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Veggie Lasagna Recipe

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★★★★★

4.9 from 52 reviews

A hearty and flavorful Veggie Lasagna layered with sautéed spinach, mushrooms, shredded zucchini, ricotta, mozzarella, and Parmesan cheese in a rich tomato sauce. This comforting Italian-inspired dish is perfect for vegetarians and promises a delicious blend of fresh vegetables and creamy cheeses baked to golden perfection.

Ingredients

Scale

Vegetables and Sauces

  • 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

Cheeses

  • 32 oz. ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 2/3 cup fresh grated Parmesan cheese

Others

  • 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

Instructions

  1. Saute Spinach: Heat 2 tablespoons olive oil in a large pan with a lid over medium heat. Add fresh baby spinach and a pinch of salt. Sauté until the spinach wilts and reduces, then allow it to cool.
  2. Saute Mushrooms: In a medium pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced Crimini mushrooms and a pinch of salt. Cook for about 4 minutes until mushrooms are softened and browned. Let them cool.
  3. Boil Lasagna Noodles: Bring a large pot of water with 1 teaspoon salt to a rolling boil. Add lasagna noodles and cook for about 10 minutes or according to package instructions. Drain carefully and lay noodles flat on a plate, drizzling with a bit of olive oil to prevent sticking. Let cool.
  4. Prepare Sauce Mixture: In a large mixing bowl, combine the tomato pasta sauce, drained diced plum tomatoes, and shredded zucchini. Mix thoroughly to create the vegetable tomato sauce base.
  5. Prepare Cheese and Spinach Mixture: In another large bowl, combine ricotta cheese, cooled sautéed spinach, and dried oregano. Mix well until evenly incorporated.
  6. Assemble Lasagna: Spread 1/2 cup of the sauce mixture evenly on the bottom of an ungreased 13 x 9 inch baking dish. Place 3 lasagna noodles on top. Spread 1 cup of the sauce mixture over noodles. Spoon 1.5 cups of the spinach-ricotta mixture onto the sauce in small dollops, then gently spread it without mixing layers. Evenly distribute 1/3 of the sautéed mushrooms. Sprinkle 1 cup shredded mozzarella cheese over mushrooms. Repeat these layered steps two more times finishing with mozzarella cheese. Finally, sprinkle grated Parmesan cheese over the top mozzarella layer. Cover loosely with aluminum foil, leaving an air pocket to keep foil from touching cheese. Refrigerate lasagna for 8 hours to meld flavors.
  7. Bake Covered: Preheat oven to 400°F (204°C). Bake the covered lasagna for 45 minutes.
  8. Bake Uncovered & Broil: Remove foil and bake uncovered for another 10 minutes (total 55 minutes baking). For a crispy top, optionally broil for a few minutes, keeping the dish several inches from the broiler. The lasagna should be bubbly on the edges when done. Let cool 10 minutes before serving. Garnish with fresh chopped basil or Italian parsley. Season with salt and pepper to taste. Enjoy!

Notes

  • Using fresh oregano adds a brighter flavor, but dried oregano works well too.
  • Drizzling olive oil over noodles after boiling prevents them from sticking.
  • Letting the assembled lasagna rest in the refrigerator for 8 hours helps develop deeper flavors and makes slicing easier.
  • If you prefer a crustier top, broiling for a few minutes is recommended but watch closely to prevent burning.
  • You can substitute baby spinach with kale or Swiss chard if desired.
  • For a gluten-free option, use gluten-free lasagna noodles.

Keywords: Veggie Lasagna, Vegetarian Lasagna, Baked Vegetable Pasta, Spinach Mushroom Lasagna, Italian Vegetarian Recipe

Find it online: https://chefmilacook.com/veggie-lasagna-recipe/