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photo large casserole pan, preferably 10x15-inches Recipe | Say Mmm

Large casserole pan, preferably 10x15-inches

This vegetarian lasagna is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses, so your meat-eating guests will be fighting for seconds along with the vegetarians!
8 Servings - 2 hr 5 min -
Say Mmm
Servings:8  | Calories:1070 | Total Fat:54g  | Chol:139mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 54g
83 %
Sat Fat 29g
145 %
Total Carb 73g
24 %
Fiber 11g
44 %
Sugars 15g
Cholesterol 139mg
46 %
Sodium 938mg
39 %
Protein 77g
155 %
59% Shredded mozzarella cheese
18% Lasagna noodles
14% Others combined
7% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 pound cremini mushrooms, roughly chopped
1/2 pound shiitake mushrooms, roughly chopped
1 generous cup of chopped onions
1/4 cup olive oil plus more for keeping the noodles from sticking to each other
4 cloves garlic, chopped (about 4 teaspoons)
1 6 ounce can tomato paste
2 cups tomato sauce
1 28 ounce can crushed tomatoes (I recommend Muir Glen brand with added basil)
1 cup water
1 Tbsp dried thyme
1/2 teaspoon red pepper flakes
1 Tbsp sugar
2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
1 lb lasagna noodles (16 to 20 noodles)
1 15-or-16 ounce container of ricotta cheese
1/4 cup chopped fresh basil
1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)

Directions : View recipe directions on
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