Veggie Lasagna

Introduction

This veggie lasagna is a celebration of fresh, flavorful layers packed with savory mushrooms, vibrant spinach, and tender zucchini. You’ll love the hearty, satisfying texture and the rich combination of cheeses in every bite. It’s a perfect make-ahead meal that’s sure to become a family favorite.

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. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and lay them flat on a towel to prevent sticking.
3. Prepare the vegetables: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the baby spinach and a pinch of salt, sauté until wilted. Transfer to a plate. In the same skillet, heat 1 tablespoon olive oil, add the sliced mushrooms and a pinch of salt. Sauté until tender and browned. Remove from heat and let all cooked vegetables cool slightly.
4. In a large bowl, combine the ricotta cheese, shredded zucchini, dried oregano (or fresh), and cooked (and cooled) spinach. Mix well and season with salt and pepper to taste.
5. In another bowl, combine the 2 cups of tomato pasta sauce with the diced, drained plum tomatoes.
6. Assemble the lasagna: Spread about 1 cup of the tomato sauce mixture evenly on the bottom of the prepared baking dish.
7. Arrange 3 lasagna noodles lengthwise over the sauce. Top with half of the ricotta-zucchini-spinach mixture, spreading evenly. Sprinkle with half of the sautéed mushrooms, then 1 cup of mozzarella cheese, and 1/3 cup of Parmesan cheese.
8. Repeat the layers: Add another 1 cup of tomato sauce, 3 noodles, the remaining ricotta mixture, the remaining mushrooms, 1 cup of mozzarella, and the remaining 1/3 cup of Parmesan.
9. For the final top layer: Place the last 3 noodles over the cheese. Spread the remaining tomato sauce evenly over the noodles. Top with the final 1 cup of mozzarella cheese.
10. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
11. Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve.

Variations

• Roasted Veggie Version: For deeper flavor, roast the mushrooms and zucchini (squeezed of excess moisture) on a sheet pan before layering instead of sautéing.
• No-Boil Noodle Hack: Use oven-ready (no-boil) lasagna noodles to save time; just ensure your sauce layer beneath them is extra saucy.
• Individual Portions: Assemble the lasagna in individual oven-safe dishes for personal meals that are easy to freeze and reheat.
• Extra Saucy: For a looser lasagna, don’t drain the plum tomatoes and mix their juices into the sauce.

Tips for Success

• Letting the lasagna rest after baking is crucial; it allows the layers to set for clean slices.
• Squeeze the shredded zucchini in a clean kitchen towel to remove as much liquid as possible before mixing with the ricotta to prevent a soggy lasagna.
• Thoroughly drain the diced plum tomatoes to avoid excess moisture in your sauce layers.
• Use whole-milk ricotta for the richest, creamiest texture in your cheese filling.

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, or cover the baking dish with foil and reheat in a 350°F oven until warmed through. You can also freeze assembled, unbaked lasagna (wrapped tightly) for up to 3 months; bake from frozen, adding 20-30 minutes to the covered baking time.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute a 10-ounce package of frozen chopped spinach. Thaw it completely and squeeze out ALL excess water before adding it to the ricotta mixture.

Do I have to cook the lasagna noodles first?

For traditional noodles, yes, it’s recommended for the best texture. You can use the “no-boil” variation mentioned above as a convenient alternative.

Why is my lasagna watery?

This is usually due to excess moisture from the vegetables (zucchini or tomatoes). Ensure you drain the diced tomatoes well and squeeze the shredded zucchini thoroughly.

Can I assemble this lasagna ahead of time?

Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.

What can I use instead of Crimini mushrooms?

White button mushrooms are a fine substitute. For a meaty texture, you could also use portobello mushrooms, chopped.

Is it necessary to use both mozzarella and Parmesan?

The combination provides the perfect melt (mozzarella) and salty, nutty flavor (Parmesan). You can use all mozzarella in a pinch, but the flavor profile will be less complex.