Simplified Spinach-Mushroom Lasagna

Preparation info
  • Makes:


    9 × 13 inch lasagna
    • Difficulty


    • Ready in

      1 hr 30

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Lasagna is definitely not a quick meal, but it’s worth the effort and feeds a crowd. This version uses no vegan analogs or processed foods; instead, it’s full of whole food versions of the traditional ingredients. Be sure to use a good jarred sauce (or our Weeknight Marinara).


  • 1 tablespoon olive oil (OF: ¼ cup/60 ml broth)


  1. Preheat the oven to 400°F 200°C). Place a large skillet over medium heat. Add the oil, then the onion and garlic. Sauté, stirring often, until the onions are soft and starting to color, about 10 minutes. (OF: Add more broth as needed.) Transfer half of the onion