Veggie Lasagna

Introduction

This Veggie Lasagna packs a flavorful punch with layers of sautéed spinach and mushrooms, fresh zucchini, and rich cheeses. You’ll love how the roasted vegetables create a hearty texture, making it a satisfying meatless meal perfect for feeding a crowd or enjoying leftovers all week.

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 (sautéed with 2 tablespoons olive oil and a pinch of salt)
• 3 tbsp olive oil (divided)
• 8 ounce Crimini Baby Bella mushrooms (sliced and sautéed 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 flat on a sheet of parchment paper to prevent sticking.
3. Prepare the vegetables: In a large skillet over medium heat, 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, add 1 tablespoon of olive oil and sauté the sliced mushrooms with a pinch of salt until they release their moisture and brown slightly. Set aside.
4. In a large bowl, combine the ricotta cheese, dried oregano (or fresh), and shredded zucchini. Season with salt and pepper to taste.
5. In another bowl, combine the 2 cups of tomato pasta sauce with the drained, diced plum tomatoes.
6. To assemble, spread about 1 cup of the tomato sauce mixture on the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce. Spread half of the ricotta-zucchini mixture over the noodles. Top with all of the sautéed spinach, followed by a third of the mozzarella cheese.
8. Add another layer of 3 noodles. Spread the remaining ricotta mixture, then all of the sautéed mushrooms. Spoon half of the remaining tomato sauce over the mushrooms and sprinkle with another third of the mozzarella cheese.
9. Place the final 3 noodles on top. Spread the remaining tomato sauce evenly over the noodles. Top with the final third of mozzarella cheese and all of the grated Parmesan cheese.
10. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 12-15 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, then serve.

Variations

• No-Boil Noodle Version: Use oven-ready lasagna noodles. Ensure your sauce layers are a bit saucier by adding a splash of water to the tomato mixture.
• Individual Servings: Assemble the lasagna in individual oven-safe dishes for easy serving and portion control.
• Extra Crispy Top: For a more browned top, switch your oven to broil for the final 2-3 minutes of cooking, watching closely to prevent burning.
• White Sauce Base: Replace the tomato sauce layers with a simple béchamel sauce for a creamy, white veggie lasagna.

Tips for Success

• Drain Vegetables: After shredding, place the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a watery lasagna.
• Rest is Key: Allowing the lasagna to rest after baking is crucial; it lets the layers set for clean slices that hold their shape.
• Sauce the Noodles: If you’re not using no-boil noodles, tossing the drained, cooked noodles in a little of the tomato sauce can prevent them from sticking together.
• Cheese Choices: For best flavor, shred the mozzarella cheese from a block yourself; pre-shredded cheese contains anti-caking agents that can make it less melty.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I make this lasagna ahead of time?

Yes, 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.

Can I freeze it?

Absolutely. Bake as directed, let it cool completely, then wrap the whole dish (or portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Do I have to cook the vegetables first?

Yes, sautéing the spinach and mushrooms is essential. It removes excess water and concentrates their flavor, preventing a soggy lasagna.

Can I use a different type of noodle?

You can substitute with no-boil noodles or whole wheat lasagna noodles. Adjust the assembly instructions if using no-boil as they require more surrounding moisture.

Why is my lasagna watery?

The most common causes are not draining the canned tomatoes and zucchini well enough, or not cooking down the sautéed vegetables sufficiently.

What can I use instead of ricotta?

While not in this recipe, common substitutions include an equal amount of cottage cheese (blended smooth if desired) or a mix of mascarpone and a little milk.