Veggie Lasagna

Introduction

You’ll love this veggie lasagna for its incredible depth of flavor from three layers of roasted vegetables and creamy cheese. It’s a hearty, satisfying meal that’s perfect for feeding a crowd or for meal prep. Every bite delivers a perfect balance of savory tomato sauce, tender pasta, and gooey, melted cheese.

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). Bring a large pot of salted water to a boil and cook the 9 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.
2. Prepare the vegetables. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the baby spinach with a pinch of salt and sauté until wilted. Transfer to a bowl. In the same skillet, add 1 tablespoon of olive oil, then add the sliced mushrooms with another pinch of salt. Sauté until tender and their liquid has evaporated. Set aside. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. In a large mixing bowl, combine the 32 ounces of ricotta cheese, the sautéed spinach, sautéed mushrooms, squeezed zucchini, 1 1/2 teaspoons dried oregano (or fresh oregano), and salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
4. In another bowl, combine the 2 cups of tomato pasta sauce and the drained, diced plum tomatoes. This will be your tomato sauce layer.
5. To assemble the lasagna, spread a thin layer (about 1/2 cup) of the tomato sauce mixture on the bottom of a 9×13-inch baking dish.
6. Place 3 cooked lasagna noodles over the sauce, slightly overlapping if necessary.
7. Spread half of the ricotta-vegetable filling evenly over the noodles.
8. Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta layer.
9. Repeat the layers: sauce, 3 noodles, the remaining ricotta filling, and 1 cup of mozzarella.
10. For the final top layer, place the last 3 noodles, cover them with the remaining tomato sauce, and sprinkle the top with the final 1 cup of mozzarella and the 2/3 cup of grated Parmesan cheese.
11. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
12. Remove the foil and continue baking, uncovered, for an additional 15 minutes, or until the cheese is golden and bubbly.
13. Let the lasagna rest for at least 15-20 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve.

Variations

• No-Boil Noodles: Use oven-ready lasagna noodles and add an extra 1/2 cup of water to your tomato sauce to ensure the noodles cook through properly.
• Individual Servings: Assemble the lasagna in individual ramekins or small baking dishes for perfectly portioned meals, adjusting the baking time down by 10-15 minutes.
• Creamy Béchamel Base: Substitute half of the tomato sauce layer with a simple béchamel sauce for a richer, white-sauce style lasagna.
• Spice It Up: Add a pinch of red pepper flakes to the ricotta mixture or the tomato sauce for a subtle kick of heat.

Tips for Success

• Squeeze the Zucchini: Removing as much moisture as possible from the shredded zucchini is crucial to prevent a watery lasagna.
• Let It Rest: Allowing the lasagna to rest for 15-20 minutes after baking helps it set, making it much easier to cut clean slices.
• Don’t Overcook Noodles: Cook the pasta just until al dente, as it will continue to soften while baking in the oven.
• Fresh vs. Dried Herbs: If substituting fresh oregano, add it at the very end of the veggie sautéing step to preserve its bright flavor, then mix into the ricotta.

Storage & Reheating

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 5 days. To reheat, cover a portion with foil and warm in a 350°F oven for 20-25 minutes, or microwave individual slices until heated through.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can. Use one 10-ounce package of frozen chopped spinach, thawed and squeezed completely dry of all excess liquid.

Do I have to pre-cook the lasagna noodles?

For traditional noodles, yes, you must boil them first. The instructions assume this. See the “Variations” section for a no-boil noodle method.

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 baking time.

Can I freeze the baked lasagna?

Yes. Cool the baked lasagna completely, wrap individual slices or the whole dish tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the best way to slice the lasagna cleanly?

Use a sharp, non-serrated knife and cut with a gentle sawing motion. Wiping the knife clean between cuts also helps.

My lasagna is watery. What happened?

This is often due to vegetables (especially zucchini or spinach) that weren’t thoroughly drained or squeezed of their moisture. Ensuring your plum tomatoes are well-drained is also key.