Vegetarian Spinach and Mushroom Lasagna Recipe | Yummly

Vegetarian Spinach and Mushroom Lasagna

BAKING AND COOKING, A TALE OF TWO LOVES(3)
Kathy Weststeyn: "super good and no one noticed there was no meat!!" Read More
18Ingredients
70Minutes
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Ingredients

US|METRIC
  • 1 1/2 pounds cremini mushrooms (roughly chopped)
  • 1/2 pound shiitake mushrooms (roughly chopped I used white button mushrooms)
  • 1 onions (generous cup of chopped)
  • 1/4 cup olive oil (plus more for keeping the noodles from sticking to each other, if needed)
  • 4 cloves garlic (chopped, about 4 teaspoons)
  • 6 ounces tomato paste
  • 2 cups tomato sauce
  • 28 ounces crushed tomatoes (I recommend Muir Glen brand with added basil)
  • 1 cup water
  • 1 tablespoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon sugar
  • 20 ounces frozen chopped spinach (thawed, squeezed in clean towel of excess moisture)
  • 1 pound lasagna noodles (16 to 20 noodles I used the no-boil noodles)
  • 16 ounces ricotta cheese (container of)
  • 1/4 cup fresh basil (chopped, I used dried basil)
  • 1/4 pound pecorino cheese (grated, about 1 cup I used the Parmesan cheese)
  • 1 pound shredded mozzarella cheese (about 4 cups)
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    Reviews(3)

    Kathy Weststeyn 2 years ago
    super good and no one noticed there was no meat!!
    Rachel James 2 years ago
    The absolute BEST lasagna I’ve ever made!!! And NO MEAT! I had guests over and they loved it!
    Samantha C. 2 years ago
    Turned out great. will make it again

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