Name: Vegetarian Mushroom Lasagna Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 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, to taste; Freshly ground black pepper, to taste; 15 lasagna noodles; 3 cups marinara sauce (24 ounces); 3 cups fresh spinach; 2 cups grated low-moisture, part-skim mozzarella cheese; ½ cup grated pecorino cheese; Fresh basil leaves or chopped fresh parsley, for garnish; 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

Jump to Recipe· 4.8 from 8 reviews

If you’re anything like me, a rich, cheesy lasagna brings instant comfort — but sometimes you want a lighter twist that doesn’t skimp on flavor. That’s why I’m excited to share this Vegetarian Mushroom Lasagna Recipe that’s a total game changer. It’s packed with roasted mushrooms and vibrant veggies layering under creamy ricotta and bubbly mozzarella, creating a wholesome, irresistibly cozy meal. Trust me, once you take that first bite, you’ll wonder how lasagna could get any better – and I’ll walk you through each step so your kitchen turns into an Italian trattoria.

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Why This Recipe Works

Layered Flavor: Roasting the mushrooms and veggies intensifies their natural sweetness and earthiness, making each bite rich and satisfying.
Creamy Ricotta Mix: The ricotta, brightened with garlic and lemon zest, gives the dish a fresh, silky texture that balances the tomatoes perfectly.
Balance of Textures: The tender noodles, melted mozzarella, and crunchy roasted veggies create a pleasing contrast that makes this vegetarian lasagna stand out.
Easy to Customize: This recipe is super adaptable, so feel free to swap veggies or cheeses based on what you have or like best.

Vegetarian Mushroom Lasagna, mushroom lasagna recipe, vegetarian lasagna, cheesy mushroom lasagna, healthy mushroom lasagna - 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

Ingredients & Why They Work

This Vegetarian Mushroom Lasagna Recipe brings together simple, fresh ingredients that complement each other beautifully. From the umami-packed cremini mushrooms to that zesty ricotta filling, each component plays a key role in layering flavor and texture. When shopping, look for firm mushrooms with no moisture spots and bright, fresh spinach for the best results.

Vegetarian Mushroom Lasagna, mushroom lasagna recipe, vegetarian lasagna, cheesy mushroom lasagna, healthy mushroom lasagna - 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

Extra-virgin olive oil: Adds richness and helps caramelize the veggies for deeper flavor.
Cremini mushrooms: Their meaty texture is perfect for a vegetarian main dish.
Red bell pepper: Brings a sweet contrast and vibrant color.
Zucchini: Adds moisture and subtle earthiness without overpowering other flavors.
Yellow onion: Caramelizes alongside the mushrooms for a sweet, savory base.
Sea salt and freshly ground black pepper: Enhance overall flavor without overwhelming the dish.
Lasagna noodles: Regular noodles cook up tender and hold layers well; you can find no-boil options but I prefer the texture of boiled ones.
Marinara sauce: Use a quality, flavorful sauce or homemade if you have time.
Fresh spinach: Brings a pop of green, freshness, and subtle earthiness.
Mozzarella cheese: Melts beautifully, creating gooey, cheesy layers.
Pecorino cheese: Adds a sharp, salty kick to balance the creaminess.
Whole milk ricotta cheese: The heart of the creamy filling, I always recommend whole milk ricotta for best texture.
Garlic cloves: Fresh garlic grated into the ricotta brings aromatic depth.
Lemon zest: A surprise bright note that lifts the richness.
Fresh basil or parsley: Garnishes that provide freshness and color to the finished dish.

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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.

Make It Your Way

I love making this Vegetarian Mushroom Lasagna Recipe my own by swapping veggies or adding in little touches based on the season or mood. Don’t hesitate to get creative—the recipe is forgiving and welcomes your culinary tweaks!

Variation: I sometimes add caramelized eggplant or use kale instead of spinach for a slightly different texture and flavor; it’s fantastic both ways.
Vegan Adaptation: If you’re skipping dairy, replacing the ricotta with a cashew-based vegan ricotta and skipping the cheeses on top works well—just cover and bake a little longer.
Spice it Up: Sprinkle some red pepper flakes into the ricotta or sauce if you like a little kick.

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

Step 1: Roast the Veggies to Bring Out Their Best

Start by preheating your oven to 425°F and prepping a baking sheet with parchment paper. Toss the quartered cremini mushrooms, red bell pepper pieces, zucchini chunks, and onion in olive oil, salt, and pepper. Spread them out evenly on the sheet to avoid steaming (crowding the veggies can make them soggy). Roast for about 20–25 minutes, or until they turn tender and start browning on the edges — this roasting step adds incredible depth of flavor you won’t want to skip. Once done, lower the oven temperature to 400°F and set those golden veggies aside.

Step 2: Cook the Lasagna Noodles Perfectly

While the veggies roast, bring a large pot of salted water to a boil. Cook your lasagna noodles according to package instructions, aiming for al dente since they’ll soften more in the oven later. Drain them and toss with a drizzle of olive oil to prevent sticking — a little extra step I learned after messy, clumpy noodles in earlier attempts. Set noodles aside but keep them covered so they don’t dry out.

Step 3: Mix the Lemony, Garlicky Ricotta Filling

In a large bowl, gently stir together the whole milk ricotta, freshly grated garlic, lemon zest, sea salt, and a few grinds of black pepper. The lemon zest is my secret weapon—it brightens the creaminess and cuts through the richness, making the filling taste fresh and vibrant. Make sure to mix just enough to combine without overworking the ricotta, so it stays silky and smooth.

Step 4: Assemble Your Layers Like a Pro

Oil your 9×13 baking dish lightly, then spread 1 cup of marinara sauce on the bottom — this prevents sticking and adds flavor right from the start. Lay down a layer of noodles, then spread half the ricotta mixture evenly over them, followed by half the fresh spinach and half the roasted veggies. Dot the veggies with about ⅔ cup marinara sauce. Repeat this order with another layer, then top with one last layer of noodles. Finish by spreading the last ⅔ cup of sauce on top, and sprinkle mozzarella and pecorino cheese evenly over everything. This layering creates a balanced bite with just the right amount of sauce, cheese, and veggies in every mouthful.

Step 5: Bake and Let It Rest

Bake uncovered at 400°F for 30 minutes, until the cheese is beautifully browned and bubbling. Resist the urge to dig in right away — giving it a 20-minute rest lets the lasagna firm up for neater slices and lets those flavors meld and deepen. I find this step crucial, especially if you plan to serve guests and want that Pinterest-worthy presentation.

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Tips from My Kitchen

Don’t Skip Roasting: Roasting the veggies caramelizes their sugars and really amps up the taste compared to just sautéing or steaming.
Prevent Sticky Noodles: Toss cooked noodles with a bit of olive oil right after draining to keep them from sticking together—trust me, it saves a lot of frustration.
Cheese Spread Evenly: Distribute cheese toppings evenly for uniform browning and ooey-gooey textures in every slice.
Rest Before Slicing: Letting the lasagna sit out post-bake keeps layers intact and makes serving easier without crumbling.

How to Serve Vegetarian Mushroom Lasagna Recipe

Garnishes

I always sprinkle fresh basil leaves or chopped parsley right before serving. Their bright greenness and herbal aroma add a fresh pop that complements the warm, cheesy layers. Sometimes I add a tiny drizzle of good-quality olive oil on top for that extra touch of richness and shine, especially if serving on a special night.

Side Dishes

This lasagna pairs beautifully with a crisp green salad—think arugula with lemon vinaigrette or a classic Caesar salad. Garlic bread or a crusty baguette rounds out the meal perfectly, soaking up any extra marinara sauce. If you want to keep it lighter, a simple roasted vegetable medley makes a lovely companion.

Creative Ways to Present

For holiday dinners or special occasions, I like to bake individual mini lasagnas in ramekins. It’s charming and lets everyone enjoy a personalized portion without fighting over the last slice. Another favorite is layering in a glass casserole so guests can see the colorful layers—it’s like food and art combined!

Make Ahead and Storage

Storing Leftovers

Once cool, I tightly cover leftover lasagna with foil or plastic wrap and store it in the fridge. It keeps great for about 3–4 days. When you dig back in, you’ll find the flavors have even mellowed and blended, sometimes tasting better than the first day (if that’s possible!).

Freezing

This Vegetarian Mushroom Lasagna Recipe freezes wonderfully—either freeze a whole casserole or individual portions. Wrap tightly with foil and plastic wrap to avoid freezer burn. When I freeze a whole tray, I like to bake it from frozen, covered with foil at 375°F for about 60–70 minutes, uncovering at the end to brown the cheese.

Reheating

For best results, reheat leftover lasagna in the oven at 350°F, covered with foil, until heated through (about 20 minutes). This helps retain moisture and keeps the cheese from drying out. If you’re in a rush, microwaving works too—just cover with a damp paper towel to avoid drying and heat in short bursts.

FAQs

Can I use no-boil noodles in this Vegetarian Mushroom Lasagna Recipe?

Absolutely! If you prefer no-boil noodles, expect to use about ¾ of a one-pound box since they’re shorter than regular noodles. You’ll want to bake the lasagna covered for 40–50 minutes to fully soften the noodles, then uncover to brown the cheese. Keep in mind the texture will be slightly different but still delicious.
How do I make this recipe vegan?

You can swap the ricotta filling for a vegan ricotta alternative, like one made from cashews or tofu. Skip the mozzarella and pecorino cheeses on top, and bake the lasagna covered until the pasta is tender and heated through (about 30–50 minutes at 400°F). This keeps the texture creamy and satisfying without dairy.
What’s the best way to prevent the lasagna from becoming watery?

Roasting the vegetables before layering helps reduce excess moisture that can make lasagna soggy. Also, don’t skip draining and tossing the noodles with olive oil after cooking to avoid clumping, and make sure the marinara sauce isn’t too watery—homemade or high-quality jarred sauces work best.
Can I prepare this lasagna ahead of time?

Yes! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate it. When ready to bake, let it come to room temperature for about 20 minutes and bake as directed, adding a little extra time if needed. This makes entertaining stress-free.

Final Thoughts

This Vegetarian Mushroom Lasagna Recipe isn’t just a dish, it’s a warm hug in food form. I love how it brings people together around the table with its comforting layers and vibrant flavors—and I hope you enjoy making it as much as I do. Whether it’s for a family dinner or a cozy night in, give this recipe a try, and you’ll have a new go-to lasagna that’s hearty, fresh, and unforgettable.