Spinach Mushroom Lasagna

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This is my famous lasagna recipe. Your friends and family will beg you make this again! Mine do.

Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · italian ·


3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper, or more to taste
1 teaspoon salt, more to taste
28-ounce can/package chopped tomatoes

OR you can use 32 ounces of sauce from a jar

1/3 cup extra virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon black pepper
1-pound block firm tofu
1 egg, beaten lightly
2 tablespoons balsamic vinegar
1 teaspoon salt
2 cups chopped, cooked spinach (can be frozen and thawed)
1/4 cup grated parmesan cheese

15 pieces wheat or brown rice lasagna, cooked according to package instructions
3 cups chopped assorted mushrooms (suggested: crimini, portabello, morel, chantrelle, porcini)
2 1/2 cups grated whole milk or part-skim mozzarella cheese
1/4 cup grated parmesan, asiago, and/or romano cheese
10 leaves fresh basil, minced


To make the sauce, heat olive oil over medium heat in a large saucepan. Add the garlic, onion, basil, oregano, thyme, and red pepper, and saute until the onions are translucent. Add the salt and tomatoes, reduce heat to low, cover, and simmer 1-4 hours, stirring occasionally. Pulse with a hand blender or in a food processor to desired consistency just before addition to the lasagna. You can also store the sauce in the refrigeraor until you are ready to use it.

To make the filling, combine the olive oil, basil, oregano, rosemary, and black pepper in a small bowl and set aside. Place the tofu in a cheese cloth, squeeze out as much water as possible, and place the drained tofu into a mixing bowl. Do the same for the spinach, and set it aside.

In the mixing bowl, mash the drained tofu into crumbles and mix in the egg. Stir in the herb/olive oil mixture, balsamic vinegar, and salt until evenly distributed. Stir in the drained spinach and parmesan, and set aside.

In an empty pre-heated skillet, saute mushrooms over medium heat until they begin to darken. Drain off any liquid and set mushrooms aside.

Preheat oven to 350 degrees F. In a glass 9x13 baking dish, arrange 5 pieces of pasta in the bottom of the dish so that the bottom is covered. Spread 1/3 of the sauce evenly over the pasta. Spread 1/2 of the filling evenly over the sauce. Sprinkle 1/2 of the mushrooms and 1/3 of the mozzarella over the filling. With your hands, press the layers firmly into the pan. Arrange 5 more pieces of pasta over this, and repeat adding the sauce, filling, cheese, and mushrooms.

Arrange the last 5 pieces of pasta on the very top, tucking any corners down. Spread the remaining sauce evenly over the pasta, and sprinkle the remaining mozzarella and other cheeses on top. Bake until the cheese is melted and the inside is bubbling, 30-45 minutes.

Allow lasagna to cool for at least 10 minutes before serving. Serve slices topped with fresh minced basil.


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