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Vegetable Lasagna

a slice of homemade vegetable lasagna on a plate next to a casserole dish of vegetable lasagna
  • Serves:  12
  • Prep Time:  45 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 1 (16-ounce) box lasagna (about 20 total)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 teaspoon sea salt
  • 3 cups loosely packed baby spinach, roughly chopped
  • ⅓ cup fresh basil, chopped
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesan, plus more for serving
  • 2 large eggs
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper
  • 1 (32-ounce) jar marinara sauce
  • 16 ounces low moisture mozzarella, grated (about 4 cups)

Method

  1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil.

  2. Bring a large pot of salted water to a boil over high heat. Add the lasagna and cook until al dente according to the package instructions. Drain.

  3. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the onions and cook until beginning to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the mushrooms, zucchini, squash, and salt and cook, stirring, until slightly softened, about 3 minutes. Add the spinach and cook, stirring, until wilted and most of the liquid has evaporated, about another 5 minutes. Remove from heat.

  4. Meanwhile, in a medium bowl combine the basil, ricotta, Parmesan, eggs, garlic powder, and pepper.

  5. If the cooked lasagna noodles stick together, run them under warm water to separate. Spread ¾ cup of the sauce in the bottom of a 9x13-inch deep baking dish. Top with 4 lasagna noodles then one fourth of the ricotta mixture, spreading out in an even layer. Top with one fourth of the vegetable mixture. Sprinkle with ¾ cup of the grated mozzarella. Repeat with the same amounts of the remaining sauce, lasagna, ricotta mixture, vegetable mixture, and mozzarella to make 4 layers total. Finish with the remaining 4 noodles, 1 cup of sauce and 1 cup mozzarella.

  6. Cover the baking dish loosely with aluminum foil and place on the prepared sheet pan. Bake for 30 minutes, then remove the foil and bake, uncovered, for another 20 minutes, or until bubbling and lightly browned.

  7. Remove the lasagna from the oven and let cool for at least 5-10 minutes before serving with Parmesan alongside.