Savory Vegetable-Loaded Lasagna with Spinach and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A hearty lasagna layered with a rich tomato sauce packed with finely chopped mushrooms, spinach, and grated carrots, blended into creamy ricotta and mozzarella layers. This italian-inspired pasta (vegetarian) ready in about 75 minutes pairs olive oil, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 9 sheets, cooked and drained lasagna noodles
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 8 oz, finely chopped white mushrooms
• 3 cups packed, roughly chopped fresh spinach
• 1 large, grated carrot
• 3 cups canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 1/2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Cook 9 lasagna noodles in salted boiling water for 8 minutes until al dente, drain, and lay flat on parchment.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft.
3. Step 3: Add 4 minced garlic cloves, 8 oz finely chopped white mushrooms, and 1 large grated carrot; cook for 6 minutes until vegetables release moisture and soften.
4. Step 4: Stir in 3 cups crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until sauce thickens slightly.
5. Step 5: Fold 3 cups roughly chopped fresh spinach into the sauce and cook for 2 more minutes until wilted.
6. Step 6: In a bowl, mix 1 1/2 cups ricotta cheese with 1 large beaten egg and 1/4 tsp salt.
7. Step 7: Spread a thin layer of vegetable tomato sauce on the bottom of a 9x13 inch dish. Layer 3 lasagna noodles, half the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the sauce. Repeat layering once more.
8. Step 8: Top with remaining 3 noodles, the last of the sauce, 2/3 cup mozzarella, and 1/2 cup grated Parmesan.
9. Step 9: Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
10. Step 10: Let rest 10 minutes before slicing and serving.