Vegetarian Lasagna

Loaded with spinach, mushrooms and plenty of cheese, this Vegetarian Lasagna recipe is perfect for a meatless family meal. Featuring 3 cheeses and rich flavors, this from-scratch lasagna is downright delicious!

Ingredients

• 15 lasagna noodles
• 9 ounces fresh spinach
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms chopped
• 1 cup onion chopped
• 3 cloves garlic minced
• 1 ½ teaspoons salt divided
• 1 ½ teaspoons ground black pepper divided
• 3 cups ricotta cheese
• 1 ½ cups Parmesan cheese shredded, divided
• 2 teaspoons Italian seasoning
• 1 large egg
• 3 cups mozzarella cheese shredded, divided
• 24 ounces marinara sauce
• Fresh parsley for garnish

Instructions

• Preheat oven to 350°F.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles and set aside.15 lasagna noodles
• Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside.9 ounces fresh spinach
• Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool.2 tablespoons olive oil,8 ounces cremini mushrooms,1 cup onion,3 cloves garlic,1 ½ teaspoons salt,1 ½ teaspoons ground black pepper
• In a large bowl, combine the ricotta cheese, ½ cup Parmesan cheese, cooled spinach, Italian seasoning, egg, and remaining salt and pepper. Mix well.3 cups ricotta cheese,1 ½ cups Parmesan cheese,2 teaspoons Italian seasoning,1 large egg
• Spread ½ cup marinara sauce on the bottom of a 9×13-inch casserole dish. Layer 4 lasagna noodles on top of the sauce so they’re slightly overlapping. Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan.24 ounces marinara sauce,3 cups mozzarella cheese
• Repeat the layers two more times.
• Cover with foil and bake for 45 minutes, then remove the foil and continue baking for 15 more minutes.
• Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve.