Vegan Spinach and Mushroom Lasagna

This vegan lasagna recipe is a little complicated but well worth it. This is my go-to dish when I have guests over and they can’t believe this is vegan. This recipe uses our Tofu Ricotta and Marinara Sauce recipes.

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Vegan Spinach and Mushroom Lasagna

Course Main Dish, Vegan
Cuisine Italian, Vegan, Vegetarian
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 people


  • 2 batches Tofu Ricotta
  • 2 batches Marinara
  • 1 medium tomato ; sliced
  • 1 pound lasagna noodles no cook noodles work great
  • 8 oz vegan mozzarella

Mushroom Filling

  • 16 ounces crimini mushrooms
  • 1 teaspoon olive oil
  • 6 cups spinach
  • salt


  • Remove any tough stems and slice mushrooms. Heat oil in a large saute pan over high heat. Add mushrooms and cook for about 5 minutes until browned. Fold in spinach, add pinch of salt and cook until spinach is wilted; about 3 minutes. Turn off heat.
  • Heat oven to 375.
  • Cook noodles according to the directions. Ladle 1 cup of sauce into bottom of 11x7 pan. Cover bottom with noodles. Spread 1/3 of ricotta, followed by 1/3 mushrooms, then another cup of sauce. Sprinkle a 1/4 of the mozzarella, then layer noodles. Repeat layers ending with noodles the last of the sauce and remaining ricotta. Layer tomatoes then top with remaining mozzarella.
  • Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake 25-30 minutes, or until edges of the noodles brown.
  • Let sit for 15 minutes before serving.


It is easiest to evenly distribute your tofu ricotta if you use a zip seal bag as a make-shift piping bag. I like the distribution best with a dime sized hole in the corner. 

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