Рецепт Veggie Lasagna
This Veggie Lasagna is packed with vegetables including sauteed baby spinach and Crimini (Baby Bella) mushrooms, grated zucchini and topped with Italian parsley. It also has ricotta and mozzarella cheese with oregano which adds to its delicious flavor. Feed a crowd or your family with this hearty dinner dish!
Veggie Lasagna
Hello, Everyone! I am so happy to share this Veggie Lasagna recipe with you :) This Veggie Lasagna is satisfying, savory, delicious and there’s plenty for everyone!
This is the perfect one-dish dinner or you can also serve it with a side salad and fresh garlic bread. It would be great to bring to a potluck or family dinner because it makes a 13 in x 9 dish which is plenty to go around.
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Ingredients for Veggie Lasagna
2 cups tomato pasta sauce
28 ounce (1 lb. 12 oz./794 g.) can of whole, peeled, plum tomatoes, diced, without liquid (or you can leave the liquid but there might be leftover sauce)
1 medium zucchini, shredded (2 cups)
1 32 ounce (907 g.) container of ricotta cheese
11 oz. fresh baby spinach, sauteed with 2 tablespoons olive oil and a pinch of salt
8 ounce Crimini (Baby Bella) mushrooms, sliced and sauteed with 1 tablespoon olive oil and a pinch of salt
2/3 cup fresh grated Parmesan cheese
1 1/2 teaspoons dried oregano (or you can substitute 2 tablespoons chopped fresh oregano)
9 lasagna noodles (I make the whole 16 ounce package just in case there are broken noodles and there will be some leftovers)
3 cups shredded mozzarella cheese
Salt and pepper to taste
Optional: fresh chopped basil or Italian parsley to garnish
Kitchen Tools Needed for Veggie Lasagna
13 in. x 9 in. x 2″+ baking pan (heat safe to 400 degrees)
square spatula for serving
large pot for boiling pasta noodles
2 large mixing bowls, 1-2 mixing bowls
large skillet for sauteing spinach
medium skillet for sauteing mushrooms
aluminum foil
baking or offset spatula
Recipe Attribution
The inspiration to make this Veggie Lasagna comes from my Sister-in-Law, Nicole, she always makes a killer vegetable lasagna often with veggies from her garden.
I also took some inspiration from this Vegetarian Lasagna from Betty Crocker. I grew up with the classic Betty Crocker cookbook, so many good family favorites in there!
This recipe requires an 8 hour time for it to set. You can bake it right away but it does taste much better when the ingredients have had time to marinate together.
I hope you enjoy this Veggie Lasagna recipe! Serve this delicious lasagna with these Gooey Garlic Cheese Rolls or these Parmesan Garlic Rolls! If you’re looking for a meat alternative you might want to check out this recipe for Italian Lasagna! Enjoy! Sara Maniez Serving Size: 1 sliceVeggie LasagnaThis Veggie Lasagna is packed with vegetables including sauteed baby spinach and Crimini (Baby Bella) mushrooms, grated zucchini and topped with Italian parsley. It also has ricotta and mozzarella cheese with oregano which adds to it’s delicious flavor. Feed a crowd and feed your family with this hearty dish!48 minPrep Time 55 minCook Time 1 hr, 43 Total Time Save Recipe Print Recipe Ingredients2 cups tomato pasta sauce28 ounce (1 lb. 12 oz./794 g.) can of whole, peeled, plum tomatoes, diced, without liquid (or you can leave the liquid but there might be leftover sauce)1 medium zucchini, shredded (2 cups)1 32 ounce (907 g.) container of ricotta cheese11 oz. fresh baby spinach, sauteed with 2 tablespoons olive oil and a pinch of salt8 ounce Crimini (Baby Bella) mushrooms, sliced and sauteed with 1 tablespoon olive oil and a pinch of salt2/3 cup fresh grated Parmesan cheese1 1/2 teaspoons dried oregano (or you can substitute 2 tablespoons chopped fresh oregano)9 lasagna noodles (I make the whole 16 ounce package just in case there are broken noodles and there will be some leftovers), drizzle of olive oil3 cups shredded mozzarella cheeseSalt and pepper to tasteOptional: fresh chopped basil or Italian parsley to garnishInstructionsSaute baby spinach with 2 tablespoons of olive oil and a pinch of salt over medium heat in a large pan with a lid. Allow to cool.Saute the sliced Crimini mushrooms with 1 tablespoon of olive oil and a pinch of salt in a medium pan for 4 minutes over medium-high heat (you could also use the same pan as the spinach). Allow to cool.Bring a large pot of water and 1 tsp. salt to boil. Cook lasagna noodles for 10 minutes (defer to the directions on your lasagna noodle package). Carefully, remove from water when they are cooked and set aside on a plate to cool. I suggest drizzling a little olive oil over them so they do not stick.In a large mixing bowl, combine pasta sauce, chopped plum tomatoes and 2 cups of grated zucchini.In a large mixing bowl, combine thoroughly the ricotta cheese, cooled sauteed spinach and oregano.Assemble: Spread 1/2 cup pasta sauce mixture evenly in an ungreased 13 in. x 9 in. pan. Using an offset or baking spatula will help with spreading layers. Lay 3 lasagna noodles on top. Spread 1 cup pasta sauce mixture on top of noodles. Scoop 1-1/2 cup of the spinach mixture and drop onto the sauce layer by small spoonfuls. Spread the spinach mixture evenly being careful not to mix the layers. Lay 1/3 of the mushrooms evenly. Sprinkle 1 cup of shredded mozzarella cheese over the mushrooms. Repeat 2 more times or until the top of the pan is reached. For me, it's always 3 layers of noodles (9 noodles total). Cover with aluminum foil (leave an air pocket so the foil is not touching the last mozzarella cheese layer) let it sit in the refrigerator for 8 hours.Preheat oven to 400 degrees F. Bake covered with aluminum foil for 45 minutes.At 45 minutes in, remove the aluminum foil and bake for another 10 minutes (55 minutes total baking time). You can also broil for a few minutes to get a crust at the top (as shown in the photos), make sure that the dish is several inches away from the broiler and broiler safe). When done, the Veggie Lasagna should be bubbling on the sides, allow to cool for 10 minutes before serving. Garnish with fresh chopped basil or Italian parsley. Salt and pepper to taste. Enjoy!Cuisine: Italian-American | Recipe Type: DinnerNotesThere may or may not be leftover filling depending on how heavy you spread it, if there is you can use the extra to make lasagna roll ups with any extra lasagna noodles you might have.
This recipe requires an 8 hour time for it to set. You can bake it right away but it does taste much better when the ingredients have had time to marinate together.6.6.15http://amandascookin.com/veggie-lasagna/ Amanda Formaro, AmandasCookin.com About Latest Posts