Veggie Lasagna

Introduction

This veggie lasagna is a crowd-pleaser that doesn’t skimp on flavor or satisfaction. You get layers of creamy ricotta, savory sauteed vegetables, and rich tomato sauce, all baked together until bubbly and golden. It’s a comforting, complete meal that’s perfect for feeding a large group or creating fantastic leftovers.

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).
2. Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and lay them flat on a sheet of parchment paper to prevent sticking.
3. Prepare the vegetables. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the fresh baby spinach and a pinch of salt. Saute until wilted, then transfer to a bowl. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and another pinch of salt. Saute until softened and their liquid has evaporated, then transfer to a separate bowl.
4. In a large mixing bowl, combine the ricotta cheese, shredded zucchini, and dried oregano (or fresh oregano). Season the mixture generously 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. To assemble the lasagna, spread about 3/4 cup of the tomato mixture evenly on the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce to cover the bottom.
8. Spread half of the ricotta-zucchini mixture evenly over the noodles.
9. Scatter half of the sauteed spinach and half of the sauteed mushrooms over the ricotta layer.
10. Sprinkle 1 cup of the shredded mozzarella cheese over the vegetables.
11. Spoon about 1 cup of the tomato mixture over the mozzarella.
12. Repeat the layers: 3 noodles, the remaining ricotta mixture, the remaining spinach and mushrooms, and 1 more cup of mozzarella.
13. Top with the final 3 noodles. Spread the remaining tomato mixture evenly over the top.
14. Sprinkle the remaining 1 cup of mozzarella cheese and the 2/3 cup of grated Parmesan cheese over the top layer of sauce.
15. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
16. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
17. Remove from the oven and let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh chopped basil or parsley if desired.

Variations

• No-Precook Noodles: Use oven-ready (no-boil) lasagna noodles. You may need to add an extra 1/4 to 1/2 cup of sauce or water to the tomato mixture to ensure proper hydration during baking.
• Individual Servings: Assemble the lasagna in individual oven-safe dishes or large ramekins for a personalized presentation.
• Grill It: After baking and cooling, slice portions and grill them in a panini press or a hot skillet with a little oil for a crispy exterior.
• Herb Twist: Replace the oregano in the ricotta mixture with an equal amount of dried basil or Italian seasoning.

Tips for Success

• Drain Vegetables Well: Ensure your sauteed spinach and mushrooms are well-drained, and thoroughly squeeze excess moisture from the shredded zucchini with a clean kitchen towel. This prevents a watery lasagna.
• Rest Before Slicing: Allowing the lasagna to rest for 15-20 minutes after baking is crucial. It lets the layers set, making it much easier to cut clean, neat slices.
• Fresh vs. Dried Herbs: If using fresh oregano, remember the 3:1 fresh-to-dried ratio. The flavor will be brighter and more pronounced.
• Al Dente Noodles: Slightly undercook your noodles (al dente) since they will continue to absorb liquid and soften during the baking process.

Storage & Reheating

Allow the lasagna to cool completely, then cover tightly or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, wrap individual portions or the whole pan well and freeze for up to 3 months. Reheat individual slices in the microwave or cover the whole pan with foil and reheat in a 350°F oven until warmed through.

FAQ

Can I prepare 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 minutes to the covered baking time if going straight from the fridge to the oven.

Do I have to use the exact cheeses listed?

For the best texture and classic flavor, yes. The ricotta provides creaminess, mozzarella gives that perfect melt and stretch, and Parmesan adds a salty, savory depth. Substitutions will alter the final result.

My zucchini released a lot of water. What should I do?

This is why squeezing the shredded zucchini in a towel is a key tip. If you forgot and your ricotta mixture seems watery, you can drain it in a fine-mesh strainer for 10-15 minutes before assembling.

Can I use frozen spinach?

Yes, you can substitute the fresh spinach with one 10-oz package of frozen chopped spinach, thawed and squeezed completely dry of all moisture.

Why is my lasagna watery after baking?

The most common causes are vegetables that weren’t drained/squeezed well enough, or not draining the canned plum tomatoes. Ensure all components are as dry as possible before assembly.

Can I make this gluten-free?

Yes, simply substitute the regular lasagna noodles with gluten-free lasagna noodles and follow the package instructions for par-cooking (if required).