Vegetable Lasagna with Ricotta and Spinach

• 12 lasagna noodles, uncooked
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound zucchini, sliced
• 1 pound mushrooms, sliced
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (15-ounce) container ricotta cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cook lasagna noodles according to package directions; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Add zucchini and mushrooms; cook until softened.
5. 5 In a medium bowl, combine diced tomatoes, tomato sauce, basil, and oregano.
6. 6 In another bowl, mix ricotta, spinach, egg, and Parmesan cheese.
7. 7 Spread a thin layer of tomato sauce in a 9x13-inch baking dish.
8. 8 Layer 3 noodles, a third of the ricotta mixture, a third of the vegetables, and a third of the mozzarella cheese.
9. 9 Repeat layers twice more, ending with cheese.
10. 10 Cover with foil and bake for 25 minutes. Remove foil and bake an additional 25 minutes.
11. 11 Let stand for 10 minutes before serving.

Equipment

• 9x13-inch baking dish
• Large skillet
• Mixing bowls

Variations

• Add cooked ground turkey or beef for a meatier version.
• Substitute part of the ricotta with cottage cheese for a lighter option.

Substitutions

• Use fresh herbs like basil or oregano if available.
• Substitute mozzarella with provolone or fontina cheese for a different flavor profile.

Pairings

• Caesar salad
• Garlic knots

Nutrition

Tips

• For a make-ahead option, assemble the lasagna and refrigerate overnight before baking.
• Use no-boil lasagna noodles to simplify prep time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat covered with foil at 350°F until hot.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.

FAQ