Veggie Lasagna

Introduction

This veggie lasagna is a celebration of fresh, vibrant layers, packed with sautéed spinach, earthy mushrooms, and shredded zucchini. You’ll love how the creamy ricotta mixture binds everything together for a satisfyingly hearty yet meat-free meal. It’s perfect for feeding a crowd or preparing delicious leftovers for the week.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and lay flat on a sheet of parchment paper to prevent sticking.
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 softened and their liquid has evaporated. Add to the spinach.
In a large mixing bowl, combine the ricotta cheese, dried oregano (or fresh), and a generous amount of salt and pepper to taste. Mix well.
Assemble the lasagna in a 9×13 inch baking dish. Start by spreading 1/2 cup of tomato pasta sauce on the bottom.
Layer 3 noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the spinach-mushroom mixture, 1 cup of shredded zucchini, half of the diced plum tomatoes, 1 cup of mozzarella cheese, and 1/3 cup of grated Parmesan. Drizzle with 1/2 cup of tomato sauce.
Repeat the layering process: 3 noodles, the remaining ricotta mixture, the remaining spinach-mushroom mixture, the remaining zucchini, the remaining diced tomatoes, 1 cup of mozzarella, and the remaining 1/3 cup of Parmesan. Drizzle with another 1/2 cup of tomato sauce.
Place the final 3 noodles on top. Spread the remaining 1/2 cup of tomato sauce over the noodles and sprinkle with the final 1 cup of mozzarella cheese.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh chopped basil or parsley if desired.

Variations

No-Boil Noodle Method: Use oven-ready lasagna noodles and add a splash of water to your tomato sauce to ensure proper cooking.
Individual Servings: Assemble the lasagna in disposable foil pans or small baking dishes for easy, personal-sized portions perfect for gifting or freezing.
White Sauce Twist: Replace the tomato pasta sauce layers with a simple béchamel sauce for a creamy white veggie lasagna.
Grilled Finish: For extra flavor and texture, broil the assembled, unbaked lasagna for 2-3 minutes before covering with foil and baking.

Tips for Success

Draining the plum tomatoes and squeezing excess moisture from the shredded zucchini is crucial to prevent a watery lasagna.
Letting the lasagna rest after baking is non-negotiable; it allows the layers to set for clean slices.
Taste your ricotta mixture for seasoning before assembling; it’s the key layer for flavor.
Use a sharp knife dipped in hot water to cut through the cheesy top layer cleanly.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until heated through. You can also freeze the baked lasagna for up to 3 months; thaw in the refrigerator overnight before reheating.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute one 10-oz package of frozen spinach, thawed and squeezed very dry of all excess moisture.

Do I have to cook the noodles first?

For traditional noodles, yes, it’s recommended. However, you can use the “no-boil” oven-ready noodles as a convenient variation (see above).

Can I make 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 extra minutes to the bake time.

Why is my lasagna watery?

This is usually due to vegetables (like zucchini or frozen spinach) not being drained/squeezed thoroughly enough before assembly.

Can I use cottage cheese instead of ricotta?

Yes, many people substitute cottage cheese. For a texture more like ricotta, you can blend it smooth in a food processor first.

What can I use if I don’t have fresh oregano?

The dried oregano listed works perfectly. You could also use dried basil or an Italian seasoning blend as an alternative.