Pesto Mushroom Sheet Pan Lasagna
This Pesto Mushroom Sheet Pan Lasagna takes the work out of lasagna. A dairy-free lasagna recipe that doesn’t skip on flavor!
If you are one of those people who loves those crispy bits of the top of a lasagna, then you need to make this Pesto Mushroom Sheet Pan Lasagna! You only get crispy bits, and you don’t have to spend prep time doing layer after layer. Just spread a mushroom & marinara mixture on the bottom of a baking sheet. Top it with cooked lasagna noodles that have been tossed with vegan pesto. And finish it off with dollops of tofu ricotta and more pesto. This recipe is cozy and comforting!
Step One: Make the Mushroom Marinara
Fun fact…I am NOT a mushroom fan. For me, mushrooms need to be cooked a certain way for me to like them. And when it comes to this recipe, I knew I wanted mushrooms, but I wanted them cut in tiny pieces. You get none of that chewy texture but all of the great flavor.
Heat the oil in a skillet over medium heat. Add the mushrooms and allow them to cook down for 5 minutes, stirring frequently. Once they release water and it evaporates you’ll know they’re done.
Add the onion, garlic & dry seasonings and cook for a couple more minutes. Pour in the marinara sauce and add the spinach. Toss until the spinach is wilted. Taste and adjust the seasonings as needed. Set aside.
Step Two: Tofu Ricotta
I make my tofu ricotta recipe all the time! I love it because it is creamy, protein-packed and delicious. You could always opt for a store-bought vegan ricotta, but I promise you, it doesn’t take much time to make it from scratch!
To make tofu ricotta, just add a block of tofu, garlic, vegan parmesan, olive oil, lemon juice, salt & pepper to a food processor. Blend until smooth and give it a taste.
You can also do what I did and add some fresh herbs for a little extra flavor!
Step Three: Cook the Noodles
It is important to par-boil the noodles. You don’t want them to be fully cooked, just a nice al dente.
I used no-boil noodles, but I still boiled them. I know, it seems counterintuitive, but it just ensures that the noodles cook all the way through – since there is less sauce in this than a typical lasagna.
Once the noodles are al dente, drain them and put them back into the empty pot. Add vegan pesto to the noodles and toss until coated.
Step Four: Assemble & Bake
To assemble, grab a 17″x12″ rimmed baking sheet and thoroughly grease it. Spread the mushroom marinara on the bottom of the baking sheet.
Next, add all of the pesto noodles and spread in an even layer. Lastly, add dollops of the tofu ricotta – be sure there are 12 equal dollops so each piece gets some. Add a couple more spoonfuls of pesto and pop the whole thing in the oven.
Bake the sheet pan lasagna for 30 minutes. The edges should be crispy, the ricotta should be bubbly and it should smell delicious!
Step Five: Serve
Once you pull the lasagna out of the oven, let it sit for 5 minutes to set. Top with fresh basil and slice into 12 squares – I find that a very sharp knife or a pizza cutter works best for this. Serve with lots of vegan parmesan on top.
This lasagna is delicious and a fun twist on a classic!
Need more recipe inspo? Check these out:
Pesto Mushroom Sheet Pan Lasagna
- 2 tablespoons olive oil
- 8 ounces white mushrooms chopped in small pieces
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- salt to taste
- 2 cups marinara sauce
- 2 handfuls spinach
- 16 ounces lasagna noodles broken into 2" pieces
- 8 ounces vegan pesto separated
- 12 ounces tofu ricotta
- fresh basil
- vegan parmesan
- sheet pan 17"x12"
- Preheat the oven to 400 degrees and thoroughly grease a 17"x12" rimmed baking sheet.
- Heat the oil in a skillet over medium heat. Add the mushrooms and allow them to cook down for 5 minutes, stirring frequently. Once they release water and it evaporates you'll know they're done. Add the onion, garlic & dry seasonings and cook for a couple more minutes. Pour in the marinara sauce and add the spinach. Toss until the spinach is wilted. Taste and adjust the seasonings as needed. Set aside.
- While the veggies are cooking, prepare the tofu ricotta. Set aside.
- Bring a large pot of water to a boil and cook the lasagna noodles until al dente. Drain and add back to the empty pot. Add 3/4 of the pesto and toss to coat the lasagna noodles.
- To assemble, spread the mushroom mixture out on the bottom of the baking sheet. Top with the lasagna noodles. Add 12 dollops of ricotta on top of the lasagna – so that each piece will get some ricotta. Finish it off with the remaining pesto.
- Place in the oven for 30 minutes – the noodles should be cooked through and the ricotta should be bubbly. Remove from the oven and allow to sit for 5 minutes. Top with fresh basil & vegan parmesan, slice and serve.
- I used no-boil lasagna noodles, but I still par-boiled them to ensure they would cook through in the oven.
- I prefer my mushrooms diced in small pieces, but you could also leave them in slices.
- I added basil to the tofu ricotta for extra flavor. Not necessary, but delicious.
- FOR FREEZING: Prepare the lasagna completely. Do not bake. Cover and place in the freezer. To reheat, thaw overnight in the fridge and bake in a 400 degree oven for 30-45 minutes.