have to add water to the assembled lasagna before baking. I find this isn't necessary. Just a good saucy sauce and baking the dish covered with aluminum foil for at least 30 minutes is all you need.

📖 Recipe

5 from 2 votes

Vegetarian Spinach Lasagna

A simple and fresh spinach lasagna recipe full of light ricotta cheese and portobello mushrooms. Vegetarian recipe.
Prep Time40 minutes mins
Cook Time30 minutes mins
Servings: 8 people
Calories: 442kcal

Ingredients

  • 3 cups Italiano cheese, shredded
  • 8-9 no cook, dried lasagna noodles

Sauce

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 teaspoon italian spices
  • ½ tso chili flakes
  • 1 796ml can whole tomatoes San Mazano are best
  • 1 796ml can diced tomatoes no salt added
  • 2 tablespoon white sugar
  • 1 teaspoon sea salt

spinach and mushroom layer

  • 1 small white onion, finely diced
  • 2 cloves garlic crushed or minced
  • ½ teaspoon red chili flakes
  • 1 tsp dried Italian herbs
  • 4 portobello mushroom caps, gills removed and chopped
  • ½ teaspoon sea salt
  • 6 oz fresh baby spinach

Cheese layer

  • 650 mls ricotta cheese
  • ½ cup parmesan cheese grated
  • ½ teaspoon lemon zest
  • 1 teaspoon Italian spices
  • 2 cloves garlic crushed or minced
  • ½ teaspoon sea salt
  • 2 tablespoon fresh basil

Instructions

To Make Sauce

  • In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes. Reduce heat if bubbling too much.

For Vegetable layer

  • In a large skillet, heat olive oil over medium heat and add diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes and Italian herbs. Saute for another minute, then add mushrooms. Cook for 10-15 minutes, or until mushrooms are cooked through and tender. Add spinach. Toss and saute until spinch is completely wilted. Remove from heat. Set aside

For cheese layer

  • In a large bowl combine ricotta and parmesan cheeses, lemon zest, Italian spice, garlic, salt and basil.

Assemble Lasagna

  • At this point, if your tomato sauce is a bit on the thick side, add a ½ cup of water and stir it in so that it well incorporated and smooth. You want a nice thin sauce, chunky is okay, but it needs enough moisture to help the noodles soften as the lasagna bakes.
  • In a 9x12 glass casserole dish, spread a ½ cup of sauce on the bottom. Lay 3 noodles, lenghtwise across bottom on casserole dish. On top of noodles spread ½ of ricotta cheese mixture, top with 1 cup of shredded cheese and ¼ of the tomato sauce.
  • Layer 3 more noodles, ¼ of the tomato sauce and spread spinach and mushroom mixture evenly. top with 1 cup of shredded cheese and remaining ½ of the ricotta cheese mixture.
  • Drizzle ¼ of the tomato sauce on top of cheese mixture, layer remaining 3 noodles. Spread remaining sauce over nooodles and top with 1 cup of shredded Italian cheese.
  • Cover with aluminium foil and bake at 350 for 30 minutes. Remove cover and bake for another 20 minutes or until cheese on top is bubbly.

Notes

So that assembly goes quickly, make all the components first.
This lasagna can be assembled ahead of time and baked later. If making ahead of time, add 10 minutes to the baking time while the dish is still covered.  So baked covered for 30-35  minutes, then bake for an additional 20 minutes uncovered to melt the cheese and toast the top.
Calories: 442kcal (22%) Carbohydrates: 31g (10%) Protein: 26g (52%) Fat: 24g (37%) Saturated Fat: 14g (88%) Cholesterol: 79mg (26%) Sodium: 1040mg (45%) Potassium: 461mg (13%) Fiber: 3g (13%) Sugar: 6g (7%) Vitamin A: 2789IU (56%) Vitamin C: 9mg (11%) Calcium: 490mg (49%) Iron: 2mg (11%)
Trish | The In Fine Balance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

More Mains and Dinners

  • spinach mac and cheese with crispy bread crumb topping in a red casserole dish
    Creamy Spinach Mac and Cheese
  • eggplant stew with chickpeas served in a bowl with quinoa
    Mediterranean Eggplant Stew
  • Easy Baked Tofu Recipe
  • cream lemon tahini dressing with freshly squeezed lemons in the background
    All-Purpose Lemon Tahini Dressing

Share it!

The latest recipes

a stack of 3 vegan morning glory muffins made with sprouted spelt flour

Vegan Morning Glory Muffins made with Sprouted Spelt Flour

a stack of Hello, Dolly! chocolate chip cookies

Hello, Dolly! Chocolate Chip Cookies

kale and couscous salad with goat cheese and apricots

Goat Cheese & Kale Salad with Couscous

whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds

High Protein Cottage Cheese Breakfast Bowls

lentil salad with carrots and peas in while serving bowl

Easy Lentil and Pea Salad

maple cheesecake with maple whipped cream and maple glazed pecans on a table

Canadian Maple Cheesecake

Reader Interactions

Comments

No Comments

5 from 2 votes (2 ratings without comment)

Leave a reply: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

Popular

  • a stack of 3 vegan morning glory muffins made with sprouted spelt flour
    Vegan Morning Glory Muffins made with Sprouted Spelt Flour
  • a stack of Hello, Dolly! chocolate chip cookies
    Hello, Dolly! Chocolate Chip Cookies
  • kale and couscous salad with goat cheese and apricots
    Goat Cheese & Kale Salad with Couscous
  • whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds
    High Protein Cottage Cheese Breakfast Bowls
  • lentil salad with carrots and peas in while serving bowl
    Easy Lentil and Pea Salad
  • maple cheesecake with maple whipped cream and maple glazed pecans on a table
    Canadian Maple Cheesecake
  • baked vanilla donuts with sprinkles on a baking rack
    Baked Vanilla Donuts
  • open jar of honey strawberry jam with a spoon in it
    Low-Sugar Strawberry Jam with Honey & Vanilla

Footer

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up!! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

7ads6x98y

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.