Name: Veggie Lasagna Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 9 h 25 min
Cuisine: Italian
Ingredients: 11 oz. fresh baby spinach (sautéed with 2 tablespoons olive oil and a pinch of salt); 8 oz. Crimini Baby Bella mushrooms (sliced and sautéed with 1 tablespoon olive oil and a pinch of salt); 28 oz. plum tomatoes (whole, peeled, diced, drained); 2 cups zucchini (shredded); 2 cups tomato pasta sauce; 32 oz. ricotta cheese; 3 cups shredded mozzarella cheese; 2/3 cup fresh grated Parmesan cheese; 3/4 cup olive oil (divided: 2 tbsp for spinach, 1 tbsp for mushrooms, remainder for drizzling noodles); 9 lasagna noodles; 2 pinches salt (divided, approximately 1 tsp total); 1 1/2 teaspoons dried oregano (or 2 tablespoons fresh oregano); Salt and pepper to taste; Optional: fresh chopped basil or Italian parsley to garnish

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Introduction

This Veggie Lasagna is a delicious, hearty dish packed with fresh spinach, mushrooms, zucchini, and a blend of cheeses. It’s perfect for a comforting meal that even meat-lovers will enjoy. With layers of rich tomato sauce and creamy ricotta, this lasagna makes for a crowd-pleasing dinner.

A close-up of a thick slice of lasagna on a white plate, showing multiple layers: a bottom layer of orange-red tomato sauce with bits of herbs, followed by a creamy white cheese layer mixed with green spinach and mushrooms, topped by a golden-browned melted cheese layer with browned spots and some visible herbs. There are fresh green parsley leaves scattered on top and around the lasagna. In the background, a stainless steel fork rests on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 oz. fresh baby spinach (sautéed with 2 tablespoons olive oil and a pinch of salt)
3 tbsp olive oil (divided)
8 oz. Crimini Baby Bella mushrooms (sliced and sautéed with 1 tablespoon olive oil and a pinch of salt)
2 pinches salt (divided)
9 lasagna noodles
2 cups tomato pasta sauce
28 oz. plum tomatoes (whole, peeled, diced, drained)
2 cups zucchini (shredded)
32 oz. ricotta cheese
1 1/2 tsp dried oregano (or 2 tbsp 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

Step 1: Sauté the baby spinach in 2 tablespoons of olive oil with a pinch of salt over medium heat in a large pan with a lid. Once wilted, set aside to cool.
Step 2: Sauté the sliced Crimini mushrooms in 1 tablespoon of olive oil with a pinch of salt over medium-high heat for about 4 minutes. Set aside to cool.
Step 3: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions (about 10 minutes). Drain carefully and lay noodles on a plate to cool. Drizzle with a little olive oil to prevent sticking.
Step 4: In a large bowl, combine the tomato pasta sauce, diced plum tomatoes, and shredded zucchini, mixing well.
Step 5: In another large bowl, mix the ricotta cheese, cooled sautéed spinach, and oregano thoroughly.
Step 6: To assemble, spread 1/2 cup of the pasta sauce mixture evenly in an ungreased 13 x 9-inch baking pan. Lay 3 lasagna noodles on top. Spread 1 cup of the sauce mixture over the noodles. Spoon 1 1/2 cups of the spinach and ricotta mixture over the sauce, spreading gently but keeping layers distinct. Scatter one-third of the mushrooms evenly, then sprinkle 1 cup of shredded mozzarella on top. Repeat layering two more times, finishing with mozzarella. Sprinkle Parmesan cheese over the final cheese layer. Cover with aluminum foil, making sure it does not touch the cheese. Refrigerate for 8 hours.
Step 7: Preheat the oven to 400°F (200°C). Bake the lasagna covered with foil for 45 minutes.
Step 8: Remove the foil and bake uncovered for another 10 minutes. For a crispy top, you can broil for a few minutes, keeping the dish several inches from the broiler and watching closely. When bubbling around the edges, remove from oven and let rest for 10 minutes before serving. Garnish with fresh basil or parsley, and season with salt and pepper to taste. Enjoy!

Tips & Variations

You can substitute fresh oregano with dried, but fresh herbs add a brighter flavor. Feel free to add other veggies like bell peppers or eggplant for variety.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the oven at 350°F until heated through or microwave on medium power. This lasagna also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A rectangular white baking dish filled with a layered lasagna, showing a rich top layer of melted, golden-brown cheese mixed with browned spots and scattered fresh green parsley leaves. Below the cheese, the sauce is visible with a deep red tomato color and bits of meat or vegetables, layered over soft pasta sheets. A metal spatula is partially lifting a piece from the corner, revealing gooey, creamy white cheese and sauce layers underneath. The dish is set on a white marbled surface with a corner of a white and blue cloth visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, you can use no-boil noodles, but be sure to add a little extra sauce to keep the layers moist. Adjust baking time as needed according to the noodle packaging.

Do I need to refrigerate the lasagna before baking?

Refrigerating the assembled lasagna for several hours or overnight helps the layers set and improves flavor, but if short on time, you can bake it immediately—just expect slightly different texture.