This vegetarian lasagna has layers upon layers of mushrooms, spinach, ricotta, and mozzarella cheeses.
Have a large crowd gathering for the holidays?
Did you sign up to bring a main dish to a potluck feast?
Simply Recipes / Annika Panikker
Consider this veggie lasagna.
It’s hearty, filling, and feeds a multitude.
Simply Recipes / Annika Panikker
Vegetarian Lasagna: A Crowd-Pleasing Recipe
Be warned, though.
Simply Recipes / Elise Bauer
Hopefully, they’ll remember to leave some for you!
How To Store and Reheat Leftovers
Lasagna makes great leftovers!
you’ve got the option to keep this lasagna in the refrigerator for at least 5 days.
Simply Recipes / Elise Bauer
How To Freeze Vegetarian Lasagna
You canfreeze this lasagnabaked or unbaked.
That way, you’re not keeping the pan in the freezer, too.
Unbaked lasagna: In the foil-lined pan, assemble the lasagna as directed, but don’t bake it.
Simply Recipes / Annika Panikker
Cover the top with foil and defrost in the refrigerator overnight.
Bake as directed in Step 6, allowing an additional 10 to 20 minutes.
Baked lasagna: In the foil-lined pan, assemble the lasagna and bake as directed in Step 6.
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Cool completely, cover with foil, and freeze it until solid.
When you’re ready to reheat it, unwrap it and put it back in its original pan.
Reheat covered in foil at 350F until bubbly again.
Simply Recipes / Annika Panikker
Soak the fresh spinach leaves in cold water to dislodge any dirt.
you might either chop the spinach before or after you steam it.
While this is happening you’ve got the option to prep the mushrooms and cheeses.
Simply Recipes / Annika Panikker
Use high quality tomato sauce for best results.
Place mushrooms in a large (6 to 8 quart) saute pan on high or medium-high heat.
Stir them with a wooden spoon or shake the pan from time to time.
Simply Recipes / Annika Panikker
You may hear them squeak.
Sprinkle salt over the mushrooms.
The mushrooms will sizzle and then start to release water.
Simply Recipes / Annika Panikker
Once the mushrooms start to release water into the pan, stir in the chopped onions.
Add the olive oil to the mushrooms and stir to coat.
Saute the mushrooms and onions for about a minute.
Simply Recipes / Annika Panikker
Add the garlic and cook for another minute.
Stir in the tomato paste, cook for a minute longer.
Add the large can of crushed tomatoes and one cup of water.
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Stir in the thyme, sugar, and red pepper flakes.
(If you are using dried basil instead of fresh, add it now.)
Bring to a simmer, then lower the heat and simmer on a low simmer, for 20 minutes.
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Preheat the oven to 350F.
(The water should be at a vigorous, rolling boil.)
Stir gently, making sure that the noodles are not sticking to each other.
Simply Recipes / Annika Panikker
Set the timer for 8 minutes, or however long is indicated on the package of the noodles.
Cook uncovered on a high boil.
As you rinse them, gently separate them with your fingers so they don’t stick to each other.
Simply Recipes / Annika Panikker
Simple Tip!
Many of our readers have made this lasagna using no-bake noodles and reported success.
Turn off the heat on the stovetop for the sauce.
Simply Recipes / Annika Panikker
Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping.
Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the pecorino cheese.
Then spoon 1/3 of your mushroom sauce over the mozzarella.
Simply Recipes / Annika Panikker
Sprinkle half of the fresh basil over the sauce.
Repeat the layering process.
Place a second layer of noodles over the sauce.
Simply Recipes / Annika Panikker
Spread the remaining ricotta, spinach, and mozzarella over the noodles.
Sprinkle another quarter of the pecorino along with the mozzarella.
Top with another third of the mushroom sauce and the remaining fresh basil.
Simply Recipes / Annika Panikker
Layer your final layer of lasagna noodles over the sauce.
Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.
Pull out a sheet of aluminum foil large enough to cover the casserole dish.
Place the foil over the casserole dish and crimp the edges.
Bake at 350F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.
The cheese should be melted and the sauce bubbling around the edges of the pan.
Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve.
Once made, the lasagna will last a week in the fridge.
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