This is a filling main dish that I created for my vegetarian sister-in-law but now cook regularly for the whole family.
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Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that it will take MUCH longer than 20 minutes for the prep time. I made the sauce one evening and then refrigerated it. The next evening, I assembled the lasagna and refrigerated that. The third day I finally baked the lasagna. I simply didn't have all of that time in one block to do the whole thing. The homemade sauce was great and fully worth that amount of chopping and cooking time. I made these changes: 1) just spray a little olive oil on the pan instead of using a whole 2 Tbsp. 2) used 8 ounces of fresh mushrooms instead of the canned. 3) omitted the brown sugar. 4) added about 1/2 tsp of red pepper flakes to the sauce. 5) used 16 oz of ricotta instead of cottage cheese. 6) DIDN'T BOIL THE LASAGNA NOODLES! This was definitely a hit! By the way, if you've never made lasagna using the no-boil method, you really should give it a try. Such a time saver and then you don't end up with wiggly, slippery, tearing wet noodles to handle. Just make sure they are layered next to one of the wet ingredients (mine were right on top of the sauce layer) and they are perfect when the baking is done.-27 Feb 2004
I really found all the other reviews of this fantastic recipe really helpful in adapting it to the way we like to eat. Some advice ... 1) Triple the amount of garlic. Come on, let's live a little. My guests loved that this was so flavorful. 2) Use fresh spinach and fresh mushrooms. I steamed the spinach with a little salt and it worked out fabulous 3) I used a can and a half of crushed tomatoes. Several of the other reviews advised using only one which is up to you. 4) I used lowfat ricotta instead of cottage cheese - much better, Finally, I sprinkled a little olive oil on the top of the lasagne, and I got this wonderful crust. Thanks to everyone who shared their thoughts.-06 Jul 2003
by DEENA HALL
I have been looking for a good vegetable lazagna recipe for a long time, and this one was great. The homemade red sauce is a little time consuming but definately worth it. I added an additional 2T of garlic, 2T of itilian seasoning, and 1T of onion powder to give it more flavor. I also used low fat cottage cheese and whole wheat noodles to make it even healthier. In order to prevent it from being runny I only partially cooked the noodles so they absorbed the additional fluid while cooking. My husband and his friends loved it, they didn't mind that it was meatless.-15 Apr 2002
Healthier and easy spinach lasagna recipe with fresh spinach, flavorful mushrooms, light tomato sauce, and cheeses. A delicious meatless lasagna. Jump to the Spinach Lasagna Recipe or read on to see how we make it.
This spinach lasagna is the one of the best things we ate lately, which is saying a lot since meat, sausage, and bacon are nowhere to be found. Instead, it’s vegetarian with lots of fresh spinach, mushrooms, a light tomato sauce and cheese.
Here are a few more lasagna recipes:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente drain.
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Preheat the oven to 350°F. Butter a 9 x 13-inch glass or ceramic baking dish. Set aside.
For the vegetables: In a large non-stick skillet, heat the oil over high heat. Add the onion, mushrooms, salt, and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk, and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino cheese and 2 cups of mozzarella cheese. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt, and pepper. Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
If using dried pasta, bring a large pot of water to a boil. Salt well, then add the dried lasagna noodles and cook for 6 to 8 minutes until just tender. Drain and cool slightly before using.
Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of fresh pasta or 3 boiled lasagna noodles on top in a single layer. Spread with 2 cups of sauce. Repeat the layers with the remaining pasta sheets and sauce, ending with sauce. Sprinkle with the remaining 1 ½ cups of mozzarella cheese. Drizzle with olive oil and bake for 30 to 35 minutes until the filling is bubbling and the top is golden. Cool for 20 minutes. Cut into squares and serve.
Heat oven to 400° F. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes let cool. Reduce oven to 375° F.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat, add the nutmeg, ½ cup of the Parmesan, ¾ teaspoon salt, and ¼ teaspoon pepper, and stir to combine.
Spread ½ cup of the milk mixture in the bottom of a 9-by-13-inch baking dish. Top with 4 noodles (breaking to fit, if necessary), ½ cup of the remaining milk mixture, 1 package of the spinach, and half the mushrooms repeat. Top with the remaining 4 noodles, milk mixture, and ½ cup of Parmesan.
Cover the dish with buttered foil and bake until the filling is bubbling, 15 to 20 minutes. Uncover and bake until the noodles are tender and the top is brown, 20 to 25 minutes more. Let rest for 15 minutes before serving.
This chicken, mushroom, and spinach lasagna with a cheesy white sauce is just the twist on the classic you’ve been looking for.
Lasagna is my go-to meal for entertaining. It can be prepped ahead of time and bakes while my friends and I enjoy a glass of wine and chit-chat. No one is stuck in the kitchen babysitting a pot on on the stove, and for me that is a huge win.
I’m constantly looking for ways to reinvent lasagna and make it new. It’s hard to beat the original with it’s layers of hearty tomato sauce and cheeses, but that doesn’t mean I don’t try. This version starring butternut squash is also a favorite in our house, but I’ve been itching to have one more variation in my back pocket for dinner parties and such.
This lasagna has layers of shredded chicken with garlicky mushrooms and spinach, a cheesy white sauce, mozzarella cheese, and oven-ready lasagna noodles. It’s creamy, cheesy, and oh so comforting.
While this chicken, mushroom, and spinach lasagna is wonderful for any occasion, any night of the week, here are a few tips to make it part of your next dinner party:
Family time means everything to me. Ever since I moved away for college, I’ve never lived close to my family. College was about 90 minutes away, so I saw them once a month. Then when I studied abroad in Ireland for a semester, which was four months without seeing them. Fast forward to a year after graduating college, I moved 2.5 hours away from them for my first big girl job. There are days where I yearn to live closer, where I can just call them up in the morning and invite them over for dinner that same day. Instead, they have to plan weekend visits and stay overnight, often two nights. Sometimes my brother can’t make it because he has to work that Saturday. When my family does visit, I always ask them if there is anything special they’d like me to make after all, it’s not often I get to cook a big, home-cooked meal for them. One request that comes up often is my Spinach, Carrot, and Mushroom Lasagna. This vegetarian lasagna is quite special to me and is only reserved for when company is around. Today I’m teaming up with McCormick to share my American Homemade story, to share how this Spinach, Carrot, and Mushroom Lasagna brings me closer to my family and allows me to make memories with them around the dinner table with the limited time we have together.
When my parents and brother visit, they arrive Friday night. Saturday is spent out somewhere, whether it’s a day trip to DC or Baltimore or whether we go shopping. Dinner is often quick, either eating out somewhere or throwing a pizza in the oven.
Sunday is the day that means the most – where I plan a big, home-cooked meal with the works. The meal itself, a side dish (usually veggies and/or bread), and dessert. Mom (and sometimes Dad if he’s on potato duty) helps me prep since I’m usually ambitious with my meal planning.
Making this lasagna is special for two reasons. One – since I normally cook for one, that’s a lot of leftover lasagna. I don’t have room in my freezer to store extras I can’t even fit a cookie sheet to chill cookie dough because my freezer is not deep enough. Two – Before I moved out, Mom would often request it for Mother’s Day and her birthday. I specifically created this lasagna packed full of spinach, carrots, and mushrooms for her because Mom isn’t a huge fan of meat dishes. My dad and brother, well Dad eats anything while my brother is picky with meats as well.
Growing up, we never used fresh herbs in our cooking, always dried. It was more affordable and more convenient. I often have McCormick in my pantry, so I used dried basil, oregano, thyme, sea salt, and black pepper to put a little extra love in the sauce. Since McCormick is all about flavor, they created FlavorPrint. When you create a profile on FlavorPrint, it’ll ask you about flavors and tastes you love then provide recipes based on your palate. My top three flavors were Coffee/Chocolate, Cooling, and Vanilla. Sounds about right! Sign up now to find recipes based on the flavors you love.
Now, you may ask, why a vegetarian lasagna? A veggie lasagna can be especially helpful around holiday meals when you are trying to figure out what to serve cousin Judy and uncle Joe who won't eat turkey, goose, roast beef, or whatever the main meat dish is of the meal.
It's doubly helpful the days after the big feast when you still have friends and relatives around who need to be fed, and you don't want to serve leftover turkey for every meal.
This vegetarian lasagna fits that bill, too, in that it is so filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and mozzarella cheeses, your meat-eating guests will be fighting for seconds along with the vegetarians.
Hopefully, they'll remember to leave some for you!
Adjust an oven rack to the upper-middle position and preheat oven to 400°F. Melt 3 tablespoons butter in a large saucepan over medium-high heat until foaming subsides. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach in batches, allowing previous batch to wilt before adding next. Once all spinach is added, add 1 cup heavy cream. Bring to a boil, and reduce to a strong simmer. Cook, stirring frequently, until thick and reduced, about 15 minutes. Add nutmeg, and season to taste with salt and pepper.
While spinach is cooking, combine cottage cheese, egg, and 6 tablespoons parsley in the bowl of a food processor. Process until combined and cottage cheese is broken up to the texture of ricotta cheese, about 5 seconds.
Combine cooked spinach and cottage cheese mixture in a large bowl. Meanwhile, place lasagna noodles in a 8- by 13-inch baking dish and cover with warm water. Allow to soak, agitating occasionally to prevent sticking, until lightly softened, about 15 minutes. Transfer in a single layer to a clean kitchen towel to dry.
While noodles soak, wipe out spinach pot and return to medium-high heat. Add 3 more tablepsoons butter and heat until melted. Add mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms start to sizzle, about 10 minutes. Add shallots and thyme and cook, stirring frequently, until fragrant and softened, about 2 minutes. Add soy sauce and lemon juice and stir to combine. Add remaining heavy cream. Bring to a simmer, and cook until lightly thickened, about 3 minutes. Season to taste with salt and pepper. Transfer mixture to another bowl.
Wipe out pot and return to medium-high heat. Add remaining 2 tablespoons butter and heat until melted. Add flour and cook, stirring constantly with a whisk, until light golden blond. Slowly pour in milk, whisking constantly. Bring to a simmer, then remove from heat. Stir in 2/3rds of mozzarella and parmesan, then season to taste with salt and pepper.
To assemble lasagna, dry the 8- by 13-inch baking dish and grease with butter. Add 1 cup cheese sauce to bottom of dish. Lay three noodles on top of it, spacing them evenly across the bottom of the dish (there will be about 1/4-inch gap between each noodle and the edge of the pan. This is fine). Top noodles evenly with half of mushroom mixture, then top with another three noodles. Top with half of spinach/cottage cheese mixture, then top with another three noodles. Repeat layers with remaining mushroom mixture, spinach mixture, and noodles, ending with a layer of noodles. Pour remaining cheese sauce over top and spread evenly. Sprinkle remaining 1/3rd of grated mozzarella evenly over top.
Bake until lasagna is bubbling around the edges, about 20 minutes. Switch broiler on and broil until top is lightly browned, about 5 minutes longer (if you have an under-oven broiler, you'll have to transfer it to the broiler after baking). Let cool for 10 minutes, then slice and serve.
1- Heat oil in a pan on medium heat. You can also do this step on the saute mode in your Instant Pot. Once the oil is hot, add the onion and garlic.
2- Cook for 2 minutes until softened , then add the mushrooms.
3- Cook for 4-5 minutes until mushrooms turn brown and release all their moisture.
4- Then add the chopped spinach and mix.
5- Cook for around 3 more minutes until all moisture dries out.
6- Transfer the mixture to a large bowl. Add ricotta cheese to it.
7- Then add parmesan, dried oregano, dried rosemary, salt, pepper and red chili flakes (optional).
8- Mix until well combined. The mixture is now ready.
9- Lightly grease a 7-inch springform pan with oil. Divide the mushroom spinach mixture equally into 3 parts. Start by layering the bottom of the pan with few of the noodles. You will need to break the noodles to fit them into the pan. Then apply a layer of marinara sauce.
10- Top with one portion of the spinach mushroom mixture and then 1/2 cup mozzarella cheese.
11 & 12 – Repeat with another layer of noodles> sauce.
13 & 14- then> spinach mushroom mixture> cheese.
15 & 16- and then repeat one more layer of noodles> sauce> spinach mushroom mixture and end with a thick layer of sauce.
17- Finally top the lasagna with 1/2 cup of mozzarella cheese. You can use 3/4 cup of mozzarella on top if you like it extra cheesy. Cover pan with a foil so that no condensation falls into the lasagna when it pressure cooks.
18- Place 1 cup water in inner steel pot of the Instant Pot. Place a trivet inside the instant pot and then lift the pan using a sling (made my folding a long piece of aluminium foil length wise) and place it inside the pot. Close the lid.
19- Press the manual or pressure cook button and cook on high pressure for 22 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
20- Lift the lasagna carefully from the pot using the sling. Remove the foil from top, be careful of not letting any water fall into the lasagna pan.
Let it sit for 10 minutes before serving. At this point, I like to broil my lasagna for 2-3 minutes for the cheese to brown. It’s optional and you may skip it.
Garnish the spinach mushroom lasagna with fresh rosemary/basil and enjoy.
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