Spinach and Mushroom Lasagna

This spinach and mushroom lasagna is a delicious and satisfying twist on the classic favorite. It’s a comforting, wholesome dish that brings together a medley of rich flavors. From savory spinach and mushrooms to protein-packed tofu, this tasty, meat-free option, is sure to impress and become a staple in your recipe collection!

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Lasagna is a classic, go-to meal for a lot of people. It’s filling, and comforting and lends itself easily to leftovers for a busy weeknight. This meatless version uses veggies, greens, and perfectly seasoned crumbled tofu, which gives the texture of ricotta and is high in protein. The cheese is optional if you want to make this a vegan meal, or you can choose one of the many vegan cheese varieties available these days. Whether you’re a lifelong veggie lover or just looking for a tasty, meat-free option, this vegetarian lasagna is the perfect dish to satisfy all cravings.

Ingredient notes for Best Vegetarian Lasagna

• Lasagna noodles: For years, I was hell-bent on using those oven-ready lasagna noodles but I now know they are not worth the trouble! You end up having to cook your dish at a higher temp for a longer time, which ruins the rest of the ingredients. So, take the time to use classic lasagna noodles. I use the store brand but you can use whatever you prefer.

• Tofu: Tofu is sometimes one of those ingredients that people think they don’t or won’t like and are afraid to try. I totally get that! Tofu can be a bit intimidating at first, especially if you’re not used to its texture or how to cook it. In this recipe, it is crumbled and highly seasoned and will become a ricotta-like replacement for the dish. Tofu is also packed with plant-based protein, so give it a try.

• Veggies: For this particular recipe, I use mushrooms and spinach. I usually get Baby Bella mushrooms since they are always available in my area. I prefer them to white mushrooms as they are a little earthier and more flavorful. For the spinach, I like baby spinach but any spinach will do. I have also made this recipe with butternut squash cubes and diced sundried tomatoes in place of the mushroom and spinach. Just be sure to roast the butternut squash cubes before adding them to your lasagna filling.

• Pasta Sauce: I make my own pasta sauce for this dish. I use a carton of Pomi finely diced tomatoes as the main ingredient. This sauce is super easy and can be used for a variety of dishes.

Cooking and Preparation Tips

• Make sure you press the tofu prior to crumbling. You can buy a fancy contraption for this, but I usually cut the block in half longways. Then I wrap them in a clean towel and place a heavy book on top for about 15 minutes. This removes the excess liquid and will prevent your dish from being to watery. I also like to add a little miso or tamari which sounds odd but will give the tofu a rich, umami flavor.

• For the noodles, simply boil and allow them to cool for a few minutes before assembling your dish. Follow the recommended time on the box, although I usually subtract 1-2 minutes since they will cook a slight bit more in the oven.

• I typically rinse sliced mushrooms under cold water and drain. Then I spread them onto a clean kitchen towel and pat dry. This will prevent them from getting too watery and will help them develop a golden brown color when cooking in the skillet

• The homemade pasta sauce is optional. You can use jarred if that is more convenient. I like to add a tablespoon of Better Than Bouillon Vegetable base. If you aren’t vegetarian, you can use the chicken variety as well. You can also use a bouillon cube although I don’t always like the flavor profile in those.

Got Leftovers?

• This can be kept in the refrigerator for about 5 days. You can also wrap the individual pieces in saran wrap and freeze. For best results, thaw them the night before and microwave for about 2 minutes (depending on your microwave) when ready to eat. You can also heat them straight from frozen but you may get uneven heating in the microwave. You probably will need to heat for about 5 minutes.

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