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meatless lasagna fresh out of the oven

Easy Cheesy Meatless Lasagna (No Eggs)

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This Easy Cheesy Meatless Lasagna is hearty, cheesy, packed with veggies, and requires no egg. A family favorite meal that will keep you full and satisfied.
Course Dinner
Cuisine Italian
Diet Vegetarian
Keyword Cheese, Meatless Lasagna, Mushrooms, Onion, Pasta, Vegetarian Lasagna, Waste Reduction
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 9 standard lasagna noodles*
  • 2 tablespoons olive oil
  • 8 ounces baby bella or white button mushrooms
  • 1 large yellow onion
  • 2 cups fresh baby spinach
  • 4 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 24 ounces marinara or spaghetti sauce
  • 15 ounces whole or part-skim ricotta
  • 8 ounces shredded Italian cheese blend
  • ¼ cup grated Parmesan cheese
  • ¾ ounces fresh basil optional for garnish

Instructions

  • Preheat your oven to 375°F and cook lasagne noodles according to the directions on the box. Strain your pasta and set it aside to cool (see first note below).
    9 standard lasagna noodles*
    adding lasagne to boiling water to cook
  • Dice your onion, chop your mushrooms, and mince your garlic. Add them to a large saucepan with the spinach, olive oil, salt, and pepper over high heat, stirring occasionally, until all of the liquid evaporates (about 15 minutes).
    2 tablespoons olive oil, 8 ounces baby bella or white button mushrooms, 1 large yellow onion, 2 cups fresh baby spinach, 4 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper
    cooking spinach, mushrooms, onions, and garlic in olive oil, salt, and pepper
  • Add about 2 tablespoons of sauce to a 9x13-inch casserole dish and spread it out evenly to form a thin bottom layer of sauce.
    24 ounces marinara or spaghetti sauce
    adding layer of marinara sauce to bottom of baking dish
  • Place 3 noodles on top in a single layer.
    15 ounces whole or part-skim ricotta, 8 ounces shredded Italian cheese blend
    adding layer of lasagna noodles
  • Then, spread about 1/2 of your ricotta across the top of the noodles.
    adding layer of ricotta
  • Next, add roughly 1/2 of your cooked veggies, and another thin layer of sauce.
    adding layer of cooked vegetables to meatless lasagna
  • Top with a thin layer of Italian blend shredded cheese.
    adding a layer of shredded cheese
  • Repeat steps 4 through 7, using up the ricotta and cooked vegetables.
  • After your second layer of shredded cheese, add a third layer of lasagna noodles, a fourth layer of sauce, and a final layer of shredded cheese. Top it off with the Parmesan cheese.
    ¼ cup grated Parmesan cheese
    adding layer of parmesan cheese to top of meatless lasagna
  • Bake for 25-30 minutes until the cheesy top starts to brown. Option to garnish with fresh basil. Enjoy!
    ¾ ounces fresh basil

Notes

  • *The width of your lasagna noodles may vary slightly depending on the brand. Most brands will only require 9 noodles (three for each layer), but some are not as wide and may require 4 noodles per layer (12 total). 
  • I like to spread my noodles out on a baking sheet in a single layer, so they cool quickly and don't stick to one another.
  • Reducing your meat consumption significantly reduces your carbon footprint. Be kind to the planet (as well as your tastebuds!) with more of these delicious meatless pasta meals.