I’ve perfected this indulgent vegetarian lasagna over countless dinner parties, combining earthy mushrooms, vibrant spinach, and three rich cheeses in a velvety Alfredo sauce. This recipe transforms the classic Italian-American lasagna into an elegant meat-free masterpiece that even dedicated carnivores request again and again.
The key to this dish’s success lies in properly preparing the mushrooms – allowing them to release their moisture and develop a deep, caramelized flavor that adds an incredibly satisfying umami foundation. When paired with fresh spinach and a trio of Italian cheeses, it creates layers of flavor that make this lasagna truly unforgettable.
Ingredients
For the Filling
- 10 oz (280g) fresh spinach
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 2 cups (480g) whole milk ricotta cheese
- 2 cups (200g) mozzarella cheese, freshly shredded
- 1 cup (100g) Parmesan cheese, freshly grated
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, finely minced
For Assembly
- 12 lasagna noodles (about 12 oz/340g)
- 3 cups (720ml) Alfredo sauce
- Salt and freshly ground black pepper
- Fresh parsley, finely chopped (for garnish)
Instructions
Preparing the Noodles
- Bring a large pot of generously salted water to a rolling boil.
- Cook lasagna noodles according to package directions until just al dente, usually 8-9 minutes.
- Drain and lay noodles flat on a lightly oiled baking sheet to prevent sticking. Set aside.
Making the Filling
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add sliced mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until golden brown on one side.
- Stir and continue cooking for another 3-4 minutes until mushrooms are deep golden brown and have released their moisture.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add fresh spinach in batches, stirring until each addition wilts before adding more.
- Cook until all spinach is wilted and excess moisture has evaporated, about 3-4 minutes.
- Transfer mixture to a bowl and let cool slightly.
Assembly
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup Alfredo sauce in the bottom of a 9×13 inch (23×33 cm) baking dish.
- Layer 3 lasagna noodles, overlapping slightly.
- Spread 1/3 of the spinach-mushroom mixture evenly over noodles.
- Dollop 1/3 of the ricotta cheese across the vegetables.
- Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan.
- Pour 3/4 cup Alfredo sauce evenly over cheese.
- Repeat layers twice more.
- Top with final 3 noodles, remaining Alfredo sauce, mozzarella, and Parmesan.
Baking
- Cover tightly with aluminum foil, tenting slightly to prevent cheese from sticking.
- Bake for 25 minutes covered.
- Remove foil and bake an additional 15-20 minutes until deeply golden brown and bubbly around edges.
- Let rest for 15-20 minutes before serving to allow layers to set.
- Garnish with fresh parsley and serve hot.
Storage & Make-Ahead Tips
This lasagna can be assembled up to 24 hours in advance and refrigerated, unbaked. Add 10-15 minutes to the covered baking time if cooking from cold. Leftovers keep well for up to 4 days refrigerated in an airtight container.
Nutrition Information
(Per serving, based on 8 servings)
- Calories: 485
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 82mg
- Sodium: 890mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Protein: 25g
- Iron: 2mg
- Calcium: 380mg
Serves: 8
Prep Time: 45 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 30 minutes
This vegetarian lasagna offers a perfect balance of nutrients while remaining incredibly satisfying. The combination of three cheeses provides excellent protein content, while spinach adds essential vitamins and minerals. Each generous portion delivers a complete meal that’s both nutritious and indulgent.
