Veggie Lasagna

Introduction

This veggie lasagna is a hearty, comforting dish that’s packed with layers of savory flavor and healthy vegetables. You’ll love how the creamy ricotta filling balances the rich tomato sauce and tender noodles. It’s perfect for feeding a crowd or creating delicious leftovers for the 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 (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 cool water to stop cooking, and lay them flat on a sheet of parchment paper to prevent sticking.
3. 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 colander to drain excess liquid. Set aside.
4. In the same skillet, heat 1 tablespoon of olive oil. Add the sliced mushrooms and a pinch of salt. Sauté until browned and tender. Set aside.
5. In a large bowl, combine the ricotta cheese, shredded zucchini, oregano, and the drained sautéed spinach. Season the mixture with salt and pepper to taste.
6. In another bowl, combine the 2 cups of tomato pasta sauce with the diced, drained plum tomatoes.
7. To assemble, spread about 3/4 cup of the tomato sauce mixture in the bottom of a 9×13-inch baking dish.
8. Place 3 lasagna noodles over the sauce. Spread half of the ricotta-zucchini-spinach mixture over the noodles. Sprinkle with half of the sautéed mushrooms. Top with 1 cup of the shredded mozzarella cheese and a third of the Parmesan cheese.
9. Repeat the layers: sauce, 3 noodles, the remaining ricotta mixture, the remaining mushrooms, 1 cup of mozzarella, and another third of the Parmesan.
10. Finish with a final layer of 3 noodles, the remaining tomato sauce, the remaining 1 cup of mozzarella, and the final third of the Parmesan cheese.
11. Cover the dish tightly with aluminum foil. Bake for 40 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned on top.
13. Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve.

Variations

• No-Boil Method: Use oven-ready (no-boil) lasagna noodles and add an extra 1/2 cup of water or sauce to the tomato mixture to ensure the noodles cook through.
• Individual Portions: Assemble the lasagna in individual oven-safe baking dishes for perfectly portioned meals.
• Grilled Finish: For extra flavor and texture, finish the baked lasagna under the broiler for 2-3 minutes, watching closely to prevent burning.
• Lighter Version: For a less dense texture, you can substitute half of the ricotta cheese with an equal weight of small-curd cottage cheese.

Tips for Success

• Squeeze the cooked spinach well after draining to remove as much liquid as possible. Do the same for the shredded zucchini by wrapping it in a clean kitchen towel and twisting to wring out water. This prevents a soggy lasagna.
• Letting the lasagna rest after baking is non-negotiable. It allows the layers to set, making it much easier to cut clean slices.
• If your tomato sauce is very thick, you can add a splash of water to it before assembling to ensure the noodles have enough moisture to cook evenly in the oven.
• For a deeper flavor, sauté a finely chopped onion and a few cloves of minced garlic in the oil before cooking your mushrooms or spinach, using the same oil for flavoring.

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 baking dish with foil and reheat in a 350°F oven until warmed through, about 20-30 minutes.

FAQ

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Can I freeze this lasagna?

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

Do I have to use fresh oregano?

No, the recipe provides a direct substitution. Use 1 1/2 teaspoons of dried oregano or 2 tablespoons of fresh chopped oregano.

Why are the plum tomatoes drained?

Draining the canned tomatoes prevents the lasagna from becoming too watery. Be sure to press out the excess juice before adding them to the sauce.

What can I use if I don’t have Crimini mushrooms?

White button mushrooms are a perfect substitute. The flavor and texture will be very similar.

Can I use no-boil noodles?

Yes, see the “Variations” section above. Be sure to adjust the liquid in your sauce to accommodate them.