This cheesy vegetarian lasagna uses three different kinds of mushrooms to create a complex flavour. Serve it for dinner with a nice green salad.

Yield: Serves 8.



  • ​2 tbsp extra-virgin olive oil
  • 1 cup diced onion
  • 1 tsp basil, crumbled
  • 1/2 tsp marjoram, crumbled
  • 1/2 tsp oregano, crumbled
  • 4 cloves garlic, finely chopped
  • 2 cans (28 oz/796 mL each) diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 8 cups fresh spinach
  • 2 cups ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 2 cups shredded fontina cheese
  • 3 tbsp canola oil
  • 8 cups chopped mushrooms (cremini, portobello and shiitake)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 12 oven-ready lasagna noodles
  • 1/2 cup freshly grated Parmesan cheese


  1. To prepare tomato sauce, heat olive oil in a large non-reactive saucepan over medium heat. Add onion, basil, marjoram and oregano; sauté until onion is softened, about 5 minutes. Add garlic and sauté for 1 minute. Add tomatoes, 1/2 tsp salt and 1/2 tsp pepper; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 - 45 minutes. Remove from heat and set aside.
  2. Meanwhile, add spinach to a large non-stick frypan over medium heat; cook, stirring, until spinach wilts. Transfer spinach to a strainer. When cool enough to handle, squeeze spinach through a potato ricer to remove excess moisture.
  3. Transfer spinach to a bowl. Add ricotta cheese, 1/2 cup Parmesan cheese and egg; stir to combine and set aside.
  4. Preheat oven to 375°F. Combine mozzarella cheese and fontina cheese; set aside.
  5. Heat canola oil in same large non-stick frypan over medium heat. Add mushrooms, thyme, bay leaf, 1/4 tsp salt and 1/8 tsp pepper; cook, stirring, until mushrooms are lightly browned and liquid is evaporated. Remove from heat; remove and discard thyme and bay leaf. Transfer mushrooms to a heatproof bowl. Add 4 cups of tomato sauce and stir to combine; set aside.
  6. Spread 1/2 cup of tomato sauce in bottom of a greased 9x13 inch baking dish.
  7. Place 4 noodles on top of tomato sauce in dish, breaking noodles as needed to fit. Spread with half of spinach mixture. Spoon half of mushroom mixture over top, spreading evenly. Sprinkle with one-third of cheese mixture. Repeat this layering one time, using 4 noodles, remaining spinach mixture, remaining mushroom mixture and half of remaining cheese mixture.
  8. Top with remaining 4 noodles, breaking noodles as needed to fit. Spread with remaining tomato sauce. Sprinkle with remaining cheese mixture and 1/2 cup Parmesan cheese.
  9. Bake, covered, until bubbly and heated through, about 40 minutes.
  10. Uncover and continue baking until lightly browned, about 15 - 20 minutes.
  11. Let stand for 20 minutes before serving.
Nutritional analysis per serving:


625 calories, 38.3 g fat, 37.4 g protein, 37.1 g carbohydrate, 4.6 g fibre, 1298 mg sodium

Tip: Oven-ready lasagna noodles do not need to be cooked prior to assembling the lasagna. We used Catelli Express Oven-Ready Lasagne.