Lasagna is a huge comfort food for many people including my family. This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It feeds a crowd and is filling without making you feel stuffed. Two of the three grandchildren can’t get enough of it – when we serve it they go crazy for it. That makes me so happy! They don’t care that it’s healthy or plant based – they just know it tastes good.
Like I always say good food is good food – it just so happens that my good food is also whole food plant based and healthy. If it tastes good they will clamor for more!
This is an easy recipe but I won’t say it’s quick. I make my own delicious Classic Marinara, creamy Basil Tofu Ricotta Filling with Spinach and a lovely Vegan Faux Parmesan Sprinkle for the top. I like to make the components the day before and them assemble it the day I want to bake it. You can of course buy jars of marinara if you wish and that eliminates one step. You can assemble it up to 24 hours ahead before baking it. That can also be a time management lifesaver.
It’s worth the extra effort to go for the homemade Classic Marinara and Basil Tofu Ricotta with Spinach for a fabulous lasagna that happens to be the best plant based lasagna I have made. Don’t forget the Vegan Faux Parmesan Sprinkle.
Caesar Salad with Garlicy Chickpea Croutons is a perfect side dish to a lasagna meal. My family always requests my Ultimate Caesar Salad Dressing that is made with nuts, as it is their favorite.
Lasagna needs a nice crisp green salad to serve with it and if you don’t like Caesar Dressing my new Vegan Ranch Dressing recipe is perfect with this meal as well.
If a full pan of lasagna is too much for you – simply cut the recipe in half and bake it in an 8 inch pan. It works well and will feed 4 hungry adults!
A nice deep casserole dish perfect for a pan of lasagna.
We made a short video for you showing you exactly how to assemble this easy lasagna recipe. I think you will be pleased with how quickly it goes together once you have all the components ready.
Mushroom Spinach Lasagna
Equipment
- Lasagna Pan or a deep 9 x 13 baking dish
Ingredients
- 1 batch Basil Tofu Ricotta with Spinach
- Vegan Faux Parmesan Sprinkle
- 48 ounces Oil Free Classic Marinara or store bought marinara
- 8 ounces fresh mushrooms, chopped
- 2 cloves garlic minced
- 12 sheets Barilla Gluten Free Oven Ready Lasagna Noodles or your favorite brand of no boil noodles
Instructions
- Make a batch of tofu ricotta with basil, faux parmesan, and marinara or buy store bought. These can be made 1-2 days ahead of assembling the lasagna.
- In a small skillet over medium heat sauté the mushrooms and garlic – using a tablespoon or two of water to keep it from sticking. When mushrooms are cooked remove from pan and set them aside.
- Preheat oven to 375 degrees.
- In a lasagna pan or a deep 9 x 13 inch baking dish – pour one cup of marinara in the bottom of the pan.
- The next layer will be 4 of the Barilla No Boil Gluten Free Lasagna noodles spread with half of the tofu ricotta filling. I find it easiest to hold each noodle in my hand and individually spread the tofu ricotta on them and then place the noodles in the prepared baking dish. Top the tofu ricotta noodles with half of the cooked mushroom and garlic mixture. Pour one cup of marinara over the top and repeat this step again. See the video to watch me make the layers.
- When you have completed the second layer of tofu ricotta covered noodles and covered them with mushrooms and a cup of marinara – place a layer of just plain noodles over the top and pour all of the remaining marinara over the top layer of plain noodles.
- Cover baking pan with aluminum foil and seal the edges tightly. Place baking pan in the preheated oven and set the timer for 50 minutes.
- After 50 minutes remove the foil and sprinkle Vegan Faux Parmesan Sprinkle over the top – how much is up to your personal preference. Put baking dish back in the oven uncovered for 10 minutes.
- Let lasagna sit for about 10 minutes after removing from oven before you try to cut and serve it. Sprinkle fresh basil over the top if desired.
Notes
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Why are no bake noodles used instead of a regular boiled lasagne noodle?
Hi Bran I use the no boil lasagna noodles because it is one less step – you don’t have to boil the noodles first so it saves time.\\
No need to use no boil ones. We use regular lasagna noodles and don’t boil- just layer just as you did. Bake 30mincovered and 30 min uncovered. 350. Been making this almost exact recipe for 15 years like that.
Thanks for sharing!
Do you add extra liquid/sauce?
I can’t wait to try this! Have you used zucchini slices in place of noodles? Just wondering if it worked 🙂
Hi Lori,
I did make a lasagna with grilled zucchini, eggplant and peppers in place of pasta and it was good.
Happy Cooking,
Tami
Thanks, the lasagna looks divine!
A couple of questions:
Tami, why do you eat gluten free?
And, Tom, why do you prefer the short grain brown rice? I have never tried it. How do you store 12 pounds of rice? Refrigerator? Freezer? Pantry shelf? That might take us a year to eat. I used to be able to buy 1 package of Lundberg rice at a time at my grocery store, but not lately. So, I have seen it in the 6 packages on Amazon, but was worried about getting that much at a time.
Thanks so much.
Hi Eln,
I have a sensitivity to gluten – and I am hypothyroid and have been advised to avoid gluten as my conditon creates a sensitivity to gluten. I have one of the gene markers for celiac and although I don’t have celiac I do have a sensitivity to gluten.
We like short grain brown rice because of its texture.We store our uncooked rice in our freezer. That prevents it from going rancid.
Happy Cooking
Tami
OH MY HEAD Tami! Soooo good!! I made it for dinner tonight.
I used heart of palm lasagna noodles instead of gf pasta since there was none to be found on the shelf at the store.
And as for spreading the ricotta… I understood why you said spread with a knife. I ended up crumbling it onto each layer instead. Worked great.
Thank you so much for the recipe!!
HI Lisa,
I am so glad you like the lasagna.
Happy Cooking,
Tami
This is an awesome recipe! I made it yesterday and it was an absolute hit. Thank you for always coming up with the most delicious dishes!
Thanks, Tami!! This is sooo good! We loved it!! Keep making these wonderful recipes😋
Hi Julie,
I am so glad you like this recipe. It is a family favorite! Thank you so much for you kind comments.
Happy Cooking,
Tami
Tami can the lasagna recipe be frozen after baking? Thank you!
Hi Carol,
Yes it can be frozen.
Happy Cooking.
I made this delicious lasagna for Christmas dinner and it was a hit. The thing I love about it is that it is broken down into steps and the only pre cooking is for the mushrooms. Spreading the tofu spinach ricotta with a knife was a perfect technique. It turns out beautifully and holds its shape too.
Please warn people that barilla no bake lasagna is not vegan. My local store did not have gluten free, so I bought the regular no bake lasagna noodles!!!!!
Made this recipe last night for dinner. It is the best plant based lasagna we have ever had. I made half the recipe (4 servings). Tonight we will have leftovers! Don’t you just love it when you have something yummy leftover to eat the next night! We do! We will have a green salad before and add some steamed broccoli on the side of the lasagna. It tastes fab and now I know why Tammy’s grandchildren love it…. it is delicious! Don’t hesitate to make it. Will definitely be repeating this dish over and over again! Thanks Tammy!
Victoria Harris
(Zen Healing Crystals)
Hi Victoria,
Thank you so much for feedback. I am delighted to know you like this recipe as much as we do! I agree with you about leftovers.
I love it when my efforts in the kitchen feed us for more than one meal. Happy Cooking!
Before sitting down, I heard my husband say, “Oh, this is VERY good!” I asked how it compared to the eggplant lasagna we make. He said they’re two very different lasagnas. Then I took my first bite and loved the garlicky marinara and real pasta. I heard my husband purr, “This is VERY, VERY GOOD! It reheats well and might be tastier the second day. ” I look forward to making it at least one a month.
Hi Sara,
Thank you so much for sharing this with me. I am smiling from ear to ear!
This makes me incredibly happy. Tell your husband that I am delighted that
he enjoyed this lasagna so much! Happy healthy cooking!