Veggie Lasagna

Introduction

This veggie lasagna is a true celebration of fresh produce and classic comfort. You get layers of tender lasagna noodles, creamy ricotta, and rich tomato sauce, all loaded with savory mushrooms, sweet spinach, and fresh zucchini. It’s a hearty, satisfying meal perfect for feeding a crowd or creating delicious 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. Prepare the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the baby spinach and a pinch of salt. Sauté until wilted, then transfer to a plate. In the same skillet, add 1 tablespoon of olive oil. Add the sliced mushrooms and another pinch of salt, and sauté until they have released their liquid and are browned. Set aside with the spinach.
3. Cook the lasagna noodles according to package instructions for al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
4. In a large bowl, combine the ricotta cheese, shredded zucchini, dried oregano (or fresh), and salt and pepper to taste. Mix well.
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 1 cup of the tomato mixture evenly in the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce. Spread half of the ricotta-zucchini mixture evenly over the noodles.
8. Top with half of the sautéed spinach and half of the sautéed mushrooms. Sprinkle with 1 cup of mozzarella cheese.
9. Repeat the layers: 1 cup of tomato mixture, 3 noodles, the remaining ricotta mixture, the remaining spinach and mushrooms, and another 1 cup of mozzarella.
10. For the final layer, place the last 3 noodles. Top with the remaining tomato mixture. Sprinkle the remaining 1 cup of mozzarella cheese and the 2/3 cup of grated Parmesan cheese evenly over the top.
11. Cover the dish tightly with aluminum foil and bake for 40 minutes.
12. Remove the foil and bake uncovered for an additional 12-15 minutes, or until the cheese is golden and bubbly.
13. Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve.

Variations

• No-Boil Noodle Method: Use oven-ready lasagna noodles. You may need to add an extra 1/2 cup of sauce or water to the tomato mixture to ensure the noodles cook through properly.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for personal servings, adjusting the baking time down slightly.
• Grilled Flavor: Grill the zucchini shreds and mushrooms before adding them to the layers for a smoky depth.
• Lighter Top Layer: For a less cheesy top, omit the final mozzarella and use only the Parmesan for a crisp, flavorful crust.

Tips for Success

• Prevent Soggy Lasagna: Thoroughly draining the plum tomatoes and squeezing excess moisture from the shredded zucchini and sautéed spinach is crucial.
• Rest is Best: Allowing the lasagna to rest after baking lets the layers set, making it much easier to cut clean slices.
• Salt Your Pasta Water: Cook your lasagna noodles in water that tastes as salty as the sea to ensure they are properly seasoned from the inside out.
• Fresh vs. Dried Herbs: If using fresh oregano, add it to the ricotta mixture just before assembling, as its flavor is more delicate.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. To reheat, cover a portion with foil and bake at 350°F until heated through (about 20-25 minutes for a large piece), or microwave single servings in 60-second intervals until hot.

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.

Do I have to cook the lasagna noodles first?

For this recipe using standard noodles, yes, it’s recommended. See the “Variations” section for an oven-ready noodle alternative.

Can I freeze this veggie lasagna?

Absolutely. Assemble and bake as directed. Let it cool completely, then wrap the entire dish (or portioned slices) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use instead of ricotta?

While it will change the texture, you can substitute an equal amount of cottage cheese (small curd, blended for smoothness) or a mixture of mascarpone and a little milk.

Why is my lasagna watery?

This is usually due to excess moisture from the vegetables. Ensure you drain the tomatoes well and thoroughly cook down the spinach and mushrooms to release their liquid before assembling.

What size baking dish should I use?

A standard 9×13 inch (approximately 23×33 cm) baking dish is ideal for this recipe and the specified noodle quantity.