Vegetable Lasagna with Spinach & Mushrooms

This vegetarian version of lasagna is a delicious twist on a classic recipe. It’s meaty and filling and is certain to become a new family favorite. Plus, using aluminum foil helps prevent the lasagna from sticking to the pan and alleviates messy clean up.

  • Prep Time

    30 minutes

  • Servings

    9 pieces

  • Cook Time

    1 hour

  • Course

    Main Dish

You’ll Need...

Everyday Foil


  • For the béchamel sauce:

  • For the lasagna:


LINE a deep sided 9 x 13 baking dish with Reynolds Wrap® Aluminum Foil. Set aside.

PREHEAT oven to 400oF.

MELT butter over medium heat in a heavy bottom sauce pan. Add flour. Stir to combine. Slowly add milk and whisk together until sauce thickens. Season with salt, pepper and nutmeg. Set aside.

HEAT olive oil over medium heat in a large sauté pan. Add shallots cook until translucent. Add garlic and mushrooms. Season with salt and pepper. Cook until softened. Add spinach. Stir to combine. Season with salt and pepper. Set aside.

ADD ricotta and egg into a small bowl while the vegetable mixture is cooking. Season with salt and pepper. Mix to combine. Set aside.

PLACE a spoonful of béchamel sauce onto foil-lined dish. Top with three lasagna noodles. Spoon ricotta mixture, vegetable mixture, béchamel and a sprinkling of mozzarella. Continue for two additional layers, ending with layer of noodles, béchamel and mozzarella.

COVER with additional aluminum foil. Bake for approximately 45 minutes. Uncover and continue cooking additional 10-15 minutes OR until top is golden.

REST lasagna for minimum 15 minutes prior to slicing.