Veggie Lasagna

Introduction

This hearty Veggie Lasagna is a celebration of garden flavors, packed with layers of savory mushrooms, fresh spinach, and zucchini. You get the rich, comforting satisfaction of a classic lasagna while enjoying a bounty of nutritious vegetables. It’s a perfect make-ahead meal that’s sure to please a crowd.

Prep & Cook Time

Prep Time: 48 minutes

Cook Time: 55 minutes

Total Time: 1 hour 43 minutes

Servings: 15

Ingredients

• 11 oz. fresh baby spinach (sauteed with 2 tablespoons olive oil and a pinch of salt)
• 3 tbsp olive oil (divided)
• 8 ounce Crimini Baby Bella mushrooms (sliced and sauteed with 1 tablespoon olive oil and a pinch of salt)
• 2 pinches salt (divided)
• 9 lasagna noodles
• 2 cups tomato pasta sauce
• 28 ounce plum tomatoes (whole, peeled, diced, drained)
• 2 cup zucchini (shredded)
• 32 ounce ricotta cheese
• 1 1/2 teaspoons dried oregano (or you can substitute 2 tablespoons chopped fresh oregano)
• 3 cups shredded mozzarella cheese
• 2/3 cup fresh grated Parmesan cheese
• Salt and pepper to taste
• Optional: fresh chopped basil or Italian parsley to garnish

Instructions

1. Prepare the vegetables: In a large skillet, sauté the baby spinach with 2 tablespoons of olive oil and a pinch of salt until wilted. Transfer to a bowl. In the same skillet, sauté the sliced mushrooms with 1 tablespoon of olive oil and a pinch of salt until soft and their liquid has evaporated. Set aside. Squeeze excess moisture from the shredded zucchini using a clean kitchen towel.
2. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
3. Preheat your oven to 375°F (190°C).
4. Make the cheese mixture: In a large bowl, combine the ricotta cheese, dried oregano (or fresh), and salt and pepper to taste. Mix well.
5. Assemble the lasagna: Spread 1/2 cup of tomato pasta sauce on the bottom of a 9×13 inch baking dish.
6. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the sautéed spinach, half of the sautéed mushrooms, and 1 cup of the shredded zucchini. Spoon 1/3 of the diced plum tomatoes over the veggies and sprinkle with 1 cup of mozzarella cheese.
7. Repeat the layering: Noodles, remaining ricotta mixture, remaining spinach, mushrooms, the last cup of zucchini, another 1/3 of the diced tomatoes, and 1 cup of mozzarella.
8. Final layer: Place the last 3 noodles on top. Spread the remaining 1 cup of tomato pasta sauce over the noodles. Top with the remaining diced plum tomatoes, the final 1 cup of mozzarella cheese, and all of the grated Parmesan cheese.
9. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil or parsley if desired.

Variations

1. No-Boil Method: Use oven-ready (no-boil) lasagna noodles. You may need to add a little extra sauce or a splash of water to the assembly to ensure they cook through.
2. Grilled Veggie Twist: Instead of sautéing, grill the zucchini slices and portobello mushroom caps for a smoky flavor before layering.
3. Individual Portions: Assemble the lasagna in individual oven-safe dishes or ramekins for personalized servings; just reduce the baking time.
4. White Sauce Version: Substitute the tomato pasta sauce layer with a simple béchamel sauce for a richer, creamier result.

Tips for Success

• Draining the zucchini and squeezing the spinach thoroughly is crucial to prevent a watery lasagna.
• Letting the assembled lasagna rest after baking allows the layers to set, making it much easier to cut neat slices.
• If using dried oregano, rub it between your palms as you add it to the ricotta to awaken its oils and maximize flavor.
• For a golden, crispy top, broil the lasagna for the final 2-3 minutes after baking (watch carefully to prevent burning).

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover individual portions with a damp paper towel and microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes.

FAQ

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time.

Can I freeze it?

Yes, either before or after baking. Wrap the unbaked or baked and cooled lasagna tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking or reheating.

Do I have to use fresh noodles?

No, the recipe is written for standard dry lasagna noodles. You can use fresh sheets if you prefer; just note they will cook faster.

Can I use another cheese instead of ricotta?

For a similar texture, cottage cheese (small curd) is a common substitute. Blend it briefly for a smoother consistency if desired.

Why are my vegetables so watery?

This is almost always due to not removing enough moisture before assembling. Be diligent about squeezing the spinach and zucchini after cooking/shredding, and ensure your mushrooms are well-sautéed.

What can I use instead of baby bella mushrooms?

White button mushrooms are a fine and common substitute with a slightly milder flavor.