Veggie Lasagna

Introduction

This veggie lasagna is a celebration of garden flavors, layering savory sautéed mushrooms, spinach, and fresh zucchini between rich cheese and a vibrant tomato sauce. You’ll love how the layers meld into a hearty, satisfying meal that’s perfect for feeding a crowd. It’s comfort food that’s packed with vegetables but never feels like a compromise.

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 for “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, sauté the 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 golden and tender. Set aside. Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible.
4. In a large bowl, combine the ricotta cheese, drained and diced plum tomatoes, dried oregano (or fresh), and salt and pepper to taste. Mix well.
5. Assemble the lasagna: In a 9×13 inch baking dish, spread 1/2 cup of tomato pasta sauce evenly on the bottom.
6. Place 3 lasagna noodles over the sauce. Top with half of the ricotta mixture, spreading it evenly.
7. Layer half of the sautéed spinach, half of the sautéed mushrooms, and half of the squeezed zucchini over the ricotta.
8. Sprinkle with 1 cup of shredded mozzarella cheese.
9. Repeat the layers: sauce, noodles, the remaining ricotta mixture, the remaining vegetables, and 1 more cup of mozzarella.
10. Finish with the final 3 noodles. Top with the remaining 1/2 cup of tomato pasta sauce. Sprinkle with the remaining 1 cup of mozzarella and all of the grated Parmesan cheese.
11. Cover the dish tightly with aluminum foil and bake for 40 minutes.
12. Remove the foil and bake, uncovered, for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.
13. Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh basil or parsley, if desired.

Variations

1. No-Boil Method: Use oven-ready lasagna noodles and add a splash of water to your tomato sauce to ensure they cook through properly.
2. Grilled Veggie Version: For a smoky flavor, grill thick slices of zucchini and portobello mushrooms before layering.
3. Individual Servings: Assemble the lasagna in small, oven-safe dishes or disposable aluminum tins for easy individual portions perfect for meal prep or parties.
4. White Sauce Alternative: Replace the tomato pasta sauce layer with a simple béchamel sauce for a creamy, Alfredo-style veggie lasagna.

Tips for Success

1. Squeezing the moisture from the shredded zucchini is crucial; this prevents a soggy lasagna.
2. Letting the baked lasagna rest is not optional—it allows the layers to set, making it much easier to cut clean slices.
3. For the most flavor, use whole-milk ricotta and freshly grated Parmesan cheese rather than pre-shredded.
4. If your spinach and mushrooms release a lot of liquid after cooking, drain them well before assembling.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover a single portion with a damp paper towel and microwave until hot, or cover the dish with foil and reheat in a 350°F oven for 20-30 minutes.

FAQ

Can I make this lasagna ahead of time?

Yes, assemble it 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.

Can I freeze veggie lasagna?

Can I use a different vegetable?

Yes, the recipe is flexible. Try adding layers of roasted eggplant or bell peppers. Just ensure any high-moisture vegetables are cooked and drained first.

Do I have to use fresh oregano?

No, the dried oregano is perfectly fine and provides a classic flavor. Fresh oregano will be brighter and more aromatic.

Why are my noodles still hard?

This can happen if the sauce was too thick or there wasn’t enough liquid in the dish. Ensure your tomato sauce is of a standard consistency and that the vegetables were well-drained but not bone-dry.

What can I use instead of ricotta?

Cottage cheese (small curd) is the most common substitute. You can blend it for a smoother texture if desired.