Veggie Lasagna

Introduction

This veggie lasagna delivers all the comforting, cheesy layers you crave, packed with sautéed spinach, mushrooms, and zucchini for a hearty and satisfying meal. You can prepare it ahead of time, making it perfect for feeding a crowd or enjoying leftovers all week. It’s a complete, flavorful dish that proves you don’t need meat to create the ultimate lasagna.

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 until al dente. Drain, rinse with cold water, and lay flat on a sheet of parchment paper to prevent sticking.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the baby spinach and a pinch of salt. Sauté until wilted, about 3-4 minutes. Transfer to a bowl and set aside.
4. In the same skillet, heat 1 tablespoon olive oil. Add the sliced mushrooms and a pinch of salt. Sauté until browned and their liquid has evaporated, about 8-10 minutes. Set aside.
5. In a large mixing bowl, combine the ricotta cheese, dried oregano (or fresh oregano), and salt and pepper to taste. Mix well.
6. In another bowl, combine the tomato pasta sauce and the drained, diced plum tomatoes.
7. To assemble the lasagna: Spread 1 cup of the tomato mixture on the bottom of a 9×13 inch baking dish.
8. Place 3 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles.
9. Layer 1/3 of the sautéed spinach, 1/3 of the sautéed mushrooms, and 1/3 of the shredded zucchini evenly over the ricotta.
10. Sprinkle with 1 cup of mozzarella cheese and 3 tablespoons of Parmesan cheese.
11. Repeat the layers two more times (sauce, noodles, ricotta, veggies, mozzarella, Parmesan), starting with sauce each time. End with a final layer of noodles, the remaining tomato mixture, and the remaining mozzarella and Parmesan cheeses.
12. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
13. Remove the foil and bake, uncovered, for an additional 12-15 minutes, or until the cheese is bubbly and golden.
14. Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil or parsley if desired.

Variations

• No-Boil Noodle Version: Use oven-ready lasagna noodles and add an extra 1/2 cup of water to the tomato sauce mixture for them to absorb during baking.
• Individual Servings: Layer the ingredients in smaller, oven-safe dishes or disposable aluminum pans for easy individual portions.
• Lighter Version: For a less rich dish, substitute part-skim ricotta and mozzarella cheeses.
• Spice It Up: Add a layer of sliced roasted red peppers or a sprinkle of red pepper flakes between layers for a touch of heat.

Tips for Success

• Letting the assembled lasagna rest after baking is crucial; it allows the layers to set for clean slices.
• Squeeze excess moisture from the shredded zucchini with a clean kitchen towel before adding to prevent a watery lasagna.
• If your spinach and mushrooms release a lot of liquid during sautéing, drain them well before assembling.
• For the best texture and flavor, use whole-milk ricotta and freshly grate your mozzarella and Parmesan cheeses.

Storage & Reheating

Store cooled leftovers covered in the refrigerator for up to 5 days. For reheating, cover individual portions with a damp paper towel and microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for 20-30 minutes.

FAQ

Can I make this lasagna ahead of time?

Absolutely. 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 if going straight from the fridge to the oven.

Can I freeze veggie lasagna?

Yes. Assemble, bake, cool completely, and then wrap tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.

Do I have to use fresh oregano?

No, the recipe provides a direct substitution: 1 1/2 teaspoons dried oregano equals 2 tablespoons fresh.

Why is my lasagna watery?

This is often due to not draining the plum tomatoes or not cooking down the moisture from the mushrooms and zucchini enough. Ensure you drain the diced tomatoes well and thoroughly sauté the vegetables.

Can I use a different type of mushroom?

Yes, while Crimini (Baby Bella) mushrooms are specified, you can substitute an equal weight of white button mushrooms.

What can I use instead of spinach?

You can substitute the spinach with an equal amount of another hearty green, such as sautéed kale or Swiss chard, prepared the same way.