This easy vegetable lasagna is made with a store bought white sauce, spinach, mushrooms, and lot’s of cheese.
When you think of vegetarian lasagna, what’s the first thing that comes to your mind? I’ll tell you what I think of – deliciousness, PURE deliciousness!
Hearty, Fresh Vegetables in my Vegetarian Lasagna Recipe
When I make vegetarian lasagna I load it with lots of spinach, mushroom, cheese, and alfredo sauce. Want to know a secret? I don’t make the alfredo sauce from scratch. I use the store bought stuff, preferably one with lots of garlic flavor!! OMG- that’s my favorite.
This easy vegetable lasagna recipe is extremely simple to assemble, unlike a lot of other lasagna recipes. There aren’t a ton of ingredients that you’ll be dealing with, which makes this vegetable lasagna a breeze.
As mentioned earlier, I use mushrooms in this vegetarian lasagna. In my opinion, the mushrooms are amazing. However, I’m aware that there are some people that don’t like mushrooms. If you’re one of those people feel free to leave the mushrooms out, and add more spinach, or add eggplant. Vegetable lasagna with eggplant is wonderful – so it will definitely work!
Again, this recipe is so easy, you won’t need a video tutorial.
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Vegetable Lasagna with White Sauce
Ingredients
- 9 no bake lasagna noodles
- 15 oz ricotta cheese
- 10 oz package of frozen spinach thawed
- 3 cups of shredded mozzarella cheese
- ¾ cup shredded parmesan cheese
- 24 oz of Alfredo Sauce
- 16 oz package of portabella mushrooms sliced
- Small yellow onion diced
- ¼ cup butter unsalted
- 1 tsp oregano
- 1 tsp basil
Instructions
- Preheat oven to 350 degrees.
- In a large pan, melt down the butter. Next add in the onions & mushrooms, and cook for about 3 minutes.
- Now pour in the alfredo sauce sauce.
- Sprinkle in the oregano, and the basil into the skillet, and cook for a few more minutes.
- In a 9X13 pan, spread 1 cup of the sauce onto the bottom.
- Top the sauce with 3 noodles.
- Now add 1/2 of the spinach, and spread ½ of the ricotta cheese onto the first layer of noodles, followed by 1 cup of the mozzarella cheese and ¼ cup of parmesan cheese.
- Add 3 more noodles and repeat with the ricotta, mozzarella and Parmesan cheese. Top with the remaining 3 noodles, the remainder of the mushroom sauce and the remainder of the mozzarella/parmesan cheese.
- Top with the remaining 3 noodles, then add the sauce and the last bit of cheese.
- Bake in the oven , uncovered for 40-45 minutes.
- Switch to broil, and let cook for another 2-3 minutes to brown the cheese.
- Cool for 15 minutes before cutting.
- Serve & enjoy!
Where does the spinach come in?
During the layering process 🙂
I will be making this dish next week-looks delish! However, I don’t see where you cook or add the frozen spinach…
During the layering 🙂
I’ve looked high and low for a white sauce lasagna but with spinach and ground turkey. Do you think I could sub the mushrooms for the turkey or leave them and just add the turkey?
Hi Sandy! Absolutely!( you can sub or use both)
Hi Rosie this lasagna looks great and I would like to make it but I was wondering when do you add the spinach?
Hi Rose! You add the spinach when layering 🙂
Hi Rosie! When do you add the spinach? I was reading the instructions and I didn’t see when to add it. I am guessing when you are cooking the mushrooms and onions?
And thank you for this recipe!!! I have been wanting vegetable lasagna but didn’t want to buy it from the grocery store.
Hi Sheneta! Yes, I forgot to mention that HUGE part, LOL. Add it while layering everything else. I updated the instructions.
Easy,and look good will give it a try
Thanks Francina!
Hi Rosie,I am going to make this,I have to wait until I get some money! I want to get all the right ingredients! I will let you know how it turns out.
Hi Katherine! Alright, let me know when you make it 🙂
Thank for sharing a meatless dish that is easy
Thank you for coming by Angela!
Can you use broccoli instead of spinach? Also use a cream of mushroom soup for the taste of mushroom I like the taste of them but not actual mushrooms.
For best results, stick to the recipe listed 🙂
I’m vegan so what can I use in place of butter
If you’re vegan, you can’t use the sauce nor the butter. Sorry, that would be a completely differently recipe.
Hey Rosie! I made this recipe last night and it was BOMB! I’ve been adding more vegetarian meals to my diet so this was right on time … cheese, mushrooms, spinach, pasta.. can’t go wrong, thank you!
Thanks so much for trying Antoinette!
ROSIE!!! You did it again!!! My family loves your recipes. I added ground turkey and this was absolutely DELICIOUS!!!! Thank you so much!
Thanks for trying!
The recipe says “no bake lasagna noodles” I assume that you mean no boil. It that correct? On my noodle box it says to add 1/2 cup of water for each 3 lasagna noodles since it is no boil. Should I do that? I think this is a make or break it question. If I add the water and I shouldn’t, it will be soup. I hope you can reply quickly as planning on making tonight. Thank you so much!
Yes. No boil.
Can you use the regular boiled lasagna noodles?
Yes you can.
Thanks for this timely recipe! I didn’t have mozzarella cheese on hand. So, I used Mexican Four cheese. Hmmm. Good! No leftovers.
directions not very clear on layering
what brand and/or specific lfredo sauce do you recommend or prefer? I’m not usually a fan or Alfredo and making this for guests,
Hi Renee! I’m not married to a brand, but many people like Prego Alfredo Sauce