Vegetarian Lasagna Recipe

This homemade Vegetarian Lasagna recipe is packed full of fresh spinach, broccoli, mushrooms and onions, lots and lots of cheese, and baked in a marinara sauce until all warm and bubbly. Easy to make in advance, this is a total crowd pleaser!

Ingredients:

18 ounces dried lasagna noodles (note 1)

32 ounces cottage cheese (small or large curd)

8 ounces shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

8 ounces cream cheese softened

1 teaspoon Italian seasoning

1/2 teaspoon salt

2 teaspoons olive oil

8 ounces sliced mushrooms

3 cloves garlic minced

1/2 cup diced onion

16 ounces bag of frozen spinach thawed and drained

2 cups cooked broccoli

36 ounces marinara sauce

Instructions:

Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles (see note 1).

Mix the ricotta cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.

Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.

Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.

Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.

Place one layer of lasagna noodles covering the bottom of the pan. 

Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles. 

Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles. 

Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.

Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.

Let cool for 15 minutes before slicing.