Veggie Lasagna

Introduction

This veggie lasagna is a celebration of robust, savory flavors and satisfying textures, layering sauteed spinach, mushrooms, and zucchini with rich cheeses. You’ll get all the comfort of a classic lasagna with a hearty, garden-fresh twist that even the most dedicated carnivores will love.

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. Prepare the vegetables: In a large skillet, sauté the baby spinach with 2 tablespoons of olive oil and a pinch of salt until wilted. Transfer to a bowl. In the same skillet, sauté the sliced mushrooms with 1 tablespoon of olive oil and a pinch of salt until softened and their liquid has evaporated. Set aside.
4. In a large mixing bowl, combine the ricotta cheese, shredded zucchini, dried oregano (or fresh), salt, and pepper to taste. Stir until well mixed.
5. In another bowl, combine the tomato pasta sauce and the drained, diced plum tomatoes.
6. To assemble the lasagna, spread about 1/2 cup of the tomato mixture on the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce. Top with 1/3 of the ricotta-zucchini mixture, followed by 1/2 of the sautéed spinach, 1/2 of the sautéed mushrooms, 1 cup of mozzarella cheese, and a sprinkle of Parmesan. Spoon about 3/4 cup of the tomato mixture over the cheese.
8. Repeat the layering process: 3 noodles, 1/3 ricotta mixture, the remaining spinach and mushrooms, 1 cup mozzarella, Parmesan, and tomato sauce.
9. For the final layer: place the last 3 noodles, spread the remaining ricotta mixture, top with the remaining tomato sauce, and finish with the remaining 1 cup of mozzarella and Parmesan cheese.
10. Cover the dish loosely with aluminum foil. Bake for 40 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.
12. Let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve.

Variations

• No-Boil Noodle Method: Use oven-ready lasagna noodles and add an extra 1/2 cup of water to the tomato sauce mixture to ensure proper cooking.
• Individual Servings: Assemble the lasagna in individual oven-safe dishes for perfect single portions and easy serving.
• Extra Crispy Top: For the last 5 minutes of baking, switch the oven to broil to create a deeply golden, crispy cheese crust.
• Lighter Option: Swap half the ricotta for cottage cheese or part-skim ricotta for a slightly lighter texture.

Tips for Success

• Letting the assembled lasagna rest before cutting is crucial—it allows the layers to set, so your slices come out clean and defined.
• To prevent a watery lasagna, ensure your sautéed spinach and mushrooms have cooled and any excess liquid has been squeezed out before assembling.
• Salting the ricotta mixture “to taste” is important; don’t undersalt, as it seasons the entire dish.
• Grate your own mozzarella from a block instead of using pre-shredded; it melts more smoothly and doesn’t contain anti-caking agents.

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 for 20-30 minutes until heated through.

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 baking time if going straight from fridge to oven.

Do I have to sauté the spinach and mushrooms?

Yes, this step is essential. It cooks out a significant amount of water from the vegetables, preventing a soggy final lasagna.

Can I use no-boil noodles?

Yes, see the Variations section. Just remember to adjust the liquid in your sauce to help the noodles cook properly.

My ricotta mixture seems wet. Is that okay?

The zucchini will release moisture. If it seems very wet, you can lightly salt the shredded zucchini, let it sit for 10 minutes, then squeeze out the excess liquid in a clean kitchen towel before mixing with the ricotta.

Can I freeze veggie lasagna?

Yes. Assemble and bake as directed, let it cool completely, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of fresh oregano?

The recipe provides the perfect substitution: use 1 1/2 teaspoons of dried oregano. Other dried Italian herbs like basil or marjoram would also work well.