Veggie Lasagna

Introduction

This veggie lasagna is a hearty, comforting dish that proves meatless can be incredibly satisfying. You get layers of savory roasted vegetables, rich cheeses, and tangy tomato sauce in every forkful. It’s perfect for feeding a crowd or preparing ahead for easy weeknight dinners.

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 clean kitchen towel to prevent sticking.
Prepare the vegetables: In a large skillet, sauté the baby spinach in 2 tablespoons of olive oil with a pinch of salt until wilted. Transfer to a bowl. In the same skillet, sauté the sliced mushrooms in 1 tablespoon of olive oil with a pinch of salt until softened and golden. Add to the spinach.
Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. Combine it with the sautéed spinach and mushrooms.
In a large bowl, mix the ricotta cheese, drained diced plum tomatoes, dried oregano (or fresh), and the vegetable mixture. Season generously with salt and pepper to taste.
To assemble, spread 1/2 cup of tomato pasta sauce in the bottom of a 9×13 inch baking dish.
Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta-vegetable mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese. Drizzle with 1/2 cup of tomato sauce.
Repeat the layers two more times: noodles, ricotta mixture, mozzarella, and sauce.
For the final top layer, sprinkle the remaining 2/3 cup of Parmesan cheese evenly over everything.
Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve.

Variations

No-Boil Noodle Method: Use oven-ready lasagna noodles. Simply layer them dry, ensuring the sauces and vegetables completely surround them to provide moisture for cooking.
Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for personalized servings, adjusting the bake time down slightly.
Grilled Finish: For a crispier top, place the baked lasagna under the broiler for 2-3 minutes at the end, watching carefully to prevent burning.
Lighter Version: Swap half the ricotta for part-skim ricotta or cottage cheese, and use part-skim mozzarella.

Tips for Success

Salting and squeezing the zucchini is crucial to prevent a watery lasagna.
Letting the assembled lasagna rest for 15 minutes after baking allows the layers to set, making it much easier to cut clean portions.
If using fresh oregano, add it at the same step as the dried for maximum flavor infusion.
Taste and season the ricotta-vegetable filling well before assembling, as this is where the primary flavor resides.

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 whole dish with foil and warm in a 350°F oven until heated through.

FAQ

Can I make this lasagna ahead of time?

Yes, you can 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.

Do I have to use fresh spinach?

The recipe is designed for fresh spinach. If you must substitute, use one 10-oz package of frozen chopped spinach, thawed and squeezed very dry.

Can I freeze this lasagna?

Absolutely. Bake, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.

My ricotta mixture seems very wet, is that okay?

This is normal due to the vegetables, but ensure you’ve thoroughly drained the plum tomatoes and squeezed the zucchini. The baking process will thicken it up.

What can I use instead of mushrooms?

If you don’t like mushrooms, simply omit them. You could add a bit more zucchini or spinach to compensate for volume, though it’s not required.

Why does the recipe call for both pasta sauce and plum tomatoes?

The plum tomatoes add a fresher, chunkier texture and brighter acidity, while the prepared pasta sauce provides a smoother, seasoned base, creating a more complex flavor.